Exam 2 about Fungus
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| Characteristics of fungi: | Achlorophylous,filamentous,reproduce via spores, and obtain nutrients though absorption processes
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| What are the divisions of fungi? | Chytridiomycota, Zygomycota, Ascomycota, and Basidiomycota
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| Rusts are part of which fungal division? | Basidomycota
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| Chestnut Blight | Cypronectria parasitica; Ascomycota (sexually and asexually); caused cankers; from Asia;changed the ecosystem; Control by Fungal hypovirulence or breeding hybrids
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| Dutch Elm | Ophiostoma ulmi; Chinese brought the ascomycete fungus pathogen and a beetle during WWI; millions of European Elms died; beetles have mycangium; brought to the US by importing lumber; Control by pruning disease trees, insecticides, or fungicides
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| White pine blister rust | introduced to US from Asia; control by hybrids
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| Nectria canker of beech | introduced from Europe; control scale and trees are less damaged
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| Tar spot of Norway maple | introduced from Europe; control by reducing density of Norway maple
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| Dogwood anthracnose | introduced from Asia; control is taken care of by natural resistance
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| Sudden oak death | Phytophthora ramorum (oomycete); California and Europe; control by burning infected areas and quarantine; bad for nurseries
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| Yeasts | unicellular fungi; haploid; can be short filaments; ascomycetes; reproduce by budding (4 spores); mother cells; ferment sugars
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| Yeast living conditions | lives everywhere; can grow in sugar and 20% alcohol
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| Saccharomyces cerevisiae | king of yeast; eukaryote; ascomycete; unicellular & produces pseudohyphae; divides by budding
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| Budding | results in 2 cells of unequal size, a mother and a daughter cell; mother dies after 30-40 divisions
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| Schizosaccharomyces pombe | the fission yeast; cellular biology; used in some fermentations
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| Kluyveromyces lactis | the milk yeast; lactose fermentation to lactic acid
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| Saccharomyces carlsbergensis and Saccharomyces bayanus | related to S. cerevisiae; brewing and wine making
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| Pichia and Yarrovia species | Ascomycetes associated with insect or found in decaying plant material; can produce methane from lipids
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| Candida albicans | yeast; lacks sexual cycle; human pathogen
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| dimorphic | characteristic of having two growth forms (example: Ascomycetes like Aspergillus or Neurospora, or Basidiomycetes like Cryptococcus)
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| black yeasts | most are Basidiomycetes, some Ascomycetes; known as human pathogens or found in extreme environments
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| Fermentation | microbial conversion of carbohydrates to alcohol or acids
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| Three types of fermentation | Alcohol (1 glucose → 2 ethanol + 2 carbon dioxide ), Lactic acid (1 glucose → 2 lactic acid OR 1 lactose + 1 water → 4 lactate), and Heterolactic acid (1 glucose → 1 lactate + 1 ethanol + 1 CO2)
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| Reasons for fermentation | recreation, freservation, and flavor
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| Zymomonas mobilis | a bacterium that will ferment to ethanol
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| Pulque | wine from agave plant sap; Mexico
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| Flower wines | Korean make Dugyeonju 21% alcohol from azalea petals; sugar needs to be added
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| Kombucha | fermented tea; needs a mother culture
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| Alcohol percents of fermented beverages | Fruit wines – 5% to 16%; Wine (grape) – 5% to 16%; Beer 5-6%, up to 20%; Rice (sake and other kinds) 3% to 20%; Mead (made with grain mash) 8% to 18%; Milk 1-4%
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| Fruit wines | balanced quantities of sugar, acid, tannin to naturally produce a stable, palatable wine; most popular are pear and apple
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| Grape wine | Vitis vinifera for finest wine from Europe; balance between fruit acids and sugars
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| French paradox | protective benefits of regularly consuming red wine; polyphenols, esp. resveratrol: important anti-oxidant compounds found in red wine
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| Banana wine | Mbege; from Tanzania; banana and finger millet
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| Kilju | a Finnish sugar/water wine; low-quality
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| Pruno | Prison wine
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| beer | grain fermentation; 3rd most popular drink; most common is barley or rice; grain must be malted first;
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| malting | process in which the grains are made to germinate by soaking then dried; grain's starches into sugars
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| brewer's yeast | S. cerevisiae carlsbergenis (now known as Saccharomyces pastorianus)
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| Top-fermenting yeast | higher temperatures; produces eastersand flavors and aromas
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| Bottom-fermenting yeast | (the most common beers); cooler conditions ; "crisper" tasting beer
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| Sake | rice wine; more like beer; double fermentation
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| Tesgüino | corn beer from Mexico
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| Mead | honey wine; honey, water, and grain mash; 8-18%
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| Fermented milk (Kefir) | milk with kefir grains; bacteria and yeast in proteins, lipids, and sugars; fermentation of the lactose is sour
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| Fermented milk (Kumis) | mare's milk; mother culture; higher alcohol content thant kefir
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| Blaand | Scottish; fermented milk from whey
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| Rennet | a natural complex of enzymes produced in any mammalian stomach to digest the mother's milk, and is often used in the production of cheese. There are both natural and artificial sources of rennet. And some fungal sources such as a Mucor species
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