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Mingsheng Dong - One of the best experts on this subject based on the ideXlab platform.
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neuroprotective potency of tofu bio processed using Actinomucor elegans against hypoxic injury induced by cobalt chloride in pc12 cells
Molecules, 2021Co-Authors: Liqing Yin, Yongzhu Zhang, Mingsheng Dong, Jianzhong Zhou, Xiaoli Liu, Fidelis Azi, Mekonen Tekliye, Xiudong XiaAbstract:Fermented soybean products have attracted great attention due to their health benefits. In the present study, the hypoxia-injured PC12 cells induced by cobalt chloride (CoCl2) were used to evaluate the neuroprotective potency of tofu fermented by Actinomucor elegans (FT). Results indicated that FT exhibited higher phenolic content and antioxidant activity than tofu. Moreover, most soybean isoflavone glycosides were hydrolyzed into their corresponding aglycones during fermentation. FT demonstrated a significant protective effect on PC12 cells against hypoxic injury by maintaining cell viability, reducing lactic dehydrogenase leakage, and inhibiting oxidative stress. The cell apoptosis was significantly attenuated by the FT through down-regulation of caspase-3, caspases-8, caspase-9, and Bax, and up-regulation of Bcl-2 and Bcl-xL. S-phase cell arrest was significantly inhibited by the FT through increasing cyclin A and decreasing the p21 protein level. Furthermore, treatment with the FT activated autophagy, indicating that autophagy possibly acted as a survival mechanism against CoCl2-induced injury. Overall, FT offered a potential protective effect on nerve cells in vitro against hypoxic damage.
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improvement of the phenolic content antioxidant activity and nutritional quality of tofu fermented with Actinomucor elegans
Lwt - Food Science and Technology, 2020Co-Authors: Liqing Yin, Yongzhu Zhang, Mingsheng Dong, Zhe Wang, Yiqiang Dai, Jianzhong Zhou, Xiaoli Liu, Xiudong XiaAbstract:Abstract The present work aimed to investigate the effects of fermentation with Actinomucor elegans on the phenolic components, antioxidant activities, and nutritional compounds of tofu. A significant increase in the total and soluble phenolic content and a decrease in insoluble phenolic content in tofu were observed after fermentation. The soluble phenolic content in tofu exhibited a high correlation with α-amylase, β-glucosidase, endoglucanase, exoglucanase, esterase, and protease activities released by A. elegans during fermentation. Meanwhile, isoflavone glycosides were hydrolyzed into their corresponding aglycones during fermentation. The fermented tofu also showed higher antioxidant activities than the unfermented tofu. Metabolomic analysis revealed that the nutritional composition including carbohydrates, alcohols, fatty acids, organic acids, inorganic acids, amino acids, and a miscellaneous of tofu was significantly increased during fermentation, and the metabolites in tofu were traced back to their corresponding biosynthesis pathways to clarify the substance transformation process. These findings demonstrated that A. elegans fermentation could significantly enhance the nutritional and functional properties of tofu.
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impact of tempeh flour on the rheology of wheat flour dough and bread staling
Lwt - Food Science and Technology, 2019Co-Authors: Lu Huang, Yongzhu Zhang, Zhihai Huang, Siduo Zhou, Mingsheng DongAbstract:Abstract Solid-state fermentation of soybeans by Rhizopus oligosporus RT-3 and Actinomucor elegans DCY-1 can be used as a natural enzyme pool for the improvement of dough and bread quality. Rheological analysis indicated that addition of tempeh flour (TF) increased G′ and G’’ moduli of dough. TF bread showed the largest specific volume (4.32 mL/g) and lowest hardness (113.64 g) on the first day. Bread substituted with TF exhibited less moisture loss in crumb (1.2 g/100 g) during the seven days storage. Molecular mobility and starch retrogradation of bread was measured by using low-field nuclear magnetic resonance (LF-NMR). Three different proton fractions, peaking at ∼0.16–0.24 ms (population A), ∼2.33–5.10 ms (population B) and ∼41.93–65.79 ms (population C), were detected by LF-NMR. Smaller changes in proton distributions (population A and B) of TF bread indicated that addition of tempeh flour hindered the shift of protons and the formation of amylopectin crystals during storage. TF bread was found to be sensorially acceptable and the highest scores for texture, aroma and volume were obtained. These results indicate that TF has great potential use for the improvement of bread quality and control of bread staling.
