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MYCOLOGY > Test #3 > Flashcards

Test #3 Flashcards

1
Q

The content of essential amino acids in Agaricus bisporous

A

higher than any vegetable except spinach and soybeans

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2
Q

Death cap mushroom

A

Amanita phalloides

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3
Q

Destroying angel mushroom

A

Amanita virosa

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4
Q

How common are deadly mushrooms growing in the wild

A

VERY COMMON

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5
Q

Why is microscopic analysis sometimes needed to establish a mushroom’s identity

A

the presence of basidiospores can only be confirmed via microscope

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6
Q

Supermarket mushrooms

A

Agaricus bisporous

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7
Q

Oyster mushrooms

A

Pleurotus ostreatus

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8
Q

Shiitake mushrooms

A

Lentinula edodes

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9
Q

Chanterelle mushrooms

A

Cantharellus cibarius

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10
Q

Enoki mushrooms

A

Flammulina belutipes

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11
Q

Porcini mushrooms

A

Boletus edulis

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12
Q

Edible ascomycetes

A

Truffles and morels

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13
Q

Black truffle

A

Tuber melanosporum

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14
Q

White truffle

A

Tuber magnatum

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15
Q

Morel mushroom

A

Morchella escuelenta

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16
Q

C6H12O6 ———> 2C2H5OH + 2CO2

A

The fermentation of glucose

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17
Q

The highest amount of alcohol achievable via normal fungal fermentation

A

15-16%

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18
Q

Yeast added to wine

A

Saccharomyces ellipsoideus

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19
Q

The source of sugar for fermentation of beer

A

malted barley

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20
Q

Ale yeast

A

Saccharomyces cerevisiae

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21
Q

Lager yeast

A

Saccharomyces carlsbergensis

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22
Q

Yeast that ferments at the top, generating froth and growing best at warmer temperatures

A

Ale yeast

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23
Q

Yeast that ferments at the bottom of the tank, where it is cooler

A

Lager yeast

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24
Q

The product of fermentation that is most important for making bread

A

CO2

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25
Q

A sticky, viscous protein that is stored in the endosperm of grain seeds

A

Gluten

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26
Q

Two components of gluten

A

Gliadan and glutenin

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27
Q

How does gluten form a 3-D network

A

Gliadan, a glycoprotein, forms a 3-D network with glutenin by intramolecular sulfur crosslinks as the dough is kneaded

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28
Q

What is the purpose of rennet in cheese making

A

Rennet coagulates the protein in the milk, forming curds and whey

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29
Q

Which two fungi have replaced animal rennet in cheese making

A

Aspergillus usameii and Mucor miehei

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30
Q

What is mold ripening

A

the inoculation of cheese with molds for flavor and for softness

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31
Q

The mold used to flavor danish blue cheese, roquefort, stilton, and gorgonzola

A

Penicillium roqueforti

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32
Q

Fungus used to make brie and camembert

A

Penicillium camemberti

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33
Q

Fungus used to cure sausage and salami

A

Penicillium nalgiovense

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34
Q

Ascomycete fungus used to prepare quorn

A

Fusarium venenatum

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35
Q

Comparison of protein yields per kg glucose used in production

A

Cattle = 14 g protein; Quorn = 136 g protein

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36
Q

The total cholesterol and fat found in beef compared to quorn

A

Beef has markedly higher cholesterol and total fat than Quorn

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37
Q

A meat supstitute made from cooked, germinated soybeans (aka: soybean cheese)

A

Tempeh

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38
Q

Fungus used to prepare tempeh

A

Rhizopus oligosporous

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39
Q

Soy Sauce (Shoyu)

A

A mixture of soybeans and wheat that are cooked until soft, then blended together and fermented to make a dark, salty liquid

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40
Q

The Ascomycete fungus used to prepare soy sauce and miso

A

Aspergillus oryzae

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41
Q

The mash of soybeans, wheat, and fungus that is pressed into fist-sized balls and allowed to ferment for three days

A

Koji

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42
Q

The mixture of koji, water, brine, and lactobacillus that ferments for six months

A

Moromi

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43
Q

A fermented paste of cereal grains and Aspergillus oryzae

A

Miso

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44
Q

The three genus of yeast that are found naturally on cocoa beans

A

Saccharomyces, Geotrichum, and Candida

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45
Q

What is the purpose of the yeasts found on the outside of the cocoa beans

A

They ferment the sugar found in the mucilage coating cocoa beans into alcohol

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46
Q

The end product of beans that have been fermented and roasted

A

Chocolate nibs

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47
Q

Chocolate nibs that have been heated down to a liquid form, then pressed to separate cocoa solids from cocoa butter

