Fungi

Fungi are devoid of chlorophyll. They are usually multicellular, have no roots, no stems, no leaves and their size and shape vary from a microscopic single-cell yeast to that of a mushroom. They are organisms commonly called molds and yeasts. Its manifestations are familiar to us because we have seen its blue and green growth in oranges, lemons and cheeses; or grey and white on the surface of bread and ham; we have also seen mushrooms in the field. Fungi not only break down cereals, but also produce very toxic and in some cases, carcinogenic poisons (mycotoxins). Mushrooms are also important in the industrial fermentations of breweries and wineries, in the production of antibiotics (penicillin) vitamins and organic acids (citric acid); they are also used in bakery activities and cheese curing.

Yeasts are unicellular eukaryotic microorganisms, placing themselves on the evolutionary scale between molds and bacteria. In the process of intracellular fermentation characteristic of carbonic maceration wines, once this fermentation developed inside the grape grain has concluded, it allows to reach 3-4% Vol. of alcoholic degree. In the passage from must to wine, yeasts are important, just as bacteria are in malolactic fermentation. The variety of genera and species of these is truly extensive, as well as their properties, but among all of them the genus Saccharomyces stands out, especially the species or cerevisiae variety ellipsoideus.

*Source Rincón del Vago
BIBLIOGRAPHY: 

MINISTRY OF HEALTH. Implementación y Funcionamiento. Sistema de Análisis de Riesgos y Puntos Críticos de Control HACCP. Industria de Alimentos. Santa fe de Bogotá.1997. 

MINISTRY OF HEALTH. Implementación y Funcionamiento. Sistema de Análisis de Riesgos y Puntos Críticos de Control HACCP. Industria Pesquera y Acuícola. Santa fe de Bogotá.1997. 

PANAMERICAN HEALTH ORGANIZATION. Manejo Higiénico de Alimentos Catering Aéreo. Bogotá, 1994. PASCULLI HENAO LAURA, ANDREA VARÓN GARCÍA. Plan Genérico para la Implementación del Sistema HACPP en la Industria Avícola. Bogotá 2000. PELCZAR/ REID/ CHAN. Microbiología, Editorial McGRANW –HIL. México.1892 ROMERO JAIRO. Documentación del Sistema de Aseguramiento la Inocuidad de una empresa de Alimentos. Asecalidad. Bogotá. 199