Mucor indicus is among the most important members of zygomycetes fungi. This dimorphic fungus is capable of production of several valuable products. Some strains of the fungus have been isolated from the traditional Indonesian food tempeh. M. indicus is nowadays used for production of several homemade food and beverages especially in Asia. This has also been successfully used as a safe nutritional source for fish and rat. The fungus is generally regarded as safe though there are few reports claiming that this is a pathogenic fungus.^{[citation needed]}

This article has multiple issues. Please help improve it or discuss these issues on the talk page. (Learn how and when to remove these template messages) This article may be too technical for most readers to understand. (May 2017) This article includes a list of references, related reading, or external links, but its sources remain unclear because it lacks inline citations. (February 2018)

Quick Facts Mucor indicus, Scientific classification ...

Mucor indicus
Scientific classification
Domain:	Eukaryota
Kingdom:	Fungi
Division:	Mucoromycota
Order:	Mucorales
Family:	Mucoraceae
Genus:	Mucor
Species:	M. indicus
Binomial name
Mucor indicus Lendn.

Close

The capability of the fungus in production of ethanol is comparable with that of Saccharomyces cerevisiae. Unlike S. cerevisiae, M. indicus ferments pentoses as well as hexoses and therefore this can be used for production of ethanol from lignocellulosic materials.^[1]

The cell wall of the fungus contains considerable amounts of chitosan.^{[citation needed]} Moreover, the fungus is classified as an oil producing fungus.^{[citation needed]} Hence, the biomass of the fungus is considered as a rich source for production of chitosan and polyunsaturated fatty acids especially γ-linolenic acid (Omega-6).^{[citation needed]}

The autolysate of the fungus has a high nutritional value and can replace yeast extract in microbial cultivations.^{[citation needed]}