Amylomyces
AMYLOMYCES Calmette, 1892 (Ann. Inst. Pasteur 6:611); 1 sp. (Ellis et al., 1976).
Sporangia not formed, abortive sporangia that may or may not covered with abortive sporangiospores produced on sporangiophores that are usually simple (rarely branched). Rhizoids may or may not be produced, formed near the base of the sporangiophores. Chlamydospores formed in the vegetative hyphae, variously shaped. Zygospores unknown. No growth at 45 C but growth occurs at 37 C to 40 C.
Type species. A. rouxii
Species of Amylomyces:
A. rouxii Calmette, 1892 (Ann. Inst. Pasteur 6:611).
Amylomyces rouxii (Ellis et al., 1976) is a highly variable species that resembles some species of Rhizopus. Several foods (Chinese yeast, Look Pang, mold bran, ragi, tempeh) in southeastern Asia (Hesseltine, 1965) are produced using A. rouxii. Amylomyces is a synonym of Rhizopus according to Ellis (1985).
Bibliography
Ellis, J.J. 1985. Species and varieties in the Rhizopus arrhizus-Rhizopus oryzae group as indicated by their DNA complementarity. Mycologia 77:243-247.
Ellis, J.J., L.J. Rhodes, and C.W. Hesseltine. 1976. The genus Amylomyces. Mycologia 68:131-143.
Hesseltine, C.W. 1965. A millennium of fungi, food, and fermentation. Mycologia 57:149-197.
Updated Mar 14, 2005