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Rhizopus oligosporus is a fungus that belongs to the class Zygomycetes, which is one of two classes in the phylum Zygomycota. [6] Rhizopus oligosporus belongs to the Rhizopus microsporus group. This group is made of taxa with similar morphology that are associated with undesired metabolite production, pathogenesis and food fermentation.
fungus: dairy kefir [2] Candida exiguus: fungus: bread (sourdough) Candida humicola: fungus: chocolate [1] Candida kefyr: fungus: cheese (surface-ripened) [4] Candida krusei: fungus: cheese (surface-ripened) [4] Candida milleri: fungus: bread (sourdough) [6] Candida mycoderma [10] fungus: cheese [11] Candida pelliculosa: fungus: chocolate [1 ...
Tremella fuciformis is a species of fungus; it produces white, frond-like, gelatinous basidiocarps (fruiting bodies). It is widespread, especially in the tropics, where it can be found on the dead branches of broadleaf trees. This fungus is commercially cultivated and is one of the most popular fungi in the cuisine and medicine of China. [1]
It is a large white-gilled, white-spotted, and usually red mushroom. Despite its easily distinguishable features, A. muscaria is a fungus with several known variations, or subspecies. These subspecies are slightly different, some having yellow or white caps, but are all usually called fly agarics, most often recognizable by their notable white ...
Boletus edulis (English: cep, penny bun, porcino or porcini) is a basidiomycete fungus, and the type species of the genus Boletus.. Prized as an ingredient in various culinary dishes, B. edulis is an edible mushroom held in high regard in many cuisines, and is commonly prepared and eaten in soups, pasta, or risotto.
In a new study published on August 29, 2024, in Nature Microbiology, researchers go into detail about how this novel fungus can turn food waste into delectable desserts and main courses. Related ...
Three varieties of kōji mold are used for making shōchū, each with distinct characteristics. [16] [17] [18]Genichirō Kawachi (1883 -1948), who is said to be the father of modern shōchū and Tamaki Inui (1873 -1946), a lecturer at University of Tokyo succeeded in the first isolation and culturing of aspergillus species such as A. kawachii, A. awamori, and a variety of subtaxa of A. oryzae ...
Tremella mesenterica (common names include yellow brain, golden jelly fungus, yellow trembler, and witches' butter [2]) is a common jelly fungus in the family Tremellaceae of the Agaricomycotina. The gelatinous, orange-yellow fruit body of the fungus, which can grow up to 7.5 cm (3 in) diameter, has a convoluted or lobed surface that is greasy ...