Yeast
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This document provides information about yeast. It defines yeast as a microscopic fungi that can convert sugar into alcohol and carbohydrates. Yeast is used to produce various foods through fermentation like bread, beer, wine, vinegar and cheese. The document describes the morphology of yeast cells as single-celled fungi ranging from 1-5um wide and 5-30um long without flagella. It reproduces asexually through budding or fission and sexually through various life cycles. Physiologically, yeast grows best with moisture and sugars as an energy source.
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Yeast
Yeast (its characteristics, common causes of yeast infection, symptoms of yeast infection, association with food, some diseases, ecology, mode of action, mode of transmission, natural habitats, diagnosis of yeast infection, prevention of yeast infection, treatment of yeast infection, common uses of yeast)
Bacterial growth : Diauxic growth,Synchronous growth and continuous growth
It contain bacterial growth,growth rate and how do it grow?
and,I include Types of continuous growth and their advantages,disadvantages.
yeasts
Yeasts are single-celled fungi that were first observed microscopically in 1680. They have many important uses including in food production like baking bread, brewing beer, and winemaking. Yeasts ferment sugars into alcohol and carbon dioxide through anaerobic cellular respiration. They have both beneficial and harmful roles. Beneficially, they are used in food/beverage production, as nutritional supplements, probiotics, and in biotechnology/research. However, some species can cause infections, food spoilage, intoxication, or are plant pathogens. Yeast ecology includes skins of fruits, soil, insects, mammalian intestines, and flowers. They reproduce asexually by budding and sexually through
Importance of yeast
Yeast has significant economic value and is used in many industries. It is used in bread making through fermentation, producing alcohol through fermentation of sugars, and in brewing beer and wine. Yeast is also a good source of proteins, vitamins, and minerals. While it has these beneficial uses, yeast can also spoil food and cause infections in humans or plants. It is studied in molecular genetics as a model organism and can help clean the environment through bioremediation.
Fungi
Biology I Presentation
FUNGI
We will learn
General characteristics of fungi
Structure of fungi
Economic Importance
Pathogenicity
Brief intro of some fungi
THE SIX KINGDOMS
Fungi are placed in a separate kingdom called the kingdom fungi
OF FUNGI
CHARACTERISTICS
The Characteristics of Fungi
Fungi are NOT plants
Nonphotosynthetic
Eukaryotes
Nonmotile
Most are saprobes (live on dead organisms)
The Characteristics of Fungi
Absorptive heterotrophs (digest food first & then absorb it into their bodies
Release digestive enzymes to break down organic material or their host
Store food energy as glycogen
The Characteristics of Fungi
Important decomposers & recyclers of nutrients in the environment
Most are multicellular, except unicellular yeast
Lack true roots, stems or leaves
fungi as a decomposers
The Characteristics of Fungi
Cell walls are made of chitin (complex polysaccharide)
Body is called the Thallus
Grow as microscopic tubes or filaments called hyphae
The Characteristics of Fungi
Some fungi are internal or external parasites
A few fungi act like predators & capture prey like roundworms
The Characteristics of Fungi
Some are edible, while others are poisonous
The Characteristics of Fungi
Produce both sexual and asexual spores
Classified by their sexual reproductive structures
The Characteristics of Fungi
Grow best in warm, moist environments
Mycology is the study of fungi
Mycologists study fungi
A fungicide is a chemical used to kill fungi
The Characteristics of Fungi
Fungi include puffballs, yeasts, mushrooms, toadstools, rusts, smuts, ringworm, and molds
The antibiotic penicillin is made by the Penicillium mold
FUNGI SIZE
NON-REPRODUCTIVE
Vegetative Structures
Hyphae
Tubular shape
ONE continuous cell
Filled with cytoplasm & nuclei
Multinucleate
Hard cell wall of chitin also in insect exoskeletons
Hyphae
Stolons – horizontal hyphae that connect groups of hyphae to each other
Rhizoids – rootlike parts of hyphae that anchor the fungus
Hyphae
Cross-walls called SEPTA may form compartments
Septa have pores for movement of cytoplasm
Form network called mycelia that run through the thallus (body)
Absorptive Heterotroph
Fungi get carbon from organic sources
Tips of Hyphae release enzymes
Enzymatic breakdown of substrate
Products diffuse back into hyphae
Modifications of hyphae
Fungi may be classified based on cell division (with or without cytokinesis)
Aseptate or coenocytic (without septa)
Septate (with septa)
Modifications of hyphae
Hyphal growth
Hyphae grow from their tips
Mycelium is an extensive, feeding web of hyphae
Mycelia are the ecologically active bodies of fungi
ASEXUAL & SEXUAL SPORES
REPRODUCTIVE STRUCTURES
REPRODUCTION
Most fungi reproduce Asexually and Sexually by spores
ASEXUAL reproduction is most common method & produces genetically identical organisms
Fungi reproduce SEXUALLY when conditions are poor & nutrients
Fungi
Microorganism : Fungi, Classification, structure , general characteristics and morphology related to food
Life cycle of yeast
Yeasts are unicellular eukaryotic organisms that reproduce through both asexual and sexual means. Asexually, yeasts reproduce via budding or fission. Sexually, two haploid yeast cells conjugate and their nuclei fuse, forming a diploid zygote. The zygote nucleus then undergoes meiosis to form four haploid ascospores. Yeasts can have haplobiontic, diplobliontic, or haplo-diplobiontic life cycles depending on whether the haploid or diploid phase dominates.
