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They have few septa and lack clamp connections. Fusiform skeletal hyphae are the second form of skeletal hyphae. Unlike typical skeletal hyphae these are swollen centrally and often exceedingly broad, hence giving the hypha a fusiform shape. Binding hyphae are thick-walled and frequent branched. Often they resemble deer antlers or defoliated ...
A blastoconidium (plural blastoconidia) is an asexual holoblastic conidia formed through the blowing out or budding process of a yeast cell, which is a type of asexual reproduction that results in a bud arising from a parent cell. [1] [2] The production of a blastoconidium can occur along a true hyphae, pseudohyphae, or a singular yeast cell. [3]
However, there are examples of animal and human parasites where the species are dimorphic but it is the yeast-like state that is infectious. [18] The genus Filobasidiella forms basidia on hyphae but the main infectious stage is more commonly known by the anamorphic yeast name Cryptococcus, e.g. Cryptococcus neoformans [19] and Cryptococcus ...
Sporothrix schenckii can be found in one of two morphologies, hyphal or yeast. The hyphal form is found in the environment on plants and decaying matter. When the fungus makes the transition into a host, the yeast morphology predominates.
Candida albicans growing as yeast cells and filamentous (hypha) cells. A dimorphic fungus is a fungus that can exist in the form of both mold [1] and yeast.As this is usually brought about by a change in temperature, this fungus type is also described as a thermally dimorphic fungus. [2]
C. albicans exhibits a wide range of morphological phenotypes due to phenotypic switching and bud to hypha transition. The yeast-to-hyphae transition (filamentation) is a rapid process and induced by environmental factors. Phenotypic switching is spontaneous, happens at lower rates and in certain strains up to seven different phenotypes are known.
Microbial food cultures are live bacteria, yeasts or moulds used in food production. Microbial food cultures carry out the fermentation process in foodstuffs. Used by humans since the Neolithic period (around 10 000 years BC) [1] fermentation helps to preserve perishable foods and to improve their nutritional and organoleptic qualities (in this case, taste, sight, smell, touch).
[2] [23] [24] At about this same time, approximately 400 Ma, the Ascomycota and Basidiomycota diverged, [25] and all modern classes of fungi were present by the Late Carboniferous (Pennsylvanian, 318.1–299 Ma). [26] Lichen-like fossils have been found in the Doushantuo Formation in southern China dating back to 635–551 Ma. [27]