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Certificate IV in Food Technology

Food Microbiology

Fungi

o    Down load power point regarding fungi

o   
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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