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youtube link : https://www.youtube.com/channel/UCPHH8m5zlQGLhXgvH755agg?view_as=subscriber
Facebook group : https://www.facebook.com/groups/836761619701557/
Facebook page : https://www.facebook.com/PharmU/
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Bacterial growth : Diauxic growth,Synchronous growth and continuous growth
It contain bacterial growth,growth rate and how do it grow?
and,I include Types of continuous growth and their advantages,disadvantages.
yeasts
Yeasts are single-celled fungi that were first observed microscopically in 1680. They have many important uses including in food production like baking bread, brewing beer, and winemaking. Yeasts ferment sugars into alcohol and carbon dioxide through anaerobic cellular respiration. They have both beneficial and harmful roles. Beneficially, they are used in food/beverage production, as nutritional supplements, probiotics, and in biotechnology/research. However, some species can cause infections, food spoilage, intoxication, or are plant pathogens. Yeast ecology includes skins of fruits, soil, insects, mammalian intestines, and flowers. They reproduce asexually by budding and sexually through
Importance of yeast
Yeast has significant economic value and is used in many industries. It is used in bread making through fermentation, producing alcohol through fermentation of sugars, and in brewing beer and wine. Yeast is also a good source of proteins, vitamins, and minerals. While it has these beneficial uses, yeast can also spoil food and cause infections in humans or plants. It is studied in molecular genetics as a model organism and can help clean the environment through bioremediation.
Fungi
Biology I Presentation
FUNGI
We will learn
General characteristics of fungi
Structure of fungi
Economic Importance
Pathogenicity
Brief intro of some fungi
THE SIX KINGDOMS
Fungi are placed in a separate kingdom called the kingdom fungi
OF FUNGI
CHARACTERISTICS
The Characteristics of Fungi
Fungi are NOT plants
Nonphotosynthetic
Eukaryotes
Nonmotile
Most are saprobes (live on dead organisms)
The Characteristics of Fungi
Absorptive heterotrophs (digest food first & then absorb it into their bodies
Release digestive enzymes to break down organic material or their host
Store food energy as glycogen
The Characteristics of Fungi
Important decomposers & recyclers of nutrients in the environment
Most are multicellular, except unicellular yeast
Lack true roots, stems or leaves
fungi as a decomposers
The Characteristics of Fungi
Cell walls are made of chitin (complex polysaccharide)
Body is called the Thallus
Grow as microscopic tubes or filaments called hyphae
The Characteristics of Fungi
Some fungi are internal or external parasites
A few fungi act like predators & capture prey like roundworms
The Characteristics of Fungi
Some are edible, while others are poisonous
The Characteristics of Fungi
Produce both sexual and asexual spores
Classified by their sexual reproductive structures
The Characteristics of Fungi
Grow best in warm, moist environments
Mycology is the study of fungi
Mycologists study fungi
A fungicide is a chemical used to kill fungi
The Characteristics of Fungi
Fungi include puffballs, yeasts, mushrooms, toadstools, rusts, smuts, ringworm, and molds
The antibiotic penicillin is made by the Penicillium mold
FUNGI SIZE
NON-REPRODUCTIVE
Vegetative Structures
Hyphae
Tubular shape
ONE continuous cell
Filled with cytoplasm & nuclei
Multinucleate
Hard cell wall of chitin also in insect exoskeletons
Hyphae
Stolons – horizontal hyphae that connect groups of hyphae to each other
Rhizoids – rootlike parts of hyphae that anchor the fungus
Hyphae
Cross-walls called SEPTA may form compartments
Septa have pores for movement of cytoplasm
Form network called mycelia that run through the thallus (body)
Absorptive Heterotroph
Fungi get carbon from organic sources
Tips of Hyphae release enzymes
Enzymatic breakdown of substrate
Products diffuse back into hyphae
Modifications of hyphae
Fungi may be classified based on cell division (with or without cytokinesis)
Aseptate or coenocytic (without septa)
Septate (with septa)
Modifications of hyphae
Hyphal growth
Hyphae grow from their tips
Mycelium is an extensive, feeding web of hyphae
Mycelia are the ecologically active bodies of fungi
ASEXUAL & SEXUAL SPORES
REPRODUCTIVE STRUCTURES
REPRODUCTION
Most fungi reproduce Asexually and Sexually by spores
ASEXUAL reproduction is most common method & produces genetically identical organisms
Fungi reproduce SEXUALLY when conditions are poor & nutrients
Fungi
Microorganism : Fungi, Classification, structure , general characteristics and morphology related to food
Life cycle of yeast
Yeasts are unicellular eukaryotic organisms that reproduce through both asexual and sexual means. Asexually, yeasts reproduce via budding or fission. Sexually, two haploid yeast cells conjugate and their nuclei fuse, forming a diploid zygote. The zygote nucleus then undergoes meiosis to form four haploid ascospores. Yeasts can have haplobiontic, diplobliontic, or haplo-diplobiontic life cycles depending on whether the haploid or diploid phase dominates.
