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Definition
-used in making cheeses like Blue, Camembert as ripening substances
-employed to produce enzymes and acids
in oriental foods |
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Definition
-use in fermentation like beer, wine, vinegar
-source of single cell protein
Saccharomyces cerevisiae produce CO2 in bread dough |
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Definition
-often found in nuts, oilseeds, refrigerated foods
-Rhizopus nigricans is most commonn |
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Definition
-in certain foods like sauerkraut, pickles
-fresh juices cos of high sugar and acid |
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Definition
| toxin caused by Penicillum expansum that grows on apples |
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Definition
| toxic compounds caused by mold in foods |
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Definition
| mold that turn peanuts to green during storage in silos |
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Definition
| mycotoxin produced by A.flavus |
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Term
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Definition
| have high tolerance to heat (like bacterial spores) that is produced by heat-resistant molds |
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Definition
| multicellular fungi w/ a body portion known as a thallus |
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Definition
| single strand of thread-like structures |
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Definition
| mycelia that grows within or on surface of growth medium and functions to extract nutrients for survival |
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| Specialized fruiting spores |
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Definition
| produce asexual or sexual spores that grow above vegetative mycelia |
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Term
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Definition
-unicellular fungi related to molds
-ellipsoidal, spherical, cylindrical cells, much larger than bacterial cells |
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