eChapters

1. The disease Beri - beri is caused due to deficiency of vitamin
   1. D
   2. C
   3. B
   4. A
2. Which of the following vitamin is found in Fish liver oil?
   1. Vitamin D
   2. Vitamin C
   3. Vitamin K and C
   4. Vitamin A

1. The first impression of a food is usually visual and major part of our willingness to accept a food depends upon its
   1. Size
   2. Shape
   3. Colour
   4. Texture
2. Colour can serve as a useful criterion of
   1. Quality
   2. Nutrition
   3. Texture
   4. Acceptability

1. Flavor is a sensory phenomenon depending upon
   1. Taste, texture or mouthfeel
   2. Odour or aroma, appearance
   3. Temperature - sensation of heat or cold
   4. All of these
2. Flavours are minor constituents of foods, usually
   1. Nutritive
   2. Non - nutritive
   3. Energetic
   4. None of them

1. Lecithin is an example of
   1. Carbohydrates
   2. Hormones
   3. Vitamins
   4. Phospholipids
2. Which of the following acts as storehouse of energy in body?
   1. Hormone
   2. Vitamins
   3. Fats
   4. All of these

1. The protein is derived from Greek word “Proteins” which means
   1. Principal
   2. Prime
   3. Holding the first place
   4. All of the above
2. The name protein to the group of organic compounds that are utmost important to life is suggested by
   1. Mulder
   2. Berzelius
   3. Kulim
   4. Sanger

1. Carbohydrates are primarily composed of the elements
   1. Carbon, hydrogen and oxygen
   2. Hydrogen, oxygen and carbon
   3. Oxygen, carbon and hydrogen
   4. None of these
2. Carbohydrates have an empirical formula
   1. (CH₂O)_n
   2. (CH₂O)_n+₁
   3. (CH₂O)_n-₁
   4. (CH₂O)_n/₂

• Food science deals with the physical, chemical, and biological properties of foods as they relate to stability, cost, quality, processing, safety, nutritive value, wholesomeness, and convenience.
• Food science is a branch of biological science and an interdisciplinary subject involving primarily microbiology, chemistry, biology, and engineering.
• Food chemistry, a major aspect of food science, deals with the composition and properties of food and the chemical changes it undergoes during handling, processing, and storage.
• Food chemistry is intimately related to chemistry, biochemistry, physiological chemistry, botany, zoology, and molecular biology.
• Nonenzymic browning involves reaction of carbonyl compounds, which can arise from existing reducing sugars or from diverse reactions, such as oxidation of ascorbic acid, hydrolysis of starch, or oxidation of lipids.

Some chemical and biochemical reactions that can lead to alteration of food quality or safety

12.1. Penicillium chrysogenum

Penicillium chrysogenum (Fig. 255) (previously known as Penicillium notatum), produces the antibiotic penicillin, known as WONDER DRUG.

The antibiotics produced from fungus Penicillium is listed in table.

11.1. Pleurotus ostreatus

Researchers in Mexico have shown that oyster mushrooms can break down/ decompose disposable diapers

11.2. Chaetomium globsum

It is a saprophytic fungus that primarily resides on plants, soil, straw, and dung. They are found in habitats ranging from forest plants to mountain soils across various biomes. C. globosum colonies can also be found indoors and on wooden products

C. globosum assists in cellulose decomposition of plant cells.

10.1. Phosphate Solubilisers

10.1.1. Aspergillus spp.

Several species of Aspergillus (Fig. 249) have been reported to be involved in the solubilization of inorganic phosphates such as A. flavus, A. fumigates, A. awamori. A. niger and A. terreus.

These fungi are able to solubilize inorganic phosphate through the production of acids viz. citric, gluconic, glycolic, oxalic acids and succinic acid.

Aspergillus fumigates isolated from compost has been reported to be potassium releasing fungus.

9.1. Fungi useful against plant disease pathogen

9.1.1. Trichoderma viride

Trichoderma viride (Fig. 231) fungus is used as a bio-fungicide. It is used for seed and soil treatment for suppression of various diseases caused by fungal pathogens. It is also a pathogen in its own right,causing green mould rot of onion.

The fungicidal activity makes T. viride useful as a biological control agent against plant pathogenic fungi. It has been shown to provide protection against pathogens like Rhizoctonia, Pythium and Armillaria.

It is found naturally in soil and is effective as a seed dressing bioinoculant in the control of seed and soil-borne diseases including Rhizoctonia solani, Macrophomina phaseolina and Fusarium species. When it is applied to the seed, it colonizes the seed surface and kills not only the pathogens present on the cuticle, but also provides protection against soil-borne pathogens.

8.1. Fungi useful in food processing

8.1.1. Aspergillus sojae and Aspergillus oryzae

Aspergillus sojae and Aspergillus oryzae (Fig. 198) is a mold species in the genus Aspergillus. Its use was originated in China in the 2nd century AD and spread throughout East Asia where it is used in cooking and as a condiment.

Uses

• It is used to prepare Soy sauce (also called soya sauce) a condiment made from a fermented paste of boiled soybeans, roasted grain and brine,
• In Japan it is used to make the ferment (K?ji) of soy sauce, the mirin and other lacto-fermented condiments like tsukemono. Soy sauce is a condiment produced by fermenting soybeans with Aspergillus sojae, along with water and salt.