Fungi-Molds and Yeasts
youtube link : https://www.youtube.com/channel/UCPHH8m5zlQGLhXgvH755agg?view_as=subscriber
Facebook group : https://www.facebook.com/groups/836761619701557/
Facebook page : https://www.facebook.com/PharmU/
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General Characteristics & Classification of Fungi
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Cultivation of microorganism
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1) S. cerevisiae is a species of yeast that is used in winemaking, baking, and brewing. It is one of the most studied eukaryotic model organisms.
2) It reproduces by budding and can reproduce sexually by forming haploid spores through meiosis.
3) As a yeast, it is used in brewing beer, where it ferments sugars and produces carbon dioxide, and in baking bread as a leavening agent.
Actinomycetes
Actinomycetes are a diverse group of filamentous, gram-positive bacteria. They are classified within the domain bacteria and phylum Actinobacteria. Actinomycetes live predominantly in soil where they help break down recalcitrant compounds. While most species are harmless, some can cause infections in humans called actinomycosis. Important genera include Actinomyces, Nocardia, and Streptomyces. Actinomycetes are distinguished from fungi by being prokaryotic, containing peptidoglycan in their cell walls rather than chitin, and having smaller filaments. Diagnosis of actinomycosis involves identifying the pathogen's sulfur granules in biopsy samples
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The document provides information about the general characteristics and fascinating aspects of fungi. It defines fungi as eukaryotic organisms that lack chlorophyll and have cell walls containing chitin. Fungi can exist unicellular as yeasts or multicellular as molds, and reproduce both sexually and asexually through spores. The document highlights that fungi play important roles in decomposition, relationships with plants, and uses like food and medicine.
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Cultivation of bacteria and culture methods
Cultivation of bacteria allows for the isolation, growth, and study of microorganisms. There are various culture methods and media that support the growth of bacteria. Liquid broths and solid agar plates can be used with different nutrient formulations to selectively grow specific bacteria. Streaking, lawning, stabbing, and pour plating are common culture techniques used to isolate pure colonies for analysis. Specialized enriched, selective, differential, and transport media help optimize bacterial growth and identification.
Endospore
Bacterial spores are dormant, resistant structures formed by certain bacteria under stressful conditions. They have a thick coat that allows them to survive extreme heat, lack of water, toxins, and radiation. There are two types of spore formation: endospores form inside the parent cell while exospores bud off externally. Endospores contain dipicolinic acid which makes them highly resistant. Germination occurs in three stages - activation by damage to the coat, initiation by effectors in a rich environment, and outgrowth involving degradation of spore layers and emergence of a new vegetative cell.
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This document provides a history of microbiology, beginning with Anton van Leeuwenhoek's discovery and observation of microbes in the late 17th century. Important figures who contributed to establishing microbiology include Louis Pasteur, Robert Koch, and others during the "Golden Age of Microbiology" from 1860-1910. They developed germ theory, techniques for isolating and culturing microbes, and related specific microbes to diseases. Modern microbiology is interdisciplinary and uses microbes for applications in medicine, industry, and space exploration through techniques like genetic engineering.
Viruses
This document provides an overview of viruses, including their history of discovery, characteristics, components, shapes, classification, bacteriophages, replication cycles, enveloped viruses, and other related infectious agents like viroids and prions. It discusses key scientists and experiments that contributed to the understanding of viruses. The replication cycles of lytic and lysogenic bacteriophages as well as enveloped DNA and RNA viruses are described.
Microbial Culture Preservation and its Methods
This document discusses various methods for preserving microbial cultures, including short term and long term methods. Short term methods include periodic transfer to fresh media, preservation using saline suspension, drying, and refrigeration. Long term methods discussed are preservation using liquid paraffin/mineral oil, glycerol, lyophilization (freeze drying), and cryopreservation in liquid nitrogen. The aim of preservation is to maintain cultures in viable condition for extended periods without genetic changes.
General Characteristics of Viruses
Obligate intracellular, unable to self-replicate.
Once inside living cells, viruses induce the host cell to synthesize virus particles.
The genome is either DNA or RNA (single or double stranded).
Viruses do not have a system to produce ATP.
Viruses range in size from 25 to 270 nm.
Viral tropism!!
