________ is the most common edible mushroom eaten practically all over the world.
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Yeasts
________ are generally in the form of separate.
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Penicillium
________ and Aspergillus are two commonly popularly called blue and green mold rest.
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hyphae
Some ________ become erect (sporangiophores) and swell up at their tips.
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Cheese
________ is a valuable food with high quantities of protein, some fat, together with calcium and phosphorus, and vitamin A with some quantities of vitamin B.
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Curd
________ is processed to remove moisture.
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Mushrooms
________ are of various shapes and sizes.
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dehydration
The vitamins in mushrooms are well retained during cooking, canning, and ________.
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thin layer of soil
A(n) ________ is spread over the compost.
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Fungi
________ have no chlorophyll and their body is not differentiated into parts like the root, stem, leaves, and flowers.
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Rhizopus
________ is the common bread mold.
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suitable temperature
Ripening: The curd is kept at a(n) ________ and humidity.
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dough
When the ________ is baked the gas bubbles expand and give the bread a light "spongy "texture.
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Spirits
________ such as whisky and gin, which have a much higher alcohol content, are obtained by distillation of the fermented mixture.
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Fermentation
________ is a process in which the micro- organisms (yeast and bacteria) break down carbohydrates into simpler products (ethanol or lactic acid) in the absence of oxygen.
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Ethanol
________ (ethyl alcohol) is produced at a concentration of about 12 %, and this concentration starts killing yeast cells.
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bread
Reproduction in ________ mold is both asexual and sexual.
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chemical substance
An antibiotic is a(n) ________ produced by a living microorganism that can stop the growth of or kill other microorganisms.
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original volume
When the yeast is added, it ferments the sugar and produces carbon dioxide, and the dough "rises "(leavening) to about three times its ________.
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sporangium
The ________ bursts to liberate spores which are scattered by the wind.
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humid climates
It grows not only on bread but also on a variety of other organic matter such as fruit, animal dung, and leather goods, in warm and ________.
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Fresh mushroom
________ contains about 85- 95 % moisture, 3 % protein, 4 % carbohydrate, 0- 3- 0 4 % fat, and 1 % minerals and vitamins.
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antibiotic
The first ________ was penicillin produced by a mold.
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White button mushroom
________ (Agaricus bisporous is the most popular variety grown in India.
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yeast cell
The ________ is ovoid in shape and has a distinct cell wall and a nucleus.
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micro organisms
Salting: This further removes moisture, and prevents the growth of undesirable ________.
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Grapes
________ are crushed and fermented in large vessels.
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greatest importance
Yeasts ________ to mankind is through its property of alcoholic fermentation.
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Mycelium
________ (a network of fibrous mass) grows within 2 to 6 weeks.
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Mushroom seed
________ "consisting of mycelium of the selected type of mushroom is introduced into the compost and allowed to spread for a couple of days.
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Mushroom cultivation
________ is done indoors and hence a little land area is required.
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Asexual reproduction
________ starts within a few days of the growth of the mycelium.
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mixture of flour
In baking a(n) ________ (atta or maida), some fat, salt, and water are required to make "dough, "the starch of the flour gets converted into sugar.
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Yeasts
________ are found freely in the atmosphere.
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hyphae
The penetrating ________ secrete certain enzymes which digest the food in the bread substratum (extracellular digestion) and absorb it.
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Mushrooms
________ are highly perishable.
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Yeast cells
________ can directly absorb simple sugar (glucose) but the cane sugar or sucrose has to be first broken into simple sugar by one of the enzymes before absorption into the cell.
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Mushrooms
________ and toadstools are a common sight in the warm, rainy season.
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Mushrooms
________ can be grown on substrate or compost based on various agricultural wastes which in turn are recycled [Compost: decayed organic matter used for fertilizing land]
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Salting
This further removes moisture, and prevents the growth of undesirable micro-organisms
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Ripening
The curd is kept at a suitable temperature and humidity
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Mushrooms can be grown on substrate or compost based on various agricultural wastes which in turn are recycled [Compost
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