Midterms_Unit 1-3

Question 1

Mold Genera

Widely distribted and contains many species important in food; can grow in grains, causing spoilage.

Some strains produce mycotoxin

Answer 1

Aspergillus sp.

Question 2

Mold Genera

Members are septate and form dark-colored spores or conidia

Cause rot in tomatoes and rancid flavor in dairy products

Answer 2

Alternaria sp.

Question 3

Mold Genera

Many types are associated with rot in fruits, potatoes, and grains.

Form cottony growth and produce septate, sickle-shaped conidia

Answer 3

Fusarium sp.

Question 4

Mold Genera

Members are septate and form rectangular arthrospores

They establish easily in equipment and often grow on dairy products

Answer 4

Geotrichum sp.

Question 5

Mold Genera

Non-septate hyphae and produce sporangiophores

They produce cottony colonies

Answer 5

Mucor sp.

Question 6

Mold Genera

Members have septate hyphae and form conidiophores on a blue-green, brush-like conidia head

Some used in food production (e.g. cheese)

Answer 6

Penicillium sp.

Question 7

Mold Genera

Hyphae are aseptate and form sporangiophores in sporangium

Cause spoilage in many fruits and vegetables. (Common black bread mold)

Answer 7

Rhizopus sp.

Question 8

Mold Genera

Hyphae are septate and form sporangiophores in sporangium

Common black bread mold

Answer 8

Mucor sp.

Question 9

Yeast Genera

Most iimportant genus in Yeasts

Contains heterogenous groups. used for fermentation of sgars

Answer 9

Saccharomyces sp.

Question 10

Yeast Genera

Cells are oval to cylindrical and form pellicles in beer, wine, and brine to cause spoilage

Some are used in oriental food fermentation

Answer 10

Pitchia sp.

Question 11

Yeast Genera

They are pigment-forming yeasts

Can cause discoloration in foods such as meat, fish, and sauerkraut

Answer 11

Rhodotorula sp.

Question 12

Yeast Genera

They cause spoilage of milk because they cannot ferment lactose

Answer 12

Torulopsis sp.

Question 13

Yeast Genera

Spoil foods with high acid, salt, and sugar. Cause rancidity in butter and dairy products.

Also form pellicles on the surface of liquids.

Answer 13

Candida sp

Question 14

Yeast Genera

Cause spoilage in high-acid foods, such as sauces, ketchps, pickles, mstards, mayonnaise, and salad dressings, especially those with less acid and less salt/sugar

Answer 14

Zygosaccharomyces sp.

Question 15

Clinically-Important Viruses

Enumerate viruses causing enteric diseases

Answer 15

1. Hepatitis A
2. Norovirus
3. Hepatitis E
4. Poliovirs
5. Adenovirus
6. Echo virus
7. Rotavirus
8. Saprovirus
9. Coxsackie