Rhizomucor

Rhizomucor

(rī'zō-mū'kōr),
A genus of fungi in the family Mucoraceae; a cause of mucormycosis.

Rhi·zo·mu·cor

(rī'zō-myū'kōr)
A genus of fungi in the family Mucoraceae; a cause of mucormycosis.

Rhizomucor

a genus of fungi in the order Mucorales. See mucormycosis.
References in periodicals archive ?
32) Rhizopus species may be the most common; others include Absidia corymbifera, Mucor ramosissimus, Rhizomucor push/us, and more.
Production of highly efficient enzymes for flax retting by Rhizomucor pusillus.
Here the following fungi species dominated: Oidiodendron tenuissimum (the frequency of detection 39%); Fulvia fulva (34%); Penicillium funiculosum (31%); Sclerotinia sclerotiorum (29%), Rhizomucor pusillus (27%), Chrysosporium pannorum (23%), Mucor racemosus (21%).
Immobilized enzymes of Candida antarctica lipase B adsorbed on a macroporous resin (Novozym 435) and Rhizomucor miehei lipase adsorbed on an anion exchange resin (Lipozyme RM IM) were purchased from the Novozymes Company (Bagsvaerd DK, Denmark).
Other fungi occasionally isolated include Mycocladus (Absidia) corymbifera, Rhizomucor pusillus, Apophysomyces elegans, Saksenaea vasiformis, Mucor species, and Cunninghamella bertholletiae.
Production of Saccharogenic and Dextrinogenic amylase Rhizomucor pusillus A 13.
Zorica Knezevic [10] was studied the effects of various factors on the methanolysis of sunflower oil by a commercial lipozyme lipase from Rhizomucor miehei in a solvent free system using Response surface methodology based on central composite
The most commonly isolated genera include Rhizopus, Mucor, Rhizomucor, and Absidia.
Microbial rennets are those produced by fungi, such as Rhizomucor miehei.
Invasive zygomycosis is a well-defined clinical syndrome associated with fungi in the genera Rhizopus, Mucor, Absidia, Rhizomucor, and Cunninghamella.
Derived from a fermentation process of the fungus Rhizomucor miehei, the extra thermolabile Fromase XLG is a welcome addition to DSM's Fromase range of low and medium thermo stability coagulants (grades L, TL and XL), to suit all cheese making and casein production applications.