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degradation of anti nutritional factors and reduction of immunoreactivity of tempeh by co fermentation with rhizopus oligosporus rt 3 and Actinomucor elegans dcy 1
International Journal of Food Science and Technology, 2019Co-Authors: Lu Huang, Chenxi Wang, Yongzhu Zhang, Xiaohong Chen, Zhihai Huang, Guangliang Xing, Mingsheng DongAbstract:The effects of solid‐state fermentation with four filamentous fungi (Rhizopus oligosporus, Actinomucor elegans, Neurospora crassa and Rhizopus oryzae) and their combination on the degradation of protein allergens and anti‐nutritional factors (ANFs) of tempeh were evaluated. Glycinin, β‐conglycinin, trypsin inhibitor and flatulence‐causing oligosaccharides were significantly hydrolysed by all assayed strains but the level of reduction of ANFs depended on the strain. ELISA was conducted to evaluate IgE immunoreactivity using sera from soy sensitive individuals. Results revealed that co‐fermentation of R. oligosporus and A. elegans resulted in the highest reduction in IgE immunoreactivity for all sera used and showed greatest degradations on α’, α, β, acidic subunits (100% hydrolysed) and extensive hydrolysis of flatulence‐causing oligosaccharides. Tempeh fermented with R. oligosporus and A. elegans displayed high level of soluble protein and peptide (<10 kD) content. Co‐fermentation of R. oligosporus and A. elegans was proved to be effective in producing hypoallergenic tempeh.
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enhancing the functional properties of soymilk residues okara by solid state fermentation with Actinomucor elegans
Cyta-journal of Food, 2017Co-Authors: Ying Guan, Guangliang Xing, Jinpeng Wang, Lixia Wang, Xin Rui, Mingsheng DongAbstract:In this study, the food-grade fungal strain DCY-1 was isolated from Chinese traditional fermented soymilk residues (okara) and identified as Actinomucor elegans. The novel strain was used in the so...
Ulrich Disko - One of the best experts on this subject based on the ideXlab platform.
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interspecies cooperations of abutilon theophrasti with root colonizing microorganisms disarm boa oh allelochemicals
Plant Signaling & Behavior, 2017Co-Authors: Margot Schulz, Dieter Sicker, Oliver Schackow, Lothar Hennig, Diana Hofmann, Ulrich Disko, Andrey Yurkov, Meike Siebers, Cristina Ganimede, Letizia MondaniAbstract:ABSTRACTA facultative, microbial micro-community colonizing roots of Abutilon theophrasti Medik. supports the plant in detoxifying hydroxylated benzoxazolinones. The root micro-community is composed of several fungi and bacteria with Actinomucor elegans as a dominant species. The yeast Papiliotrema baii and the bacterium Pantoea ananatis are actively involved in the detoxification of hydroxylated benzoxazolinones by generating H2O2. At the root surface, laccases, peroxidases and polyphenol oxidases cooperate for initiating polymerization reactions, whereby enzyme combinations seem to differ depending on the hydroxylation position of BOA-OHs. A glucosyltransferase, able to glucosylate the natural benzoxazolinone detoxification intermediates BOA-5- and BOA-6-OH, is thought to reduce oxidative overshoots by damping BOA-OH induced H2O2 generation. Due to this detoxification network, growth of Abutilon theophrasti seedlings is not suppressed by BOA-OHs. Polymer coats have no negative influence. Alternatively, ...
