About
Fungi are eukaryotic microorganisms they have the nexus girdled by a membrane lemon tekking mushrooms unicellular or multicellular that don't form apkins and their cells are grouped forming a largely fanned filamentous body. The set of fibers of a fungus is called mycelium.
Fungi have a heterotrophic diet, since they can not carry out photosynthesis because they don't have chlorophyll. Its form of reduplication can be asexual, by spores, and sexual.
They can be round, round or in the form of filaments. The filaments can form a chassis or network, visible to the naked eye, similar as molds in food.
saprophytic fungi. Like the mushroom or the truffle, which feed on putrefying substances.Parasitic fungi. They feed on the internal fluids of other living effects.Symbiotic fungi. They associate with other organisms to profit each other.
Fungi live in wettish places, with abundant putrefying organic matter and in the absence of sun. They're able of growing in extreme conditions and forming mycotoxins.
Fungi are divided into molds and provocations.
Molds arenon-photosynthetic eukaryotic microorganisms, which are characterized by forming a filamentous network known as mycelium.
Morphology. From the spores or reproductive cells, a cell group develops in the form of fibers called hyphae, which group together to form the mycelium or vegetative body.
The mycelium develops radially, populating the substrate superficially or internally, taking on different aspects cottony, dry, wettish,etc., and different colors.
Features. Molds snappily foray any substrate, thanks to their effective spread, rapid-fire growth and rich enzymatic cargo.
utmost molds develop between 15 and 30 °C with optimum growth around 20- 25 °C, still, some species show slow but significant growth indeed at-6 °C, thus they can be set up in cold stores. Molds repel veritably low temperatures, their spores survive and remain suitable to germinate when normal conditions are restored.
Likewise, the spores can also survive at veritably high temperatures.
In the drying coverts there may be a veritably abundant fungal microflora, in which thermophilic or heat- resistant species predominate. Certain thermophilic molds bear as thermal agents Aspergillus candidus, relatively common in grains, can spontaneously raise the temperature of a silo up to 55 °C, among these species are those that are potentially pathogenic for man or creatures.
moisture has a great influence on the development of moulds, but the most important parameter is the water exertion( aw). utmost of them grow at an aw of0.80 to0.95.
The quantum of available oxygen is also an important factor in the development of molds, utmost of which are aerobic, although some support a veritably strict anaerobiosis. They aren't too picky aboutpH.
Molds are set up substantially in cereals and their derivations, in dairy products, in meat and meat products, in oilseeds, fruits and vegetables, in nuts, logjams and in potables.
Playback. They reproduce by three means From a piece of mycelium. It isn't common in nature it occurs in artificial crops.
by asexual spores. It's the most common form of reduplication in molds of interest in food microbiology. by sexual spores. They're produced by the emulsion of two compatible hyphae.
Ascospores enclosed in the ascus, generally eight in number.
Mycotoxins. They're poisonous metabolites made by molds in food. The ingestion of these foods, if the poisonous substance is in sufficient volume, causes intoxication in man and creatures.
A mycotoxicosis is a food problem that isn't contagious or contagious.Not all molds produce mycotoxins and not all molds are toxinogenic. Of the nearly two hundred species considered toxinogenic, there are strains that produce mycotoxins and strains that don't produce them or produce them in veritably little volume.
Among the mycotoxins we will mention only those that are more affiliated to some foods
Aflatoxins. They're the stylish known mycotoxins, produced substantially by Aspergillus flavus, a earth that's present in grains and oil painting galettes.
It's an unsaturated glactose, produced by multitudinous moulds, including Aspergillus clavatus, in grains, Penicillium expansum, which causes spoilage in stored apples, and Byssochlamys nivea andB. fulva present in amiss forms in fruit authorities.
Penicillium citrinum, common in moldy rice and barley. This mycotoxin causes order diseases.
cyclopiazonic acid. It's a mycotoxin with a convulsive effect produced by Penicillium cyclopium, a earth that's veritably common in grains, and by Penicillium camemberti, a species used in the product of crapolawith bloomed rind. It must be said that this mycotoxin poses no threat to consumers of these crapola
because the amounts that are ingested are veritably small.
Bracket. Bracket and identification of molds There are four main groups of fungiPhycomycetes or lower fungi.Ascomycetes, belonging to the group of advanced fungi. Among them are provocations, which we will study in another section of this course.
Basidiomyects, also belong to the group of advanced fungi, and are able of developing macroscopic reproductive structures called basidiocarps or setae( milk caps, mushrooms,etc.).
