• 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. (wikipedia.org)
  • Rhizopus oligosporus is a fungus that belongs to the class Zygomycetes, which is one of two classes in the phylum Zygomycota. (wikipedia.org)
  • Rhizopus oligosporus is a filamentous fungus commonly used in food fermentation processes. (goldenteacherspores.org)
  • Mold is a fungus with spores that feed on the berries and grow thin threads that can look like fluff or cotton. (columbusblueberry.com)
  • Tempeh is a traditional Indonesian food that's made by fermenting soybeans with a specific fungus, Rhizopus oryzae and/or Rhizopus oligosporus. (hipsterhomesteaders.com)
  • Two researchers, George Beadle and Edward Tatum, used x-rays to mutate spores of the fungus and track enzymatic activity. (databasefootball.com)
  • Tempeh, a popular Indonesian food, is created by fermenting soybeans with Rhizopus oligosporus. (wikipedia.org)
  • For the tempeh to attain its characteristic, compact, 'cake' form after fermentation, the soybeans become compressed by the mycelia of Rhizopus oligosporus. (wikipedia.org)
  • It is made by culturing soybeans with a rhizopus mold which binds the soybeans into a cake-like form. (greenerideal.com)
  • Rhizopus oligosporus helps to convert the soybeans into a solid cake-like product through the fermentation of carbohydrates and protein. (goldenteacherspores.org)
  • Tempeh is a traditional Indonesian ferment made by boiling soybeans and then fermenting them with a starter culture, which is a colony of spore-forming mould, Rhizopus oligosporus. (zohprobiotics.com)
  • however, the exact proportions of spores-to-soybeans (or other substrates) and other ingredients (like vinegar) are typically outlined on your spore package and should be followed accordingly. (hipsterhomesteaders.com)
  • It is worth noting that the volume of soybeans and starters used vary depending on the spore package you have. (hipsterhomesteaders.com)
  • Tempeh starter is created by controlled fermentation with a starter culture that contains rhizopus mold spores and is cultivated within a warm environment until mycelium grows into soybeans that form a dense white cake. (foodfermented.com)
  • You'll need to purchase tempeh starter spores- there are lots of places to find these online, including Cultures for Health , The Tempeh Starter Store , and even Amazon . (hipsterhomesteaders.com)
  • Tempeh (pronounced TEM-pay) is an Indonesian word referring collectively to a variety of fermented foods (typically tender-cooked legumes) bound together by a dense mycelium of fragrant white Rhizopus mold into compact cakes (Ko and Hesseltine 1979). (soyinfocenter.com)
  • Cornell Mushroom Blog These notes on rot are by your Editor, Kathie Hodge Rhizopus stolonifer is an awesome mold. (columbusblueberry.com)
  • Rhizopus oligosporus, a friendlier cousin of the strawberry mold, is used to produce tempeh. (columbusblueberry.com)
  • If you're making soybean tempeh, you'll need to dehull the beans in order to allow the Rhizopus mycelia to reach the beans' starches. (hipsterhomesteaders.com)
  • Those pinheads are filled with fungal spores, each hoping to find its very own strawberry. (columbusblueberry.com)
  • Rhizopus microsporus is primarily a fungal plant pathogen that affects corn, sunflower, and rice. (bustmold.com)
  • Notably, Pier Andrea Saccardo pioneered a classification system for fungi based on spore characteristics, a precursor to the modern DNA-based classification. (microbiologynote.com)
  • R. oligosporus is at present considered to be a domesticated form of Rhizopus microsporus, resulting in a synonym of Rhizopus microsporus var. (wikipedia.org)
  • R. microsporus produces several potentially toxic metabolites, rhizoxin and rhizonins A and B, but it appears the domestication and mutation of the R. oligosporus genome has led to the loss of genetic material responsible for toxin production. (wikipedia.org)
  • Rhizopus oligosporus belongs to the Rhizopus microsporus group. (wikipedia.org)
  • Although other varieties in Rhizopus microsporus may be harmful, Rhizopus oligosporus is not associated with production of potentially harmful metabolites. (wikipedia.org)
  • R. microsporus is also one of the causal agents of Rhizopus Head Rot of sunflowers. (bustmold.com)
  • Rhizopus oligosporus strains have a large diameter (up to 43 μm) and irregular spores with widely varying volume, (typically in the range 96-223 mm3). (wikipedia.org)
  • were considered as separate species, based on morphological characteristics such as spore size, shape, and ornamentation. (bustmold.com)
  • Spores are another inoculation option, but are less developed than established mycelium. (cloudfront.net)
  • Sporangia (spore-bearing structures) are pear-shaped and 40-130 µm in diameter. (bustmold.com)
  • Conidia (asexual spores) are spherical or slightly ellipsoidal, 3.0-4.0 µm in diameter. (bustmold.com)
  • R. oligosporus is the preferred starter culture for tempeh production for several reasons. (wikipedia.org)
  • Meticulously dried, they are mixed with flour (e.g. wheat flour) and the tempeh (i.e. rhizopus oligosporus) culture. (ofosos.org)
  • Sporangiospores (spores) are slightly rhomboidal, 4-6 µm in length, and smooth (1,2). (bustmold.com)
  • While moldy strawberries are unlikely to harm you, they can make you sick if you are allergic to molds in general, according to the USDA, And since berries are a soft-fleshed food, unlike apples or pears, it is not safe to simply cut away the moldy part, since the spores have likely gone into the flesh of the berry. (columbusblueberry.com)
  • It works in much the same way as other culture starters like koji used to make miso , the Rhizopus oligosporus spores used to make homemade tempeh or kefir grains are used to make kefir . (superfoodevolution.com)
  • Often when I talk about koji, koji spores, miso, soy sauce, the role of koji in the whole process, I often find that my friends and family members are getting a bit confused, so I figured to do a little write-up of the whole thing. (fermentationculture.eu)
  • If it's too wet the tempeh will turn into a mush, but if it's too dry the tempeh spores cannot grow. (pipmagazine.com.au)
  • Be careful not to grow the mixture for too long - it will turn green or black if you over ferment, which is the tempeh spores sporulating. (pipmagazine.com.au)
  • Molds require the right amount of moisture to grow, but spores can survive in very dry or cold conditions until the environment becomes moist enough for them to sprout. (bustmold.com)
  • R. oligosporus is the preferred starter culture for tempeh production for several reasons. (wikipedia.org)
  • Decorticated sorghum was soaked in water (12 h for R. oligosporus and 1 h for A. rouxii fermentation), heated up to 90 o C for 30 min, steamed for 30 min, and sterilized at 121 o C for 20 min). (insightsociety.org)