Certificate
IV in Food Technology
Food
Microbiology
Fungi
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point regarding fungi
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Fungi
A division or other major group of the lower plants, that includes a varied assemblage of saprophytic and parasitic plants which lack chlorophyll, and which comprise the classes Phycomycetes, Ascomycetes, Basidiomycetes, and Fungi Imperfecti.
1) Mold
1a)
Phycomycetes
1a(ii)
Zygomycetes
Eg.
Rhizopus
1a(ii)
Oomycetes
Eg.
Phytophthora and Plasmopara
1b)
Ascomycetes
1b(i)
Naked
asci
Eg. Yeast
Saccharomyces
1b(ii)
Cleistothecia
(enclosed asci)
Eg.
Penicillin
and Aspergillus
1b(iii)
Discomycetes
Eg. Brown rot of stoned fruit
Monilinia
fructicola. And Truffles
1b(iv)
Perithecia (nearly enclosed asci)
Eg.
Ergot Claviceps
purpurea and Sorghum ergot (Claviceps
africana) in Australia
1c)
Basidiomycetes
1c(i) Macrofungi
(mushrooms, toadstools, bract fungi etc.)
1c(ii)
Microfungi
Eg
Rust
Cf.
Barberry
2) Yeast
§ 2a True
yeast
§ Eg. Yeast
Saccharomyces
2b Faulc Yeast
(i) Candida
(ii)
Tricophyton
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