Biology-economic Importance Of Fungi

ECONOMIC IMPORTANCE OF FUNGI

ByANMOL PATEL IX – A 2 ATUL VIDYALAYA

SHAPING THE FUTURE

INTRODUCTION •

According to the recent five kingdom classification the fungi are not considered as plants. Reasons -they have no chlorophyll. -the mode of nutrition in them is heterotrophic instead of autotrophic

TYPES OF FUNGI • MOULDS • YEAST

MOULDS •

The cotton-like mass grown on fruits, animal dung, leather goods or bread in a warm and humid climate is known as a mould. e.g. Mucor, Rhizopus

Contd. •

General Structure• They have a network of transparent structures called as hyphae. • The entire mass of such threads is called as mycelin.

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Nutrition - They obtain their food from the substratum on which they grow. Respiration - they acquire aerobic respiration.

Contd. •

Reproduction in moulds is both asexual and sexual. • Asexual reproduction in moulds occurs by the method of columella. • Sexual reproduction in moulds occurs by the method of conjugation.

YEAST •

General Structure• it is ovoid in shape. • Cell wall and nucleus with normal nucleolus are present. • 1 or more vacuoles. • Granular cytoplasm also containing glycogen and oil lobes.

Contd. • • •

Nutrition-they depend upon sugars like sucrose, fructose and glucose. Respiration- they respire anaerobically. Reproduction in yeast is also sexual as well as asexual. • Asexual reproduction in yeast occurs by the method of budding. • Sexual reproduction in yeast also occur by the method of conjugation.

USEFUL & HARMFUL EFFECTS OF FUNGI •

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Useful effects Fungi species of Penicillium are used in flavouring of fine flavoured cheese. Penicillium notatum is most notable as the source of the first wonder drug antibiotic penicillin.

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Harmful effects Many fungi cause damage to forest trees. The spoil food. Penicillium and Aspergillus grow on citrus fruits that cause diseases like ringworm.

ROLE OF FUNGI IN MEDICINE •

The first antibiotic was penicillin produced by a mould.

FUNGI – ROLE IN INDUSTRY •

They have a very extensive use in industry.

ALCOHOLIC BEVERAGES •

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Fermentation is the process in which the micro-organisms break down carbohydrates into simpler products in the absence of oxygen. Wine and other alcoholic beverages like beer are the products. Biochemical reactionC6H12O6  2C2H5OH + CO2

CHARACTERISTICS OF WINE • • •

It is quickly absorbed into body. If it is consumed in large quantities it is harmful in many ways. It may develop body ailments, particularly liver cirrhosis.

BAKING •

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In baking mixture of flour, some fat (malai), salt and water are required to make the dough, the starch of the flour gets converted to sugar. When yeast is added, it ferments sugar producing carbon dioxide and the volume of the dough increases three times its original volume. During the baking process gas bubbles expand giving the bread a spongy texture.

CHEESE The manufacturing of cheese includes the following major steps-

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Curdling of milk by the addition of lactobacillus curd is separated from whey. Curd is processes to remove moisture. Salting - this further removes moisture, and prevents growth of undesirable microorganisms. Ripening – Curd is kept at suitable temperature and humidity. impart particular favours to the cheese.

MUSHROOM CULTIVATION • •

Mushroom is a fungal body which produces and releases spores. At present, three species of mushrooms are widely cultivated worldwide:1. White button mushroom / Agaricus bisporous. 2. Paddy straw mushroom / Volvariella 3. Oyster mushroom / Pleurotus

Contd. • •

The white button mushroom is most popular variety grown in India. It includes the following steps-’ • Composting-the compost is prepared by mixing wheat or paddy straw, chicken manure, organic as well as inorganic fertilizer in certain properties. • Spawning-mushroom seed is introduced to the compost. • Casting-A thin soil layer is spread over the compost to • • • •

Provide support to the mushroom. Provide humidity. Prevent quick drying of the compost. Help in regulating temperature.

Contd. • Cropping and harvesting- the growth occurs in three stages: • • •

Mycelium grows within 2 to 6 weeks. Tiny pin heads. Button stage which grows bigger attaining marketable size.

The full grown mushrooms are taken out. • Preservation – mushrooms are highly perishable.

Contd. •

Nutritive value of mushrooms• They are rich sources of vitamins and minerals. • The contain good amount of niacin, pantothenic acid and biotin. • Fresh mushrooms contain • • • • •

85-95% moisture 3% protein 4% carbohydrate 0.3-0.4% fat 1% minerals and vitamins

PRESERVATION OF FOOD •

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Many fungi spoil cooked food, milk, fruits, vegetables etc, by the process of fermentation. So, it is necessary to preserve food by the following methods1. 2. 3. 4. 5. 6. 7.

Boiling or heating at high temperatures Salting Dehydration Irradiation Pasteurization Refrigeration Strong concentration and chemicals

BOILING(STERILIZATION) • •

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Boiling of water kills fungi. Higher temperatures (about o 110 C) at increased pressure also kills spores. The canning industry utilizes this method to kill fungi before packing and sealing food.

SALTING •

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Salting is a method of preserving foods like fish, pickle etc. By mixing such foods with salt their biodegradation is prevented under normal condition. This method is also called as curing.

DEHYDRATION • •

Most microbes cannot grow without water. So, by drying foods such as grains, meat, fish etc. we can preserve them.

IRRADIATION •

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Radioactive radiation has been tried in sterilizing certain foods. Similarly, U.V. light is used in sterilizing air in hospitals, factories and schools. It is also used to kill mould in bakeries.

PASTEURIZATION •

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Pasteurization is a technique of partial sterilization applied usually to milk. This process kills a majority of bacteria that are present, including the disease-causing ones. Milk is heated up to a o temperature of 60 C for a period of 30 minutes and then chilled quickly.

REFRIGERATION •

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Microbes do not grow or multiply at or below the freezing point of water. Chilling of foods in a cold storage is a popular method of preserving them.

STRONG CONCENTRATION AND CHEMICALS • •

Increased concentration of solutes kills bacteria or mould. So, jams and pickles do not get spoiled. They have strong concentration of sugar and salt.