Deuteromiects, also called amiss fungi, because they aren't known to reproduce sexually. Within this group we find multitudinous rubrics related to the revision of food.
Fungi have a heterotrophic diet, since they can not carry out photosynthesis because they don't have chlorophyll. Its form of reduplication can be asexual, by spores, and sexual.
They can be round, round or in the form of filaments. The filaments can form a chassis or network, visible to the naked eye, similar as molds in food.
saprophytic fungi. Like the mushroom or the truffle, which feed on putrefying substances.Parasitic fungi. They feed on the internal fluids of other living effects.Symbiotic fungi. They associate with other organisms to profit each other.
Fungi live in wettish places, with abundant putrefying organic matter and in the absence of sun. They're able of growing in extreme conditions and forming mycotoxins.
Fungi are divided into molds and provocations.
Molds arenon-photosynthetic eukaryotic microorganisms, which are characterized by forming a filamentous network known as mycelium.
Morphology. From the spores or reproductive cells, a cell group develops in the form of fibers called hyphae, which group together to form the mycelium or vegetative body.
The mycelium develops radially, populating the substrate superficially or internally, taking on different aspects cottony, dry, wettish,etc., and different colors.
Features. Molds snappily foray any substrate, thanks to their effective spread, rapid-fire growth and rich enzymatic cargo.
utmost molds develop between 15 and 30 °C with optimum growth around 20- 25 °C, still, some species show slow but significant growth indeed at-6 °C, thus they can be set up in cold stores. Molds repel veritably low temperatures, their spores survive and remain suitable to germinate when normal conditions are restored.
Likewise, the spores can also survive at veritably high temperatures.
In the drying coverts there may be a veritably abundant fungal microflora, in which thermophilic or heat- resistant species predominate. Certain thermophilic molds bear as thermal agents Aspergillus candidus, relatively common in grains, can spontaneously raise the temperature of a silo up to 55 °C, among these species are those that are potentially pathogenic for man or creatures.
moisture has a great influence on the development of moulds, but the most important parameter is the water exertion( aw). utmost of them grow at an aw of0.80 to0.95.
The quantum of available oxygen is also an important factor in the development of molds, utmost of which are aerobic, although some support a veritably strict anaerobiosis. They aren't too picky aboutpH.
Molds are set up substantially in cereals and their derivations, in dairy products, in meat and meat products, in oilseeds, fruits and vegetables, in nuts, logjams and in potables.
Playback. They reproduce by three means From a piece of mycelium. It isn't common in nature it occurs in artificial crops.
by asexual spores. It's the most common form of reduplication in molds of interest in food microbiology. by sexual spores. They're produced by the emulsion of two compatible hyphae.
Ascospores enclosed in the ascus, generally eight in number.
Mycotoxins. They're poisonous metabolites made by molds in food. The ingestion of these foods, if the poisonous substance is in sufficient volume, causes intoxication in man and creatures.
A mycotoxicosis is a food problem that isn't contagious or contagious.Not all molds produce mycotoxins and not all molds are toxinogenic. Of the nearly two hundred species considered toxinogenic, there are strains that produce mycotoxins and strains that don't produce them or produce them in veritably little volume.
Among the mycotoxins we will mention only those that are more affiliated to some foods
Aflatoxins. They're the stylish known mycotoxins, produced substantially by Aspergillus flavus, a earth that's present in grains and oil painting galettes.
It's an unsaturated glactose, produced by multitudinous moulds, including Aspergillus clavatus, in grains, Penicillium expansum, which causes spoilage in stored apples, and Byssochlamys nivea andB. fulva present in amiss forms in fruit authorities.
Penicillium citrinum, common in moldy rice and barley. This mycotoxin causes order diseases.
cyclopiazonic acid. It's a mycotoxin with a convulsive effect produced by Penicillium cyclopium, a earth that's veritably common in grains, and by Penicillium camemberti, a species used in the product of crapolawith bloomed rind. It must be said that this mycotoxin poses no threat to consumers of these crapola
because the amounts that are ingested are veritably small.
Bracket. Bracket and identification of molds There are four main groups of fungiPhycomycetes or lower fungi.Ascomycetes, belonging to the group of advanced fungi. Among them are provocations, which we will study in another section of this course.
Basidiomyects, also belong to the group of advanced fungi, and are able of developing macroscopic reproductive structures called basidiocarps or setae( milk caps, mushrooms,etc.).
Deuteromiects, also called amiss fungi, because they aren't known to reproduce sexually. Within this group we find multitudinous rubrics related to the revision of food.
