Mucor indicus and Rhizopus oryzae co‐culture to improve the flavor of Chinese turbid rice wine

2019 ◽  
Vol 99 (12) ◽  
pp. 5577-5585 ◽  
Author(s):  
Wenliang Xiang ◽  
Qin Xu ◽  
Nandi Zhang ◽  
Yu Rao ◽  
Lin Zhu ◽  
...  
Keyword(s):  
Rhizopus Oryzae ◽  
Rice Wine ◽  
Mucor Indicus

Ethanol production by Mucor indicus and Rhizopus oryzae from rice straw by separate hydrolysis and fermentation

2009 ◽  
Vol 33 (5) ◽  
pp. 828-833 ◽  
Author(s):  
Sorahi Abedinifar ◽  
Keikhosro Karimi ◽  
Morteza Khanahmadi ◽  
Mohammad J. Taherzadeh
Keyword(s):  
Ethanol Production ◽  
Rice Straw ◽  
Rhizopus Oryzae ◽  
Separate Hydrolysis And Fermentation ◽  
Mucor Indicus

Optimization of glucoamylase production by Mucor indicus, Mucor hiemalis, and Rhizopus oryzae through solid state fermentation / Mucor indicus, Mucor hiemalis, ve Rhizopus oryzae tarafından üretien glukoamilazın katı hal fermantasyonu ile optimizasyonu

2016 ◽  
Vol 41 (4) ◽  
Author(s):  
Sanaz Behnam ◽  
Keikhosro Karimi ◽  
Morteza Khanahmadi ◽  
Zahra Salimian
Keyword(s):  
Solid State ◽  
Moisture Content ◽  
Solid State Fermentation ◽  
Rhizopus Oryzae ◽  
Industrial Applications ◽  
Mucor Hiemalis ◽  
Suitable Candidate ◽  
Cultivation Time ◽  
Mucor Indicus ◽  
Glucoamylase Production

AbstractObjective: Glucoamylase is a hydrolyzing enzyme with several industrial applications. Glucoamylase was produced via a solid state fermentation by three naturally occurring zygomycetes fungi of Mucor indicus, Mucor hiemalis, and Rhizopus oryzae on wheat bran.Methods: The effects of cultivation temperature, medium moisture content, and cultivation time on the enzyme production were investigated. Experiments were designed with an orthogonal central composite design on the three variables using response surface methodology (RSM).Results: For glucoamylase production, the optimum temperature and medium moisture content for the three fungi were 26.6°C and 71.8%, respectively. The optimum cultivation time for M. hiemalis and R. oryzae was 33.1 h, while it was 66.8 h for M. indicus. At optimum conditions, glucoamylase production by M. indicus, M. hiemalis, and R. oryzae was respectively 255.3, 272.3, and 1545.3 U per g dry substrate.Conclusion: R. oryzae is a suitable candidate for industrial production of glucoamylase.

scholarly journals Fermentation profiling of rice wine produced by Aspergillus oryzae KSS2 and Rhizopus oryzae KJJ39 newly isolated from Korean fermentation starter

2021 ◽  
Vol 64 (1) ◽  
Author(s):  
Minjoo Kim ◽  
Jeong-Ah Seo
Keyword(s):  
Aspergillus Oryzae ◽  
Wheat Bran ◽  
Rhizopus Oryzae ◽  
Ph Value ◽  
Soluble Solid Content ◽  
Volatile Acid ◽  
Rice Grain ◽  
Rice Wine ◽  
Total Acid ◽  
Wine Sample

AbstractThe objective of this study was to determine the fermentation characteristics of rice wine produced by koji inoculated with Aspergillus oryzae KSS2 and Rhizopus oryzae KJJ39 on moisturized wheat-bran and rice grain. We also compared rice wine samples produced in this study and three commercial Makgeolli. The alcohol content was about 12% higher in the rice wine samples fermented by wheat-bran koji than in the other samples. In all of the samples, the range of pH value was 3.8–4.6 and the total acid was below 0.5. The soluble solid content was highest in the rice wine sample prepared by the wheat-bran R. oryzae KJJ39 koji (15.5°Brix) and overall relatively higher in the samples with wheat-bran koji than rice koji. The content of reducing sugar was twofold higher in rice wine prepared by koji inoculated with R. oryzae KJJ39 than A. oryzae KSS2. The volatile acid content was higher in rice wine produced by the wheat-bran A. oryzae KSS2 koji than the others. In the analyses of five organic acids, A. oryzae KSS2 was found to produce more malic acid and fumaric acid while R. oryzae KJJ39 to do more citric acid, lactic acid and acetic acid. The rice wine sample prepared with the wheat-bran A. oryzae KSS2 koji contained much higher concentration of sucrose, maltose and amino acids. Comprehensively, the results of fermentation profiling suggest that both A. oryzae KSS2 and R. oryzae KJJ39 can be applied to the production of rice wine as a valuable fungal isolate for fermentation start.

