Hello everyone, today the editor will answer the question about Mucor. Many people don’t know what disease Mucor is. Now let’s take a look!
Contents of this article
- How to make Aspergillus trichoderma powder
- Mucor for fermented bean curd
- The fermentation principle of Mucor
- The reproduction method of Rhizopus and Mucor
- What is the disease of Mucor
- Mucor spore shape
1. How to make Aspergillus mucorus powder
1. How to make Aspergillus mucorus powder: First, take Chunfeng Bendong Mucor powder and put Pour into a bowl and stir evenly, one pound of tofu, two grams of Mucor koji powder and 40 ml of water! Secondly, cut the tofu into small pieces and put it in a bowl to dip evenly in the bacterial liquid. Dip each side into it, put it in a cage and let it ferment indoors at about 20 degrees for 2-days until it becomes fluffy!
2. Finally, take out the good tofu we found, roll it in a high degree of white wine, and then put it in a clean, oil-free and water-free bottle. If you want to eat it For red fermented bean curd, just pour the milk we fermented with Chunfeng Benzoan fermentation red pigment onto the fermented bean curd, and then seal and ferment it for a month before you can eat it. If you want to eat white fermented bean curd, then take salt, rice wine, and chili pepper. Stir the sugar, pour the juice into the bottle, and let it ferment for a month!
2. Mucor that makes fermented bean curd
1. Mucor Mold strains can grow at around 10-38°C, and the optimal temperature is 20-25°C. The mycelium of this strain is white and thick, like rabbit hair, and can grow vigorously on tofu. The fermented bean curd produced has an excellent flavor.
2. The working principle of Mucor: During the fermentation process of tofu, the protease produced by Mucor will decompose the protein in the tofu into peptides and amino acids. The tofu base is inoculated with Mucor, and after culture and reproduction, it secretes complex enzyme systems such as protease and amylase. After a long period of fermentation, it synergizes with the enzyme system, yeast, bacteria, etc. in the seasoning of the tofu base to slowly hydrolyze the protein of the tofu base. Produce a variety of amino acids, combined with various organic acids produced by microbial metabolism, react with alcohols to form esters, forming the characteristics of bean curd such as delicateness and fresh fragrance.
3. Fermentation principle of Mucor
1. Answer: The production principle of Mucor is that during the fermentation process of tofu, the protease produced by Mucor breaks down the protein in the tofu into peptides and amino acids.
2. The tofu base is inoculated with Mucor, and after culture and reproduction, it secretes complex enzyme systems such as protease, amylase, and glutaminase, and ferments after a long period of time. The synergistic effect of the fermented bean curd protein in the fermented bean curd and the enzymes, yeasts and bacteria in the seasoning slowly hydrolyzes the protein of fermented bean curd to produce a variety of amino acids. In addition, various organic acids produced by microbial metabolism react with alcohols to form esters, forming a delicate, Fresh and fragrant fermented bean curd.
4. Reproduction methods of Rhizopus and Mucor
1 The reproduction methods of Rhizopus are sexual reproduction and asexual reproduction.
2. The hyphae of Rhizopus have no septa, branches and rhizomes. Stolons are produced on the vegetative mycelium, and the internodes of the stolons form unique The rhizoids have upright, unbranched sporangium clusters upward from the rhizoids, and the tops expand to form round sporangia, in which sporangia are produced. The sac axis in the sporangium is obvious, spherical or nearly spherical, and there is a sacculus at the base of the sac axis and the stem.
3. Mucor hyphae are single cells without septa, multinucleated, and reproduce with cystospores and zygospores. The mycelium of Mucor can spread widely on or within the substrate, with rhizoids and stolons. The cyst stalks are directly produced by the mycelium and are generally solitary with few or no branches. There are enlarged sporangia at the top of the branches, and there is no sporangia at the connection between the sac axis and the sporangia stalk.
5. What disease is Mucor
Mucor refers to Fungi of the order Mucorales. Mucormycosis refers to an infection caused by fungi of the order Mucorales. The main pathogenic bacteria are Rhizopus oryzae, Rhizopus microsporum, Echinacea brasiliensis, Phialis vulgaris, Mucor crispatus, etc. The main susceptibility factors for mucormycosis include diabetic acidosis, extensive burns, leukemia, lymphoma, and AIDS. Long-term use of corticosteroids, immunosuppressants, hemodialysis, and intravenous drug abuse may also cause the disease.
6. Spore shape of Mucor mold
Mucor hyphae are unseptated, multi-nucleated, branched, and can spread widely inside and outside the substrate without rhizoids or creeping hyphae. No established colonies are produced. Solitary, racemose-branched or pseudo-axially branched sporangia stem directly from the mycelium. There are spherical sporangia at the top of each branch, with sac rachis of different shapes inside, but no sacculus. A large number of spherical, oval, thin-walled and smooth spores are produced in the cyst. When the spores mature, the sporangia rupture and release the spores. Sexual reproduction occurs through heterothallic or homothallic mating, forming a zygospore. Some species produce chlamydospores. The hyphae of Mucor are white at first, then grayish white to black, which indicates that the sporangia are mature in large numbers.
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