Final Exam

Mycology

Mycology

Study of fungi

Nutritional type of Fungi

Chemoheterotrophic

Chemoheterotrophic

Microbes that use organic chemical substances as sources of energy and organic compounds as the main source of carbon.

What source would be unavailable without fungi?

Carbon and Nitrogen

Fungi can reproduce ______ or ______

Sexually, Asexually

Asexual forms of fungi are _____

filamentous or anamorph

Sexual forms of fungi are _______

mushrooms or teleomorph

Conidia

Any type of spore produced outside the cell

Mitospores

Asexually produced conidia produced by mitosis

Meiospores

Sexually produced conidia by meiosis

Most metabolism of fungi is going to be _____ _____ and/or _______

Aerobic respiration, fermentation

Cell walls of fungi contain ______

Chitin, made only NAG

T/F: Fungi prefer slightly acidic conditions

True

T/F: Bacteria enjoy neutrality

True

Fungi are more tolerant of _________ _______ pressure

sub-optimal osmotic

Fungi _____ drying while bacteria are ______ to dry conditions

resist, sensitive

Vegetative growth

Asexual cells

Hypha

filament of fungal cells

Vegetative hyphae

lateral growth

Hyphae can be:

Septate or Coenocytic

Mycelium

the vegetative part of a fungus consisting of a mass of branching threadlike hyphae

Yeast are _____

Unicellular

Saccharomyces reproduces by ______

Budding (asymmetrical)

Schizosaccaromyces reproduces by _________

Fission (symetrical)

Dimorphic Growth

Fungi that can alternate between yeast and filamentous growth

Plasmogamy

Haploid donor cell nucleus penetrates the cytoplasm of a haploid recipient cell

Karyogamy

Donor (+) and recipient (-) nuclei fuse to form a single, diploid nucleus

Meiosis

Diploid nucleus divides to form haploid nuclei in different cells (sexual spores)

Holomorph

Anamorph + Teleomorph

Chytrid

Common name of Chytridiomycota

T/F: Chytrids are the oldest true anaerobic group of fungi

True

Zygomycota

Division of fungi having sexually produced zygospores

Sporangiospores are asexually produced spores in ________

Zygomycota

Ascomycota are commonly called ____ or ____

Cup fungi, or sac fungi

Ascospores form in _____ in the ascocarp

ascus

Some people blame the Salem witch trials on this

Claviceps Purpurea growing on rye

Basidiomycota

Club fungi, toadstools, puffballs

Basidiomycota hyphae have something called a _______ connection

Clamp

Teleomorphs are in what group

Basidiomycota

Anamorphs are found in _________.

Hyphomycetes

Basidium produces ______.

basidiospores (meiospores)

What are the two highly prized mushroom species?

Cantharellus cibarius (Chanterelle) and Tuber sp. (Truffle)

How are puffballs dispersed?

Raindrop

deadly mushrooms include:

Amanita muscaria, Amanita caesarea (edible), Amanita phalloides

Some mushrooms have ____, not gills

Pores

All hyphomycota

Anamorphic fungi

Hyphae

Septate

Hyphae that do not fruit

Sterile

Canidia

Any external spores

Penicillium is similar to _____

Aspergillus

Phialides produce these

philospores

philospores

Conidia

Alternaria and ulocladium produce what

porospores

Oomycota

fungi-like

Once considered fungi, but DNA is very different

Oomycota

Saprolegnia belongs to what phylum

OomycotaS

Saprolegnia attack what

Fish and their eggs

What has phytophthra caused?

-Potato Famine -Sudden Oak Death -California and Oregon -Bleeding cankers on tree trunks

P. Cinnamoni attacks what?

Eucalyptus

Historical methods of non-sterile food preservation

Desiccation - Rice and Beans High Osmotic Pressure - Salt-cured foods

Only sterile historical method of food preservation.

Fermentation - Pickling

American government agencies to protect against food borne diseases

-US Food and Drug Administration -United States Department of Agriculture

Hazard Analysis and Critical Control Point

A pro-active attempt to prevent contamination

What are the three categories of food?

-Perishable -Semi perishable -Stable/Nonperishable

Example of perishable food

Meat

Example of semi perishable food

Potatoes and nuts

Example of non perishable food

Sugar and Flour

Blanching

Hot Water Treatment

What is a Retort?

Essentially a huge autoclave that treats food in incredibly high temperatures

Does canning sterilize?

No

Retorts apply enough heat for _______ treatment.

12D

What is a 12D treatment?

Will shave 12 Decimals from infected food

What is the target organism of 12D treatment?

Clostridium Botulinum

What are the 3 types of canned food spoilage?

-Flat sour spoilage -Thermophilic, anaerobic spoilage -Putrefactive anaerobic spoilage

Flat sour spoilage

Thermophiles grow, but can does not swell

Thermophilic, anaerobic spoilage

Food was not transported under cool conditions

Putrefactive anaerobic spoilage

Can swells

Aseptic packaging

More recently used. Packaging materials are heat or UV-sterilized

Radiation treatment

Highly lethal to microbes, penetrates really well.

What forms of ionizing radiation can be used in radiation treatment

-X-rays -Gamma rays -Electron Beams

T/F: The smaller the item is, the less radiation is needed

True

High Pressure Treatment

Used for pre-cooked, pre-packaged foods. Submerges foods in water, water is pressured to 87,000 psi.

Why is high-pressure treatment not regulated by government.

There is no additive, only physical force.

Grains are malted

Grains are sprayed and made to feel as though they've been planted, causing them to sprout. Converts starches from sprouts to simple sugars. Dried after sprouts

Why are Hops added to beer?

Hops gave compounds that are anti-bacterial.

IPAs

Have lots and lots of hops. Jacked up because beer was spoiling on the way to the consumer.

Food poisoning

Foodborne disease = disease resulting from ingestion of foods containing microbial toxins

Food infection

Foodborne disease = microbial infection resulting from ingestion of pathogen-contaminated food, followed by the growth of the pathogen in the host

How do you test for foodborne illnesses

Antigen antibody tests or PCRs

What are two common forms of food poison

Staphylococcal and clostridia

Staphylococcal food poisoning

Likely 185,000 cases each year. Staph Aureus can produce heat stabile enterotoxins

Gasteroenteritis occurs within a few hours (1-6hrs) after consumption causes:

-Diarhhea -Vomiting -Abdominal cramp

Clostridial food poisoning are due to

Clostridium botulinum or C. perfringens

What is unique about clostridium perfringens

Nauseam diarrhea, cramps, but no fever

Clostridium botulinum

-Botulinum toxin is an exotoxin (neurotoxin that causes paralysis) -Death is caused by respiratory paralysis -Destroyed by heat -Canning is the common offender

Salmonellosis

Food infection - close relative to E. coli. Invade phagocytes and grow as intracellular pathogen

E. Coli

Food infection - A few strains are pathogenic, seen by the proteins of the flagellum. Children are especially sensitive

Campylobacter

Food infection - Most common reported foodborne illness

Most common campylobacter found

C. Jejuni and C. coli common in poultry, pork, shellfish

Listeria

Food infection - Monocytogenes causes listeriosis. Similar to Salmonella in that it infects phagocytes. Commonly found in ready to eat meats, fresh soft cheeses.