Fungal metabolism produces primary and secondary metabolites through biochemical reactions. Primary metabolites like vitamins and amino acids support growth and development, while secondary metabolites such as antibiotics and toxins are non-essential. Fungi play important roles in producing foods and beverages, for example yeast produces carbon dioxide that causes bread dough to rise. Specific fungi also contribute to cheeses like Camembert and Roquefort by growing on their surfaces. Shoyu and miso are produced through fermentation processes using fungi like Aspergillus oryzae to break down soybeans and rice.
Sergei Nikolaievich Winogradsky And Martinus Willem Beijerinck-Discoveries,Nitrogen Fixing Bacteria and the Discovery of Chemosynthesis, Scientific contributions
Bright field microscopy, Principle and applicationsKAUSHAL SAHU
Introduction
History
Basic Component of Microscope
Light Microscopy
Types of Light Microscopy
What Are Bright Microscopy
Principle of Bright Microscope
Advantage
Disadvantage
Application
Conclusion
Reference
Sergei Nikolaievich Winogradsky And Martinus Willem Beijerinck-Discoveries,Nitrogen Fixing Bacteria and the Discovery of Chemosynthesis, Scientific contributions
Bright field microscopy, Principle and applicationsKAUSHAL SAHU
Introduction
History
Basic Component of Microscope
Light Microscopy
Types of Light Microscopy
What Are Bright Microscopy
Principle of Bright Microscope
Advantage
Disadvantage
Application
Conclusion
Reference
Microbial interactions are ubiquitous, diverse, critically important in the function of any biological community.
The most common cooperative interactions seen in microbial systems are mutually beneficial. The interactions between the two populations are classified according to whether both populations and one of them benefit from the associations, or one or both populations are negatively affected.
This presentation contains information about Bacterial Taxonomy, techniques of bacterial classification (Classical and Molecular characteristics) and Bergey's Manual
It is a biofertilizer that contains symbiotic Rhizobium bacteria which is the most important nitrogen-fixing organism. These organisms have the ability to drive atmospheric Nitrogen and provide it to plants. It is recommended for crops such as Groundnut, Soybean, Red-gram, Green-gram, Black-gram, Lentil, Cowpea, Bengal-gram and Fodder legumes, etc.
This PPt deals about bacterial photosynthesis, different types of photosynthetic bacteria, types of photosynthesis-OXygenic and anoxygenic , photosynthetic structures, photosynthetic pigments and also explain the light reactions and dark reactions.in dark reactions, in addition to Calvin cycle, bacteria has one more carbon dioxide fixation (Pyruvate reductase pathway)
Sant Gadge Baba Amravati University, (SGBAU)
BOTANY
B.Sc. I (Sem- I)
Diversity & Applications of Microbes and Cryptogams
Unit-VI
Application of Microbes and Cryptogams
6.1. Economic Importance of Algae with special reference to Food
(Algae as a Food)
By
Avinash Darsimbe
Assistant Professor
Department of Botany
Shri Shivaji Science College, Amravati
Microbial interactions are ubiquitous, diverse, critically important in the function of any biological community.
The most common cooperative interactions seen in microbial systems are mutually beneficial. The interactions between the two populations are classified according to whether both populations and one of them benefit from the associations, or one or both populations are negatively affected.
This presentation contains information about Bacterial Taxonomy, techniques of bacterial classification (Classical and Molecular characteristics) and Bergey's Manual
It is a biofertilizer that contains symbiotic Rhizobium bacteria which is the most important nitrogen-fixing organism. These organisms have the ability to drive atmospheric Nitrogen and provide it to plants. It is recommended for crops such as Groundnut, Soybean, Red-gram, Green-gram, Black-gram, Lentil, Cowpea, Bengal-gram and Fodder legumes, etc.
