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Microimm 2500 > (O) 31: Mycology I > Flashcards

(O) 31: Mycology I Flashcards

1
Q

Mycology

A

The study of fungus

fungi are all EUKARYOTIC organisms

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2
Q

Are fungi closer to humans or plants?

A

Fungi ate closer to humans than plants

Most fungi are obligate aerobes (like humans)
- take in oxygen and respire CO2

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3
Q

Amillaria

A

one of largest fungi in the world

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4
Q

Plant cell vs fungal cell

A

Plant
- have cell wall made of cellulose
- have one nucleus per cell
- autotrophs (make their own energy)
- membranes have phytosterols
- store food as STARCH in granules

Fungus
- have cell wall made of CHITIN (crunchy exterior, more rigid than cellulose)
- may be uninucleated or multinucleated
- heterotrophs (need energy from env)
- membranes have ergosterol
- store food as GLYCOGEN in granules

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5
Q

Classification of Fungi

A
  • spore formation
  • fungal genomics
  • modes of nutrition (saprophytic, parasitic, symbiotic)
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6
Q

Mode of Nutrition
Saprophytic

A

fungi obtain their nutrition by feeding on DEAD ORGANIC substances

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7
Q

Mode of Nutrition
Parasitic

A

fungi obtain nutrition by living on other LIVING ORGANISMS and absorb nutrients from their host

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8
Q

Mode of Nutrition
Symbiotic

A

fungi live by having an INTERDEPENDENT relationship w/ other species in which BOTH are mutually benefited

ex. lichens (algae), mycorrhiza (plants)

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9
Q

Fungal Morophology

A
  1. Filamentous fungi
    - macrofungi (ex. mushroom)
    - microfungi (mold)
  2. Yeast
    - microfungi
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10
Q

Filamentous fungi

A
  • fungi grow as filaments called HYPHAE (extend only at extreme tips)
  • fungi exhibit APICAL GROWTH in contrast to may other filamentous organisms
  • fungal hyphae branch repeatedly to make a network called a MYCELIUM
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11
Q

Yeast

A
  • 1% of fungi grow as single-celled yeasts (ex. Saccharomyces cerevisiae)
  • some species are dimorphic and can switch btwn yeast + hyphal (filamentous) phase in response to environmental conditions (pseudohyphae)
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12
Q

Fungal Reproduction

A
  • asexual
  • sexual
  • parasexual
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13
Q

Asexual fungal reproduction

A
  • most COMMON mode
  • asexually reproducing fungi are called ANAMORPHS
  • asexual propagules are called SPORES/CONIDIA produced after mitosis
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14
Q

Sexual fungal reproduction

A
  • sexually reproducing fungu are called TELEOMORPHS
  • sexual propagules are produced by fusion of 2 nuclei that then undergo meiosis
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15
Q

Parasexual fungal reproduction

A

involves genetic recombination without requirement of specific sexual structures

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16
Q

Saccharomyces cerevisiae life cycle

A

Yeast

  1. Asexual reproduction (mitosis) w/ an “a” and an “alpha” cell
    - undergoes budding
  2. Sexual reproduction
    - budding yeast becomes Schmoo cells which then differentiate into zygote
    - zygote then buds and splits into diploids (alpha and “a”)
    - ascus formaton meiosis (2 alpha and 2 “a” cells)
17
Q

Aspergillus Nidulans life cycle

A

Filamentous fungi

Sexual + asexual + parasexual cycles

Asexual
- conidium (seed/spore) lands in soil + germinates to form hyphae
- conidiophores form = more conidia form

Sexual
- 2 nuclei from conidium fuse via meiosis (diploid –> 4 –> 8) to form ascopore
- can do SELF sexual fertilization to make fruiting bodies with ascospores which make hyphae

Parasexual (unstable, no meiosis)
- hyphal fusion to make heterodikaryon
- heterodikaryon undergoes nuclear fusion to make DILPOID HYPHAE (2n)
- chromosome loss to make haploid again

18
Q

Sporulation

A

Biological
- dissemination of spores
- reproduction
- allow fungus to move to new food source (or find more suitable env)
- allows fungus to survive periods of adversity
- introduce new genetic combinations into a population

Practical
- rapid identification (classification)
- source of inocula for human infection and contamination

19
Q

Fungi: friend or foe?

A

Mostly friendly

3% of known mushroom varieties are poisonous to humans

20
Q

Benefits of fungi

A
  • nutrient cycling (frees up nutrients for plants b/c they are decomposers, makes N available + mobilizes Phos.)
  • carbon cycling + climate regulation
  • nutrition and food security
  • human health
  • environmental protection (used to clean up oil spills + get rid of plastics)
  • sustainable materials (mycelium can be used for fabrics)
21
Q

Fungi as food

A
  • mushrooms have been used for food, medicinal purposes as hallucinogenic agents in rituals, or to start a fire for centuries

Asia is biggest producer of mushrooms + truffles

22
Q

Fungiculture and nutrition

A
  • mushrooms are nutritionally LOW IN ENERGY content
  • rich in dietary fibre from vitamin B
  • mushrooms collected outdoors are rich in vitamin D (can also become rich in vitamin D by treatment w/ UV light)

We usually harvest fruitbody

23
Q

Yeast in food production

A

For
- baking
- making alcohol beverages

Yeast fermentation = releases CO2 + produces ethanol

24
Q

Yeast and baking

A

Most common yeast in breadmaking is SACCHAROMYCES CEREVISIAE

  • feeds on sugars in bread dough and produces CO2 gas
  • forms bubbles in dough = expands
  • sugar and eggs SPEED up fermentation
  • fats and salt SLOW fermentation down
  • ethanol is evaporated when bread bakes
25
Q

Yeast and brewing

A
  • yeasts ferment the sugars present in malted barley to produce alcohol
  • Saccharomyces cerevisiae is used to make ALE-type beers aka TOP-fermenting yeast
  • bottom-fermenting yeasts like Saccharomyces pastorianus are used to make LAGERS
  • ethanol tolerance of yeast ranges from 5-21% depending on yeast strain and conditions of env. (yeast self limits)
26
Q

Yeast and wine-making

A
  • alcohol in wine is formed by fermentation of sugars in grape juice w/ CO2 as a byproduct
  • Saccharomyces cerevisiae is added to ensure fermentation is reliable
  • sparkling wine is made by adding yeast to wine when it is BOTTLED (CO2 formed in second fermentation is trapped as bubbles)
27
Q

Cheese

A

Filamentous fungi are important in manufacturing and ripening of:
- blue-veined cheeses
- soft-ripened cheeses (Brie, Camembert)

some cheeses have mold introduced to create a protective rind
- others are spiked w/ stainless steel rods to infuse model deep into the cheese

28
Q

Quorn

A
  • mycoprotein developed due to prediction of protein-rch food shortage in 1960s
  • produced from cultures of fungus FUSARIUM VENENATUM (filamentous fungus)
  • sold both as a cooking ingredient + as a meat substitute
29
Q

Quorn Production

A
  1. fermentation - to grow organism
  2. RNA reduction
  3. Centrifuge - separate solids + liquids
  4. Chiller - harvest mycoprotein paste
  5. Despatch

Microimm 2500 (29 decks)

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