Rhizopus oryzae

Rhizopus oryzae is a filamentous fungus that belongs to the order Mucorales and the family Rhizopodaceae. It is commonly known as the 'rice mold' due to its extensive use in the production of fermented foods from rice and other starch sources.

Taxonomy

The genus Rhizopus is classified under the phylum Zygomycota, which is characterized by the formation of a unique type of spore called a zygospore. Rhizopus oryzae is one of the most common species within this genus.

Morphology

Rhizopus oryzae is a multicellular fungus that forms a network of hyphae. The hyphae are coenocytic, meaning they lack septa, or cross-walls, except in the reproductive structures. The fungus produces sporangia, which are spherical structures filled with spores, at the tips of aerial hyphae.

Ecology

Rhizopus oryzae is a saprophytic fungus, meaning it obtains nutrients by decomposing dead organic material. It is commonly found in soil, decaying fruit and vegetables, and animal feces. It plays a crucial role in nutrient cycling in ecosystems by breaking down complex organic materials.

Uses

Rhizopus oryzae is used in the production of several traditional Asian fermented foods. It is used to make tempeh, a fermented soybean product from Indonesia, and sake, a Japanese rice wine. The fungus is also used in the production of lactic acid, fumaric acid, and ethanol.

Health implications

While Rhizopus oryzae is generally safe for consumption in fermented foods, it can cause a rare but serious infection known as mucormycosis in immunocompromised individuals. The fungus can also cause a condition known as zygomycosis, which can lead to necrosis and cell death if not treated promptly.

See also

• Fermentation (food)
• Mucorales
• Zygomycota

References

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