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Rhizopus Oryzae
''Rhizopus oryzae'' is a filamentous heterothallic microfungus that occurs as a saprotroph in soil, dung, and rotting vegetation. This species is very similar to ''Rhizopus stolonifer'', but it can be distinguished by its smaller sporangia and air-dispersed sporangiospores. It differs from '' R. oligosporus'' and '' R. microsporus'' by its larger columellae and sporangiospores. The many strains of ''R. oryzae'' produce a wide range of enzymes such as carbohydrate digesting enzymes and polymers along with a number of organic acids, ethanol and esters giving it useful properties within the food industries, bio-diesel production, and pharmaceutical industries. It is also an opportunistic pathogen of humans causing mucormycosis. History and taxonomy ''Rhizopus oryzae'' was discovered by Frits Went and Hendrik Coenraad Prinsen Geerligs in 1895. The genus '' Rhizopus'' (family '' Mucoraceae'') was erected in 1821 by the German mycologist, Christian Gottfried Ehrenberg to accommodate ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Frits Went
Friedrich August Ferdinand Christian Went ForMemRS (June 18, 1863 – July 24, 1935) was a Dutch botanist. Went was born in Amsterdam. He was professor of botany and director of the Botanical Garden at the University of Utrecht. His eldest son was the Dutch botanist Frits Warmolt Went, who in 1927 as a graduate student worked on plant hormones, specifically the role of auxin in phototropism. He became member of the Royal Netherlands Academy of Arts and Sciences The Royal Netherlands Academy of Arts and Sciences ( nl, Koninklijke Nederlandse Akademie van Wetenschappen, abbreviated: KNAW) is an organization dedicated to the advancement of science and literature in the Netherlands. The academy is housed ... in 1898. Frits Went died, aged 72, in Wassenaar. References 1863 births 1935 deaths 19th-century Dutch botanists 20th-century Dutch botanists Foreign Members of the Royal Society Members of the Royal Netherlands Academy of Arts and Sciences Scienti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zygospore
A zygospore is a diploid reproductive stage in the life cycle of many fungi and protists. Zygospores are created by the nuclear fusion of haploid cells. In fungi, zygospores are formed in zygosporangia after the fusion of specialized budding structures, from mycelia of the same (in homothallic fungi) or different mating types (in heterothallic fungi), and may be chlamydospores. In many eukaryotic algae, including many species of the Chlorophyta, zygospores are formed by the fusion of unicellular gametes of different mating types. A zygospore remains dormant while it waits for environmental cues, such as light, moisture, heat, or chemicals secreted by plants. When the environment is favorable, the zygospore germinates, meiosis occurs, and haploid vegetative cells are released. In fungi, a sporangium is produced at the end of a sporangiophore that sheds spore In biology, a spore is a unit of sexual or asexual reproduction that may be adapted for dispersal and for survi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Urease
Ureases (), functionally, belong to the superfamily of amidohydrolases and phosphotriesterases. Ureases are found in numerous bacteria, fungi, algae, plants, and some invertebrates, as well as in soils, as a soil enzyme. They are nickel-containing metalloenzymes of high molecular weight. These enzymes catalyze the hydrolysis of urea into carbon dioxide and ammonia: : (NH2)2CO + H2O CO2 + 2NH3 The hydrolysis of urea occurs in two stages. In the first stage, ammonia and carbamic acid are produced. The carbamate spontaneously and rapidly hydrolyzes to ammonia and carbonic acid. Urease activity increases the pH of its environment as ammonia is produced, which is basic. History Its activity was first identified in 1876 by Frédéric Alphonse Musculus as a soluble ferment. In 1926, James B. Sumner, showed that urease is a protein by examining its crystallized form. Sumner's work was the first demonstration that a protein can function as an enzyme and led eventually to the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Protease
A protease (also called a peptidase, proteinase, or proteolytic enzyme) is an enzyme that catalyzes (increases reaction rate or "speeds up") proteolysis, breaking down proteins into smaller polypeptides or single amino acids, and spurring the formation of new protein products. They do this by cleaving the peptide bonds within proteins by hydrolysis, a reaction where water breaks bonds. Proteases are involved in many biological functions, including digestion of ingested proteins, protein catabolism (breakdown of old proteins), and cell signaling. In the absence of functional accelerants, proteolysis would be very slow, taking hundreds of years. Proteases can be found in all forms of life and viruses. They have independently evolved multiple times, and different classes of protease can perform the same reaction by completely different catalytic mechanisms. Hierarchy of proteases Based on catalytic residue Proteases can be classified into seven broad groups: * Serine prot ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cellulase
Cellulase (EC 3.2.1.4; systematic name 4-β-D-glucan 4-glucanohydrolase) is any of several enzymes produced chiefly by fungi, bacteria, and protozoans that catalyze cellulolysis, the decomposition of cellulose and of some related polysaccharides: : Endohydrolysis of (1→4)-β-D-glucosidic linkages in cellulose, lichenin and cereal β-D-glucan The name is also used for any naturally occurring mixture or complex of various such enzymes, that act serially or synergistically to decompose cellulosic material. Cellulases break down the cellulose molecule into monosaccharides ("simple sugars") such as β-glucose, or shorter polysaccharides and oligosaccharides. Cellulose breakdown is of considerable economic importance, because it makes a major constituent of plants available for consumption and use in chemical reactions. The specific reaction involved is the hydrolysis of the 1,4-β-D- glycosidic linkages in cellulose, hemicellulose, lichenin, and cereal β-D-glucans. Because ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Enzyme-modified Cheese