This PPt deals about bacterial photosynthesis, different types of photosynthetic bacteria, types of photosynthesis-OXygenic and anoxygenic , photosynthetic structures, photosynthetic pigments and also explain the light reactions and dark reactions.in dark reactions, in addition to Calvin cycle, bacteria has one more carbon dioxide fixation (Pyruvate reductase pathway)
Sant Gadge Baba Amravati University, (SGBAU)
BOTANY
B.Sc. I (Sem- I)
Diversity & Applications of Microbes and Cryptogams
Unit-VI
Application of Microbes and Cryptogams
6.1. Economic Importance of Algae with special reference to Food
(Algae as a Food)
By
Avinash Darsimbe
Assistant Professor
Department of Botany
Shri Shivaji Science College, Amravati
Use of microbes in industry. Production of enzymes-General consideration-Amyl...Steffi Thomas
Industrial uses of microbes, properties of useful industrial microbes, various industrial products, production of enzymes-general consideration-amylase, catalase, peroxidase, lipase, protease, penicillinase, procedure for culturing bacteria and inoculum preparation, submerged fermentation and solid state fermentation, uses of different enzymes
presented by HAFIZ M WASEEM
university of education LAHORE Pakistan
i am from mailsi vehari and studied in lahore
bsc in science college multan
msc from lahore
this ppt gives you information about microbiology in food, food spoilage by microbes, useful microbes and their method of preparation. bacteria, fungi virus, viner production, cheese production, soy sauce production, fermented foods.
Fungi can be found in almost all types of habitats. Its several thousand species are very diverse in morphological characters with plethora of secondary metabolites. These secondary metabolites make some of the fungi our friend as well as foe. Many of these secondary metabolites exhibit harmful effect being mycotoxins.
“Microbes matters”. Cooperation among bacteria. Good microbes. Microbes too helps us in various ways. List of uses of microbes. The reason behind tasty foods. Microbes are useful in food production and food industries. “Fermentation may have been greater discovery than fires”. Fermentation – the main job of microbes. Brewing beer, liquors and wine. The need of microbes in agriculture. It helps in encountering of insects. Microorganisms are an important part of wastewater treatment. Contribution to medicine - thousands of antibiotics known to us are made by microorganisms. The best kind of biodegradable plastics are the ones made by bacteria because they can also be broken down by bacteria. It also helps to set up your aquarium. The complex microbial communities on and in the human body can sometimes get out of balance – Maintaining of balance. Microorganisms have evolved as a potential alternate source of energy. Microorganisms are used to produce biofuels like biodiesel, bioalcohol and also microbial fuel cell. We are all here because of an organism that changed the world and also paved the way for complex life on earth – Evolution. Microorganisms help us in researching on diseases, such as in vaccination. We conclude with the a considerations of the consequences of the these complex interactions and we briefly discuss the potential role of social interactions involving multiple traits and multiple environment constraints in the evolution of specialization and division of microbes.
Incineration is the method of choice for treating large volumes of infectious waste, animal carcasses, and contaminated bedding materials. Because incinerators usually are located some distance from the laboratory, additional precautions for handling and packaging of infectious waste are necessary.
Types of Biomedical Waste Disposal
Autoclaving. The process of autoclaving involves steam sterilization. ...
Incineration. The major benefits of incineration are that it is quick, easy, and simple. ...
Chemicals. When it comes to liquid waste, a common biomedical waste disposal method can be chemical disinfection. ...
Microwaving.
Prokaryotes are always unicellular, while eukaryotes are often multi-celled organisms. Additionally, eukaryotic cells are more than 100 to 10,000 times larger than prokaryotic cells and are much more complex. The DNA in eukaryotes is stored within the nucleus, while DNA is stored in the cytoplasm of prokaryotes
Difference between prokaryotic and eukaryotic cell.pptxAmjad Afridi
Eukaryotic cells have several other membrane-bound organelles not found in prokaryotic cells.
These include the mitochondria (convert food energy into adenosine triphosphate, or ATP, to power biochemical reactions); rough and smooth endoplasmic reticulum ,golgi complex and in the case of plant cells, chloroplasts
All of these organelles are located in the eukaryotic cell's cytoplasm.
Mycology is the branch of biology concerned with the study of fungi.
The word 'myco' is derived from the Greek word mýkēs meaning “mushroom, fungus”.
Heinrich Anton de Bary is the father of Mycology.
Fungi are eukaryotic organisms that include such as yeasts, moulds and mushrooms. These organisms are classified under kingdom fungi.
