Rhizopus oligosporus

Rhizopus oligosporus

Taxobox
name = "Rhizopus oligosporus"
regnum = Fungi
divisio = Zygomycota
classis = Zygomycetes
ordo = Mucorales
familia = Mucoraceae
genus = "Rhizopus"
species = "R. oligosporus "
binomial = "Rhizopus oligosporus"
binomial_authority = Saito

"Rhizopus oligosporus" is a fungus of the family Mucoraceae that is a widely used starter culture for the home production of tempeh. The spores produce fluffy, white mycelia, binding the beans together to create an edible “cake” of partly fermented soybeans.

"Rhizopus oligosporus" produces an antibiotic that inhibits gram-positive bacteria, including the potentially harmful "Staphylococcus aureus" and the beneficial "Bacillus subtilis" (present in nattō), even after the "Rhizopus" is consumed. This supports anecdotal evidence that those who eat tempeh regularly have fewer intestinal infections.

"Rhizopus oligosporus" is more properly known as "Rhizopus microsporus var. oligosporus".

References

* Kobayasi S, Okazaki N, Koseki T (1992). Purification and characterization of an antibiotic substance produced from "Rhizopus oligosporus" IFO 8631. [http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=1368137&dopt=Abstract PubMed]

External links

* [http://www.indexfungorum.org/Names/NamesRecord.asp?RecordID=155475 Index Fungorum page (synonyms)]


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