Fungi and Fermentation

Mycelium

The vegetative part of a fungus consisting of a mass of branching, thread-like hyphae.

Lignin

A complex organic polymer found in the cell walls of many plants that provides rigidity and does not break down easily.

Mycotoxins

Toxic compounds produced by certain molds and fungi that can have harmful effects on humans and animals.

Amatoxins

Highly toxic compounds found in certain mushrooms, particularly those of the Amanita genus, that can cause liver and kidney damage.

Dispersal

The process by which spores are released and spread away from the parent fungus.

Fermentation

A metabolic process that converts sugar to acids, gases, or alcohol using microorganisms, typically yeast.

Ethanol

A type of alcohol produced during fermentation; it is responsible for the rising of bread dough.

Amanita

A genus of mushrooms that includes many species known to be poisonous, such as the death cap mushroom.

Symptoms of Amanita Poisoning

Symptoms include vomiting, diarrhea, and abdominal pain, followed by liver and kidney damage.

Fungi

A kingdom of usually multicellular, eukaryotic organisms that includes molds, yeast, and mushrooms.

What is the plant compound for Amylase?

Starch and Other Carbs

What is the plant compound for Cellulase?

Cellulose

What is the plant compound for Hemicellulase?

Hemicellulose

What is the plant compound for Cutinase?

Cutin

What is the plant compound for Pectinase?

Pectin

What is the plant compound for Ligninase?

Lignin

Saprobes

Absorb nutrients from non living organic material such as dead plants and animals, playing a key role in decomposition and nutrient cycling.

Brown Rot

Brown rot are fungi who have broken down the cellulose but have left the lignin behind giving the brown look

White Rot

White Rot are fungi who have broken down the lignin which is why they are lacking the brown color

What fungi are breaking down what?

• Zygomycetes are breaking down simple sugars

• Ascomycetes break down more complex microbes like cellulose and starting to defend their nutrients more compared to Zygomycetes

• Basidiomycetes grew much slower and are breaking down much more complex things like lignin + maybe even plastics

Shaggy Mane

Coprinus Comatus, a type of mushroom known for its distinctive shaggy appearance and edible properties, often found in grassy areas.

Giant Puffball

Calvatia Gigantea, a large, spherical fungus known for its size and unique appearance, often growing in grassy fields.

Oyster Mushroom

Pleurotus Ostreatus, a common edible mushroom with a fan-shaped cap, often found growing on decaying wood.

Turkey Tail

Trametes Versicolor, a polypore mushroom known for its colorful, fan-shaped caps and medicinal properties, commonly found on decaying wood.

Lions Mane

Hericium Erinaceus, a unique edible fungus known for its hairy, pom-pom-like appearance and potential cognitive health benefits.

Red Oncom

Neurospora

Black Oncom

Rhizopus Oligoporus, known for its role in producing traditional soy products and its distinctive black color.

Soy Sauce (moldy food)

Soybeans, Wheat, Aspergillus Oryzae

Miso (moldy food)

Rice, Aspergillus Oryzae, Yeast

Tampen (moldy food)

Cooked Soybeans, Rhizopus Oligosporus

Oncom (moldy food)

Soybeans, Neurospora

Qorn (moldy food)

Mycoprotein from fusarium venenatum

Dey Wine

All sugar fermented to alcohol

Sweet Wine

More residual wine compared to Dey Wine

White Wines

Juice is transferred from must

Red Wines

Whole must is used in production

Malting

Production of malted barely begins by germinating barley grain in a process known as malting

• Immense barley in water to encourage the grain to sprout, then drying the barley to halt the progress when sprouting begins.

Saccharification - Mashing

An Amylase is an enzyme that catalyzes the hydrolysis of starch into sugars during the mashing process in brewing.

• Present in human saliva and barley

A-Amylases

• By acting at random locations along the starch chain, A-Amylase breaks down long chain carbs, yielding malt triose and amylose from amylose, or maltose + glucose from amylopectin

• Can act anywhere

• Tends to be faster acting than B-Amylase

B-Amylase

• Synthesized by bacteria, Fungi and Plants

• Working from the non-reducing end, B-Amylase catalyzes the hydrolysis of the 2nd A-1, 4 glycosidic bond, cleaving off 2 glucose units (maltose) at a time

• During the ripening of fruit, B-Amylase breaks starch into maltose, resulting in the sweetness of ripe fruit

Wine + Champagne

Saccharomyces Cerevisiae Ales

• Any fruit; Typically grapes

Beer

Saccharomyces Cerevisiae Ales

Saccharomyces Pasorianus Lagners

• Aka S.Carisbergensis

• Malted Barley, Wheat

Liquor

Must be distilled to get 18% Concentrations

Spore Dispersal (2 Step Process)

1. Discharge/Release Spores

2. Disperse Away From Parent

Speed Of Growth + Investment Of Fungus

• Z. Mycetes grow incredibly fast and don't need to use resources protecting their spores

• A. Mycetes grow slower and start defending their spores w/ antibiotics/mycotoxins

• B. Mycetes grow very slow and work very hard to degrade some of the most complex micis + outcompete others