Fig. 1
From: Invasive growth of Aspergillus oryzae in rice koji and increase of nuclear number
Imaging analysis of A. oryzae penetration into steamed rice. aKoji of different rice races and polishing rates. Chiyo-nishiki (eating rice) and Yamada-nishiki (sake rice) polished 90% or 50%. Scale bar: 1 cm. b Images of section of koji by zoom microscopy. c Fluorescent images of A. oryzae (H2B-GFP) penetration into the steamed rice. The sections were sliced by cryo-microtome. Scale bars: 200 μm. d Distance of fungal penetration from surface in C90, Y90 and Y50. Error bar: S.D., n = 20 hyphae in 3 independent koji. ***P ≤ 0.001