Know Amylomyces rouxii ~ 17th Dimension

Saturday, May 21, 2011

Know Amylomyces rouxii

Indonesia and the Asian countries known for food that is produced through fermentation of solid substrate containing starch in large quantities. Examples are cassava and tape sticky tape from Indonesia, chiu-Niang from China, wine from the tape sticky rice from Vietnam, and others.
The fermentation process, using two groups of microorganisms that have different roles, the first group will break down starch into glucose, while the second group will convert glucose into ethanol. Microorganisms are often encountered and is a member of the first group is Amylomyces rouxii (Nout 2007).
A. rouxii is the sole member of the genus Amylomyces. Genus and species was first described by Clamette in 1892.  

Mold is growing rapidly and many produce klamidospora; sporangia not or imperfectly formed, similar to Rhizopus, with a small apofisis; sporangiofor upright with or without rizoid. Synonym A. rouxii is Chlamydomucor oryzae, C. rouxii, C. rouxianus, C. javanicus, and Rhizopus chlamydosporus (Ellis et al. 1976).

A. Characteristics favorable rouxii in solid substrate fermentation process containing starch is the ability of these fungi to produce enzymes amyloglucosidase, its ability to grow on the substrate raw (uncooked), and inability to sporulating (Nout 2007).

Amyloglucosidase (EC, or also commonly known as amylase, is an enzyme that functions break the bond of alpha-1, 4 glycoside on polysaccharide chains. The end result of hydrolysis are dextrins, oligosaccharides, maltose and D-glucose. The process known as saccharification.

One study conducted by Dung et al. (2006) showed that A. rouxii is able to change the 25% starch into glucose after incubation for three days, and to produce amyloglucosidase up to 0.43 U / g.

Although much research on A. rouxii has been done, but the mold is still a mystery, among others, is the natural habitat of A. rouxii, and its evolution. Use of yeast wide tape in Indonesian society the opportunity wide variety A. rouxii which can be sampled in solving the mystery.


    Dung, N.T.P., F.M. Rombouts & M.J.R. Nout. 2006. Functionality of selected strains of molds and yeasts from Vietnamese rice wine starters. Food Microbiology 23: 331-340.
    Ellis, J.J., L.J. Rhodes & C.W. Hasseltine. 1976. The Genus Amylomyces. Mycologia, 68 (1): 131-143.
    Nout, R.M.J. 2007. The colonizing fungus as a food provider. In.
Dijksterhuis, J. & R.A. Samson. 2007. Food mycology: A multifaceted approach to fungi and food.
CRC Press, Newark: 335-352.

Know Amylomyces rouxii


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