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abutilon theophrasti s defense against the allelochemical benzoxazolin 2 3h one support by Actinomucor elegans
Journal of Chemical Ecology, 2014Co-Authors: Margot Schulz, Diana Hofmann, Sevda Haghi Kia, Emmanuel Ayah, Alexander Schouten, Carmen Mullenborn, Christian Paetz, Bernd Schneider, Ulrich DiskoAbstract:Abutilon theophrasti Medik., previously found to be rather insensitive to benzoxazinoid containing rye mulch and the allelochemical benzoxazolin-2(3H)-one (BOA), can be associated with the zygomycete Actinomucor elegans, whereby the fungus colonizes the root relatively superficially and mainly in the maturation zone. The fungus mitigates necrosis of the cotyledons when seedlings are incubated with 2 mM BOA, in contrast to those that lack the fungus. In liquid cultures of the fungus, tryptophan was identified. The accumulation of tryptophan is increased in presence of BOA. This amino acid seems to be important in protecting Abutilon against BOA and its derivatives since it suppressed the accumulation of BOA derived, highly toxic 2-aminophen-oxazin-3-one (APO) in the medium and on the root surface during BOA incubations of Abutilon seedlings. Although A. elegans is insensitive to BOA and APO, the fungus is not able to protect the plant against harmful effects of APO, when seedlings are treated with the compound. Abutilon can detoxify BOA via BOA-6-OH glucosylation probably by a cell wall associated glucosyltransferase, but only low amounts of the product accumulate. Low tryptophan concentrations can contribute to a degradation of the toxic intermediate BOA-6-OH by Fenton reactions, whereby the amino acid is oxidized. One of the oxidation products was identified as 4(1H)-quinolinone, which is the core substructure of the quorum sensing molecule 2-heptyl-3-hydroxy-4-quinolone. The mutualistic association of Abutilon theophrasti with Actinomucor elegans is considered as opportunistic and facultative. Such plant-fungus associations depend rather likely on environmental conditions, such as the mode of fertilization.
Margot Schulz - One of the best experts on this subject based on the ideXlab platform.
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interspecies cooperations of abutilon theophrasti with root colonizing microorganisms disarm boa oh allelochemicals
Plant Signaling & Behavior, 2017Co-Authors: Margot Schulz, Dieter Sicker, Oliver Schackow, Lothar Hennig, Diana Hofmann, Ulrich Disko, Andrey Yurkov, Meike Siebers, Cristina Ganimede, Letizia MondaniAbstract:ABSTRACTA facultative, microbial micro-community colonizing roots of Abutilon theophrasti Medik. supports the plant in detoxifying hydroxylated benzoxazolinones. The root micro-community is composed of several fungi and bacteria with Actinomucor elegans as a dominant species. The yeast Papiliotrema baii and the bacterium Pantoea ananatis are actively involved in the detoxification of hydroxylated benzoxazolinones by generating H2O2. At the root surface, laccases, peroxidases and polyphenol oxidases cooperate for initiating polymerization reactions, whereby enzyme combinations seem to differ depending on the hydroxylation position of BOA-OHs. A glucosyltransferase, able to glucosylate the natural benzoxazolinone detoxification intermediates BOA-5- and BOA-6-OH, is thought to reduce oxidative overshoots by damping BOA-OH induced H2O2 generation. Due to this detoxification network, growth of Abutilon theophrasti seedlings is not suppressed by BOA-OHs. Polymer coats have no negative influence. Alternatively, ...
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abutilon theophrasti s defense against the allelochemical benzoxazolin 2 3h one support by Actinomucor elegans
Journal of Chemical Ecology, 2014Co-Authors: Margot Schulz, Diana Hofmann, Sevda Haghi Kia, Emmanuel Ayah, Alexander Schouten, Carmen Mullenborn, Christian Paetz, Bernd Schneider, Ulrich DiskoAbstract:Abutilon theophrasti Medik., previously found to be rather insensitive to benzoxazinoid containing rye mulch and the allelochemical benzoxazolin-2(3H)-one (BOA), can be associated with the zygomycete Actinomucor elegans, whereby the fungus colonizes the root relatively superficially and mainly in the maturation zone. The fungus mitigates necrosis of the cotyledons when seedlings are incubated with 2 mM BOA, in contrast to those that lack the fungus. In liquid cultures of the fungus, tryptophan was identified. The accumulation of tryptophan is increased in presence of BOA. This amino acid seems to be important in protecting Abutilon against BOA and its derivatives since it suppressed the accumulation of BOA derived, highly toxic 2-aminophen-oxazin-3-one (APO) in the medium and on the root surface during BOA incubations of Abutilon seedlings. Although A. elegans is insensitive to BOA and APO, the fungus is not able to protect the plant against harmful effects of APO, when seedlings are treated with the compound. Abutilon can detoxify BOA via BOA-6-OH glucosylation probably by a cell wall associated glucosyltransferase, but only low amounts of the product accumulate. Low tryptophan concentrations can contribute to a degradation of the toxic intermediate BOA-6-OH by Fenton reactions, whereby the amino acid is oxidized. One of the oxidation products was identified as 4(1H)-quinolinone, which is the core substructure of the quorum sensing molecule 2-heptyl-3-hydroxy-4-quinolone. The mutualistic association of Abutilon theophrasti with Actinomucor elegans is considered as opportunistic and facultative. Such plant-fungus associations depend rather likely on environmental conditions, such as the mode of fertilization.
