(1) In mold-fermented brown bean, Mucor, Rhizopus, Aspergillus and Penicillium were the predominant species and their contents varied by changing the culture medium and temperature.

(2) E. coli, Staphylococcus aureus, Rhizopus, Mucor, etc. were the indicators. This essay investigated the effect of different alkannin content on bacteriostatic activity of the Lithospermum plastic.

(3) Mucor - fermented soybeans are the regional characteristic products in Sichuan and Chongqing.

(4) Penicillium, Mucor, Aspergillus and Bacillus were found in the packing material.

(5) Mucor flavus is one of the main moulds used in sufu production in the northeast area of China.

(6) She was infected by mucor on her face during the treatment of high dose of glucocorticosteroid.

(7) Effect of Oil from Mucor on Mortierella Producing Arachidonic Acid.

(8) The optimum conditions was obtained. After centrifugation, pressing, mucor inoculation, dehydration and flavor adjustment, the flavor cheese was obtained, which was of good color, flavor and smell.

(9) The growth of Mucor flavus and the changes in crude protein, crude fat and amino nitrogen of tofu were investigated in the present study.

(10) A strain of Mucor was isolated from mao-tofu originated from in China and smeared on the surface of fresh cheese. The proteolysis occurring during cheese ripening was studied.

(11) The quality of mucor is the direct cause for the quality of product. In this paper, the method of mucor was introduced.

(12) A relatively considerable amount of dissociation and purification of the mucor racemosus crude extract are conducted using silica-gel column.

(13) The growth temperature and situation of producing enzymes from Mucor M1 and Rhizopus M2 were studied. Experiments on three different matching of Mucor M1 and Rhizopus M2 were done.

(14) The broad, non septate hyphae seen here are characteristic for Mucor.

(15) This paper summarizes the bitterness forming mechanism of protease hydrolysates, the methods of debittering protein hydrolysates and the properties of mucor protease.

(16) After testing Mark, they found that he was infected with a sinus bacterium called Mucor "bread mold".

(17) Objectives: to study fermentation conditions of chymosin from mutant strain Mucor pusillus.

(18) The chitinase, chitin deaceylase, chitosanase and N-acetyl-glucosaminase were detected to explore sufu mucor hypha autolysis mechanism in the course of sufu fermentation.

(19) Objective To explore the special role of suspension bed in the treatment of large-area burn patients with Mucor infection.

(20) Objective We report a rare case of primary cutaneous mucormycosis caused by Mucor hiemalis f. luteus (linnemann) Schipper.