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7112469
Microbiology
Description
A colourful mind map of microbiology at Leaving Certificate level for home economic students.
No tags specified
microbiology
fungi
bacteria
leaving certificate
home economics
home economics
microbiology
leaving certificate
Mind Map by
Chloe Cotter
, updated more than 1 year ago
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Created by
Chloe Cotter
almost 8 years ago
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Resource summary
Microbiology
Fungi
Moulds, yeast & large fungi
Do not make their own food
Parasitic fungi feed on living matter - athlete's foot
Saprophytic fungi feed on dead matter - mushrooms on soil
Moulds
Most are mesophiles - freezing inactivates growth
Moisture is needed for growth
Classification of moulds
Phycomycetes
Reproduce asexually & sexually
Produce sporangium
Thrives at 30 degrees
E.g. Mucor & Rhizopus
Saprophytic mould
Reproduces asexually & sexually
White hyphae
Grows on bread & soil
Saprophytic mould
Reproduces asexually
Fluffy white mycelium
Grows on bread & vegetables
Ascomycetes
Reproduces asexually only
Conidium develop from the hyphae
Thrive at 20 -30 degrees
E.g. Penicillium & Aspergillis
Saprophytic mould - green/ blue
Used in blue-veined cheeses & antibiotics
Grows on cheese & bread
Saprophytic mould - black
Grows on fruit & vegetables
Moulds are aerobic & need oxygen so they can grow on the surface of food
pH levels - moulds grow in slightly acidic conditions
Mould needs time to multiply
Reproduction
Sexually
Two hyphae grow beside each other
They fuse together
The dividing wall breaks down & a zygospore develops
Zygospore produces & stores spores
It has a thick wall & protects the spores
When conditions are suitable, the spores germinate & hyphae grow & extend out
Spores are released into the air & the cycle begins again
Asexually
A hypha grows upwards
The head of a hypha
Round (sporangium)
Chain of spores (condium)
The head bursts & releases spores which travel into the air
If a spore finds suitable conditions, new mould growth will begin
Moulds are saprophytes & feed on dead organic matter
Structure
Multi-cellular fungi & can be seen on food
Each mould begins as a spore
Develops a thread-like filament called a hypha which grows down into the food
Hypha grows out & branches into hyphae
Hyphae intertwine & become a mycelium
Bacteria
Bacteria is classified by shape & gram staining
Shape
Rod (bacillus)
Food poisoning - salmonella, listeria
Spherical (cocci)
Form
Clusters: staphylococci - food poisoning
Chains: streptococci - sore throat
Spiral (spirilla)
STD's - Syphilis
Micro-organisms
Secrete enzymes onto their food source
These enzymes break down the food into simple compounds
These simple compounds are absorbed through the cell wall & provide nourishment for growth
Terminology
Parasites
Micro-organisms that feed on living matter - humans/animals
Saprophytes
Micro-organisms that feed on dead organic matter - soil, food
Psychrophiles
Micro-organisms that thrive at low temperatures between -5 to 20 degrees
Mesophiles
Micro-organisms that thrive at temperatures between 20 - 45 degrees
Thermophiles
Micro-organisms that thrive at temperatures between 45 - 75 degrees
Aerobic
Micro-organisms that need oxygen
Pathogens
Bacteria that cause diseases
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