MOLDS. IQ 



changing starch to sugar and in the production of traces at least of 

 alcohol from sugars. 



Mucor rouxii (Calm.), Wehmer, is the most important of a series of 

 forms with sporangiophores branching sympodially which are active in 

 changing starch to sugar and in producing traces at least of alcohol. The 

 mycelium of Mucor rouxii develops in fluid cultures as yeast-like cells 

 and groups of cells. The typical mucor fruits are produced only under 

 special cultural conditions. 



FIG. 3. Mucorinece. Mucor, Rhizopus. A, B, C, D, formation of the zygospores 

 from conjugating branches; E, section of D; F, mature zygospore in section; G, germina- 

 tion of zygospore; H, diagram of fruiting stolons of Rhizopus nigricans; K, section of 

 sporangium during spore formation, highly magnified. From Tabula Botanies. 

 (Reduced one-half). (By permission of A. F. Blaskeslee). 



Fermentation activity has been described for numerous species of 

 Mucor and Rhizopus. Many of these species have been found and 

 described as constituents of Chinese yeasts, or isolated in the study of the 

 fermentation industries of Japan, China, and other eastern countries. 

 Among them are Mucor circinelloides, Van Tieghem, Mucor javanicus, 

 Wehmer, Mucor plumbeus, Bonorden, Rhizopus oryza, Went, Rhizopus 

 javanieus. The fermenting power of mucors like that of yeasts varies 



