Spores of fungus, Candida albicans

The long strands are the tubular filaments (hyphae) that have developed from the fungal spores. Yeast cells (rounded, yellow) are budding from the ends of the hyphae (red). Candida albicans causes the infection known as candidiasis which affects the moist mucous membranes of the body, such as skin folds, mouth, respiratory tract and vagina. Oral and vaginal conditions are known as thrush.

More about fungi

Microbial recipes

Micro-organisms, for example, fungi and bacteria play an important role in the production of many of the foods we eat and drink.

Microbial activity is an essential feature of both traditional biotechnology, which uses conventional techniques such as fermentation through to modern biotechnology, which uses processes such as genetic modification to enhance some food production.

Did you know?

  • We consume the edible fruiting bodies of fungi when we eat mushrooms.
  • Yeasts are used in the fermentation of fruits to produce wine, cereals to make beer and in bread manufacture.
  • Lactic acid bacteria are used in the fermentation of milk to produce many dairy products such as yoghurt and cheese, vegetables to produce sauerkraut as well as fermented meat products such as salami.

Microbiology Society members' favourite microbial recipes are listed below and can be downloaded as PDF files:

Downloads

Bagel

Bagels

What makes the bagel so different from ordinary bread is the cooking process.

Cut ginger on a plate,

Ginger beer

Ginger beer originated in England, in the mid-1700s, where it became the favourite drink for over 150 years.

Glass of milk next to a pot of yoghurt,

Yoghurt

Yoghurt is a fermented milk product in which milk is inoculated with a starter culture containing two different types of lactic acid bacteria.

Elderflower Champagne,

Elderflower “champagne”

The fragrant flower heads from the elder tree can be used to make a refreshing summer drink called elderflower “champagne”.

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