B. Han - One of the best experts on this subject based on the ideXlab platform.
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behaviour of staphylococcus aureus during sufu production at laboratory scale
Food Control, 2005Co-Authors: B. Han, Barbara Sesenna, R R Beumer, M Robert J NoutAbstract:Abstract Sufu is a Chinese soybean cheese, obtained by fungal fermentation of soybean curd (tofu) with Actinomucor elegans to yield pehtze, followed by enzymatic maturation in brine solution containing 12–16% (w/w) of NaCl for 2–6 months. After equilibration, the final product, sufu, usually contains half of the NaCl concentration of the brine used. We studied the behaviour (survival, growth, formation of enterotoxins) of several strains of Staphylococcus aureus in a laboratory-scale simulation of the production of sufu. Of 15 S. aureus strains tested, strains No. 1, 3, 4, 5, 8, 9, and 10 showed good growth in sterile Brain Heart Infusion broth with high (6–12% w/w) NaCl concentration, demonstrating their halotolerance. S. aureus growth was not negatively influenced by A. elegans, and no interaction between the mould and the bacterial strains was observed during pehtze preparation. S. aureus strains No. 3 and 5 were selected for maturation experiments because they grew up to 8.9–9.5 log cfu/g and they produced their typical enterotoxin in all substrates tested. With the objective of creating a worst-case scenario, halotolerant enterotoxin producing S. aureus strains were inoculated at several stages of the sufu model system. Levels of 6% and 12% of NaCl in the brine solution were still too low to inhibit their growth and enterotoxin production. Even 18% of NaCl in the brine solution could not inhibit their growth, but enterotoxin production was prevented. Brine solution with 24% of NaCl inhibited growth as well as enterotoxin production. In conclusion, a salt concentration of 9% in the final product will be a minimum safeguard against S. aureus enterotoxin formation.
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Amino acid profiles of sufu, a Chinese fermented soybean food
Journal of Food Composition and Analysis, 2004Co-Authors: B. Han, Frans M. Rombouts, M Robert J NoutAbstract:Sufu is a Chinese soybean cheese-like product obtained by solid-state fungal fermentation and ripening of tofu. The resulting "pehtze" is salted, followed by maturation in brine. Total (TAA) and free amino acid (FAA) profiles were determined during consecutive stages of sufu manufacture, i.e., tofu, pehzte (fungal fermented tofu), salted pehtze and in white, red and grey sufu, ripening in dressing mixtures of different salt content (8%, 11%, and 14% w/w). TAA in tofu, pehtze and salted pehtze totalled 547, 551 and 351 mg/g dry matter, respectively. FAA increased from total 1.3 to 15.6 mg/g dm in pehtze after fermentation of tofu by Actinomucor elegans and to 11.9 mg/g dm in salted pehtze. During ripening up to 80 days, total FAA in red sufu increased from 28 to 88 mg/g (8% salt), 28-63 mg/g (11% salt) or 26-42 mg/g (14% salt). In white sufu the levels of FAA were generally higher and the effect of salt was less inhibitory. Levels of FAA in white sufu increased in 80 days from 33 to 104 mg/g (8% salt), 27-92 mg/g (11% salt) and 19-73 mg/g (14% salt). The pattern of essential amino acids compared favourably with those of eggs and cow's milk. While FAA increased during ripening of red and white sufu, the ratio of each amino acid remained essentially constant, and glutamic acid, leucine, aspartic acid, alanine, phenylalanine and lysine were found in large quantities. However, in grey sufu the ratio was different, with large proportions of leucine, alanine, isoleucine, valine and phenylalanine found after ripening. (C) 2003 Elsevier Inc. All rights reserved.
