中文名:雅緻放射毛黴
學名:Actinomucor elegans
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後設資料
- 資料識別：
- 系統識別碼:0b00000180032837
- 資料類型：
- 型式:合集
- 紀錄類別:菌類知識單元
- 生長氣候帶:世界廣分布
- 主題與關鍵字：
- 學域-大分類:菌類-真菌類
- 拉丁界名:Fungi
- 中文界名:真菌界
- 拉丁門名:Zygomycota
- 中文門名:接合菌門
- 拉丁綱名:Zygomycetes
- 中文綱名:接合菌綱
- 拉丁目名:Mucorales
- 中文目名:毛黴目
- 拉丁科名:Mucoraceae
- 中文科名:毛黴科
- 拉丁屬名:Actinomucor
- 拉丁種小名:elegans
- 描述：
- 種命名者:(Eidam) C. R. Benj. & Hesselt.
- 簡介:"雅緻放射毛黴分布：全球各地均有發現 。 放射毛黴屬(Actinomucor)是常見的黴菌，由土壤、空氣中都很容易分離得到。是低等接合菌綱（Zygomycetes），毛黴目（Mucorales），毛黴科(Mucoraceae)中的一屬，雅致放射毛黴（Actinomucor elegans ）是放射毛黴屬中具代表性的種類。具有細長菌絲，不分隔，呈多核狀態，無性生殖藉形成孢子囊繁殖，有性生殖則形成厚壁之接合孢子。本屬真菌之特徵為具有假根、匍匐莖以及在頂端孢子囊下有成繖狀分枝的短孢子囊柄。放射毛黴與同科之毛黴屬（Mucor）真菌型態相近，但不同處在於（1）有匍匐莖，（2）由此產生假根和孢子囊柄；又與同科之根黴（Rhizopus）和犁頭黴（Absidia）相近，均有匍匐莖，但中軸和孢子囊柄則與此兩屬不同。 可用於製造豆腐乳(sufu，soybean cheese)。豆腐乳是一種大豆蛋白經黴菌發酵的產品，可製豆腐乳的黴菌不只一種，當菌長在豆腐上，菌絲所分泌的酵素會使豆腐所含蛋白質與脂質成分逐步分解，此些分解產物能使發酵後之豆腐乳具有甘美味道。雅致放射毛黴（A. elegans）生長在豆腐上的菌絲色呈雪白，生長緻密、長且牢固，製出的豆腐乳風味香醇、質地細膩，為製造豆腐乳的優良菌種。 Actinomucor elegansZygomycotaFungiDistribution: all over the world Actinomucor is a type of common mold, and can be isolated easily from the soil and air. This species of fungi belongs to the class of Zygomycetes , and is a member of the Mucorales ( Mucoraceae division). The genus of Actinomucor elegans is the representative species of the Actinomucor class fungi. It has long, slender non-segmented and poly-nucleated hypae. Sporangia are formed during asexual reproduction, while thick-walled zygospores are formed during sexual reproduction. This class of fungi is characterized by having rhizoids, stolons and short branches of sporophores under the apex sporangia. While morphologically similar to the Mucor family, the Actinomucor differs by having (1) stolons, and (2) rhizoids and sporophores deriving from the rhizoids. The Actinomucor share its similarity with the Rhizopus and Absidia of the same family by having stolons, but differ in the forms and types of columella and sporophores. This species of fungi is used to produce fermented bean curds (sufu, or soybean cheese). The soybean cheese is a food product produced by fermentation of soy proteins with mold fungi. There are many types of mold fungi that can be used to produce sufu; when the mold is growing on the tofu, its hyphae produces enzymes that gradually break down the protein and lipid components of the tofu. These fermentation by-products are the source of sufu's sweet and peculiar flavors. The hyphae of the A. elegans are white when grown on the tofu, tightly bundled and firmly rooted. The sufu produced from this mold are flavorful and smooth textured, making it an excellent fungi choice for making sufus"
- 生長基質:其他
- 出版者：
- 數位化執行單位:國立自然科學博物館：植物學組菌類學
- 範圍：
- 世界地理分布:泛世界分布
- 管理權：
- 典藏單位:國立自然科學博物館
- 使用聲明:館內公開瀏覽
授權聯絡窗口
- 鍾舜丞
04-23226940*762
chungnmns@nmns.edu.tw
