Mucor indicus: Difference between revisions
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M. indicus , also known as M. rouxii, Amylomyces rouxii, and Chlamydomucor rouxii, is among the zygomycetes fungi which is capable of production of several valuable products. However, some cases are reported the fungus as a pathogenic fungus (de Repentigny et al., 2008), while in most cases it is considered as a safe microorganism for human (Millati, 2005). Most strains of the fungus were isolated from tempe (a traditional Indonesian food). The fungus is one of the main microorganisms used in production of several food and beverages (Hung and Chou, 1997; Nout and Kiers, 2005; Yu and Chou, 2000). It is also referred to as GRAS (generally regarded as safe) (Edebo, 2009) and shown to be safe for fish and rat. It is possible that the pathogenicity of the fungus is strain dependent. |
M. indicus , also known as M. rouxii, Amylomyces rouxii, and Chlamydomucor rouxii, is among the zygomycetes fungi which is capable of production of several valuable products. However, some cases are reported the fungus as a pathogenic fungus (de Repentigny et al., 2008), while in most cases it is considered as a safe microorganism for human (Millati, 2005). Most strains of the fungus were isolated from tempe (a traditional Indonesian food). The fungus is one of the main microorganisms used in production of several food and beverages (Hung and Chou, 1997; Nout and Kiers, 2005; Yu and Chou, 2000). It is also referred to as GRAS (generally regarded as safe) (Edebo, 2009) and shown to be safe for fish and rat. It is possible that the pathogenicity of the fungus is strain dependent. |
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''M. indicus'' , also known as ''M. rouxii , Amylomyces rouxii'' , and ''Chlamydomucor rouxii'' , is among the most important members of zygomycetes fungi. This dimorphic fungus is capable of production of several valuable products. |
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Some strains of the fungus have been isolated from a traditional Indonesian food called tempe. ''Mucor indicus'' is nowadays used for production of several homemade food and beverages especially in Asia. This has also been successfully used as a safe nutritional source for fish and rat. The fungus is generally regarded as safe (GRAS) though there are few reports claiming that this is a pathogenic fungus. Probably, the pathogenicity of the fungus is strain dependant. |
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The capability of the fungus in production of ethanol is comparable with that of ''Saccharomyces cerevisiae''. Fortunately, unlike ''S. cerevisiae'' , Mucor indicus ferments pentoses as well as hexsoses and therefore this can be used for production of ethanol from lignocellulosic materials |
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The cell wall of the fungus contains considerable amounts of chitosan. Moreover, the fungus is classified as an oil producing fungus. Hence, the biomass of the fungus is considered as a rich source for production of chitosan and polyunsaturated fatty acids especially γ-linolenic acid (Omega-6). |
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The autolysate of the fungus has a high nutritional value and can replace yeast extract in microbial cultivations. |
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Revision as of 07:46, 5 November 2012
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| Species: | indicus
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Mucor indicus is a species of Mucor.
M. indicus , also known as M. rouxii, Amylomyces rouxii, and Chlamydomucor rouxii, is among the zygomycetes fungi which is capable of production of several valuable products. However, some cases are reported the fungus as a pathogenic fungus (de Repentigny et al., 2008), while in most cases it is considered as a safe microorganism for human (Millati, 2005). Most strains of the fungus were isolated from tempe (a traditional Indonesian food). The fungus is one of the main microorganisms used in production of several food and beverages (Hung and Chou, 1997; Nout and Kiers, 2005; Yu and Chou, 2000). It is also referred to as GRAS (generally regarded as safe) (Edebo, 2009) and shown to be safe for fish and rat. It is possible that the pathogenicity of the fungus is strain dependent.
M. indicus , also known as M. rouxii , Amylomyces rouxii , and Chlamydomucor rouxii , is among the most important members of zygomycetes fungi. This dimorphic fungus is capable of production of several valuable products.
Some strains of the fungus have been isolated from a traditional Indonesian food called tempe. Mucor indicus is nowadays used for production of several homemade food and beverages especially in Asia. This has also been successfully used as a safe nutritional source for fish and rat. The fungus is generally regarded as safe (GRAS) though there are few reports claiming that this is a pathogenic fungus. Probably, the pathogenicity of the fungus is strain dependant.
The capability of the fungus in production of ethanol is comparable with that of Saccharomyces cerevisiae. Fortunately, unlike S. cerevisiae , Mucor indicus ferments pentoses as well as hexsoses and therefore this can be used for production of ethanol from lignocellulosic materials
The cell wall of the fungus contains considerable amounts of chitosan. Moreover, the fungus is classified as an oil producing fungus. Hence, the biomass of the fungus is considered as a rich source for production of chitosan and polyunsaturated fatty acids especially γ-linolenic acid (Omega-6).
The autolysate of the fungus has a high nutritional value and can replace yeast extract in microbial cultivations.
References
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