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Rhizopus oligosporus is used to make tempeh, a fermented food derived from soybeans. Rhizopus oryzae is used in the production of alcoholic beverages in parts of Asia and Africa. Rhizopus stolonifer (black bread mold) causes fruit rot on strawberry, tomato, and Sweet potato and is used in commercial production of fumaric acid and cortisone.
Rhizopus stolonifer is commonly known as black bread mold. [1] It is a member of Zygomycota and considered the most important species in the genus Rhizopus . [ 2 ] It is one of the most common fungi in the world and has a global distribution although it is most commonly found in tropical and subtropical regions. [ 3 ]
Rhizopus oryzae is a filamentous heterothallic microfungus that occurs as a saprotroph in soil, dung, and rotting vegetation. This species is very similar to Rhizopus stolonifer , but it can be distinguished by its smaller sporangia and air-dispersed sporangiospores.
Rhizopus oligosporus is a fungus of the family Mucoraceae and is a widely used starter culture for the production of tempeh at home and industrially. As the mold grows it produces fluffy, white mycelia , binding the beans together to create an edible "cake" of partly catabolized soybeans .
A zygospore is a diploid reproductive stage in the life cycle of many fungi and protists.Zygospores are created by the nuclear fusion of haploid cells. In fungi, zygospores are formed in zygosporangia after the fusion of specialized budding structures, from mycelia of the same (in homothallic fungi) or different mating types (in heterothallic fungi), and may be chlamydospores. [1]
Rhizopus arrhizus is a fungus of the family Mucoraceae, characterized by sporangiophores that arise from nodes at the point where the rhizoids are formed and by a hemispherical columella. It is the most common cause of mucormycosis in humans and occasionally infects other animals. Rhizopus arrhizus spores contain ribosomes as a spore ...
Rhizopus microsporus is a fungal plant pathogen infecting maize, sunflower, and rice. A domesticated variant of this species is used in the preparation of traditional soy fermentation such as tempeh and sufu (see Rhizopus oligosporus ).
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