The Genus <i>Amylomyces</i>

Ellis, J. J.; Rhodes, Lenora J.; Hesseltine, C. W.

doi:10.1080/00275514.1976.12019890

Cited by 25 publications

(7 citation statements)

References 5 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In a previous paper (4), we reported results describing the fundamental biochemical changes occurring during the tape ketan fermentation. A filamentous mold, Amylomyces rouxii Calmette (6), and eight yeasts, including species of Endomycopsis, Candida, and Hansenula, each previously isolated from ragi (tap6 inoculum), were studied. The highest quality tape was prepared from rice fermented for 36 to 48 h at 30°C using a combination of A. rouxii and Endomycopsis burtonii.…”

mentioning

confidence: 99%

Production of Higher Alcohols During Indonesian Tapé Ketan Fermentation

Cronk

Mattick

Steinkraus

et al. 1979

Appl Environ Microbiol

View full text Add to dashboard Cite

A study was made of the higher alcohols (fusel oils) produced during the Indonesian tape ketan fermentation using Amylomyces rouxii as the principal mold, alone or in combination with yeasts belonging to genera commonly found in the tape ketan fermentation (Endomycopsis, Candida, and Hansenula). Total fusel oils increased with length of fermentation. Fusel oils detected in the product distillate included isobutanol and isoamyl and active amyl alcohols. No n-propanol was detected. Isobutanol and isoamyl alcohols were formed in the largest amounts. A. rouxii alone produced nearly the same quantity of fusel oils (total production, 275 mg/liter at 192 h) as it did in combination with Endomycopsis burtonii (total production, 292 mg/liter at 192 h). A. rouxii and Endomycopsisfibuliger produced fusel oils totaling 72 mg/liter at 32 h and 558 mg/liter at 192 h. A. rouxii in combination with Candida yeasts produced somewhat more fusel oils, ranging from 590 to 618 mg/liter at 192 h. A. rouxii in combination with Hansenula yeasts produced the least fusel oils, totaling 143 to 248 mg/liter at 192 h. During the first 36 h, production of fusel oils was higher at 30 and 35°C than at 25°C. At 48 h fusel oil production was slightly higher at 30°C than at 35°C. Beyond 48 h, production of fusel oils was higher at 25°C. A. rouxii in combination with Hansenula anomala and Hansenula subpelliculosa produced considerable ethyl acetate, ranging from 145 to 199 mg/liter at 36 h and 354 to 369 mg/liter at 192 h.

show abstract

mentioning

confidence: 99%

Production of Higher Alcohols During Indonesian Tapé Ketan Fermentation

Cronk

Mattick

Steinkraus

et al. 1979

Appl Environ Microbiol

View full text Add to dashboard Cite

show abstract

“…The luxuriant Stage I growth of Rhizopus mycelium was concomitant with a sharp increase in glucose concentration and sweetness, characteristics resulting from the depolymerization of starch. Similar patterns in mycelial growth and sugar production by Amylomyces rouxii Calmette, a species closely related to Rhizopus, were found in Indonesian tape ketan (rice wine) fermentation (Ellis et al 1976, Cronk et al 1977. Species of Rhizopus are known to be effective starch hydrolyzers in a variety of Asian fermentations (Hesseltine et al 1988).…”

Section: Discussionmentioning

confidence: 69%

Parakari, an indigenous fermented beverage using amylolytic Rhizopus in Guyana

Henkel

2005

Mycologia

View full text Add to dashboard Cite

The alcoholic beverage parakari is a product of cassava (Manihot esculenta Crantz) fermentation by Amerindians of Guyana. While fermented beverage production is nearly universal among indigenous Amazonians, parakari is unique among New World beverages because it involves the use of an amylolytic mold (Rhizopus sp., Mucoraceae, Zygomycota) followed by a solid substratum ethanol fermentation. The mycological significance of this dual fermentation process previously was unrecognized. A detailed study of parakari fermentation was made in the Wapisiana Amerindian village of Aishalton, South Rupununi, Guyana. Thirty steps were involved in parakari manufacture, and these exhibited a high degree of sophistication, including the use of specific cassava varieties, control of culture temperature and boosting of Rhizopus inoculum potential with purified starch additives. During the fermentation process, changes in glucose content, pH, flavor, odor and culture characteristics were concomitant with a desirable finished product. Parakari is the only known example of an indigenous New World fermentation that uses an amylolytic mold, likely resulting from domestication of a wild Rhizopus species in the distant past. Parakari production is remarkably similar to dual fermentations of Asia, yet it was independently derived.

show abstract

“…The organism belongs to the R. microsporus complex, being closely related morphologically to R. microsporus var. microsporus Schipper (1984) Schipper et Sampson (1994 and sharing characteristics with R. caespitosus Schipper et Sampson (1994) in the same complex (35)(36)(37) and with Amylomyces rouxii Ellis, Rhodes, et Hasseltine (1976) (9). Characteristics which differentiate these species are displayed in Table 2.…”

Section: Discussionmentioning

confidence: 97%

Disseminated Zygomycosis Due to Rhizopus schipperae after Heatstroke

Anstead¹,

Sutton²,

Thompson³

et al. 1999

J Clin Microbiol

View full text Add to dashboard Cite

A 21-year-old woman suffered heatstroke and developed diarrhea while trekking across south Texas. The heatstroke was complicated by seizures, rhabdomyolysis, pneumonia, renal failure, and disseminated intravascular coagulation. The patient’s stool and blood cultures grewCampylobacter jejuni. The patient subsequently developed paranasal and gastrointestinal zygomycosis and required surgical debridement and a prolonged course of amphotericin B. The zygomycete cultured was Rhizopus schipperae. This is only the second isolate of R. schipperae that has been described. R. schipperae is characterized by the production of clusters of up to 10 sporangiophores arising from simple but well-developed rhizoids. These asexual reproductive propagules are produced on Czapek Dox agar but are absent on routine mycology media, where only chlamydospores are observed. Despite multiorgan failure, bacteremia, and disseminated zygomycosis, the patient survived and had a good neurological outcome. Heatstroke has not been previously described as a risk factor for the development of disseminated zygomycosis.

show abstract

The Genus Amylomyces

Cited by 25 publications

References 5 publications

Production of Higher Alcohols During Indonesian Tapé Ketan Fermentation

Production of Higher Alcohols During Indonesian Tapé Ketan Fermentation

Parakari, an indigenous fermented beverage using amylolytic Rhizopus in Guyana

Disseminated Zygomycosis Due to Rhizopus schipperae after Heatstroke

Contact Info

Product

Resources

About