Comparative Analysis of CAZymes in Rhizopus and Aspergillus species: A Bioinformatics Approach

Solid-state, fungally fermented plant foods like tempeh are gaining attention as new alternative proteinaceous plant foods. Rhizopus species are widely used for tempeh. They produce a dense, white mycelium and possess a distinct set of carbohydrate-active enzymes (CAZymes) resulting in non-saccharified fermentation products[1]. In this work, we predict and compare the secreted CAZyme profile of Mucoromycota with well-characterized Aspergillus species with the aim of deepening the understanding of Rhizopus solid-state fermentation abilities.