A

Chocolate liquor

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48
Q

The grinding of the liquor and cocoa butter

A

Conching

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49
Q

The quality of the chocolate depends on

A

the length of the conching and the percentage of cocoa butter used

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50
Q

The commercial yeast being considered as a replacement for the wild strains of fungi that ferment cocoa beans

A

Saccharomyces cerivisiae

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51
Q

Huitlacoche, galls of corn smut that are considered a delicacy

A

Ustilago maydis

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52
Q

Llau-llau, a fermented alcoholic beverage

A

Cyttaria haroiti

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53
Q

Spreads made with yeast extract

A

Marmite and vegemite

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54
Q

Most nematode predators are

A

Ascomycetes

55
Q

A large group of free-living worms that roam the soil

A

Nematodes

56
Q

Sprinkle plate technique

A

Soil is added to a petri dish with dilute cornmeal agar, then incubated for a few weeks at room temp. Nematodes will then crawl over the surface and, if predatory fungi are present, they will set traps. Visible w/a disecting scope

57
Q

Sticky knob

A

morphologically distinct inflated cells closely spaced along lateral branches of hyphae

58
Q

Substance that coats the sticky knob, making it sticky

A

Lectin

59
Q

What do adhesive nets look like

A

a pile of pretzels

60
Q

A three-celled ring that forms by recurvature of the tip of the lateral branch, followed by anastamosis. Are sticky on the inside.

A

Non-constricting rings

61
Q

A 3-celled ring that, rather than having adhesive, the 3 ring cells rapidly inflate following mechanical stimulation of the inner ring surface

A

Constricting rings

62
Q

What happens after penetration of a captured nematode

A

Growth of trophic hyphae throughout the body within one hour, then contents are digested and and conidia are developed outside the body

63
Q

Endoparasitic nematophagous fungi

A

depend on nematodes for their main or only food source

64
Q

How do predatory basidiomycetes capture nematodes

A

With poisoned lollipops that secrete toxins which paralyze the nematodes and disform their heads

65
Q

The fungus that might have dead nematodes in it’s gills

A

Pleurotus ostreatus

66
Q

The chytrid that parasitizes nematodes

A

Catenaria anguillulae

67
Q

How is an Attine ant colony initially innculated

A

By a single queen, who carries fungus from an existing colony in her infrabuccal pocket in the oral cavity

68
Q

The fungus found in Attine ant gardens

A

Leucoagaricus gonglyophorus

69
Q

Hyphae with swollen tips filled with lipids

A

Gongylidia

70
Q

The fungus maintained by termites

A

Termitomyces titanicus

71
Q

Termatia

A

Large mounds constructed by termites

72
Q

How do termites cultivate their fungal garden

A

by eating woody material, then using their own feces as compost on which they cultivate fungi

73
Q

What does cultivating Termitomyces titanicus do for the termites

A

It provides food for larvae and worker termites and the cellulase from the ingested fungi remain active in their gut, helping them digest more wood

74
Q

Where are ambrosia beetles found

A

burrowed in the trunks of dying or dead trees

75
Q

Mycangia

A

little divots on the bodies of beetles where spores can be carried to a new place

76
Q

The fungus that forms in the walls of the beetle’s tunnels is referred to as

A

Ambrosia

77
Q

Frass toothpicks

A

visible extrusions of wood pushed out of the tree by the beetles when they dig their tunnels

78
Q

The fungal culture most commonly used by beetles

A

Ambrosiella

79
Q

Beetle larvae feed on the conidia of the Ambrosiella because

A

it is rich in lipids

80
Q

Secondary metabolites

A

Metabolites derived from a few precursors during primary metabolism and are usually unnecessary for normal fungal growth

81
Q

The fungus originally grown by Alexander Flemming

A

Penicillium notatum

82
Q

The fungus that ended up producing more penicillin and was subsequently used for commercial production

A

Penicillium chrysogenum

83
Q

The active site in penicillin

A

B-lactam ring

84
Q

The mechanism of action for penicillin

A

Inhibits transpeptidation enzymes, inhibiting cross-link formation in the cell wall

85
Q

How are other penicillin drugs derived from Penicillin-G

A

By changing the N-acyl group, making them effective for use on gram negative backteria

86
Q

How have bacteria developed resistance to penicillins

A

By producing B-lactamase or via MecA resistance which alters penicillin binding proteins

87
Q

The fungus that produces cephalosporins

A

Acremonium chrysogenum

88
Q

How do cephalosporins work

A

they inhibit tetrapeptide crosslinking via a B-lactam ring

89
Q

The fungus that produces griseofulvin, an antifungal antibiotic

A

Penicillium griseofulvum

90
Q

What kind of infections can be treated with griseofulvum

A

Dermatophyte infections

91
Q

How does griseofulvin work

A

it binds to keratin in keratin precursor cells, then enters the dermatophyte through active transport and binds to tubulin in microtubules, blocking mitosis and the ability to build fungal cell walls

