The Genus Amylomyces

Abstract

SUMMARY Amylomyces is a monotypic genus containing the somewhat variable species A. rouxii Calmette. Certain species of Chlamydomucor and Boedijn's species Rhizopus chlamydosporus are synonyms. Strains vary from somewhat restricted sterile white colonies to light gray-brown colonies containing many abortive sporangia. All strains produce abundant chlamydospores. During growth in liquid media containing glucose as the carbon source, the glucose is exhausted during the first 3 da and lactic acid is formed that is used as a secondary carbon source after a short lag period. The pattern of utilization of sucrose, maltose, and glycerol by strains of Amylomyces rouxii and Rhizopus oryzae supports the morphological data that make these two genera distinct. An unique fungus has often been isolated from ragi and Chinese yeast. Both are used as starters to make fermented foods in Indonesia and elsewhere in the Orient. The main ingredient of ragi is rice flour. This fermented starter contains both yeasts and molds (9). Chinese yeast is a similar product. The predominant mold in these two starters is a member of the Mucorales that is propagated primarily by chlamydospores. At most, isolates form abortive sporangia. Although various names have been proposed for this fungus, its correct name is Amylomyces rouxii Calmette.