Rhizopus and Related Species from Peka in Taiwan

Fung. Sci. 22(1, 2): 51–57, 2007 Rhizopus and related species from peka in Taiwan Chien-Cho Chen, Guey-Yuh Liou, and Fwu-Ling Lee Bioresource Collection and Research Center, Food Industry Research & Development Institute, Hsinchu 30062, Taiwan (Accepted: May 21, 2007) ABSTRACT Peka (local name) is traditionally used as the commercial wine starter and as fermented food, tien-chiu-niang (local language), with alcoholic sweet taste and a fruit flavor in Taiwan. Fourteen samples from traditional markets and wine manufacturers were collected and isolated seventeen predominant filamentous fungi from peka. They were identified based on the morphological characteristics and these strains were as, namely, Amy- lomyces rouxii, Rhizopus microsporus var. chinensis, Rhizopus microsporus var. rhizopodiformis, Rhizopus oryzae and Mucor indicus. Among them, R. microsporus var. chinensis, R. microsporus var. rhizopodiformis and M. indicus are new to the fungal flora of peka in Taiwan. Keywords: Amylomyces, Mucor, peka, Rhizopus, Taiwan. Introduction dicus are newly reported for the fungal flora of peka in Taiwan. The commercial starters, peka, are traditionally used to convert starchy materials to sugars Materials and Methods and subsequently to alcohol and organic acids. The final product is a popular Chinese fer- Seventeen strains were isolated from fourteen mented food, tien-chiu-niang, or rice wine. The peka samples collected from traditional markets fungal flora of peka in Taiwan was surveyed and manufacturers of wine in Taiwan (Table 1). from six samples (Wei and Jong, 1983; Chen All cultures are deposited at the Bioresource and Chien, 1993). In the present study, fourteen Collection and Research Center (BCRC) of the peka samples from Taiwan were collected. The Food Industry Research & Development Insti- predominant filamentous fungi were isolated tute (FIRDI), Hsinchu, Taiwan, R.O.C. Peka and identified based on morphological charac- samples were incubated on corn meal agar teristics. These strains were identified as, (DIFCO 0386) at 25°C or 45°C. Pure cultures manely, Amylomyces rouxii, Rhizopus micro- were established by isolating the mature spo- sporus var. chinensis, R. microsporus var. rangia under a dissecting microscope. A piece rhizopodiformis, R. oryzae, and Mucor indicus. of agar containing isolated sporangia was trans- Among them, R. microsporus var. chinensis, R. ferred to malt extract agar (malt extract 2%, microsporus var. rhizopodiformis and M. in- glucose 2%, peptone 0.1%, and agar 2%). 52 Fung. Sci. 22(1, 2), 2007 Table 1. Fourteen samples locality and microflora from commercial starter cultures The predominant filamentous fungi Sample no. Source of starter Ar* Ro Rmc Rmr Mi 1 Taoyuan County, Dayuan Township －＋－－－ 2 Taoyuan County, Dayuan Township －＋－－－ 3 Hsinchu County, Guansi Township ＋－－－－ 4 Hsinchu County, Jhubei City －－＋－－ 5 Hsinchu County, Jhubei City －＋－＋－ 6 Hsinchu City ＋－－－－ 7 Hsinchu City ＋－－＋－ 8 Miaoli County, Touwu Township －＋－－－ 9 Miaoli County, Touwu Township －－－＋－ 10 Changhua County, Tianjhong Township －－＋－－ 11 Changhua County, Fenyuan Township ＋－－－＋ 12 Changhua County, Sihu Township －－－－＋ 13 Tainan City ＋－－－－ 14 Kaohsiung City ＋－－－－ * Ar: Amylomyces rouxii; Ro: Rhizopus oryzae; Rmc: R. microsporus var. chinensis; Rmr: R. microsporus var. rhizopodiformis; Mi: Mucor indicus. For identification, cultures of Amylomyces 60 μm in diameter; chlamydospores abundant, and Rhizopus strains were incubated on MEA arising singly or in short chains, globose to el- medium at 25°C for three to seven days. Re- lipsoidal, refringent, hyaline, 13.5–24.3 × 18.9– sponse to temperature of Rhizopus was deter- 35.1 μm. mined at 25°C, 37°C, 45°C, and 50°C. Cultures Growth temperature. 