The classification of viruses is based on nucleic acid type, size and shape of virion, and presence or absence of an envelope.
Viral Structure
I . Virion is the entire viral particle.
2. Capsid is the protein coat that encloses the genetic material.
3. Capsomer is the protein subunit that makes up the capsid.
4. Nucleocapsid is composed of the capsid and genetic material.
5. The envelope is the outer coating composed of a phospholipid bilayer, which is composed of viral-encoded glycoproteins and sometimes viral encoded matrix proteins. The envelope is derived from a host cell's membrane.
Some viruses use the plasma membrane, whereas others use endoplasmic reticulum, Golgi, or nuclear membranes. Naked nucleocapsids are viruses with no envelopes.
Pure culture techniques
The learner will understand various methods like streak plate technique, pour plate technique, spread plate technique and micromanupulator technique
MICROORGANISMS IN FOOD
-microorganisms are ubiquitous . They are harmful and also useful for the mankind . Different kind of foods can be prepared by microorganisms .
Habit and Habitat of fungi
Fungi are eukaryotic organisms that include yeasts, molds, mushrooms and more. They are found wherever organic matter and suitable temperatures are present, including in soil, water, decaying material and on living things. Fungi play several ecological roles like forming mycorrhizal relationships with plant roots, creating lichens with algae or cyanobacteria, breaking down dead material as saprophytes, or living as parasites on plants, animals or other fungi. Most fungi thrive in warm, humid conditions with some also requiring light for spore formation.
Thermophile
Thermophiles are microorganisms that thrive in relatively high temperatures between 45-80°C. They are classified based on their optimal growth temperatures into thermophiles, extreme thermophiles, and hyperthermophiles. Thermophiles have adapted enzymes and proteins that allow them to function at high temperatures. They are found in geothermally heated areas like hot springs and deep sea hydrothermal vents. Cyanobacteria are a common thermophile that can photosynthesize in hot spring waters up to 70°C. Thermophiles have applications in producing thermostable enzymes for uses like PCR and detergents.
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Bergey's Manual of systematic bacteriology
This document summarizes the history and contents of Bergey's Manual, a seminal reference work for the classification and identification of bacteria and archaea. It describes how the first edition in 1923 established a phenetic classification system, while modern editions are based on phylogenetic analysis of rRNA sequencing. The first edition of Bergey's Manual of Systematic Bacteriology in 1984 classified microbes into 33 sections based on common characteristics rather than phylogeny alone. Subsequent editions reorganized the classification to distribute pathogenic bacteria throughout volumes based on their phylogenetic positions.
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- Algae are diverse aquatic organisms that conduct photosynthesis and exist as single-celled or multicellular forms. They reproduce asexually through spores or sexually through gamete fusion. Algae are important for producing oxygen and storing carbon dioxide.
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This presentation is Useful for B. Pharmacy SEM III Students to study the Topic Fungi According to PCI Syllabus.
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Mold
This presentation discusses molds, including their appearance and growth conditions. Molds are filamentous fungi that grow in fuzzy, cotton-like structures on food and in moist places. They are usually white but can be dark or smoky in color. Molds reproduce through both asexual and sexual spores. Asexual spores are produced in large numbers and spread easily through the air, while sexual spores occur in three main types. Molds can grow in temperatures between 25-30°C and some even lower. Several types of molds are used to produce important foods, including koji for fermented soybeans and wheat, Fusarium venenatum for Quorn meat substitute, and Rhizopus ory
General Characteristics & Classification of Fungi
Fungi are a kingdom of usually multicellular eukaryotic organisms that are heterotrophs (cannot make their own food) and have important roles in nutrient cycling in an ecosystem. Fungi reproduce both sexually and asexually, and they also have symbiotic associations with plants and bacteria.
Cultivation of microorganism
Microorganisms require specific physical and chemical conditions to grow, including appropriate temperature, pH, oxygen levels, and nutrient availability. Culture media aim to provide these requirements and allow isolation and differentiation of microbes. General purpose media support growth of many microbes while selective and differential media inhibit some microbes and reveal differences in microbial reactions. Strict anaerobes require specialized reducing media and techniques to cultivate them without oxygen exposure.
Saccharomyces cerevisiae
This document summarizes key information about Saccharomyces cerevisiae:
1) S. cerevisiae is a species of yeast that is used in winemaking, baking, and brewing. It is one of the most studied eukaryotic model organisms.
2) It reproduces by budding and can reproduce sexually by forming haploid spores through meiosis.
3) As a yeast, it is used in brewing beer, where it ferments sugars and produces carbon dioxide, and in baking bread as a leavening agent.
