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2.4 Kingdom Classification: Fungi
Characteristics of Kingdom Fungi
Eukaryotic:
Possess a true nucleus and membrane-bound organelles.
Heterotrophic:
Obtain nutrients by absorbing dissolved organic molecules (saprophytic or parasitic).
Cell Wall:
Made of
chitin
.
Reproduction:
By spores, budding, or fragmentation.
Structure:
Most are multicellular (hyphae forming mycelium); yeasts are unicellular.
Basic Structure of Mould
Hyphae:
Thread-like structures forming the fungal body.
Mycelium:
Entire mass of hyphae.
Sporangiophores:
Specialized hyphae bearing sporangia.
Sporangium:
Sac-like structure containing spores.
Spores:
Reproductive units.
Nutrition and Respiration in Mould
Nutrition:
Primarily
saprophytic
(from dead/decaying matter); secrete enzymes to break down food externally, then absorb.
Respiration:
Aerobic:
In presence of oxygen, complete glucose breakdown.
Anaerobic (Fermentation):
In absence of oxygen, incomplete glucose breakdown (e.g., alcohol in yeast).
Useful Fungi (Applications)
Food Production:
Yeast:
Baking (leavening), brewing (alcohol).
Mushrooms:
Edible food source.
Cheese Production:
Ripening and flavor development (e.g., Roquefort, Camembert).
Medicine:
Antibiotics:
Penicillin (
Penicillium chrysogenum
).
Immunosuppressants:
Cyclosporine.
Decomposition:
Break down dead organic matter, recycle nutrients.
Harmful Fungi (Applications)
Diseases:
In Plants:
Rusts, smuts, blights (crop loss).
In Humans:
Skin infections (ringworm, athlete's foot), candidiasis, respiratory infections.
Food Spoilage:
Cause spoilage of food items (bread, fruits), producing toxins (e.g., aflatoxins by
Aspergillus
).
Damage to Materials:
Grow on and damage wood, textiles, etc.