User:Cvandeberg333/Anaeromyces robustus

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Anaeromyces robustus is a fungal microorganism that lives in the gut rumen of several ruminant herbivores such as cattle and sheep. Previously thought to be protozoa from their flagellated zoospores, they are biomass degraders and help the animal by breaking down carbohydrates and plant materials from the food the animal ingests. This fungus, therefore, is anaerobic and lives without oxygen. Gut fungi are dramatically outnumbered by other organisms in the microbiome; however, they are important members of the gut microbiome in ruminants and hind-gut fermenters.

Role in the Rumen
Although the rumen microbiome has been largely studied, the dramatic diversity of this fermentation site still leaves plenty of room for exploration. Ruminant animals such as cattle, sheep, and goats, have a specialized four chamber stomach, the largest chamber of which is known as the rumen. This rumen is home to a plethora of microorganisms that are responsible for the breakdown of fibrous materials. This symbiotic relationship allows ruminants to utilize nutrients from plants which other species would not be able to digest.

Anaeromyces robustus is classified as a fungus and is found in relatively low quantities compared to its bacterial counterparts; however, this fungus has been shown to play a significant role in ruminant digestion through the production of xylanase. A large proportion of plants have a compound known as xylan within the hemicellulose in their cell walls. This compound can make it difficult for animals to utilize the nutrients within the cell. The xylanase, produced by Anaeromyces robustus, is able to efficiently break down the xylan within plant cell walls, allowing ruminant animals to utilize the nutrients in fibrous feedstuffs. Although this fungus is well-established as a member of the ruminant digestive tract, fairly little is known about its genomics or the secondary metabolites it is responsible for producing. Some sources have hypothesized that this fungi produces metabolites within the rumen which help the microorganism to survive in an environment where it is largely outnumbered by bacteria.

Use in Bread Making
Recent studies have showed promising possible implications for Anaeromyces robustus as a contributor to bread-making. Specifically, the gene within the fungus that produces xylanase has been identified in the lab for potential use in food production. The introduction of this gene into flour used in baking has been shown to improve the appeal of bread by making the it softer and perhaps more palatable. The fermentation temperatures required by the fungus are shown to closely match those required by yeast, another common component in bread, which could also further solidify its use in food production.