Mucor sp.

Genus/species: Mucor sp.

Classification: Zygomycete


  • Cell: shape of very fine threads topped with ball-shaped clusters of spores
  • Colony: Malt agar: typically white to beige or gray and fast-growing.
  • WL: typically white to beige or gray and fast-growing.
  • Spore: formed on a globose sporangium
  • Zygote: used in sexual reproduction, zygosporangium typically contains a single zygospore
  • Ascus: N/A
  • Liquid Growth: mold growth on top of liquid

Physiological Traits:

Fungi use sugar and amino acids from hosts such as fruits, soils, etc. as nutrient sources and then colonize the surface of the nutrient host.

Ecological Traits:

Soil, digestive systems, plant surfaces, rotten vegetable matter, organic matter, and dung

Distinguishing Features:

Mucor sporangiophores can be simple or branched and form apical, globular sporangia that are supported and elevated by a column-shaped columellaMucor species can be differentiated from molds of the genera AbsidiaRhizomucor, andRhizopus by the shape and insertion of the columella, and the lack of rhizoids. Some Mucor species producechlamydospores.

Role in wine:

Mucor rot occurs as a post-harvest disease on fruits including table grapes and can cause significant loss. The rot is very rare in wine production grapes.


SO2: Yes

Sorbate­­­­­: Yes

DMDC: Unknown

pH: Unknown

Acids: Yes

Ethanol: Yes

Anaerobiosis: Yes

Heat: >25 degrees Celcius


Konig, Helmut, and Jurgen Frohlich. 2009. Biology of Microorganisms on Grapes, in Must and in Wine. Springer-Verlag Berlin Heidelberg.