...Microbiology Fungi Essay Not All Fungi Are the Same All fungi are unique in their own way and each represents something new and exciting within the world. As new fungi are discovered and more is becoming known about the existing fungi our knowledge is growing and helping us to live a better life. A few of the fungi studied about are zygomycota, ascomycota, and basidiomycota, which will be discussed in further detail throughout this paper. Zygomycota are also known as “conjugation fungi” and make up only about 1% of known fungi species (Zygomycota). These fungi can reproduce both sexually and asexually; when asexual they spread by a sporangium breaking open and allowing the sporangiospores to spread out, if the spores come in contact with a suitable medium they begin to grow. Zygomycota produce zygospores when they reproduce sexually, this occurs when the nuclei of two cells morphologically similar fuse together. Nutrients are obtained by the fungi by decomposing soil, plant matter, and dung of either animal or fungal origin (Clark, Curtis 2010; Zygomycota). This fungi phylum plays a major role in the carbon cycle because of its ability to decompose items within the environment (Clark, Curtis 2010). Zygomycota are also used to control some insects and can be used for fermentation (Clark, Curtis 2010). Common black bread mold called Rhizopus stolnifer is an example of asexual producing Zygomycota. Approximately 75% of all fungi are ascomycota fungi, also known as “sac fungi” because...
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...roughly 500 species of obligate marine fungi. Much of said research was conducted from 1980-2000; this 30 year period saw the report of nearly half of the marine fungal species currently known (Jones et al. 2009; Jones, 2011). That being said, marine fungi are vastly understudied and under rated in comparison to marine plants, animals, and other microorganisms; frequently they are omitted or only briefly referenced in marine biodiversity and ecology text books (Jones and Pang, 2012). The cladistics of marine fungi is currently in a state of flux, with new taxa being discovered as molecular techniques such as DNA and RNA analysis via polymerase chain reactions, and gel electrophoresis are implemented (Ald et al 2005). Even though fungus-like organisms such as oomycetes are not fungi, marine mycologists often study them as they perform similar functions, and until recently most had been classified as fungi based on their morphological similarities (Jones, 2011). These fungus-like organisms are eukaryotic, heterotrophic, zoospores, have chitin containing cell walls, and similar life cycles to fungi (Neuhauser et al. 2012). Conventionally terrestrial or freshwater species are also included in the marine fungal group as facultative species; this is due to their active ecological role in the marine, and estuarine environment. Here is broad, but accepted definition for obligate, and facultative marine fungi from Kohlmeyer, 1979 "obligate marine fungi are those that grow and sporulate exclusively...
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...Which Fruit Molds the Fastest? Problem Which fruit molds the fastest? Materials * Pears, Apples, Bananas * Plastic baggies * Fruit knife * Location: Kitchen * Pen and paper Question Which fruit, banana, pear or apple, will mold faster? Does fruit type effect mold growth? Hypothesis I think that bananas will mold faster than the apple or pear. Variables Independent Variable: Type of fruit Dependent Variable: Time to mold Variables That Need To Be Controlled: place left exposed to air, room temperature Vocabulary List That Needs Explanation Mold can be explained in the following ways: 1. Any of various fungi that often cause disintegration of organic matter. 2. The growth of such fungi. Procedures In my project I will be molding fruit that is exposed to air. To make this happen, I need a container box, one apple, one banana and one pear. I will cut each fruit with a knife and place them in a bag in a room temperature area such as my kitchen. I will need to wait for two weeks and see if any mold has grew. Every other day, I will take notes about the change that had occurred. Safety or Environmental Concerns Mold might cause sickness due to fumes. I need to throw away the fruit once it molds. Experimental Design Controlled, manipulated experiment What is your experimental unit? Molding Fruit Number of Trials: One Number of Subjects in each trial: Three Number of Observations: Fourteen ...
