Neurospora crassa is a filamentous fungus that has been extensively used as a model organism in genetics, molecular biology, and biochemistry. It’s also involved in traditional food fermentation in some parts of Southeast Asia, including Indonesia.
Scientific Overview of Neurospora crassa
| Feature | Details |
|---|---|
| Kingdom | Fungi |
| Phylum | Ascomycota |
| Habitat | Commonly found on burnt vegetation or bread; thrives in warm, moist environments. |
| Reproduction | Both sexual (produces ascospores) and asexual (conidia). |
| Genome | Fully sequenced; about 40 million base pairs with ~10,000 genes. |
| Model Use | First organism used to demonstrate the “one gene–one enzyme” hypothesis (Beadle and Tatum, 1941). |
Role in Food: Oncom Fermentation
In Indonesia, Neurospora crassa is used in the fermentation of oncom, especially in West Java (Sundanese cuisine). Here’s how it plays a role:
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Substrate: Typically uses byproducts like peanut cake or soy pulp.
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Fermentation: The mold colonizes the substrate, breaking down complex compounds.
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Benefits:
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Detoxifies anti-nutrients (like aflatoxins).
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Increases digestibility and nutritional value.
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Adds characteristic flavor and texture to oncom.
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Unlike Rhizopus (used in tempeh), Neurospora crassa gives oncom its distinctive red-orange hue.
Why Neurospora crassa Is Important in Research
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Genetics: Easy to manipulate genetically; ideal for mutation studies.
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Circadian Rhythms: A key model for studying biological clocks.
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Cell Biology: Used to investigate hyphal growth and cellular differentiation.
Safety Note
While N. crassa is generally regarded as safe in traditional food contexts like oncom, it’s not commonly used in Western food production. Food safety depends heavily on correct fermentation practices to avoid contamination by harmful microbes.
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