ABSTRACT
Microorganisms that are important in food normally divide by binary fission (or elongation as in nonseptate molds). In addition, molds, some yeasts, and some bacteria can form spores. In molds and yeasts, sporulation is associated with reproduction (and multiplication), whereas in bacteria it is a process of survival in an unfavorable environment. In molds and yeasts, sporulation can occur by sexual and asexual reproduction, and sexual reproduction provides a basis for strain improvement for those that are used industrially. In bacteria, sporulation occurs through differentiation, and it provides a means to retain viability in a harsh environment. Among the spores, bacterial spores have special significance in foods because of their resistance to many processing and preservation treatments used in food. Compared with bacterial spores, mold and yeast spores are less resistant to such treatments. Spore formation in molds, yeasts, and bacteria is briefly discussed here.