Fungi are diverse and widespread.
Staphylococcus aureus is a bacterium that causes staphylococcal food poisoning, a form of gastroenteritis with rapid onset of symptoms. S. aureus is commonly found in the environment (soil, water and air) and is also found in the nose and on the skin of humans.
Communicable diseases are illnesses that spread from one person to another or from an animal to a person, or from a surface or a food. Diseases can be transmitted during air travel through: direct contact with a sick person. respiratory droplet spread from a sick person sneezing or coughing.
Host-Parasite relationship is the extreme case of animal association, in which both partners influence each others life by affecting each others metabolism and behaviour using different adaptive mechanisms in order to ensure their survival.
Bacteria have their own enzymes for
1. Cell wall formation
2. Protein synthesis
3. DNA replication
4. RNA synthesis
5. Synthesis of essential metabolites
Infections spread from animals to human are called zoonotic infections.
The term zoonos is’ Derived from the Greek
ZOON (animals) and NOSES (diseases)
Pathogens shared with wild or domestic animals cause more than 60% of infectious diseases in man.
Ozone (O3) is a molecule made up of three atoms of oxygen (O), and very reactive gas.
Bluish gas that harmful to breathe.
Is mostly found in the stratosphere, where it protects us from the Sun’s harmful ultraviolet (UV) radiation.
Although it represents only a tiny fraction of the atmosphere, ozone is essential for life on Earth.
Ozone in the stratosphere— a layer of the atmosphere between 15 and 50 kilometers (10 and 31 miles) above us—acts as a shield to protect Earth’s surface from the sun’s harmful ultraviolet radiation.
H: Infects only Human beings
I: Immunodeficiency Virus weakness the Immune system and increases the risk of infections
V: Virus that attacks the body and finally kills the body’s immune system
Tuberculosis is a communicable chronic granulomatous disease caused by Mycobacterium tuberculosis , where the center of the granuloma is Caseous necrosis
It usually involves the lungs but may affect any organ or tissue in the body
Airborne spread of droplet nuclei
Key Features of The Italian Restaurants.pdfmenafilo317
Filomena, a renowned Italian restaurant, is renowned for its authentic cuisine, warm environment, and exceptional service. Recognized for its homemade pasta, traditional dishes, and extensive wine selection, we provide a true taste of Italy. Its commitment to quality ingredients and classic recipes has made it a adored dining destination for Italian food enthusiasts.
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Piccola Cucina is regarded as the best restaurant in Brooklyn and as the best Italian restaurant in NYC. We offer authentic Italian cuisine with a Sicilian touch that elevates the entire fine dining experience. We’re the first result when someone searches for where to eat in Brooklyn or the best restaurant near me.
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
Roti Bank Hyderabad: A Beacon of Hope and Nourishment
Fungal Metabolism.pptx
1. FUNGAL METABOLISM
(REFERENCE TO FOOD AND BEVERAGES)
Amjad KhanAfridi
Lecturer,Department of Health& Biological Sciences
Chapter # 07
2. Introduction
Fungi metabolism consists on a series of reactions (biochemical reactions)
constantly occurring inside the cells to keep it alive and active and in the results
biosynthesis of a huge number of compounds.
These compounds area usually divided into primary and secondary metabolites.
Primary metabolism is common to several species and usually produces
compounds with the function of assuring fungi growth and development.
Primary metabolites are involved in the growth, development, and reproduction
of organisms.
The primary metabolites consist of vitamins, amino acids, nucleosides and
organic acids
4. Cont…
Secondary metabolism refers to the production of
compounds that are not indispensable during fungi
development.
Secondary metabolites are commonly referred as
"natural products“ and have been extensively utilized
in the pharmaceutical, cosmetics and food industry.
Alkaloids, steroids, antibiotics, gibberellins, and toxins
are the secondary metabolites.
5. Cont…
The metabolism of filamentous fungi is capable of
producing numerous secondary metabolites that can used
for the development of functional foods, nutraceuticals, and
bioactive substances that can be used as medicines.
Fungal metabolism is usually fast and the scale up is
usually easier than in some other processes.
