Mucor

In the study, scientists describe a process for converting oil from an abundant producer called Mucor circinelloides into biodiesel without even extracting oil from the growth cultures.

Science Blog 2010

Fungal composition was also altered in the UV-B radiation treatments, with a reduction in Mucor hiemalis and a loss of Truncatella truncata.

Effects of changes in climate and UV radiation levels on structure of arctic ecosystems in the short and long term 2009

Keeping bread at room temperature in a plastic bag allows moisture from the staling starch granules to collect on the bread surfaces and encourages the growth of potentially toxic molds, especially blue-green species of Aspergillus and Penicillium, gray-white Mucor species, and red Monilia sitophila.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Keeping bread at room temperature in a plastic bag allows moisture from the staling starch granules to collect on the bread surfaces and encourages the growth of potentially toxic molds, especially blue-green species of Aspergillus and Penicillium, gray-white Mucor species, and red Monilia sitophila.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Fermented Bean Curd Sufu tou fu ru, fu ru is soybean curd fermented by molds in the genera Actinomucor and Mucor, producing the Chinese and vegetarian equivalent of mold-ripened milk cheeses.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Aspergillus is the same kind of mold used to digest soybeans to make soy sauce and Rhizopus is the major mold in soybean tempeh p. 496, 500, while Mucor is important in some kinds of aged cheeses.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Aspergillus is the same kind of mold used to digest soybeans to make soy sauce and Rhizopus is the major mold in soybean tempeh p. 496, 500, while Mucor is important in some kinds of aged cheeses.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Fermented Bean Curd Sufu tou fu ru, fu ru is soybean curd fermented by molds in the genera Actinomucor and Mucor, producing the Chinese and vegetarian equivalent of mold-ripened milk cheeses.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Species of Aspergillus grow on the outside, and species of Rhizopus and Mucor on the inside.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Species of Aspergillus grow on the outside, and species of Rhizopus and Mucor on the inside.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004