7.1. Black Gill Disease (in Shrimps) causing fungi

Fusarium spp

The affected prawns show brown to black spots on the gills. In acute cases gills may completely become brown or black with atrophy and necrosis (Fig. 192).

7.2. Saprolegniasis disease causing fungi

Saprolegnia

Saprolegniasis is a fungal disease of fish and fish eggs, most commonly caused by the Saprolegnia species called “water molds.” They are common in fresh or brackish water. Saprolegnia can grow at temperatures ranging from 0° to 35°C but seem to prefer temperatures of 15° to 30°C. The disease fungus attack an existing injury on the fish and spread to healthy tissue. Poor water quality (for example, water with low circulation, low dissolved oxygen, or high ammonia) and high organic loads, including the presence of dead eggs, are often associated with Saprolegnia infections.

6.1. Aspergillosis disease causing fungi

Aspergillus fumigatus

Aspergillosis is a fungal infection that commonly causes respiratory disease in pet birds. It can infect both upper (nose, sinuses, eye, and trachea) and lower (lung and air sacs-a specialized part of the respiratory tract that birds have) respiratory organs or more broadly distributed systemic infections (Fig. 187).

The Symptoms includes Weight loss, Open-mouth breathing or gasping for breath, Tracheal movement or in-out-in movements in the region of the neck, Tail-bobbing or movement of the bird’s tail up and down while breathing in and out, heavy breathing after flight or exercise, Change in voice and persistent itching or rubbing of cerenares.

5.1 Ringworm (in Cattle) causing fungi

Trichophyton verrucosum

Ringworm is one of the commonest skin diseases in cattle. Ringworm is a transmissible skin infectious disease caused most often by Trichophyton verrucosum, a spore forming fungi. The spores can remain alive for years in a dry environment. Although unsightly, fungal infections cause little permanent damage or economic loss. Direct contact with infected animals is the most common method of spreading the infection.

The symptoms of Ringworm include Lesions with greywhite areas with an ash like surface usually circular in outline and slightly raised that appears on skin. Size of lesions vary and can become very extensive. In calves the infection is most commonly found around eyes, on ears and on back. In adult cattle infection on chest and legs are more common (Fig. 183)

4.1. Aspergillosis disease causing fungi Aspergillus

Aspergillosis is usually caused by the fungus Aspergillus (Fig. 161) and usually occurs in people with lung diseases or weakened immune system

The different types of aspergillosis can cause different symptoms. The symptoms are similar to asthma symptoms, and include:

4.1.1. Allergic bronchopulmonary aspergillosis (ABPA)

The symptoms of ABPA includes Wheezing, Shortness of breath, Cough and Fever (in rare cases).

4.1.2. Allergic Aspergillus sinusitis

The symptoms of Alleric Aspergillus Sinusitis include stuffiness, Runny nose, Headache and Reduced ability to smell.

3.1. Plant diseases caused by soil borne fungi

3.1.1. Clubroot Disease causing fungi

Plasmodiophora brassicae (Fig. 125)

It infects Crucifers host species.

Infected plants in the begening shows pale green to yellowish leaves, which later on show wilting in the middle of hot, sunny days, and recovering during the night. Young plants may be killed by the disease soon after infection, whereas older plants may remain alive but become stunted and fail to produce marketable heads.

The most characteristic symptoms of the disease appear on the roots as spindle-like, spherical, knobby, or club-shaped swellings. The swellings may be few and isolated or they may coalesce and cover the entire root system. The older and usually the larger clubbed roots disintegrate before the end of the season because of invasion by bacteria and other fungi.

The fungi are present everywhere. They are in the soil and soil crust, in atmospheric air, in sea and pond water, rivers and water streams, and on the surfaces of almost all the material ,whether living or otherwise, on affected food stuff , vegetables and food grains, on body of human beings, animals, birds and fishes, on plant surfaces, on leathers and clothes in damp weather, on house walls and ceiling in damp conditions, on railway coaches and buses roofs having water leakage and dampness, in caves, on garbage and decomposing material etc. The fungal spores are present everywhere, however the fungal growth occurs where the congenial conditions for their growth is available.

Fungi are very primitive eukaryotic microbe on the earth which are evolved with the earth and its atmosphere. These may be the ancestor of the plants in the process of evolution (Borkar, 2001). The group of ancestral fungi is thought to be represented by the present day chytridiomycota, although the Microsporidia may be an equally ancient sister group. The first major steps in the evolution of higher fungi were the loss of the chytrid flagellum and the development of branching, aseptate fungal filament, which occurred as terrestrial fungi diverged from water molds 600 million to 800 million years ago. The easily recognizable mushroom fungi probably diversified 130 million to 200 million years ago, soon after flowering plants became an important part of the flora and well before the age of dinosaurs. A relatively recent evolutionary radiation perhaps 60 million to 80 million years ago, of anaerobic chytridiomycota occurred as grasses and grazing mammals became abundant, the chytrid fungi serve as symbionts within the rumen of such animals, thereby enabling the grazing mammals to digest grasses.

LIVESTOCK ECONOMICS, MARKETIG, ACCOUNTANCY & ENTREPRENEURSHIP DEVELELOPMENT IN ANIMAL HUSBANDRY & DAIRYING

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• Entrepreneurship Development and Business Communication 2020. Sagar Mandal, BCKV, Kalyani Publishers New Delhi.