6. Cont…
The use of the term food-making process is
used here to mean those food products that
require the aide of fungi in their production.
For example, the one with which you are most
familiar is baked bread.
The yeast is utilized in making the dough rise so
that bread will come out light and fluffy.
Without yeast, bread would be much denser and
harder.
7.
8. Moldy Cheeses
Although the sight of mold in food is a sign
that it is contaminated and should be
discarded, there are some foods in which
the presence of visible fungal mycelium is
very much a part of the product.
Among these are some of our cheeses.
Two of the most familiar examples
are Camembert and Roquefort, also known
as blue cheese.
9. Cont…
These cheeses are among the favorites among
gourmets.
These cheeses are made from two species
of Penicillium (P. camemberti & P. roqueforti)
Camembert cheese prepared with P.
camemberti while Roquefort cheese prepared
by P. roqueforti.
10. Roquefort cheese
In making Roquefort cheese, in Roquefort, P.
roqueforti is added to the cheese made from sheep's
milk.
The cheese is salted and holes made throughout the
cheese for aeration, and left for several days.
The cheese is then allowed to age for two to five
months.
Americans like the cheese to be new and mild, while
the French prefer it to be very old and strongly
flavored.
11. Camembert cheese
Camembert cheese is quite different in appearance.
The fungus involved in the manufacture of this
cheese is Penicillium camemberti.
The mycelial growth of this species occurs only on
surface of the cheese and does not work its way
inside to form veins as in P. roqueforti.
Fable has it that the process for making this cheese
was a relatively recent.
It's creation has been credited to Marie Harel, in
1791, a native of the tiny village of Camembert, in
Normandy.
21st April, 2022
12. Shoyu (soy sauce)
Shoyu (soy sauce) is probably the most familiar Asian food
product in this country, but probably few people know
how it is made.
All of you probably are aware that it is made from
soybeans.
The soybeans are cooked mixed with wheat flour, pressed
into cakes, and placed in a special room where it is
inoculated with Aspergillus oryzae (the same species used
in making saki).
The mixture is then incubated for three days.
If all goes well the cakes will become covered with yellow
mycelial growth.
13. Koji
The molded cake is referred to as Koji, which is a
fermentation product of grains.
The koji is now mixed with salt and water and is
now referred to as the Moromi.
The moromi is then inoculated with a
bacterium, Peiococcus soyae, which will ferment the
mixture for approximately 6 months.
The aged liquid which is pressed out is the soy
sauce.
Because it is a fermentation product, soy sauce does
not spoil when left out.
14. Miso
Miso is a Japanese word for fermented soybean
paste.
Miso is not usually consumed by itself, but is
dissolved in water as a base for soup or used as a
flavoring agent.
Miso fermentation consists of washed, polished
rice, which is steamed and inoculated
with Aspergillus oryzae.
The inoculated rice is incubated for 48 to 50 hours
at 40 C or below, resulting in rice koji.
15. Cont…
The carbohydrates and proteins of the inoculated rice
are digested by the fungus and converts it to sugars
and amino acids.
The rice koji is then inoculated by yeasts and bacteria
and allowed to ferment for about a week at 28 C and
then raised to 35 C for about seven months.
The metabolites are the intermediate compounds or end products generated as a result of these metabolic transformations.
lactic acid. acetic acid. formic acid. citric acid. oxalic acid. uric acid. malic acid. tartaric acid
Primary metabolites are involved in the growth, development, and reproduction of organisms. Secondary metabolites are involved in ecological functions and species interactions. Primary metabolites might form the molecular structure in organisms. Primary metabolites are used in various industries for different purposes.
The primary metabolites consist of the vitamins, ethanol, nucleosides, organic acid, and certain amino acids.
Nucleosides are the structural subunit of nucleic acids such as DNA and RNA.
Primary metabolites are used in various industries for different purposes.
epicure, gourmet, gourmand, gastronome mean one who takes pleasure in eating and drinking. chef, Julia Child
someone who enjoys fine food and wine and is good at judging their quality.
Marie Harel was a French cheesemaker, who, along with Abbot Charles-Jean Bonvoust, invented Camembert cheese, according to local legend.