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effect of nacl on textural changes and protein and lipid degradation during the ripening stage of sufu a chinese fermented soybean food
Journal of the Science of Food and Agriculture, 2003Co-Authors: B. Han, Jiahuai Wang, F M Rombouts, M Robert J NoutAbstract:Sufu is made by solid state fungal fermentation (using Actinomucor elegans) of tofu, followed by salting and maturation in dressing mixtures containing salt, alcohol and various other ingredients. NaCl in dressing mixtures strongly affected the changes in textural properties and the hydrolysis of protein and lipid of sufu. Higher salt contents (14% w/w) resulted in increased hardness (+100%) and elasticity (+18%) and reduced adhesiveness (-30%). Hardness and elasticity could be used to judge the extent of sufu ripening. SDS-PAGE showed the disappearance of all protein subunits at 80 and 110 g kg(-1) salt content; however, some protein subunits were still detectable at 140 g kg(-1) salt content after 60 days of ripening. Higher ratios of free amino nitrogen to total nitrogen (FAN/TN = 0.4-0.45) and free amino acids to crude protein (FAA/CP = 0.24-0.26) were observed in sufu with lower (80 g kg(-1)) salt content. FAN/TN and FAA/CP in white sufu (obtained with dressing mixtures containing only salt and alcohol) were higher than those in red sufu (obtained with dressing mixtures containing angkak or kojic red rice) owing to different dressing mixture compositions. Increases in free fatty acids (FFA) were also observed during ripening. FFA levels in sufu with lower salt content increased rapidly during the first 30-40 days and then increased slowly, probably resulting from the formation of fatty acid esters. Lowering the salt content (80 g kg(-1)) can shorten the ripening time to 40 days, which is of benefit to manufacturers. However, sufu will spoil, ie undergo souring, during the ripening stage at salt contents of SO g kg(-1) or lower. (C) 2003 Society of Chemical Industry.
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effects of temperature and relative humidity on growth and enzyme production by Actinomucor elegans and rhizopus oligosporus during sufu pehtze preparation
Food Chemistry, 2003Co-Authors: B. Han, F M Rombouts, M Robert J NoutAbstract:Sufu is a Chinese soybean cheese obtained after maturation of solid-state mould-fermented tofu. Ambient temperatures of 30-35degreesC during the summer season prohibit the use of the usual starter Actinomucor elegans. We compared the properties of the latter with a potential alternative starter Rhizopus oligosporus that could be used at higher temperatures. The effects of temperature and relative humidity on growth rate of Actinomucor elegans and Rhizopus oligosporus were optimum at 25degreesC at RH 95-97%, and 35degreesC at RH 95-97%, respectively. Yields of protease (108 U/g pehtze), lipase (172 U/g) and glutaminase (176 U/g) by A. elegans were maximum after 48 h at 25degreesC and RH 95-97%, and for alpha-amylase (279 U/g pehtze) and alpha-galactosidase (227 U/g) at 30degreesC and RH 95-97% after 48 and 60 h of incubation. Highest protease (104 U/g pehtze), and lipase (187 U/g) activities of R. oligosporus were observed after 48 h at 35degreesC and RH 95-97%, while maximum alpha-amylase (288 U/g pehtze) and glutaminase (187 U/g) activities were obtained after 36 h at 35degreesC and RH 95-97%. Maximum alpha-galactosidase activity (226 U/g) by R. oligosporus was found after 36 h at 30degreesC and RH 95-97%. It is concluded that R. oligosporus is a potential alternative to A. elegans as sufu pehtze starter during hot seasons. (C) 2002 Elsevier Science Ltd. All rights reserved.
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Characterization and product innovation of sufu - a Chinese fermented soybean food
2003Co-Authors: B. HanAbstract:Over the centuries, Chinese people have consumed soybeans in various forms of traditional fermented soybean foods. Sufu ( Furu ), a cheese-like product originating in China, is one of the most popular fermented soybean foods in China, and is becoming popular in Chinese shops all over the world. It is made by fungal solid-state fermentation of tofu followed by salting and ripening in dressing mixture containing various ingredients. Several types of sufu can be distinguished according to processing method or colour and flavour.High levels of surviving but inactive bacterial endospores and concomitant high numbers of culturable mesophilic aerobic bacteria were found in all process stages of sufu production as well as in commercial sufu. Most samples contained only low levels ( 3 cfu/g) of Bacillus cereus , whereas no Enterobacteriaceae were detectable in any of the commercial and experimental sufu products. From a microbiological safety point of view, sufu products are stable and safe when they are produced under the conventional conditions.Phylogenetic relations based on sequencing of genomic DNA-its-1-4 regions of collected fungal starters and of relevant control strains indicate that the genera Mucor , Actinomucor and Rhizopus form distinct and homogeneous clusters. Most Mucor and Actinomucor spp., especially Actinomucor elegans (the most frequently used starter) cannot grow well over 30°C. Rhizopus oligosporus has similar growth and enzyme production abilities as A. elegans and could thus offer an alternative for the latter during the hot summer season.NaCl strongly affects the changes of microflora, textural properties and the hydrolysis of protein and lipid in sufu. Low-salt sufu (7-8% salt content) is qualified to be termed "finished product" after only 45 d of ripening, which takes more than 3 months for conventional red sufu with over 11% salt content. However, sufu will spoil during the ripening stage at salt contents of 5% or lower. SDS-PAGE profiles showed that after 60 d of ripening, all protein subunits had disappeared in sufu with 8% salt content, which indicates that most proteins were degraded into peptides and amino acids. Consequently, a large amount of free amino acids, notably glutamic acid, were found in matured sufu.