Microbiological Quality of Commercial Tempeh in The Netherlands

1987 ◽  
Vol 50 (2) ◽  
pp. 92-94 ◽  
Author(s):  
R. A. SAMSON ◽  
J. A. VAN KOOIJ ◽  
E. DE BOER
Keyword(s):  
The Netherlands ◽  
Rhizopus Oryzae ◽  
Yeast Species ◽  
Microbiological Quality ◽  
Plate Count ◽  
The Poor ◽  
Mucor Indicus ◽  
Aerobic Plate Count ◽  
Trichosporon Beigelii

A survey of the microbiological quality of commercial tempeh was done in The Netherlands. A total of 110 samples were examined. Most (98%) of the samples had an aerobic plate count above 107 CFU/g. Numbers of Enterobacteriaceae exceeded 105 CFU/g in 67% of the samples, whereas numbers of lactic acid bacteria exceeded 107 CFU/g in 81% of the samples. Staphylococcus aureus was found in 13%, Bacillus cereus in 11% and Escherichia coli in 3% of the samples at levels of 105 CFU/g. Yersinia enterocolitica was found in six samples, whereas Salmonella was absent in 25 g of all the samples examined. Many (69%) of the samples had a yeast count above 105 CFU/g. Trichosporon beigelii was the most frequent yeast species. Besides Rhizopus oryzae and Rizopus oligosporus, which obviously represent the mold species responsible for the fermentation, Mucor indicus was often associated with the mycoflora of the tempeh. The reasons for the poor microbiological quality are discussed and some recommendations are proposed.

Enhanced protein and amino acids of corn–ethanol co-product by Mucor indicus and Rhizopus oryzae

2021 ◽  
Author(s):  
Tanner Barnharst ◽  
Xiao Sun ◽  
Aravindan Rajendran ◽  
Pedro Urriola ◽  
Gerald Shurson ◽  
...  
Keyword(s):  
Amino Acids ◽  
Rhizopus Oryzae ◽  
Corn Ethanol ◽  
Mucor Indicus

Case of a diabetic man cured from rhinocerebral zygomycosis

2010 ◽  
Vol 151 (39) ◽  
pp. 1591-1596
Author(s):  
Botond Lakatos ◽  
Radka Nikolova ◽  
László Ocskay ◽  
Judit Csomor ◽  
Gyula Prinz
Keyword(s):  
Staphylococcus Aureus ◽  
Pseudomonas Aeruginosa ◽  
Amphotericin B ◽  
Rhizopus Oryzae

A zygomycosis (mucormycosis) ritka, kifejezetten agresszív lefolyású opportunista infekció, amelyet a Zygomycota (Járomspórás gombák) törzs Zygomycetes osztályába tartozó gombák okoznak. Jellemzően immunhiány, neutropenia, vastúlterhelés, hematológiai betegség, illetve diabeteses ketoacidosis eseteiben fordul elő. Esetismertetés: A szerzők 18 éves, 9 éve inzulindependens diabetes mellitusban szenvedő, rossz compliance-szel rendelkező beteg kórtörténetét ismertetik. Súlyos állapotban, beszűkült tudattal, ketoacidosisban, orrmelléküreg-gyulladásra utaló egyoldali periorbitalis duzzanattal, bőrpírral került kórházba. Bár az endoszkópos sinusműtét során vett váladékból methicillinrezisztens Staphylococcus aureus és Pseudomonas aeruginosa tenyészett, a beteg anamnézise, klinikuma zygomycosis gyanúját keltette, emiatt amphotericin-B-kezelést indítottak. Szövettani, illetve mikrobiológiai vizsgálatok során Rhizopus oryzae okozta invazív infekció igazolódott. Megbeszélés: Az antifungális kezelés ismételt sebészeti beavatkozásokkal és adjuváns granulocytakolónia-stimuláló faktor alkalmazásával kiegészítve eredményesnek bizonyult. A beteg négy hónappal hazabocsátását követően él és panaszmentes. Orv. Hetil., 2010, 39, 1591–1596.

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