""'Rhizopus oligosporus " "'is a fungus of the family Mucoraceae and is a widely used starter culture for the production of tempeh at home and industrially.
32.
Like other cassava alcoholic beverages, parakaria is made by dual fermenting cassava ( a large starchy root ), which involves the use of an amylolytic mold ( Rhizopus sp ., Mucoraceae, Zygomycota ) by chewing it.
33.
Well-studied examples include Burkholderia species ( sp . ) / Rhizopus microsporus ( R . microsporus ), Nostoc punctiforme ( N . punctiforme ) / Geosiphon pyriforme ( G . pyriforme ) and Candidatus Glomeribacter gigasporarum ( Ca.
34.
Okara can be used to make tempeh, by fermenting with the fungus " Rhizopus oligosporus ", or to make presscake tempehs that use ingredients such as brown rice, bulgur wheat, soybeans and other legume and grain combinations.
35.
The problem of contamination is not encountered with bean and grain tempehs, which have a different composition of fatty acids that is not favorable for the growth of " B . gladioli ", but encourages growth of " Rhizopus " instead.
36.
Species of " Rhizopus " are capable of producing fumaric acid, lactic acid and ethanol as they excrete zymases, but their production capabilities vary widely from strain to strain . " Rhizopus oryzae " and " Aspergillus oryzae " are the two most common molds isolated in Jiuqu.
37.
Species of " Rhizopus " are capable of producing fumaric acid, lactic acid and ethanol as they excrete zymases, but their production capabilities vary widely from strain to strain . " Rhizopus oryzae " and " Aspergillus oryzae " are the two most common molds isolated in Jiuqu.
38.
Although Jiuqu will contain its own distinctive, region-specific mix of microorganisms, the temperature schemes involved in preparation directly manipulate the microbial ecology, e . g . " Aspergillus oryzae " and species of " Actinomucor " and " Mucor " prefer lower temperatures than " Rhizopus oryzae ".
39.
Both substrate and incubation phases can be adjusted to favour the growth of certain species of molds, e . g . " Rhizopus " and " Mucor " prefer higher water activities and temperatures to " Aspergillus ", whilst " Mucor " and " Actinomucor " prefer substrates richer in protein.
40.
In turn the starch ingredients used also alter the microbial ecology dictating both the type and amount of metabolites present, e . g . " Aspergillus oryzae " and " Rhizopus oryzae " both produce more starch degrading enzymes and are found commonly on 100 % flour substrates, whilst " Actinomucor " and " Mucor " produce more proteolytic and lipolytic enzymes and are more abundant when pulse flours are added.
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