25°C: +; 37°C: +; 45° of Mucor were incubated on MEA at 20°C for C: −; 50°C: −. three to five days and response to temperature Specimens examined. BCRC 33881. of Mucor determined at 5°C, 20°C, 37°C, and Note. This species is easily recognized by 40°C. The taxonomic systems of Ellis et al. sterile sporangia and abundant chlamydospores (1976), Schipper (1978), Schipper (1984), and (Ellis et al., 1976). Schipper and Stalpers (1984) were used for identification. Rhizopus microsporus var. chinensis (Saito) Schipper & Stalpers. (Figs. 5–8) Description MEA, 25°C, colonies whitish when young, dark brown when aged; stolons hyaline to pale Amylomyces rouxii Calmette. (Figs. 1–4) brown, 4–7 μm in width; rhizoids simple, pale MEA, 25°C, colonies white when young, brown; sporangiophores erect, pale brown to grayish brown when aged; sporangiophores brown, 7.0–12.5 × 180–420 μm; sporangia glo- erect, hyaline to pale brown, length up to 370 bose, dark brown, 80–110(–140) μm in diame- μm; sporangia sterile, globose, grey brown, 20– ter; columellae subglobose to ovoid, pale Rhizopus and related species from peka 53 Figs. 1–4. Amylomyces rouxii (BCRC 33881), 1 & 3. abortive sporangium; 2. rhizoid; 4. chlamydospores, Bar = 10 μm. Figs. 5–8. Rhizopus microsporus var. chinensis (BCRC 33883), 5. sporangium; 6. rhizoid; 7. columella; 8. sporangiospores, Bar = 20 μm. 54 Fung. Sci. 22(1, 2), 2007 borwn, with collars, pale brown, 45–110 μm in width; rhizoids simple, pale brown; sporangio- diameter; sporangiospores subglobose to obo- phores erect, pale brown to brown, 5.0–15.0 × void, with striate, 4.0–5.0 × 5.0–6.5 μm; chla- 120–300 μm; sporangia globose, dark brown, mydospores abundant, arising singly or in short 70-100 μm in diameter; columellae subglobose chains, globose to ellipsoidal, 8.1–13.5 × 10.8– to obovoid, with collars, pale brown, 45–110 25.6 μm; heterothallic. μm in diameter; sporangiospores globose, ver- Growth temperature. 25°C: +; 37°C: +; 45° ruculse, 4.0–5.0 μm in diameter; chlamy- C: +; 50°C: + (colonies 10–20 mm in diameter dospores abundant; arising singly or in short at 50°C for 120 h). chains, globose to ellipsoidal, 8.1–13.5 × 10.8– Specimens examined. BCRC 33883. 30.4 μm, heterothallic. Note. This variety is characterized by the Growth temperature. 25°C: +; 37°C: +; 45° spore size and radial growth at 50°C for 120 h C: +; 50°C: + (colonies 90 mm in diameter at (Schipper and Stalpers, 1984). 50°C for 120 h). Specimens examined. BCRC 33884. Rhizopus microsporus var. rhizopodiformis Note. This variety is characterized by the (Cohn) Schipper & Stalpers. (Figs. 9–12) spore size and radial growth at 50°C for 120 h Colonies whitish when young, brown when (Schipper and Stalpers, 1984). aged; stolons hyaline to pale brown, 5–8 μm in Figs. 9–12. Rhizopus microsporus var. rhizopodiformis (BCRC 33884). 