Actinomycetes
Actinomycetes are a diverse group of filamentous, gram-positive bacteria. They are classified within the domain bacteria and phylum Actinobacteria. Actinomycetes live predominantly in soil where they help break down recalcitrant compounds. While most species are harmless, some can cause infections in humans called actinomycosis. Important genera include Actinomyces, Nocardia, and Streptomyces. Actinomycetes are distinguished from fungi by being prokaryotic, containing peptidoglycan in their cell walls rather than chitin, and having smaller filaments. Diagnosis of actinomycosis involves identifying the pathogen's sulfur granules in biopsy samples
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The document provides information about the general characteristics and fascinating aspects of fungi. It defines fungi as eukaryotic organisms that lack chlorophyll and have cell walls containing chitin. Fungi can exist unicellular as yeasts or multicellular as molds, and reproduce both sexually and asexually through spores. The document highlights that fungi play important roles in decomposition, relationships with plants, and uses like food and medicine.
Microbial growth
Microbial growth involves an increase in cell size or population numbers through cell division and reproduction. There are two levels of growth - increasing cell size through synthesis of new components, and increasing population size through cell division. Microbiologists study population growth curves, which typically have four phases: lag phase as cells adapt, exponential or log phase of rapid growth, stationary phase as resources are depleted, and death phase. Growth is measured by counting cell numbers directly under a microscope or using counting chambers, or indirectly by culturing cells on agar plates and counting colonies. Environmental factors like nutrients, oxygen, pH, and temperature affect microbial growth rates.
Cultivation of bacteria and culture methods
Cultivation of bacteria allows for the isolation, growth, and study of microorganisms. There are various culture methods and media that support the growth of bacteria. Liquid broths and solid agar plates can be used with different nutrient formulations to selectively grow specific bacteria. Streaking, lawning, stabbing, and pour plating are common culture techniques used to isolate pure colonies for analysis. Specialized enriched, selective, differential, and transport media help optimize bacterial growth and identification.
Endospore
Bacterial spores are dormant, resistant structures formed by certain bacteria under stressful conditions. They have a thick coat that allows them to survive extreme heat, lack of water, toxins, and radiation. There are two types of spore formation: endospores form inside the parent cell while exospores bud off externally. Endospores contain dipicolinic acid which makes them highly resistant. Germination occurs in three stages - activation by damage to the coat, initiation by effectors in a rich environment, and outgrowth involving degradation of spore layers and emergence of a new vegetative cell.
History & Scope of Microbiology SMG
This document provides a history of microbiology, beginning with Anton van Leeuwenhoek's discovery and observation of microbes in the late 17th century. Important figures who contributed to establishing microbiology include Louis Pasteur, Robert Koch, and others during the "Golden Age of Microbiology" from 1860-1910. They developed germ theory, techniques for isolating and culturing microbes, and related specific microbes to diseases. Modern microbiology is interdisciplinary and uses microbes for applications in medicine, industry, and space exploration through techniques like genetic engineering.
Viruses
This document provides an overview of viruses, including their history of discovery, characteristics, components, shapes, classification, bacteriophages, replication cycles, enveloped viruses, and other related infectious agents like viroids and prions. It discusses key scientists and experiments that contributed to the understanding of viruses. The replication cycles of lytic and lysogenic bacteriophages as well as enveloped DNA and RNA viruses are described.
Microbial Culture Preservation and its Methods
This document discusses various methods for preserving microbial cultures, including short term and long term methods. Short term methods include periodic transfer to fresh media, preservation using saline suspension, drying, and refrigeration. Long term methods discussed are preservation using liquid paraffin/mineral oil, glycerol, lyophilization (freeze drying), and cryopreservation in liquid nitrogen. The aim of preservation is to maintain cultures in viable condition for extended periods without genetic changes.
General Characteristics of Viruses
Obligate intracellular, unable to self-replicate.
Once inside living cells, viruses induce the host cell to synthesize virus particles.
The genome is either DNA or RNA (single or double stranded).
Viruses do not have a system to produce ATP.
Viruses range in size from 25 to 270 nm.
Viral tropism!!
The classification of viruses is based on nucleic acid type, size and shape of virion, and presence or absence of an envelope.
Viral Structure
I . Virion is the entire viral particle.
2. Capsid is the protein coat that encloses the genetic material.
3. Capsomer is the protein subunit that makes up the capsid.
4. Nucleocapsid is composed of the capsid and genetic material.
5. The envelope is the outer coating composed of a phospholipid bilayer, which is composed of viral-encoded glycoproteins and sometimes viral encoded matrix proteins. The envelope is derived from a host cell's membrane.
Some viruses use the plasma membrane, whereas others use endoplasmic reticulum, Golgi, or nuclear membranes. Naked nucleocapsids are viruses with no envelopes.
Pure culture techniques
The learner will understand various methods like streak plate technique, pour plate technique, spread plate technique and micromanupulator technique
MICROORGANISMS IN FOOD
-microorganisms are ubiquitous . They are harmful and also useful for the mankind . Different kind of foods can be prepared by microorganisms .
