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We report the whole-genome sequence of three Rhizopus strains relevant for the fermentation of plant-based foods: one Rhizopus microsporus var. oligosporus strain (CBS 112586) and two strains of the Rhizopus arrhizus/delemar complex (CBS 127.08 and CBS 329.47). Phylogenomics suggests reassignment of R. arrhizus CBS 329.47 to R. delemar .
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Vellozo-Echevarría et al. (2026) studied this question.
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