Diana Hofmann - One of the best experts on this subject based on the ideXlab platform.
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interspecies cooperations of abutilon theophrasti with root colonizing microorganisms disarm boa oh allelochemicals
Plant Signaling & Behavior, 2017Co-Authors: Margot Schulz, Dieter Sicker, Oliver Schackow, Lothar Hennig, Diana Hofmann, Ulrich Disko, Andrey Yurkov, Meike Siebers, Cristina Ganimede, Letizia MondaniAbstract:ABSTRACTA facultative, microbial micro-community colonizing roots of Abutilon theophrasti Medik. supports the plant in detoxifying hydroxylated benzoxazolinones. The root micro-community is composed of several fungi and bacteria with Actinomucor elegans as a dominant species. The yeast Papiliotrema baii and the bacterium Pantoea ananatis are actively involved in the detoxification of hydroxylated benzoxazolinones by generating H2O2. At the root surface, laccases, peroxidases and polyphenol oxidases cooperate for initiating polymerization reactions, whereby enzyme combinations seem to differ depending on the hydroxylation position of BOA-OHs. A glucosyltransferase, able to glucosylate the natural benzoxazolinone detoxification intermediates BOA-5- and BOA-6-OH, is thought to reduce oxidative overshoots by damping BOA-OH induced H2O2 generation. Due to this detoxification network, growth of Abutilon theophrasti seedlings is not suppressed by BOA-OHs. Polymer coats have no negative influence. Alternatively, ...
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abutilon theophrasti s defense against the allelochemical benzoxazolin 2 3h one support by Actinomucor elegans
Journal of Chemical Ecology, 2014Co-Authors: Margot Schulz, Diana Hofmann, Sevda Haghi Kia, Emmanuel Ayah, Alexander Schouten, Carmen Mullenborn, Christian Paetz, Bernd Schneider, Ulrich DiskoAbstract:Abutilon theophrasti Medik., previously found to be rather insensitive to benzoxazinoid containing rye mulch and the allelochemical benzoxazolin-2(3H)-one (BOA), can be associated with the zygomycete Actinomucor elegans, whereby the fungus colonizes the root relatively superficially and mainly in the maturation zone. The fungus mitigates necrosis of the cotyledons when seedlings are incubated with 2 mM BOA, in contrast to those that lack the fungus. In liquid cultures of the fungus, tryptophan was identified. The accumulation of tryptophan is increased in presence of BOA. This amino acid seems to be important in protecting Abutilon against BOA and its derivatives since it suppressed the accumulation of BOA derived, highly toxic 2-aminophen-oxazin-3-one (APO) in the medium and on the root surface during BOA incubations of Abutilon seedlings. Although A. elegans is insensitive to BOA and APO, the fungus is not able to protect the plant against harmful effects of APO, when seedlings are treated with the compound. Abutilon can detoxify BOA via BOA-6-OH glucosylation probably by a cell wall associated glucosyltransferase, but only low amounts of the product accumulate. Low tryptophan concentrations can contribute to a degradation of the toxic intermediate BOA-6-OH by Fenton reactions, whereby the amino acid is oxidized. One of the oxidation products was identified as 4(1H)-quinolinone, which is the core substructure of the quorum sensing molecule 2-heptyl-3-hydroxy-4-quinolone. The mutualistic association of Abutilon theophrasti with Actinomucor elegans is considered as opportunistic and facultative. Such plant-fungus associations depend rather likely on environmental conditions, such as the mode of fertilization.