Enzyme-modified cheese (EMC) is a concentrated cheese flavour ingredient that is produced from cheese (or its upstream ingredients) by treatment with enzymes such as proteases (not including the usual rennet), lipases and esterases. These enzymes accelerate and intensify the ripening of cheese, which is normally done with enzymes released by an microbial culture. They may be added to during cheesemaking, after the cheese curds have been pressed, or even after the cheese has been naturally aged. EMCs were first made in the 1970s. Uses EMCs are used in powder or paste forms. They are generlly added to foods at dosages of around 0.1-2% (up to 5%) to provide a cheesy flavour. They are usually 10-30 times as intense in flavour as natural cheeses, but have a different (much exaggerated) taste profile from the parent cheese. EMCs are used in processed cheese, cheese powders, cheese spreads, and salad dressings. EMC in dry powder form typically have a longer shelf-life than paste EMC. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tempeh
Tempeh or tempe (; jv, ꦠꦺꦩ꧀ꦥꦺ, témpé, ) is a traditional Indonesian food made from fermented soybeans. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. A fungus, '' Rhizopus oligosporus'' or '' Rhizopus oryzae'', is used in the fermentation process and is also known as tempeh starter. It is especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempeh is made from soybeans, but it is a whole-soybean product with different nutritional characteristics and textural qualities. Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins. It has a firm texture and an earthy flavor, which becomes more pronounced as it ages. Etymology The term ''tempe'' is thought to be derived from the Old Javanese , a whitish food made of fried batter made from sago or rice flour which resembles '' rempeyek''. The his ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food And Drug Administration
The United States Food and Drug Administration (FDA or US FDA) is a federal agency of the Department of Health and Human Services. The FDA is responsible for protecting and promoting public health through the control and supervision of food safety, tobacco products, caffeine products, dietary supplements, prescription and over-the-counter pharmaceutical drugs (medications), vaccines, biopharmaceuticals, blood transfusions, medical devices, electromagnetic radiation emitting devices (ERED), cosmetics, animal foods & feed and veterinary products. The FDA's primary focus is enforcement of the Federal Food, Drug, and Cosmetic Act (FD&C), but the agency also enforces other laws, notably Section 361 of the Public Health Service Act, as well as associated regulations. Much of this regulatory-enforcement work is not directly related to food or drugs, but involves such things as regulating lasers, cellular phones, and condoms, as well as control of disease in contexts v ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aflatoxin
Aflatoxins are various poisonous carcinogens and mutagens that are produced by certain molds, particularly '' Aspergillus'' species. The fungi grow in soil, decaying vegetation and various staple foodstuffs and commodities such as hay, sweetcorn, wheat, millet, sorghum, cassava, rice, chili peppers, cottonseed, peanuts, tree nuts, sesame seeds, sunflower seeds, and various spices. In short, the relevant fungi grow on almost any crop or food. When such contaminated food is processed or consumed, the aflatoxins enter the general food supply. They have been found in both pet and human foods, as well as in feedstocks for agricultural animals. Animals fed contaminated food can pass aflatoxin transformation products into eggs, milk products, and meat. For example, contaminated poultry feed is the suspected source of aflatoxin-contaminated chicken meat and eggs in Pakistan. Children are particularly affected by aflatoxin exposure, which is associated with stunted growth, delaye ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Agroclavine
Agroclavine belongs to the group of ergot alkaloids, such as ergotamine. Historically, the main use of agroclavine was to oxidize it to elymoclavine Elymoclavine is an ergot alkaloid (ergoline alkaloid). It can be produced from ''C. fusiformis'' from ''Pennisetum typhoideum''. It is a precursor in the biosynthesis of D-(+)-lysergic acid. Ergot alkaloids are natural products derived from L-try ..., which can then be used for ergot-based drug synthesis. References {{ergolines Ergot alkaloids ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hypha
A hypha (; ) is a long, branching, filamentous structure of a fungus, oomycete, or actinobacterium. In most fungi, hyphae are the main mode of vegetative growth, and are collectively called a mycelium. Structure A hypha consists of one or more cells surrounded by a tubular cell wall. In most fungi, hyphae are divided into cells by internal cross-walls called "septa" (singular septum). Septa are usually perforated by pores large enough for ribosomes, mitochondria, and sometimes nuclei to flow between cells. The major structural polymer in fungal cell walls is typically chitin, in contrast to plants and oomycetes that have cellulosic cell walls. Some fungi have aseptate hyphae, meaning their hyphae are not partitioned by septa. Hyphae have an average diameter of 4–6 µm. Growth Hyphae grow at their tips. During tip growth, cell walls are extended by the external assembly and polymerization of cell wall components, and the internal production of new cell membran ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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