MICROBIOLOGY Study Guide - 2012

CHAPTER 5. FUNGI

5.1. MOLD FUNGI

Mold Fungi develop On the surface of a nutrient substrate as a dense, velvety, fluffy, or cobweb-like coating.

The vegetative body of a fungus—the thallus—consists of thin, thread-like structures called hyphae. A heavily branched and intertwined system of hyphae forms the mycelium. The mycelium penetrates the substrate and absorbs nutrients from it across its entire surface. Reproductive Organs develop on the mycelium; they vary significantly in Morphology, and their Structure serves as the basis for modern fungal Taxonomy.

Many representatives of mold fungi are used in the microbiological industry to produce organic acids, Enzymes, Vitamins, and Antibiotics. Certain Molds are involved in the ripening of specific types of cheese (such as Roquefort, Camembert, and Brie). At the same time, most micromycetes cause spoilage in food and industrial products. Equipped with active enzymes, fungi break down the primary components of food products: Proteins, fats, and CARBOHYDRATES. The breakdown products of these food components lead to various defects in taste, odor, and texture.



Last update: 13/08/2026

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