Habit and Habitat of fungi
Fungi are eukaryotic organisms that include yeasts, molds, mushrooms and more. They are found wherever organic matter and suitable temperatures are present, including in soil, water, decaying material and on living things. Fungi play several ecological roles like forming mycorrhizal relationships with plant roots, creating lichens with algae or cyanobacteria, breaking down dead material as saprophytes, or living as parasites on plants, animals or other fungi. Most fungi thrive in warm, humid conditions with some also requiring light for spore formation.
Thermophile
Thermophiles are microorganisms that thrive in relatively high temperatures between 45-80°C. They are classified based on their optimal growth temperatures into thermophiles, extreme thermophiles, and hyperthermophiles. Thermophiles have adapted enzymes and proteins that allow them to function at high temperatures. They are found in geothermally heated areas like hot springs and deep sea hydrothermal vents. Cyanobacteria are a common thermophile that can photosynthesize in hot spring waters up to 70°C. Thermophiles have applications in producing thermostable enzymes for uses like PCR and detergents.
Food microbiology- yeast morphology and classification
Yeasts are unicellular fungi that can be useful or harmful in food. They reproduce by budding or fission and are involved in fermenting various foods like bread, beer, and cheese. Yeast can cause spoilage of foods if undesirable strains grow. Yeasts are classified based on whether they produce sexually or asexually, and other characteristics like spore production, cell appearance, reproduction methods, mycelium production, and physiological traits. Their identification and classification is important for differentiating species and strains.
Bergey's Manual of systematic bacteriology
This document summarizes the history and contents of Bergey's Manual, a seminal reference work for the classification and identification of bacteria and archaea. It describes how the first edition in 1923 established a phenetic classification system, while modern editions are based on phylogenetic analysis of rRNA sequencing. The first edition of Bergey's Manual of Systematic Bacteriology in 1984 classified microbes into 33 sections based on common characteristics rather than phylogeny alone. Subsequent editions reorganized the classification to distribute pathogenic bacteria throughout volumes based on their phylogenetic positions.
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- Algae are diverse aquatic organisms that conduct photosynthesis and exist as single-celled or multicellular forms. They reproduce asexually through spores or sexually through gamete fusion. Algae are important for producing oxygen and storing carbon dioxide.
- Yeasts are single-celled fungi that reproduce through budding or fusion. They are used in food fermentation and production of bread, beer, and wine. Yeast provides nutrition and can help lower cholesterol levels.
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Topic 3 fungi. yeasts
This document provides information about the basic structure and types of eukaryotic cells and fungi. It describes the key organelles in eukaryotic cells like the nucleus, mitochondria, endoplasmic reticulum, Golgi apparatus, lysosomes, cytoskeleton, vacuoles, and plasma membrane. It also discusses the morphology, reproduction, and classification of fungi, including different types of hyphae, spores, and the five main classes of fungi.
Mycology
The document provides information about fungi (mycology). It discusses that fungi are a diverse group of heterotrophs that play important ecological roles as saprophytes and parasites. It describes their cell structure, nutrition, and both asexual and sexual reproduction. Key points include that fungi have cell walls made of chitin and reproduce through spores or budding, and that they encompass important pathogens of humans, animals and plants as well as many beneficial uses in industry and medicine.
Fungi
Study of general characteristics, morphology, physiology, cultivation, classification and reproduction of fungi
MICROBIOLOGY UNIT 2 MICROORGANISMS.pptx
microorganisms, classification of microorganisms, bacteria, shapes of bacteria, protozoa, algae, fungi, viruses.
bacterial growth curve, factors affecting growth of bacteria, culture media, composition of culture media, types of culture media, methods of culture media, isolation of microbes, streak culture, stroke culture, lawn culture, pour plate culture, stab culture, simple media, enriched media, enrichment broth, differential media, transport media, selective media, anaerobic media
Typical structure of Fungi cell.pptx
Fungi are eukaryotic organisms that lack chlorophyll and have a cell structure consisting of thread-like hyphae that form a mycelium. They can reproduce both sexually through spores and asexually through budding or fission. Fungi encompass a wide range of sizes and forms, from microscopic yeasts to large mushrooms.
Physiology and reproduction in fungi
This presentation includes all the general characteristics of fungi, types, structure of a fungi, classifications, and reproduction. Different types of fungi and its classification, its reproduction are all included.
Ascomycotina converted
This PPT intends to explore the basic characters, ecology and importance of the group of Ascomycetes fungi.
Somatic embryogenesis
A process where an embryo is derived from a single somatic cell or group of somatic cells. Somatic embryos (SEs) are formed from plant cells that are not normally involved in embryo formation.
Embryos formed by somatic embryogenesis are called Embryoids.
The process was discovered for the first time in Daucas carota L. (carrot) by Steward (1958), Reinert (1959).
