Download Yeast_and_Molds_Background_Info_

Growth and Importance to the Food Industry
Some yeasts are psychrophilic so they can grow at relatively low temperatures. In fact, the
fermentation of wines and beer is often carried out at temperatures near 40 F. Because some kinds of
yeasts are psychrophiles, they can create a spoilage problem in meat coolers and other refrigerated
storage areas. Again, we see an example of microorganisms having both positive and negative effects
on food.
Unlike bacteria, which multiply by binary fission, yeasts reproduce by a method called budding.
(See YEAST BUDDING overhead transparency.) A small knob or bud forms on the parent cell, grows,
and finally separates to become a new yeast cell. Although this is the most common method of
reproduction, yeasts also multiply by the formation of spores.
Because yeasts can grow under conditions of high salt or sugar content, they can cause the
spoilage of certain foods in which bacteria would not ordinarily grow. Examples are honey, jellies, maple
syrup, and sweetened condensed milk. Foods produced by the bacterial fermentation process such as
pickles and sauerkraut, can also be spoiled by yeasts which interfere with the normal fermentative
process.
Certain yeasts are pathogenic. However, yeast infections are much less common than are bacterial
infections.
Molds: Moisture and Air Loving Microorganisms
(Food science, Safety and Nutrition Curriculum Guide: National FFA Foundation, Madison,
Wisconsin.1991.)
Probably the best known microorganisms (molds) are widely distributed in nature and grow
under a variety of conditions in which air and moisture are present. They are also plants and also a part
of the fungi family, just as yeasts are.
Nearly everyone has seen mold growth on damp clothing and old shoes. Mildew on a shower
curtain or damp walls is another example of mold growth. Many may find it hard to believe that mold is a
microorganism. Molds vary in appearance. Some are fluffy and filament-like; others are moist and
glossy; still others are slimy. The mold we see with the naked eye is actually a colony of millions of mold
cells growing together.
Growth and Importance to the Food Industry
Unlike bacteria, molds are made up of more than one cell. Vegetative mold cells sustain the
organism by taking in food substances for energy and the production of new cell material. Reproductive
mold cells produce small seed cells called spores. Unlike bacterial spores, mold spores are the source of
new mold organism. Bacterial spores generally form only when environmental conditions are
unfavorable. That is not true of mold spores.
Molds are among the most hardy organisms known. Molds can survive both higher and lower
temperatures and saltier and more acidic conditions than yeasts and bacteria can, but they cannot grow
in anaerobic conditions. Many molds are introduced into foods from flour. Chemical food preservatives
such as sodium benzoate, potassium sorbet, and sodium propionate inhibit molds from growing in baked
products.
Molds grow both on the surface (aerial mold) and below the surface of foods. (See SUBSURFACE AND
AERIAL MOLD GROWTH overhead transparency.)
Molds produce a stem consisting of several cells. Together, these cells form a fruiting body.
(See MOLD FRUITING BODY overhead transparency.) The fruiting body produces the spores which
detach and are carried by air currents and deposited to start new mold colonies whenever conditions are
favorable.
Mold spores are quite abundant in the air. A food allowed to stand in the open soon becomes
contaminated with mold if adequate moisture is present. Molds grow at warm as well as cool
temperatures. some types of molds are also psychrophiles and can cause spoilage of refrigerated foods.
Molds are important to the food industry. Among their many contributions are the flavor and
color they add to cheeses (e.g., Roquefort or Blue Cheese). Molds contribute to the making of soy sauce.
They also play a role in the making of such chemicals as citric and lactic acid and must be present for the
production of many enzymes.
Molds can also cause problems in foods. The problem is not with the molds but with a toxin
molds can produce. Certain kinds can produce poisons called mycotoxin. Mycotoxin is lethal and has
been linked to cancer. Mycotoxin have only recently been discovered and little is known about what
causes molds to produce them.
Probably the best known use of molds is in the drug industry where some types help produce
such antibiotics as penicillin. Penicillin is widely used to destroy many infections which are caused by
other microorganisms.