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...Signs and Symptoms Chronic dry cough,wheezing,congestion,difficulty in breathing, watery eyes, burning sensation in eyes,sore throat,nasal irritation and skin irritation. If these symptoms occur,seek medical attention. Interventions to prevent mold in Home Most important way to prevent mold is to control moisture. For effective control of moisture: 1.Fix all leaks immediately 2.Use dehumidifiers 3.Limit indoor plants 4.Use exhaust fans with vent out side the home. 5.Frequently check air ducts for mold growth. 6.Keep indoor humidity below 50% 7.Use mold killing products to clean bathroom 8.Add mold inhibitors to paint,before painting. 9.Avoid carpet in high moisture areas like bath rooms or basements. Treatment of mold in Home Mold growth can be removed from hard surfaces with commercial products, soap and water, or a bleach solution of no more than 1 cup of bleach in 1 gallon of water. Discard any fabric or papers with mold infection. When treating mold growth areas,wear appropriate protective equipments to avoid inhalation of mold or spores. Recommended protective devices are1-95 mask,goggles,and gloves. For larger area of mold growth,seek professional assistance. Useful Resources http://www.epa.gov/mold/moldguide.html: This site is about mold basics,prevention tips,health risks,guidance in mold clean up and protective equipments information. If mold growth covers more than 10 square feet,consult EPA's .This site gives directions for investigation,evaluation...
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...|3.1 Diversity of |Objectives | |Organisms | | |3.1.4 Fungi |State the structure & life cycle of Rhizopus. | | |Explain nutrition in fungi. | | |Outline the structure & reproduction of Yeast. | | |Name 2 Beneficial & 2 Harmful fungi. | | |Mention that there are Edible and Poisonous fungi. | | |Identify and state functions for the following structures: rhizoid, sporangium, gametangium, zygospore. | |3.1.2 + 3.1.5 Handling |1.Discuss and outline the Laboratory Procedures for Micro-organisms | |Micro-organisms |2.State precautions used when working with microorganisms. ...
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...Experiment one Pre-Lab Questions 1. Hypothesize why a fungus would use spores as a mechanism for reproduction. * Spores are small and light and can help fungus reproduce both sexually and asexually. A fungus would use a spore to reproduce because when they land in the right conditions, they germinate and grow new hyphae. 2. How might the environment affect a fungus reproducing sexually or asexually? * Because if the environment is not how it needs to be the fungus will be unable to grow 3. What characteristics are more plant-like? Animal-like? * With animals fungi lack chloroplasts and with plants fungi have a cell wall and vacuoles, the produce sexually and asexually Post-Lab Questions 1. Include your hypothesis from Step 5 here. * I believe that the wet piece of bread will experience more growth over time than the dry piece of bread. The bread will act as a sponge, soak up the water, and fungus and bacteria will start to grow over the course of a few days. 2. What structures did you see in the bread mold? * Different color molding, mostly yellowish white molds, rough surface, large oval or circular structures, some places were very hard and dry as well. 3. Why was it important to moisten the bread before sealing it in the resealable bag? * I believe it was important because moistening the bread will allow mold to grow quicker when kept in an incubated location 4. What type...
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...Las bacterias son microorganismos procariotas que presentan un tamaño de unos pocos micrómetros (por lo general entre 0,5 y 5 μm de longitud) y diversas formas incluyendo filamentos, esferas (cocos), barras (bacilos), sacacorchos (vibrios) y hélices (espirilos). Las bacterias son células procariotas, por lo que a diferencia de las células eucariotas (de animales, plantas, hongos, etc.), no tienen el núcleo definido ni presentan, en general, orgánulos membranosos internos. Generalmente poseen una pared celular y ésta se compone de peptidoglicano. Muchas bacterias disponen de flagelos o de otros sistemas de desplazamiento y son móviles. Del estudio de las bacterias se encarga la bacteriología, una rama de la microbiología. La presencia frecuente de pared de peptidoglicano junto con su composición en lípidos de membrana son la principal diferencia que presentan frente a las arqueas, el otro importante grupo de microorganismos procariotas. Las bacterias son los organismos más abundantes del planeta. Son ubicuas, se encuentran en todos los hábitats terrestres y acuáticos; crecen hasta en los más extremos como en los manantiales de aguas calientes y ácidas, en desechos radioactivos,[4] en las profundidades tanto del mar como de la corteza terrestre. Algunas bacterias pueden incluso sobrevivir en las condiciones extremas del espacio exterior. Se estima que se pueden encontrar en torno a 40 millones de células bacterianas en un gramo de tierra y un millón de células bacterianas en...
