1.2 Flashcards
Mold genera (7)
Aspergillus
Alternaria
Fusarium
Geotrichum
Mucor
Penicillium
Rhizopus
Yeast genera (6)
Saccharomyces
Pichia
Rhodotorula
Torulopsis
Candida
Zygosaccharomyces
widely distributed and contains many species important in food
can grow in grains, causing spoilage
Aspergillus
involved in spoilage of foods such as jams, cured ham, nuts, and fruits and
vegetables (rot)
Aspergillus
Members are septate and form dark-colored spores or conidia
Alternaria
They cause rot in tomatoes and rancid flavor in dairy products
Aternaria
Many types are associated with rot in citrus fruits, potatoes, and grains
Fusarium
They form cottony growth and produce septate, sickle-shaped conidia
Fusarium
Members are septate and form rectangular arthrospores
Geotrichum
They establish easily in equipment and often grow on dairy products
Geotrichum
is widely distributed. Members have nonseptate hyphae and produce
sporangiophores.
Mucor
They produce cottony colonies.
Some species are used in food Mucor rouxii
Mucor
Members have septate hyphae and form conidiophores on a blue-green, brush-like
conidia head
Penicillium
In penicillium, some species are used in food production, such as _______ and ______ in cheese
also cause spoilage of grains, breads, and meat
Penicillium roquefortii and Penicillium
camembertii
Hyphae are aseptate and form sporangiophores in sporangium
Rhizopus
_______ cause spoilage of many fruits and vegetables.
_______ is the common black bread mold
Rhizopus
Rhizopus stolonifer
Cells are round, oval, or elongated. It is the most important genus and contains heterogenous groups
Saccharomyces
variants are used in baking for leavening bread and in alcoholic fermentation
Saccharomyces cerevisiae
also cause spoilage of food, producing alcohol and CO2.
Saccharomyces
Cells are oval to cylindrical and form pellicles in beer, wine and brine to cause spoilage.
Pichia
Some are used in oriental food fermentation
Pichia
They are pigment-forming yeasts and can cause discoloration of foods
such as meat, fish, and sauerkraut.
Species: ________
Rhodotorula
Rhodotorula glutinis
_____cause spoilage of milk because they can ferment lactose (e.g., ______)
Torulopsis
Torulopsis versatilis
They spoil fruit juice concentrates and acid foods
Torulopsis
Many species spoil foods with high acid, salt, and sugar and form pellicles on the surface of liquids. Some can cause rancidity in butter and dairy products (e.g., _______).
Candida
Candida lipolyticum
These cause spoilage of high-acid foods, such as sauces, ketchups,
pickles, mustards, mayonnaise, and salad dressings, especially those with less acid and less salt and sugar (e.g., ________).
Zygosaccharomyces bailii
