1.2 (Mold and Yeast)

Question 1

Mold genera (7)

Answer 1

Aspergillus
Alternaria

Fusarium
Geotrichum
Mucor

Penicillium
Rhizopus

Question 2

Yeast genera (6)

Answer 2

Saccharomyces
Pichia
Rhodotorula

Torulopsis
Candida
Zygosaccharomyces

Question 3

widely distributed and contains many species important in food
can grow in grains, causing spoilage

Answer 3

Aspergillus

Question 4

involved in spoilage of foods such as jams, cured ham, nuts, and fruits and
vegetables (rot)

Answer 4

Aspergillus

Question 5

Members are septate and form dark-colored spores or conidia

Answer 5

Alternaria

Question 6

They cause rot in tomatoes and rancid flavor in dairy products

Answer 6

Aternaria

Question 7

Many types are associated with rot in citrus fruits, potatoes, and grains

Answer 7

Fusarium

Question 8

They form cottony growth and produce septate, sickle-shaped conidia

Answer 8

Fusarium

Question 9

Members are septate and form rectangular arthrospores

Answer 9

Geotrichum

Question 10

They establish easily in equipment and often grow on dairy products

Answer 10

Geotrichum

Question 11

is widely distributed. Members have nonseptate hyphae and produce
sporangiophores.

Answer 11

Mucor

Question 12

They produce cottony colonies.
Some species are used in food Mucor rouxii

Answer 12

Mucor

Question 13

Members have septate hyphae and form conidiophores on a blue-green, brush-like
conidia head

Answer 13

Penicillium

Question 14

In penicillium, some species are used in food production, such as _______ and ______ in cheese

also cause spoilage of grains, breads, and meat

Answer 14

Penicillium roquefortii and Penicillium
camembertii

Question 15

Hyphae are aseptate and form sporangiophores in sporangium

Answer 15

Rhizopus

Question 16

_______ cause spoilage of many fruits and vegetables.

_______ is the common black bread mold

Answer 16

Rhizopus

Rhizopus stolonifer

Question 17

Cells are round, oval, or elongated. It is the most important genus and contains heterogenous groups

Answer 17

Saccharomyces

Question 18

variants are used in baking for leavening bread and in alcoholic fermentation

Answer 18

Saccharomyces cerevisiae

Question 19

also cause spoilage of food, producing alcohol and CO2.

Answer 19

Saccharomyces

Question 20

Cells are oval to cylindrical and form pellicles in beer, wine and brine to cause spoilage.

Answer 20

Pichia

Question 21

Some are used in oriental food fermentation

Answer 21

Pichia

Question 22

They are pigment-forming yeasts and can cause discoloration of foods
such as meat, fish, and sauerkraut.

Species: ________

Answer 22

Rhodotorula
Rhodotorula glutinis

Question 23

_____cause spoilage of milk because they can ferment lactose (e.g., ______)

Answer 23

Torulopsis
Torulopsis versatilis

Question 24

They spoil fruit juice concentrates and acid foods

Answer 24

Torulopsis

Question 25

Many species spoil foods with high acid, salt, and sugar and form pellicles on the surface of liquids. Some can cause rancidity in butter and dairy products (e.g., _______).

Answer 25

Candida Candida lipolyticum

Question 26

These cause spoilage of high-acid foods, such as sauces, ketchups, pickles, mustards, mayonnaise, and salad dressings, especially those with less acid and less salt and sugar (e.g., ________).

Answer 26

Zygosaccharomyces bailii