Rhizopus oryzae – Ancient microbial resource with importance in modern food industry

Londoño-Hernández, Liliana; Ramírez-Toro, Cristina; Ruiz, Héctor A.; Ascacio-Valdés, Juan A.; Aguilar-González, Miguel Á.; Rodríguez‐Herrera, Raúl; Aguilar, Cristóbal N.

doi:10.1016/j.ijfoodmicro.2017.06.012

Cited by 92 publications

(55 citation statements)

References 121 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…They grow as coenocytic and anostomosing hyphae. Certain members of this phylum are important in the food industry as causes of food spoilage (Filtenborg, Frisvad, & Thrane, ; Moss, ; Garnier, Valence, & Mounier, ) or in the preparation of certain fermented foods (Londoño‐Hernández et al ., ). Some can also cause rare but highly invasive infections in humans and animals (Kwon‐Chung, ; Fisher, Gow, & Gurr, ; Serris et al ., ).…”

Section: Zygomycetous Fungimentioning

confidence: 97%

Fungal evolution: diversity, taxonomy and phylogeny of the Fungi

2019

View full text Add to dashboard Cite

The fungal kingdom comprises a hyperdiverse clade of heterotrophic eukaryotes characterized by the presence of a chitinous cell wall, the loss of phagotrophic capabilities and cell organizations that range from completely unicellular monopolar organisms to highly complex syncitial filaments that may form macroscopic structures. Fungi emerged as a 'Third Kingdom', embracing organisms that were outside the classical dichotomy of animals versus vegetals. The taxonomy of this group has a turbulent history that is only now starting to be settled with the advent of genomics and phylogenomics. We here review the current status of the phylogeny and taxonomy of fungi, providing an overview of the main defined groups. Based on current knowledge, nine phylum-level clades can be defined: Opisthosporidia, Chytridiomycota, Neocallimastigomycota, Blastocladiomycota, Zoopagomycota, Mucoromycota, Glomeromycota, Basidiomycota and Ascomycota. For each group, we discuss their main traits and their diversity, focusing on the evolutionary relationships among the main fungal clades. We also explore the diversity and phylogeny of several groups of uncertain affinities and the main phylogenetic and taxonomical controversies and hypotheses in the field.

show abstract

Section: Zygomycetous Fungimentioning

confidence: 97%

Fungal evolution: diversity, taxonomy and phylogeny of the Fungi

2019

View full text Add to dashboard Cite

show abstract

“…Fungi are the main microorganisms that recycle cellulose in nature; these organisms are well-fitted for the decomposition of biomass from plant waste because they produce an elevated number of enzymes of wide diversity and with several supportive functions. Lignocellulosic compounds involve three major groups of polymers: cellulose (linear polymer of b 1-4 of glucose bonds), hemicellulose (polymers non-cellulosic, which include glucans, mannans, arabinans, galactans and xylans) and lignin (complex polyphenol) [33].…”

Section: Phenols Release From Vegetable Cell Walls Using Fungimentioning

confidence: 99%

Beyond Enzyme Production: Solid State Fermentation (SSF) as an Alternative Approach to Produce Antioxidant Polysaccharides

Verduzco-Oliva

Gutiérrez-Uribe

2020

Sustainability

View full text Add to dashboard Cite

Solid state fermentation (SSF) is a sustainable process that uses low amounts of water and transforms plant-based agro-industrial residues into valuable products such as enzymes, biofuels, nanoparticles and other bioactive compounds. Many fungal species can be used in SSF because of their low requirements of water, O2 and light. During SSF, plant-based wastes rich in soluble and insoluble fiber are utilized by lignocellulolytic fungi that have enzymes such as lignases, celullases or hemicelullases that break fiber hard structure. During the hydrolysis of lignin, some phenolic compounds are released but fungi also synthetize bioactive compounds such as mycophenolic acid, dicerandrol C, phenylacetates, anthraquinones, benzofurans and alkenyl phenols that have health beneficial effects such as antitumoral, antimicrobial, antioxidant and antiviral activities. Another important group of compounds synthetized by fungi during SSF are polysaccharides that also have important health promoting properties. Polysaccharides have antioxidant, antiproliferative and immunomodulatory activities as well as prebiotic effects. Fungal SSF has also proved to be a process which can release high contents of phenolics and it also increases the bioactivity of these compounds.

show abstract

“…The content of acetic in Jiuqu group was the highest one, which was about 4 times than that by mixed fermentation and about 10 times higher than that fermented by S. cerevisiae EC1118 alone. This can be attributed to the high metabolism of Rhizopus in Jiuqu (Londoño-Hernández et al, 2017).…”

Section: Organic Acids and Methanolmentioning

confidence: 99%

Effect of mixed fermentation (Jiuqu and Saccharomyces cerevisiae EC1118) on the quality improvement of kiwi wine

Chen

Jiang

et al. 2019

CyTA - Journal of Food

View full text Add to dashboard Cite

The aim of this study was to investigate the effect of mixed fermentation of Jiuqu and Saccharomyces cerevisiae on the quality of kiwifruit wine. The results showed that total titratable acidity, methanol and organic acids of kiwi wine fermented by Jiuqu + Saccharomyces cerevisiae EC1118 were significantly lower (p < 0.05) than that in other groups. There was no significant difference in the content of flavor substances in kiwi wines fermented by a mixed group and Saccharomyces cerevisiae EC1118 alone, but the sensory evaluation showed a significantly large difference. On the sensory scale, kiwi wine fermented by mixed fermentation had a unique presentation and typical bouquet, better than those fermented by Jiuqu and Saccharomyces cerevisiae EC1118 alone. In conclusion, mixed fermentation of Jiuqu + Saccharomyces cerevisiae EC1118 could improve the quality of the kiwi wine, which provides a promising application prospection for kiwi wine production. Efecto de la fermentación mixta (jiuqu y Saccharomyces cerevisiae EC1118) en la mejora de la calidad del vino de kiwi RESUMEN El presente estudio se propuso investigar el efecto de la fermentación mixta con jiuqu y Saccharomyces cerevisiae en la calidad del vino de kiwi. Los resultados mostraron que la acidez valorable total, el metanol y los ácidos orgánicos del vino de kiwi fermentado con jiuqu + Saccharomyces cerevisiae EC1118 fueron significativamente menores (p < 0.05) que en otros grupos. No se detectaron diferencias significativas en el contenido de sustancias aromatizantes presentes en los vinos de kiwi fermentados ya sea por el grupo mixto o por Saccharomyces cerevisiae EC1118 solo, pero en la evaluación sensorial se constató una diferencia significativamente grande. En este sentido, en la escala sensorial se constató que el vino de kiwi fermentado por fermentación mixta tuvo una presentación única y un aroma típico, mejor que los vinos fermentados con jiuqu solo o con Saccharomyces cerevisiae EC1118. En conclusión, la fermentación mixta del vino de kiwi con jiuqu + Saccharomyces cerevisiae EC1118 podría mejorar la calidad, lo cual implica una prospección de aplicación prometedora para su producción.

show abstract

Rhizopus oryzae – Ancient microbial resource with importance in modern food industry

Cited by 92 publications

References 121 publications

Fungal evolution: diversity, taxonomy and phylogeny of the Fungi

Fungal evolution: diversity, taxonomy and phylogeny of the Fungi

Beyond Enzyme Production: Solid State Fermentation (SSF) as an Alternative Approach to Produce Antioxidant Polysaccharides

Effect of mixed fermentation (Jiuqu and Saccharomyces cerevisiae EC1118) on the quality improvement of kiwi wine

Contact Info

Product

Resources

About