9. sporangium; 10. rhizoids; 11. columella; 12. sporangiospores, Bar = 20 μm. Rhizopus and related species from peka 55 Rhizopus oryzae Went & Prinsen Geerligs. Note. This species is characterized by spo- (Figs. 13–15) rangiophores more than 1 mm in height, spo- Colonies whitish when young, brown when rangia over 100 μm, and growth at 37°C aged; stolons hyaline to brown, 5.5 to 14.5 in (Schipper, 1984). width; rhizoids medium, pale brown; sporangiophores erect, pale brown to brown, 8.0–14.0 Mucor indicus Lendner. (Figs. 16–19) × 380–1,600 μm; sporangia globose, black Colonies yellow-gray, with yellowish reverse, brown, 117–207 μm in diameter; columellaee up to 4 mm in height, filling Petri dish at 20°C subglobose to obovoid, with collars, pale in 5 days; sporangiophores hyaline, 10–15 μm brown, 58–118 μm in diameter; sporangio- in diam, branched repeatedly; sporangia spores subglobose to ellipsoidal, striate, 5.0–8.0 yellowish hyaline at first, yellowish brown to × 6.0–10.0 μm; chlamydospores abundant, aris- brown at maturity, 45–65 μm in diam; columel- ing singly or in short chains, globose to ellip- lae subglobose, 20–40 μm in diam, with small soidal, 10.8–24.3 × 18.9–32.4 μm; heterothallic. collars; sporangiospores globose to ellipsoidal, Growth temperature. 25°C: +; 37°C: +; 45° smooth, 5.0–8.0 × 4.0–5.0 μm; chlamydospores C: −; 50℃: −. abundant; heterothallic. Specimens examined. BCRC 33888. Figs. 13–15. Rhizopus oryzae (BCRC 33888), 13. rhizoid and sporangiophore, Bar = 55 μm; 14. sporangium, Bar = 50 μm; 15. sporangiospores, Bar = 20 μm. 56 Fung. Sci. 22(1, 2), 2007 Figs. 16–19. Mucor indicus (BCRC 33922), 16. branches of sporangiophore; 17. sporangium, Bar = 50 μm; 18. columella, Bar = 12 μm; 19. sporangiospores, Bar = 16 μm. Growth temperature. 5°C: －; 20°C: +; 37° References C: +; 40°C: +. Specimens examined. BCRC 33922. Chen, S.-F. and C.-Y. Chien. 1993. Fungal flora Note. This species is characterized by spo- of peka and chemical analysis of its fer- rangia less than 100 μm and growth at 40°C mented products. Biol. Bull. NTNU 28: 43– (Schipper, 1978). 51. Ellis, J.J., L.J. Rhodes, and C.W. Hesseltine. Aknowledgements 1976. The genus Amylomyces. Mycologia 68: 131–143. This work was supported by a grant (Contract Schipper, M.A.A. 1978. On certain species of No. 95AS-10.1.1-AD-U1) from the Council of Mucor with a key to all accepted species. Agriculture, Taipei, Taiwan. Colleagues, Stud. Mycol. 17: 1–71. namely, Sung-Yuan Hsieh, Wen-Hau Hsu, Han- Schipper, M.A.A. 1984. A revision of the genus Ken Chen, Shin-Yi Liu, and Fu-Ling Chan, are Rhizopus. 1. The Rh. stolonifer-group and appreciated for their assistance with samples Rh. oryzae. Stud. Mycol. 25: 1–19. collection. Schipper, M.A.A. and J.A. Stalpers. 1984. A re- Rhizopus and related species from peka 57 vision of the genus Rhizopus. 2. The Rh. mi- cultures and biochemical changes during crosporus-group. Stud. Mycol. 25: 20–34. fermentation. J. Ferment. Technol. 61: 573– Wei, D.-L. and S.-C. Jong. 1983. Chinese rice 579. pudding fermentation: fungal flora of starter 臺灣產白麴菌相根黴屬及其親緣種陳建州劉桂郁李福臨食品工業發展研究所生物資源保存及研究中心，新竹市，臺灣摘要白麴 (臺灣民間俗稱白殼) 為臺灣民間傳統釀造米酒及甜酒釀之菌元，本研究自臺灣本島之傳統市場及釀酒廠收集 14 個白麴樣品，共分離得到 17 株優勢絲狀體真菌，依據形態特徵鑑定至種名，分別為 Amylomyces rouxii、Rhizopus microsporus var.

Load more