BIOL 2P96 Lecture Notes - Lecture 1: Fusarium Venenatum, Aspergillus Oryzae, Saccharomyces Cerevisiae
Document Summary
Exams: midterm 1 focuses on lectures 1, 2, and 3, midterm 2 focuses on lectures 5, 6, and 8 (know terms from first 3 lectures, final focuses on last 4 lectures (cumulative) Fungi the good, the bad, and the ugly. Niacin, riboflavin, thiamin, folate, vitamin b6, biotin and pantothenic acid: potassium. A 3-ounce portabella mushroom cap provides more potassium than a banana or an orange: selenium, copper, phosphorous. Food: can be used as a source of protein, single cell protein (scp, meat analogue. Fusarium venenatum: high protein, lower lipid content, aging cheeses (penicillium cambemberti, blue cheese (penicillium roquefortii, salami. White crust outside of salami is fungus (penicillium nalgiovense: fungi adds flavour and texture to food. Fermentation: wine, beer/ale, bread, yeast (saccharomyces cerevisiae, soy sauce (aspergillus, sake (aspergillus oryzae) Industrial fermentation: citric acid, dyes (textiles, chitin & chitosan, enzymes, steroids, fuel alcohol, nutritional supplements, secondary metabolites produced by fungi are of value for industrial fermentation.