Mini-Review: The Distinct Carbohydrate Active Enzyme Secretome of spp. Represents Fitness for Mycelium Remodeling and Solid-State Plant Food Fermentation.

is a genus of filamentous fungi belonging to the Mucoromycota division. species produce a white, dense mycelium, which is used to create tempeh, a solid-state fermented Asian soybean product, that is gaining renewed attention as a proteinaceous plant food. The profile of carbohydrate-active enzymes (CAZymes) of a fungus or group of fungi, particularly the secretome CAZymes profile, reflects adaptation to different lifestyles and habitats, and has a significant impact on fermentative capacity. This review examines the CAZymes profiles of species focusing on their implication for carbohydrate utilization and solid-state fermentation of plant materials. Through comprehensive genomic assessments and comparisons with other filamentous fungi, we particularly highlight how the unique CAZymes secretome profile is closely correlated with the taxonomy and ecological niches of species. We discuss how the CAZymes secretome capacity of species differs from other fungi and summarize the current state of knowledge regarding the specific CAZymes involved in the modification of carbohydrates in the fungal cell wall and in plant cell walls. We foresee that advanced genomic and proteomic technologies will be used to expand the biotechnology applications of spp.