4638063.ppt
Plant tissue culture techniques allow for the growth and development of plant cells, tissues, organs, or protoplasts in sterile conditions on nutrient media. There are several types of in vitro culture including callus culture, organ culture, and somatic embryogenesis. Plant cells have the properties of totipotency, dedifferentiation, and competency which allow regeneration of whole plants from single cells. Tissue culture is important for applications such as crop improvement, mass propagation, and germplasm conservation.
MYCOLOGY.pptx
Fungi are eukaryotic organisms that were historically classified as plants but are now recognized as a distinct kingdom. They differ from plants in that they lack chlorophyll and their cell walls contain chitin rather than cellulose. Fungi reproduce both sexually through the formation of spores like zygospores or basidiospores, and asexually through budding or the formation of conidia. Major groups of fungi include molds, mushrooms, and yeasts. Molds form branching filaments called hyphae that allow them to absorb nutrients, while mushrooms form visible fruiting bodies above ground. Yeasts are single-celled fungi that reproduce by budding.
Fungi Class2.pptx
Fungi are a diverse group of organisms that range in form from unicellular yeasts to multicellular mushrooms. They are classified together based on their ability to absorb nutrients from organic material. Fungi reproduce both asexually through spores or fragmentation and sexually through the fusion of gametes to form diploid zygotes. They are divided into four major phyla - Zygomycota, Chytridiomycota, Ascomycota, and Basidiomycota - based on their sexual reproductive structures and life cycles that involve alternating haploid and diploid phases. Fungi play important roles in fermentation, decomposition, disease, and other processes.
Zygomycotina
The document summarizes information about the fungi group Zygomycotina. It is divided into two classes: Zygomycetes and Trichomycetes. Zygomycetes are mostly terrestrial fungi that reproduce sexually through the fusion of opposite hyphae to form spores called zygospores. Rhizopus stolonifer is a common member. Trichomycetes are typically symbiotic fungi living in arthropod guts. The document also provides details about the fungi Mucor and Rhizopus, including their structures, life cycles, and reproduction methods.
General properties of fungi, algae & protoza
This document summarizes the general properties of fungi, algae, and protozoa. It describes that fungi are eukaryotic, multicellular organisms that lack chlorophyll and reproduce both sexually and asexually. Algae are also eukaryotic but are photosynthetic and can range in size from microscopic to 50 meters long. They reproduce sexually and asexually. Protozoa are unicellular eukaryotes that can move using flagella, cilia, or pseudopodia, and reproduce through binary fission or budding. The document outlines examples of diseases caused by each group and their economic and environmental impacts.
Protozoa
This document discusses protozoa and includes the following key points:
1. It provides diagrams of different types of protozoa including amoebas, flagellates, ciliates, and heliozoans.
2. It discusses the life cycles, modes of nutrition, and environmental factors affecting various protozoa.
3. It explains the importance of protozoa in soil fertility, wastewater treatment, and breaking down pollutants like oil spills by grazing on bacteria.
micropropagation in plant biotechnology.pptx
Micropropagation, or in vitro clonal propagation, allows for the rapid multiplication of plant materials to produce many progeny plants using modern tissue culture methods. Clonal propagation is the asexual reproduction of genetically identical individuals. Micropropagation involves selecting plant material, sterilizing explants, culturing them on growth media, and multiplying shoots through successive transfers. Shoots are then rooted and acclimatized. The process uses controlled conditions and growth regulators to stimulate organogenesis or somatic embryogenesis. Micropropagation has applications for commercial scale propagation of new varieties, eliminating diseases, and cloning plants that are difficult to propagate conventionally.
Somatic embryogenesis and artificial seed production
This document discusses somatic embryogenesis and artificial seed production. It describes the two main types of somatic embryogenesis (indirect and direct), the steps involved in the process, and factors that affect it such as genotype, explant type, growth regulators, and nitrogen source. It also covers embryo maturation, secondary somatic embryogenesis, synchronization of embryo development, and production of artificial or synthetic seeds by encapsulating somatic embryos. The goal is large-scale clonal propagation of plants through synthetic seed technology.
IGCSE Biology Revision Notes
This document provides an overview of key biology concepts covered in IGCSE Biology. It discusses the seven characteristics of living things: movement, respiration, sensitivity, growth, reproduction, excretion and nutrition. It also covers cell structure, including differences between plant and animal cells. Additionally, it summarizes the five kingdoms of classification (Bacteria, Protista, Fungi, Plants, Animals) and mechanisms of transport across cell membranes, such as diffusion, osmosis and active transport.
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Morphology, Classification, Cultivation and Reproduction of Fungi
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It begins with an introduction and objectives of the course. It then outlines the theory and practical lecture topics that will be covered, which include concepts of entrepreneurship, developing business plans, government support programs, agribusiness models, and skills like communication and project development.
Reference materials are also listed to provide additional resources for students. The document serves as a guide for instructors and students on the content and structure of the entrepreneurship development program.
