A novel strain Rhizopus sp. C4 was isolated from compost for the production of pectinase. Cultivation of Rhizopus sp. C4 on orange peel substrate under various solid-state fermentation (SSF) conditions was evaluated for pectinase yield along with the enzyme activity profile as a potential, low-cost alternative to submerged-liquid fermentation. Response surface methodology (RSM) was employed to ...

Mushrooms are very appreciated as food in several countries and, besides their fine taste, they have great nutritional value as sources of essential fatty acids, minerals, proteins and biologically active metabolites. By the other hand, nonbasidiomycete filamentous fungi from several genera such as Rhizopus or Penicillium are commonly not associated with human diet. Nevertheless, these and othe...

Rhizopus oryzae is an important organism for its production of organic acids such as lactic acid, fumaric acid, etc. To date, there were no easy methods to classify strains according to their acid production. The sequences of the ribosomal RNA-encoding DNA (rDNA) internal transcribed spacer (ITS) region of 64 strains of R. oryzae were analyzed and found to conserve mutations correspond to acid ...

Functional properties of fermented bran produced by Aspergillus oryzae and Rhizopus sp. in a solid-state fermentation system were determined, with an aim to evaluate their application in food formulation. The defatted rice bran and wheat bran were inoculated with the spores of the cultures and incubated at 30°C for 72 h. Samples were withdrawn at 0, 24, 48 and 72 h. Protein content, protein sol...

Conidia of Penicillium chrysogenum and Penicillium frequentans and sporangiospores of Rhizopus rhizopodiformis, Rhizomucor pusillus, and Mucor racemosus were subjected to partition in aqueous polymer two-phase systems. The partition behavior differed drastically between the conidia of the two Penicillium species and the sporangiospores of the three species of phycomycetes. This difference in pa...