What is the nutritional mode of yeast and penicillium

Yeast. and Penicillium are both fungi.

In terms of nutritional mode, they are all heterotrophic microorganisms, but yeast belongs to the heterotrophic anaerobic type (facultative anaerobic), and Penicillium belongs to the heterotrophic aerobic type.

When viewed under a light microscope, the main difference between bacteria, yeast, mold.

The relevance is as follows. At the same magnification, the bacteria are the smallest, and only the outer basic outline can be seen, which looks small even at 1600x.

Yeast is much larger than bacteria at the same multiple (about 10 times), but its shape and outline are similar to bacteria, and it is easiest to confuse the two, but many species of bacteria are easy to find and distinguish in the field of view because they have flagella and can move, yeast does not move, cells are large and often produce spores, ascospores, and pseudohyphae can be distinguished by careful observation.

Molds are not only larger than bacteria, but also filamentous groups, so they are easiest to see under a microscope and will not be confused with bacteria and yeast. Therefore, when observing the three types of microorganisms under a microscope, the main thing is to grasp the key points and methods to distinguish bacteria from yeast.

Yeast MethodomycesThe pure culture is the progeny obtained from the culture and propagation of a cell.

A method of purifying and separating microorganisms by zoning and marking on the surface of the plate medium with an inoculation loop is to dilute the microbial sample on the surface of the solid medium for many times from point to line to achieve the purpose of separation.

Introduction to yeast knowledge:

Yeast is the earliest application of human beings, and it is also the most widely used microorganisms, and people often use its fermentation effect to make various leavened foods and wine. Yeast is a live yeast cultivated from a purebred culture in a factory, and the yeast containing about 70% water is called pressed yeast, and the one containing about 10% water is called dry yeast.

Yeast powder. It is mainly used for bread making or steamed buns to accompany medium flour.

The main function is to expand gluten and increase the volume of dough, so that the finished product has a tougher taste.

The final product of yeast fermentation is: alcohol or carbon dioxide. Yeast ferments under anaerobic conditions to produce alcohol.

Yeast turns into carbon dioxide when it undergoes normal respiration under aerobic conditions. The principle of yeast fermentation is that yeast undergoes anaerobic respiration to produce lactic acid, yeast decomposes glucose to produce pyruvate, and then puts pyruvate under anoxic and slightly acidic conditions to convert it into alcohol.

Yeast is a commonly used eukaryotic recipient cell in gene cloning experiments, and it is as convenient to grow yeast as it is to grow E. coli.

Yeast is a single-celled fungus and is not a unit of phylogenetic classification. A tiny single-celled microorganism invisible to the naked eye, which can ferment sugar into alcohol and carbon dioxide, distributed throughout nature, is a typical heterotrophic facultative anaerobic microorganism, can survive under aerobic and anaerobic conditions, and is a natural starter culture.

Yeast is a single-celled microorganism. It belongs to the fungal class of higher microorganisms. There is a nucleus, a cell membrane, a cell wall, mitochondria, the same enzymes, and metabolic pathways.

Yeast is harmless and easy to grow, and yeast is present in the air, in soil, in water, and in animals. Survive with or without oxygen.

Yeast is a facultative anaerobic organism, and no obligate anaerobic yeast has been found, and in the absence of oxygen, fermented yeast oblivions obtain energy by converting sugars into carbon dioxide and ethanol (commonly known as alcohol).

Mold: 1. A general term for fungi in which molds form branched hyphae. It is classified as a fungus, and when it grows on a solid substrate, part of the hyphae penetrates deep into the substrate to absorb nutrients, which is called matrix hyphae or vegetative hyphae;

2. The aerial hyphae that stretch into the air can be further developed into reproductive hyphae and produce spores. A large number of hyphae are interwoven into villous, flocculent, or reticulated, etc., which is called mycelium.

3. Mycelium is often white, brown, gray, or bright color, and some can produce pigments to color the matrix.

4. Mold multiplies rapidly, often causing a large number of mold and rot deterioration of food and utensils, but many beneficial species have been widely used, and it is the earliest type of microorganism used and recognized in human practical activities.

Yeast: 1. The morphological characteristics of yeast colonies are similar to those of bacteria, but they are larger and thicker than bacteria, moist, smooth on the surface, mostly opaque and viscous, and the color of the colonies is monotonous, most of them are milky white, a few are red, and some are black.

2. Yeast grows on the surface of solid medium, easy to pick up with needles, the texture of the colony is uniform, and the color of the front, back and edge is consistent.

3. Yeast colonies that do not produce pseudohyphae are more raised, and the edges are very rounded; Yeasts that form a large number of pseudohyphae have flatter colonies with rough surfaces and edges.

Answer: The culture conditions for molds and yeasts are as follows:

1.Basal medium: The basal medium of mold and yeast is a liquid or solid medium rich in carbon sources, nitrogen sources, phosphorus sources and trace elements, such as Sabouraud's medium, yeast paste medium, etc.

2.Temperature: Different species of molds and yeasts adapt to different temperatures, generally at 20 30 or 30 37.

3.Oxygen requirements: Mold and yeast require different levels of oxygen, with some strains requiring adequate oxygen and others requiring a hypoxic or anaerobic environment.

4.pH: Different molds and yeasts also have different adaptation ranges to pH, generally between pH values.

5.Nutrients: In addition to basal media, some special molds and yeasts require specific nutrients to grow, such as trace elements, specific amino acids, etc.

Explanation: Mold and yeast are common microorganisms, and the control of their culture conditions is essential to ensure the quality of experimental results and products. Factors such as basal medium, temperature, oxygen requirements, pH, and nutrients can all affect the growth and metabolism of molds and yeasts.

Therefore, when carrying out the experiment or industrial production, it is necessary to develop the corresponding culture conditions according to the characteristics of different molds and yeasts.

Expansion: In addition to the above basic culture conditions, there are some other factors that can affect the growth and metabolism of molds and yeast imitations, such as light, stress, water content, etc. In the laboratory or industrial production, it is necessary to select the appropriate experimental conditions and equipment according to the specific situation to ensure the reproducibility of the experiment and the quality of the product.