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The document discusses various ways to classify entrepreneurs. They can be classified based on the type of business, such as business entrepreneurs, trading entrepreneurs, industrial entrepreneurs, corporate entrepreneurs, and agricultural entrepreneurs. They can also be classified based on their use of technology, such as technical entrepreneurs, modern technology-based entrepreneurs, and traditional entrepreneurs. The key classifications of entrepreneurs discussed in the document are based on the sector or industry they operate in and the level of technology they adopt.
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This document provides information about grapes, including:
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Exercise 2 emasculation and hybridization in maize
This document discusses hybridization techniques in maize. It notes that maize is predominantly wind pollinated. The key hybridization techniques discussed are:
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- Bagging the female ear shoot and male tassel to collect pollen for cross-pollination.
- Dusting the collected pollen from the male parent onto the silks of the female ear after removing the bag, ensuring no contamination from other pollen sources. Proper labeling of the hybridization details is also important.
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This document discusses breeding for biotic stress resistance, specifically disease resistance in crops. It defines key terms related to diseases, pathogens, and disease resistance mechanisms in plants. It describes different types of disease resistance including disease escape, tolerance, genetic resistance, and immunity. It explains the genetic basis of disease resistance, including oligogenic, polygenic, and cytoplasmic inheritance. Sources of disease resistance and methods for breeding for disease resistance like introduction, selection, hybridization, and mutation breeding are also summarized.
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This document summarizes information about sesame and mustard/rapeseed breeding in India. It discusses:
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Yeast
- 1. PRINCIPLES OF FOOD SCIENCE AND NUTRITION TOPIC:YEAST NAME:D.NIHARIKA CLASS:NAG- A UID:111718012012
- 2. DEFINITION: A microscopic fungi consisting of single oval cells that reproduce by budding and are capable of converting sugar into alcohol and carbohydrate yeast formentations are involved in the manifacture of foods such as bread,bear,wines,vinegar & surface ripened cheese & yeasts are grown for enzymes & for food.
- 3. MORPHOLOGY OF YEAST They are single celled fungi Size:generally larger than most bacteria(1 to 5 um)wide and (5 to 30 um)in length Size and shape varies among species Yeast cell lacks flagella and other organ of locomotion Cell wall:composed of thin chitinous cell wall The protoplasm is surrounded by cell membrane which contain all the usual cell organelles like ribosomes,mitochondria,ER,nucleus etc. Vacuole is single,large and centrally located
- 5. REPRODUCTION IN YEAST CELLS Yeast generally reproduce by asexual method such as budding or fission Yeast lack sex organs(anthridium & oogonium) Sexual reproduction in yeast is highly variable
- 7. BUDDING: It occures during abundant supply of nutrition Parent nuclieus divides and moves towards daughter cell Enzymatic activities increases Septum formation and bud seperates into individual cell
- 9. SEXUAL REPRODUCTION: Sexual reproduction is highly variable in yeast Three different pattern of life cycle found in different genes Haplodiplobiontic life cycle Haplobiontic life cycle Diplobiontic life cycle
- 11. CULTURAL CHARACTERS YEAST Not Non – filamentous unicellular fungi ; cultures resemble bacteria when grown on the surface f lab media ,but are 5-10 times larger then bacteria ; spherical (or) cylindrical Yeast do not or do have aerial hyphae/supporting sporangia
- 12. Budding Fission One of two ways yeast reproduce asexually an out growth from the parent cell pinches off ,producing a daugter cell One of two ways yeasts reproduce asexually , the parent cell elongates ,its nucleus divides,and it splits evenly into two daugter cells
- 13. Ascospore Ascus Four haploid nuclei (sexual spores);produced during yeast sexual reproduction Houses ascospores ;when this structure ruptures , the ascospores are released and conjugate ,starting the sexual reproduction cycle again
- 14. Lactophenol cotton blue Chitin The dye that permit to visualization of the fungi under optic microscope ,it adheres to the “chitin” of the fungi walls of hyphae A carbohydrate that composes the cell wall of fungi
- 15. PHYSIOLOGICAL CHARACTERISTICS yeasts are commonly grown best with a plentiful supply of available moisture But some yeasts grow in the presence of greater concentration of solutes than most bacteria In general sugars are the best source of energy for yeasts,although oxidative yeasts Eg:the film yeasts,oxidise organic acids etc
- 18. Conjugation of small daughter cells
- 22. Fission in yeast
- 24. .
- 25. Pichia yeast These pichia species are encouraged to grow on jerez and arbois wine,to which they are supposed to impart distinct flavors and esters They can tolerate high High levels of alcohol And oxidise alcoholic beverages
- 26. Osmophilic yeasts Grow well in an environment of high osmotic pressure i.e.high concentrations of sugars, salts,or other solutes, causing spoilage of dry fruits,concentrated fruit juice,honey and high sugar solutions
- 27. Salt tolerant yeast These yeasts grow in curing brinds ,salted meat and fish,soy sauce,misco paste and tamari sauce
- 29. Yeast and their importance
- 31. @