MOLDS 



49 



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

 alcohol from sugars. 



Mucor rouxii (Calm.) J 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 

 imder special cultural conditions. 



Fig. 31. — Mucorinex. Mucor. From Tabula Botanicce, showing sporangia 

 originating from mycelium, spores and spore germination, and the formation of 

 zygospores in a heterothallic species (diagrammatic). (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 oryzm, Went, Rhizopus 

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

 greatly with the species or even with races used, approaching in some 

 species the efficiency of the more active yeasts. 