92
Q

The ascomycete anamorph that produces cyclosporin

A

Tolypocladium inflatum

93
Q

Chemical structure of cyclosporin

A

A non-ribosomal cyclic peptide of eleven amino acids with a single D-amino acid (rare)

94
Q

How does cyclosporin work

A

it selectively inhibits T-helper cells by inhibiting mitotic “triggers” (does NOT inhibit mitosis in somatic cells)

95
Q

The fungi that produce Mevinolin

A

Penicillium citrinum and Aspergillus terreus

96
Q

What does Mevinolin do

A

It inhibits sterol synthesis

97
Q

Four statin drugs derived from mevinolin

A

Lovastatin, Mevastatin, Simvastatin, Pravastatin

98
Q

The teleomorph that causes foolish seeding disease

A

Gibberella fujikuroi

99
Q

Amylase

A

hydrolyzes starch and is used to clarify fruit juices

100
Q

Invertase

A

Catalyzes the hydrolysis of sucrose to glucose and fructose; used to prepare syrups that won’t crystalize

101
Q

Protease

A

break down proteins and are used in softening leather, stain removal, or clarifying beer

102
Q

Pectinase

A

break down pectin, used to clarify fruit juices and to release fibers from flax in linen production

103
Q

Cellulase

A

hydrolyze cellulose and used in food processing

104
Q

Alpha-galactosidase

A

The active ingredient in Beano

105
Q

Lipase

A

Cuts grease (lipids); found in detergents

106
Q

Enzyme used to biostone-wash jeans

A

cellulase

107
Q

The two amanatin toxins

A

Amatoxin and Phallotoxin

108
Q

What is the structure of Amatoxin and Phallotoxin

A

Both are cyclic oligopeptides in a double ring. Amatoxins have 8 amino acids and Phallotoxins have 7 amino acids

109
Q

The latent period before symptoms of amatin poisoning appear

A

between 6-24 hours (about 12 hours)

110
Q

What is the cause of death of amatoxin poisoning

A

Liver failure due to the inhibition of RNA polymerase II

111
Q

False morel, produces the toxin gyromitrin which causes Monomethylhydrazine poisoning

A

Gyromitra escuelenta

112
Q

What is the pathology of Monomethylhydrazine poisoning

A

When hydrolyzed, it becomes rocket fuel and is extremely toxic, causing liver damage; hemolytic and toxic to CNS

113
Q

Antidote for monomethylhydrazine

A

Pyridoxine HCl (Vitamin B6)

114
Q

Fools webcap, causes orellanine poisoning

A

Cortinarius orellanus

115
Q

What is the pathology of orellanine poisoning

A

complete kidney failure

116
Q

The fungus that causes coprine poisoning

A

Coprinopsis atramentaria

117
Q

What are the symptoms of coprine poisoning

A

Hot flashes and hangover symptoms, but only after ingesting alcohol

118
Q

The two “toadstools in the grass” that cause muscarine poisoning

A

Clitocybe dealbata and Inocybe geophylla

119
Q

Symptoms of Muscarine poisoning

A

PSL; perspiration, salivation, and lacrimation

120
Q

Antidote for muscarine poisoning

A

Atropine

121
Q

The fungus that causes muscimol poisoning

A

Amanita muscaria

122
Q

Symptoms of muscarine poisoning

A

Muscle spasms, vomiting, and dizziness followed by a deep sleep full of fantastic dreams for a few hours. On waking, the patient has a feeling of elation that lasts several hours

123
Q

Antidote for muscimol poisoning

A

None, it is a neurotoxin

124
Q

“magic mushrooms”, produces psilocybin, psilocin, and seratonin

A

Psilocybe semilanceata

125
Q

Antidotes for psilocybin/psilocin poisoning

A

Thorazine and Diazepam

126
Q

The fungus that causes ergotism

A

Claviceps purpurea

127
Q

Two classes of ergot alkaloid toxins

A

Clavine alkaloids (vasoconstrictors) and derivatives of lysergic acid (convulsions and hallucinations)

128
Q

Commercial uses for ergot alkaloids

A

Ergometrine stimulates uterine contractions; Ergotamine is used to treat migraines

129
Q

Fungus that causes aflatoxin poisoning

A

Aspergillus flavus

130
Q

The pathology of aflatoxin poisoning

A

liver necrosis/tumors

131
Q

What are the black patches on peanuts

A

Aspergillus flavus

132
Q

Two types of aflatoxins

A

B1 and G1 (have double bond) and B2 and G2 lack the double bond

133
Q

How do aflatoxins cause liver cancer

A

by reacting with guanyl residues of DNA

MYCOLOGY (7 decks)

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