Molds & Yeasts 📌 | Viruses 🦠 Flashcards
▪🌽🍚🥜 🛢️ produced aflatoxin that can be found in corn, peanuts, rice, and other oil products
▪ have septate hyphae and produce black-colored asexual spores on conidia
▪ xerophilic – able to grow in low water activity
▪ can grow in grains, causing spoilage
▪ involve in spoilage of 🫙🥩🥜🍎🥬 jams, cured hams, nuts, and fruits and vegetable rot
Aspergillus flavus
▪ 🍶used to hydrolyze starch by alpha-amylase in sake production
▪ have septate hyphae and produce black-colored asexual spores on conidia
▪ xerophilic – able to grow in low water activity
▪ can grow in grains, causing spoilage
▪ involve in spoilage of 🫙🥩🥜🍎🥬 jams, cured hams, nuts, and fruits and vegetable rot
Aspergillus oryzae
▪used to process citric acid 🍋🍊 from sucrose and to produce enzymes (ß-galactosidase)
▪ have septate hyphae and produce black-colored asexual spores on conidia
▪ xerophilic – able to grow in low water activity
▪ can grow in grains, causing spoilage
▪ involve in spoilage of 🫙🥩🥜🍎🥬 jams, cured hams, nuts, and fruits and vegetable rot
Aspergillus niger
▪ members are septate and form dark-colored spores or conidia 🏴
▪ 🍅🥛 cause rot in tomatoes and rancid flavor in dairy product
▪ Alternaria toxin – mycotoxin
Alternaria citri
▪ 🍊🍋🥔🌾 rot in citrus fruits, potatoes, and grains
▪ for cottony growth and produce septate, sickle-shaped conidia
▪ toxins:
🌫fumonosins,
🌈zearalenone,
🦖tricothecenes,
💊deoxynivalenol
Fusarium verticilloides
Fusarium proliferatum
Fusarium graminearum
▪ septate and form rectangular arthrospore
▪ they grow, forming a yeast-like cottony, creamy colony
▪ establish easily in equipment and often grow on dairy products (dairy molds) 🧀
Geotrichum candidum
▪non-septate hyphae
▪produce cottony colonies
▪produce sporangiospores
▪rot in fruit and vegetables 🍎🥬
Mucor rouxii
▪rot in 🍋🥬🌾🥪🍗 fruits, vegetables, grains, bread, and meat
▪Ochratoxin A
▪🧀 Dairy fermentation of camembert and blue cheese
▪exist as blue-green conidia head
Penicillium roquefortii
Penicillium camemberti
▪spoilage of fruit and vegetables 🍎🥬
▪bread mold 🍞
▪form sporangiospores in sporangium
Rhozipus stolonifera
▪ used in baking for leavening bread 🍞 and in alcoholic 🍶 fermentation
▪ cause spoilage of food producing alcohol and CO2 🍾
▪ cells are round, oval, or elongated
Saccharomyces cerevisiae
▪ oval to cylindrical and form pellicles in 🍺🍷🫙 beer, wine, and brine to cause spoilage
▪ some are used in oriental food fermentation 🥢
Pichia membranaefaciens
▪ pigment-forming yeasts 🔴
▪ can cause discoloration of foods such as meat, fish, and sauerkraut
Rhodoturula glutinis
▪ cause spoilage of milk because they can ferment lactose🥛
▪ also spoil fruit juice concentrates and acid foods
▪ cells are spherical to oval
Torulopsis versatilis
▪ ⬆️⏫🔼 spoil foods with high acid, 🧂salt, and sugar
▪ form pellicles on the surface of liquids
▪ cause rancidity in butter and dairy products 🧈🧀
Candida lipolyticum
▪ ⬆️ cause spoilage of high-acid foods, such as sauces, ketchups, pickles, mustards, mayonnaise, and salad dressings
Zygosaccharomyces bailii
▪implicated in foodborne outbreaks
Hepatitis A and norovirus
▪ contaminate foods and cause diseases 🪤
Poliovirus, adenovirus, echovirus, rotavirus, norovirus, hepatitis E virus, and Coxsackie virus
▪ Bacteriophages that detect and identify some pathogens 🔍
Salmonella serovars, Listeria monocytogenes, & Staphylococcus aureus
▪ Bacteriophages that are used to transfer genetic traits 💉
Escherichia coli or Lactococcus lactis
▪ Bacteriophages used as biocontrol agents as antimicrobials to control pathogens 🧴
Listeria monocytogenes, Escherichia coli O157:H7
▪ Lactic acid bacteria (LAB) used as starter cultures in food fermentation are sensitive to different
bacteriophages causing fermentation failure; thus, they can infect and destroy starter-culture
bacteria
Lactococcus, Streptococcus, Leunocostoc, Lactobacillus
