Rhizopus microsporus
Rhizopus microsporus is a species of fungus in the genus Rhizopus. It is known for its role in food spoilage, plant pathology, and as an opportunistic pathogen in humans. This species is also notable for its use in the production of certain fermented foods.
Taxonomy and Classification[edit | edit source]
Rhizopus microsporus belongs to the kingdom Fungi, phylum Zygomycota, class Zygomycetes, order Mucorales, and family Mucoraceae. It is closely related to other species within the genus Rhizopus, such as Rhizopus stolonifer.
Morphology[edit | edit source]
Rhizopus microsporus is characterized by its hyphae, which are typically non-septate and can grow rapidly. The sporangia are spherical and contain numerous sporangiospores. The sporangiophores are unbranched and arise from the rhizoids.
Ecology and Habitat[edit | edit source]
This fungus is commonly found in soil, decaying organic matter, and various food products. It thrives in warm and humid environments, making it a frequent contaminant in tropical and subtropical regions.
Pathogenicity[edit | edit source]
Rhizopus microsporus is an opportunistic pathogen that can cause zygomycosis in humans, particularly in immunocompromised individuals. It can also infect plants, leading to diseases such as soft rot in fruits and vegetables.
Industrial and Food Applications[edit | edit source]
In some cultures, Rhizopus microsporus is used in the production of traditional fermented foods. For example, it is involved in the fermentation process of tempeh, a popular Indonesian food made from soybeans.
Life Cycle[edit | edit source]
The life cycle of Rhizopus microsporus includes both asexual and sexual reproduction. Asexually, it reproduces through the formation of sporangia that release sporangiospores. Sexually, it forms zygospores through the fusion of specialized hyphae from compatible mating types.
Control and Prevention[edit | edit source]
Controlling the spread of Rhizopus microsporus involves maintaining proper hygiene and storage conditions, especially in food production and healthcare settings. Antifungal treatments may be necessary for infections in humans.
See Also[edit | edit source]
References[edit | edit source]
External Links[edit | edit source]
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Contributors: Prab R. Tumpati, MD