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...Rumen Fungi and yeast While they may be considered the smallest microbe in the rumen, approximately only accounting for 8% of the microbial biomass. These microorganisms inhabit the rumen alternating between two forms: a motile flagellated form called the zoospore and a non-motile vegetative form. During zoosporegenesis, the flagellated zoospore is released from a sporangium and under desirable environmental conditions, begins to germinate and further develops into a mycelium and rhizoid. Thus, anaerobic fungi performs very important roles in the digestive system such as carbohydrate fermentation, polysaccharide degradation as well as solubilization of lignin. Firstly, rumen fungi are obligate anaerobes and this gain their energy as well as maintain growth from the fermentation of plant monosaccharides such as fructose, glucose and cellobiose. For example, anaerobic fungi uses the metabolic pathway of glycolysis to convert glucose to pyruvate, which in turn is converted to lactate. This products are then further converted to the major end products; acetate, CO2 and H2. On the other hand, majority of the plant material available in the rumen is in the form of complex structural carbohydrates such as cellulose, hemicellulose, pectin, starch and insulin. The anaerobic fungi is able to degrade these polysaccharides as fungi is able to penetrate the cuticle barrier as well as vascular bundle and attack the strong bonds of these complex carbohydrate residues. This forage is then...
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...Hayley Applewhite Biology 1409 Professor Lappe 17 January 2015 Facts about Fungi # of Fungi: 1. ,2. , 3. , 4. , 5. Common Name: 1.Blue Milk Mushroom, 2. Bitter Oyster, 3. Golden Jelly Fungus, 4. The Wrinkled Peach, 5. Violet Coral Scientific Name: 1.Lactarius Indigo, 2. Panellus Stipticus, 3. Tremella Mesenterica, 4. Rhodotus Palmatus, 5. Clavaria Zollingeri Interesting Fact: 1.Blue Milk Mushroom: A widely distributed species, which grows in eastern North America, East Asia, and Central America. It has also been seen in Southern France. The indigo grows on the ground in both deciduous and coniferous forests, where it forms mycorrhizal associations with a broad range of trees. The fruit body color ranges from dark blue in fresh specimens to pale blue gray in older ones. The milk, or latex, oozes when the mushroom tissue is cut or broken. 2. Bitter Oyster: Commonly and widely distributed species, which is found in Asia, Australia, Europe, and North America, where it grows in groups or dense overlapping clusters on the logs, stumps, and trunks of deciduous trees, especially beech, oak, and birch. 3. Golden Jelly Fungus: This is a common jelly fungus found in the Tremellaceae family of the Agaricomycotina. It is most frequently found on dead but attached on recently fallen branches, especially of angiosperms, as a parasite of wood and decay fungi in the genus Peniophora. The gelatinous, orange/ yellow fruit body of the fungus can grow up to 7.5 cm in...
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...Introduction Mushroom is a large reproductive structure of edible fungi, which is the most popular nutritious, delicious and medicinal vegetable in the world. It is now one of the promising concepts for crop diversification in Bangladesh. The climatic condition of Bangladesh is completely suitable for mushroom cultivation. It does not require any cultivable land. It can grow in room by racking vertically. Therefore, its yield as well as benefit per unit area is higher than any other vegetable in our country. It requires short time, little capital and easy technique for cultivation. This is why all types of people like male and female, youth and old even children and disabled can easily participate in its cultivation. Therefore, it can generate huge scope of employment opportunities for unemployed people. The raw materials for mushroom cultivation like sawdust, paddy straw, wheat straw, sugar can baggage, waste paper, used cotton, dervishes etc are very cheap and available in our country and no materials are required to import from abroad for its cultivation. Moreover, no chemical is necessary for its cultivation, therefore it is completely organic and eco-friendly. Used substrate of mushroom cultivation is one of the best sources of organic matter in the soil. Its cultivation may be “a lifeboat” for survival of the landless people who do not have any source other than their houses and own labor. Its cultivation can transfer as a cottage industry and create a goods opportunity...
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...With a lot of suggestions about the name of the business, the researchers have decided as a group to use MousseronFarm. The word mushroom originated from a Late Latin word mussirio which means "of obscure origin"then was later adopted as an Old French word mousseron from the root word mousse which means "moss". From that Old French word, the name of the business was derived. A mushroom is defined as a macrofungus with a distinctive fruiting body. The macrofungi have fruiting bodies large enough to be seen with the naked eye and to be picked up by hand (Chang and Miles, 1992). In a narrow sense, the word mushroom also refers only to the fruitbody.Mushrooms used to be classified into the Kingdom Plantae, but now they belong to the Kingdom Fungi due tounique fungal characteristics which draw a clear line from animals or plants. Unlike green plants, mushrooms areheterotrophs. Not having chlorophyll, they cannot generate nutrients by photosynthesis, but take nutrients from outer sources. B) Business Offering 1) Properties “Mushrooms are small living organisms that look like umbrellas. They are not plants because they do not have chlorophyll, the green material that plants use to make food.” (Ref: www.english-online.at) Table 1 Parts | Description | Cap | Differently shaped and colored upper part of the mushroom that protects the gills; it usually resembles a headdress, hence its name. | Gills | Fertile spore-producing part of the mushroom, located under the cap...
