IMPORTANT MICROORGANISM IN FOOD YEAST,MOLD

Food microbiology

1. DEPARTMENT OF MICROBIOLOGY VIVEKANANDHA ARTS AND SCIENCE COLLEGE F0R WOMEN SANKAGIRI SUBJECT:FOOD MICROBIOLOGY TOPIC: IMPORTANT MICROORGANISM IN FOOD SUB TOPIC: YEAST AND MOLD SUBJECT INCHARGE: Dr.R.DINESHKUMAR , Assistant professor, Department of Microbiology VIAAS, Sankagiri . SUBMITTED BY: USHA DEVI ARUMUGAM III BSc ., Microbiology, Department of Microbiology, VIAAS,Sankagiri .

2. SYNOPSIS INTRODUTION DEFINITION OF YEAST IMPORTANCE IN FOOD ADVANTAGE DIS ADVANTAGE DEFINE MOLD COMMON TYPE OF MOLD ADVANTAGE DIS ADVANTAGE

3. IMPORTANT MICROORGANISM IN FOOD INTRODUTION Microorganisms play a crucial role in the food industry as they contribute to the production,fermantation , spoilage , and preservation of various product. Microbes such as bacteria, yeast,molds are employed for the foods production and food ingrients such as production of wine, beer,backery,and products. YEAST MOLDS BACTERIA

4. YEAST DEFINITION Yeast is a microorganism that belongs to the fungus kingdom. It’s a single-celled organism that’ typically 3-4 micrometers in size.yeast is a vital component in various food products, contributing to their texture,flavour , and nutritional value.

5. IMPORTANCE IN FOOD Fermentation: Yeast ferments sugars, producing carbon dioxiode gas, which causes dough to rise( bread,pizza,etc .) Flavor: Yeast contributes to the development of complex flavors in foods like beer,wine,and cheese. Nutrition: Yeast is a rich source of protein, fiber, and B vitamins.

6. COMMON TYPES OF YEAST USED IN FOOD PRODUCTION Saccharomyces cerevisiae (bakers yeast) Saccharomyces pastrorianus (brewers yeast) Candida utilis ( torula yeast) Kluyveromyces lactis (cheese yeast) Zygosaccharomyces rouxii (sake yeast) Saccharomyces bayanus (wine yeast) Pichia pastoris (bakers yeast) Hanseniaspora uvarum (wine yeast) Kloeckera apiculata (wine yeast) Schizosaccharomyces pombe (bakers yeast)

7. BAKERS YEAST (SACCHAROMYCES CEREVISIAE) Used for banking bread, cakes,and pastries Ferments sugars, producing alcohol and carbon dioxide ( Picture: Asmall , ellipsoidal cell with a slightly rough surface)

8. BREWERS YEAST( SACCHAROMYCES PASTORIANUS) Used for brewing beer and ale Ferments sugars, producing alcohol and carbon dioxide ( Picture: A small,ellipsoidal cell with a slightly rough surface)

9. WINE YEAST (SACCHAROMYCES BAYANUS) Used for winemaking and champagne production Ferments sugars, producing alcohol and carbon dioxide ( Picture: A small, spherical cell with a smooth surface)

10. ADVANTAGE Nutritious: Yeast is a good source of protein, fiber, and B vitamins. Fermentation: Yeast helps create lactic acid,preserving food and enhancing flavor. Versatile: Yeast is used in various cuisines and products

11. DISADVANTAGE Spoilage: Yeast can cause food spoilage if not controlled(e.g., over-fermentation) Allergies: Some people are allergic to yeast or have sensitivities Contamination: Yeast can contaminate equipment and surfaces if not properly cleaned

12. MOLD DEFINITION: Mold is a type of fungus grows in multicellular filaments called hyphae . It thrives in damp environments and feeds on organic matter, causing decomposition and spoilage. Mold can produce toxins and allergens, affecting human health

13. MOLDS Alternaria Aspergillus Aureobasidium Botrytis Byssochlamys Cladosporium Colletotrichum Fusarium Geotrichum Monilia Mucor Penicillium Wallemia Rhizopus

14. COMMON TYPES OF MOLD Aspergillus : - Commonly found in soil, air, and decaying organic matter -Can produce toxins like aflatoxin - ( Picture: A greenish – black,powdery growth) Penicillium : -Found in soil, air, and decaying organic matter - Used in cheese production (e.g., blue cheese) and antibiotic production (penicillin) - (Picture: A blue green , fuzzy growth) Fusarium : - Found in soil, air, and decaying organic matter - Can produce toxins like fumonisin - (picture: A pinkish- white, cotton-like growth)

15. Thamnidium These molds produce small sporangia borne on highly branched structures . T.elegans is the only species, and it is best known for its growth on refrigerated beef hindquarters where its characteristic growth is described as Whisker . It is less often found in decaying eggs.

16. ADVANTAGES Decomposition and nutrient cycling: Mold helps break down organic matter, recycling nutrients in ecosystems Food production: Mold is used in cheese production making (e.g. blue cheese bire ), bread making (e.g. sourdough),and soy sauce fermentation. Medicine: Penicillin, a mold – based antibiotic, revolutionized disease treatment Bioremediation: Mold can clean pollutants from soil and water

17. DISADVANTAGES Toxicity: Some molds produce mycotoxins , harmful to humans and animals Allergies and respiratory issues: Mold spores can trigger allergic reactions and respiratory problems Food spoilage: Mold can ruin food, causing economic losses Structural damage: Mold can weaken building materials, leading to structural issues

18. REFERENCE MODERN FOOD MICROBIOLOGY - JAMES M.JAY