The science of microscopic organisms(fungi)

FUNGI

Mycology, a branch of biology deals with the study of fungi. Fungi are group of eukaryotic, heterotrophic organisms. They are dependent on organic compounds for their nutrition. In general, fungi can withstand extreme environmental conditions better than most of the microorganisms.

CHARACTERISTICS OF FUNGI

Fungi cells are usually larger than the bacteria. The sizes may range 1-5 µm in width and 5-35 µm in length. Fungal cells may be elongated or spherical.

The fungi are heterotrophic, since they cannot synthesize their own food from the inorganic compounds

IMPORTANCE OF FUNGI

As is the case with bacteria, fungi are both friends and enemies of humans.

BENEFICIAL ASPECTS OF FUNGI

The yeasts are useful for the following 

• Alcohol fermentation e.g. Saccharomyces cerevisiae.
• Production of Vitamins e.g. Ashbya gossypii.
• Citric acid fermentation e.g. candida sp.
• Baker's Yeast e.g. S. cerevisiae.

The application of molds are listed

• Production of enzymes e.g. Aspergillus sp.
• Citric acid fermentation e.g. Aspergillus niger.
• Penicillin production e.g. Penicillium notatum.
• Steroid transformation e.g. Rhizopus sp.
• Gluconic acid production e.g. Aspergillus niger.

HARMFUL ASPECTS OF FUNGI

• Spoilage of foods e.g. moldy bread, rot of fruits and vegetables
  
  
  • Deterioration of textiles made up of cotton.
  • Damage to paper.
  • Diseases caused by fungi. e.g. ringworm of the scalp in children caused by Microsporum audouinii.

   

  CONTROL OF FUNGI 

  The fungal growth can be controlled by using phenol and its derivatives e.g. cresol, ethylphenol, propylphenol, butylphenol. Chlorine and chlorine compunds are also useful in this regard.
  
  
  Vegetative cells of yeasts and other fungi can be destroyed by moist heat at 50-60˚ C for about 5-10 minutes. Spores, however require higher temperature 20-80˚ C.