“…Mucor sp., a zygomycete filamentous fungus often found in natural environments such as soils, air, fruits, and vegetables, reproduces rapidly and its hyphae develop densely [ 1 ]. Some thermotolerant species (such as M. indicus and M. ramosissimus ) are obligate pathogens that affect animal and human health [ 2 , 3 ]. However, proteases, amylases, and lipases, produced by several Mucor species, including M. circinelloides , M. flavus , M. hiemalis , M. mucedo , and M. racemosus , hydrolyze soy components, such as proteins, carbohydrates, and fats, in the process of making classic Asian and African fermented cuisines, such as sufu, ragi, tempeh, furu, and mureha [ 4 , 5 , 6 ].…”