Mycoderman.

Brit.

/ˌmʌɪkə(ʊ)ˈdəːmə/, U.S.

/ˌmaɪkoʊˈdərmə/

Inflections: Plural mycodermata.

Forms: 1800s– Mycoderma, 1800s– mycoderma, 1900s– micoderma (irregular).

Origin: A borrowing from Latin. Etymon: Latin Mycoderma.

Etymology: < scientific Latin Mycoderma (C. H. Persoon Mycologia Europaea (1822) I. 96) < myco- myco- comb. form + post-classical Latin derma skin (see derm n.).

Chiefly Biology.

A genus of fungi including yeasts that form pellicles or skins on the surfaces of certain liquids, and that are involved in the fermentation of alcoholic liquids into vinegar, and formerly including other pellicle-forming organisms (esp. mother of vinegar), organisms causing certain diseases of the skin or mucous membranes, and organisms believed to be responsible for nitrogen fixation in soil; (also mycoderma) a fungus of this genus.Some of the original members of this genus are now classified as bacteria, such as Acetobacter (mother of vinegar).

ΘΚΠ

the world > plants > particular plants > fungi > [noun] > microscopic fungi > yeast-fungus

Mycoderma1846

sugar-fungus1857

yeast-plant1857

saccharomyces1873

saccharomycetes1884

yeast1899

Candida1939

the world > life > biology > organism > micro-organism > bacterium > [noun] > pellicle produced by

Mycoderma1846

mycoderm1854

1846 J. Lindley Veg. Kingdom 44/4 Mycoderma, P.

1849 J. H. Balfour Man. Bot. §1125 Peculiar species of Mycoderma are developed in vinegar, in yeast, and in flour.

1861 H. Macmillan Footnotes from Nature 238 These mycodermata, as they are called, of ulcerated and mucous surfaces.

1879 Encycl. Brit. IX. 98/2 Mother of vinegar..is the ‘non-aerobiotic’ form of the mycoderma.

1923 Science 14 Dec. 478/1 In studying enfeebled ‘diseased’ mycoderma, as he called it, he [sc. Pasteur]..asked himself what might happen in the human body if the diseased red blood corpuscles were inadequate to their task of oxidation.

1925 R. E. Buchanan Gen. Systematic Bacteriol. 389 It is probable that Mycoderma is invalid as a designation for a bacterial genus, and should be reserved for certain pellicle-forming yeasts.

1947 C. E. Skinner et al. Henrici's Molds, Yeasts, & Actinomycetes (ed. 2) ix. 289 Mycoderma species form a heavy pellicle and are oxidative rather than fermentive.

1957 E. Hyams Speaking Garden iii. 34 The half-made cider has never been attacked by vinegar micoderma [sic].

1976 G. C. Ainsworth Introd. Hist. Mycol. viii. 211 In 1826 J. B. H. J. Desmazières in his study of the genus Mycoderma..described five species... It appears that he observed yeast cells.

1994 Jrnl. Food Sci. & Technol. 31 68 Essential oils from spices..showed various degrees of inhibition against Aspergillus niger, Saccharomyes cerevisiae, Mycoderma sp., Lactobacillus acidophilus and Bacillus cereus.

This entry has been updated (OED Third Edition, June 2003; most recently modified version published online March 2022).

单词	mycoderma
释义	Mycoderman. Brit. /ˌmʌɪkə(ʊ)ˈdəːmə/, U.S. /ˌmaɪkoʊˈdərmə/ Inflections: Plural mycodermata. Forms: 1800s– Mycoderma, 1800s– mycoderma, 1900s– micoderma (irregular). Origin: A borrowing from Latin. Etymon: Latin Mycoderma. Etymology: < scientific Latin Mycoderma (C. H. Persoon Mycologia Europaea (1822) I. 96) < myco- myco- comb. form + post-classical Latin derma skin (see derm n.). Chiefly Biology. A genus of fungi including yeasts that form pellicles or skins on the surfaces of certain liquids, and that are involved in the fermentation of alcoholic liquids into vinegar, and formerly including other pellicle-forming organisms (esp. mother of vinegar), organisms causing certain diseases of the skin or mucous membranes, and organisms believed to be responsible for nitrogen fixation in soil; (also mycoderma) a fungus of this genus.Some of the original members of this genus are now classified as bacteria, such as Acetobacter (mother of vinegar). ΘΚΠ the world > plants > particular plants > fungi > [noun] > microscopic fungi > yeast-fungus Mycoderma1846 sugar-fungus1857 yeast-plant1857 saccharomyces1873 saccharomycetes1884 yeast1899 Candida1939 the world > life > biology > organism > micro-organism > bacterium > [noun] > pellicle produced by Mycoderma1846 mycoderm1854 1846 J. Lindley Veg. Kingdom 44/4 Mycoderma, P. 1849 J. H. Balfour Man. Bot. §1125 Peculiar species of Mycoderma are developed in vinegar, in yeast, and in flour. 1861 H. Macmillan Footnotes from Nature 238 These mycodermata, as they are called, of ulcerated and mucous surfaces. 1879 Encycl. Brit. IX. 98/2 Mother of vinegar..is the ‘non-aerobiotic’ form of the mycoderma. 1923 Science 14 Dec. 478/1 In studying enfeebled ‘diseased’ mycoderma, as he called it, he [sc. Pasteur]..asked himself what might happen in the human body if the diseased red blood corpuscles were inadequate to their task of oxidation. 1925 R. E. Buchanan Gen. Systematic Bacteriol. 389 It is probable that Mycoderma is invalid as a designation for a bacterial genus, and should be reserved for certain pellicle-forming yeasts. 1947 C. E. Skinner et al. Henrici's Molds, Yeasts, & Actinomycetes (ed. 2) ix. 289 Mycoderma species form a heavy pellicle and are oxidative rather than fermentive. 1957 E. Hyams Speaking Garden iii. 34 The half-made cider has never been attacked by vinegar micoderma [sic]. 1976 G. C. Ainsworth Introd. Hist. Mycol. viii. 211 In 1826 J. B. H. J. Desmazières in his study of the genus Mycoderma..described five species... It appears that he observed yeast cells. 1994 Jrnl. Food Sci. & Technol. 31 68 Essential oils from spices..showed various degrees of inhibition against Aspergillus niger, Saccharomyes cerevisiae, Mycoderma sp., Lactobacillus acidophilus and Bacillus cereus. This entry has been updated (OED Third Edition, June 2003; most recently modified version published online March 2022). < n.1846
随便看	θ218106 θ218107 θ218108 θ218109 θ21811 θ218110 θ218111 θ218112 θ218113 θ218114 θ218115 θ218116 θ218117 θ218118 θ218119 θ21812 θ218120 θ218121 θ218122 θ218123 θ218124 θ218125 θ218126 θ218127 θ218128