Molds nutritional requirements

The easiest cells to grow are microbes that live independently in their natural environment. These include bacteria, yeasts, and molds. The hardest are the cells extracted from higher order plants and animals since they normally rely on complex interactions with other cells in the parent organism. Bacteria and yeasts are single-celled. Molds are multicelled but have relatively simple structures and nutritional requirements. 

Nutritional requirements of the pathogenic mold Trichophyton inter-digitale. Plant. Physiol. 11, 795 (1936). 

Section I, Grape and Wine Microorganisms, describes those microorganisms found in grape must, juice, and wines namely yeasts, lactic and acetic acid bacteria, and molds. Here, taxonomy, metabolism, nutritional requirements, and potential impacts on wine quality are areas of focus. 

Must/juice from overripe and/or mold-damaged fruit is generally low in assimilable nitrogen (Dittrich, 1977). Sponholz (1991) reported decreases of 7-61% in the amino acid content of J o iy i5-infected must. Already low- AN levels coupled with continued growth of native yeasts creates a nutritionally deficient environment for Saccharomyces. In these cases, further supplementation is required. Peynaud (1984) recommends the addition of nutritional supplement at 100-200 mg/L, although as reported by Lafon-Lafourcade et al. (1979) this may not be sufficient to achieve the desired degree of fermentation. Permissible addition levels in the United States are considerably higher (960 mg/L). 

The combination of NIR spectroscopy and multivariate techniques (partial least squares, principal component regression) provides a powerful tool to analyze the raw materials used to manufacture compound feeds that are variable both in composition and in nutritional quality because of multiple factors (e.g., temperature, molds, contamination) (7, 29, 32). This variability is most important to the feed industry, where an uniform and consistent product is required (32). Analytical control is essential in order to assess raw materials, products, and by-products as well as to optimize the manufacturing process itself (32). 

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