Lesson 4.7. Commercially Important Fungi

Rhizopus stolonifer and Mucor hiemalis

• important spoilage organisms

• have the capacity to produce an abundance of enzymes

organic acid

Rhizopus stolonifer and Mucor hiemalis is used to:

1. produce a large number of ______________

2. production of ______________

1 = ?

steroids

Rhizopus stolonifer and Mucor hiemalis is used to:

1. produce a large number of ______________

2. production of ______________

2 = ?

Claviceps purpurea

contaminant of the cereal rye

ergotism

Claviceps purpurea may cause _______ – coldness of extremities, followed by sensation of intense burning; gangrene, necrosis and death may follow

ergots

• derived from sclerotia – hard resting stage of the fungus

• contain a range of alkaloids with wide spectrum of biological activity: controlling hemorrhage, induction of childbirth (abortion), and treatment of migraine

ergotamine and ergometrine

Claviceps purpurea used commercially to produce __________

Aspergillus niger

• spoilage organism of crops like hay, nuts and grain

• can cause aspergillosis

aflatoxins

Aspergillus niger contamination can lead to production of mycotoxins (________) which can cause liver damage if ingested

amylases, diastase and proteases

Aspergillus niger:

1. has great enzymic activity and is used in the commercial production of _______

2. used to produce ____________ like citric, gluconic etc

3. used to produce _______________ like sake and soy sauce 

1 = ?

organic acids

Aspergillus niger:

1. has great enzymic activity and is used in the commercial production of _______

2. used to produce ____________ like citric, gluconic etc

3. used to produce _______________ like sake and soy sauce 

2 = ?

fermented products

Aspergillus niger:

1. has great enzymic activity and is used in the commercial production of _______

2. used to produce ____________ like citric, gluconic etc

3. used to produce _______________ like sake and soy sauce 

3 = ?

Penicillium chrysogenum

contaminant of food – green/blue mold growing on food

organic acids

Penicillium chrysogenum

1. used in the production of ______________ such as citric, fumaric, oxalic, gluconic acids etc

2. used in the production of ______________ like Roquefort, Stilton and Danish Blue

3. used in the production of ________________

1 = ?

veined cheeses

Penicillium chrysogenum

1. used in the production of ______________ such as citric, fumaric, oxalic, gluconic acids etc

2. used in the production of ______________ like Roquefort, Stilton and Danish Blue

3. used in the production of ________________

2 = ?

penicillins

Penicillium chrysogenum

1. used in the production of ______________ such as citric, fumaric, oxalic, gluconic acids etc

2. used in the production of ______________ like Roquefort, Stilton and Danish Blue

3. used in the production of ________________

3 = ?