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Food Micro
Foodbourne Bacteria
| Question | Answer |
|---|---|
| Byssochlamys | - produces ascospores (heat resistint)- spoilage of fruit- Mold |
| Thamnidium | - Small branched structures- High humidity mold- spoilage of stored eggs |
| Fusarium | - Sickle-shaped multicellular conidia- Rot of fruits and potatoes- Mold |
| Penicillium | - blue-green brushlike condia head- used in cheese production (bioprocessing)- Mold |
| Aspergillus | - xerophilic - grows in dry conditions- flavus - produces toxin- oryzae - spoils grains & jams- Mold |
| Alternaria | - Cross & longitudinal septa- spoilage of fruits- Mold |
| Geotrichum | - Rectangular arthrospores- Called dairy mold- spoilage of dairy products - imparts flavor and aroma |
| Cladosporium | - dark tree like budding conidia- spoils butter & margarine- Mold |
| Rhizopus | - non-septate hyphae with rhizoids & stolons- stolonifer known as bread mold |
| Botyritis | - long stiff conidiophores- grey rot of fruits- mold |
| Mucor | - no stolons or rhizoids- bioprocessing for some species of rennet- mold |