Eukaryotes

Organisms whose cells contain a nucleus and other membrane-bound organelles. They include the yeasts and moulds central to food fermentation and spoilage, plus plants and animals. In food science they are distinguished from prokaryotic bacteria and archaea in microbiological classification and analysis. Their compartmentalised cells support complex metabolism — mitochondria for respiration, vacuoles for storage — which is why yeasts ferment efficiently and moulds produce such a diversity of enzymes and secondary metabolites, including mycotoxins. Molecular methods targeting eukaryotic rDNA identify spoilage yeasts and moulds in foods faster than classical culture.