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...The project is a down-to-earth one; no ivory tower is there and no Dutch courage is needed. It’s all about mushroom- its cultivation and marketing where investment is extremely possible minimum. No down time exists here, as the state of art technology is not needed. Even it’s neither a capital intensive one. The project is aimed at fulfilling with the very number one basic need i.e., food along with the ex gratia, nutrition, staying at the heart at the agriculture sector, the mother of all industries. The projected outcome is that by investing BDT 2,000,000.00 (equivalent of US$ 25000.00), net income would be BDT 5,995,635.37 which states about 299.78% ROI without any substantial variation, due to the existence of antithesis relationship in between risk and return (because, here risk is at rock-bottom but the return is sky-rocketing). Mushroom Mavens, LLC (proposed) plans to produce and market mushrooms in Bangladesh, a country with a conducive climatic condition for the cultivation of mushrooms. In Bangladesh due to escalating population growth, land to man ratio is decreasing every year. As a result, the land available for cultivation of vegetables is decreasing. These circumstances create a potential market for mushrooms, a vegetable with high nutritious value in it. The price of vegetables is skyrocketing and it is getting beyond the reach of the common people. This inadequate consumption of vegetables has created malnutrition in the general public. In such a situation...
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...absorb their nutrients from the decaying bodies of plants and animals. This is the fungus known to mold bread, specifically called Rhizopus stonlonifer, but on the beneficial side certain species of this fungi is used to ferment some Asian foods and kill insects. This fungus is the cause of infections, particularly zygomycetes, in humans affecting diabetics and immunocomprimised patients called zygomycosis. Ascomycota, this fungus includes molds and yeasts. It is also know as sac fungi, because of the ascus, and reproduces asexually with spores called conidia because they float in the air like dust. They form their ascospores by fusing nuclei of two cells, which are morphologically alike nor not. Ascomycota are heterotrophs and get their nutrients from dead or living organisms even jet fuel or wall paint. There are some forms of Ascomycota that produce asexually like Candida Albicans, causing vaginitis in women and Aspergillus flavus, a contaminant of nuts, which is a known carcinogen. Some other commonly known Ascomycota are black truffles and even some edible mushrooms. The yeast portion of Ascomycota produces Saccharomyces cerevisiae, the yeast used to make bread and to ferment beer. Penicillium is also produced from these fungi. Basidiomycota also known as club fungi produces sexually or asexually, known as teleomorphs. From asexual reproduction a portion of the...
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...their reproduction methods, means of obtaining nutrients, and importance to humans. Be sure to include representative examples of each type of organism in your response. Your essay should be approximately two pages in length, double-spaced in 10 to 12 point font. If you refer to sources of information besides the textbook, please be sure to cite them in the text and on a reference page using APA format. The Zygomycota are also called conjugation fungi. The reproduction is both sexual and asexual spores. The sexual spores are the zygospores which results from the fusion of the nuclei of two cells that are similar to each other. Assexually, the spores are sporangiospores which germinate in to new mold thallus if dispersed into a suitable medium. The Zygomycota hyphae are non septate. Some species act as agents of plant disease and others can lead to opportunistic infections of diabetic and other immune-compromised patients. Examples of Zygomycota include rhizopus, Mucor, Absidia and Circinella. The Ascomycota are also called sac fungi and reproduce sexually through fusion of 2 nuclei that can be similar or dissimilar to create an ascopore which are produced in a saclike structure called ascus. Asexually, the spores are condia or mitospores which are produced in chains from conidiophore. They include molds and some yeast. The Ascomycota are heterotrophs and obtain nutrients from dead or living organisms. They can consume carbonaceous subtrates including jet fuel and wall paint...
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...Task #1: Fungi Nicole Keane Clinical Microbiology C453 1/6/2016 Introduction For this experiment, five food substrates were chosen to compare fungal growth placed in the same environment over a period of seven days. The five foods that were used for this experiment were grapes, strawberry, bread, American cheese slice, and a green pepper. Materials and Methods The materials needed for this experiment were five different food items, five small plastic bags, and five wet paper towels. For the experiment to be carried out, five small plastic bags were labeled with the name of each food item as well as the date that the experiment was being carried out. The grapes, a strawberry, a slice of bread, an American cheese slice, and a green pepper were all in their designated bags. A paper towel was then moistened and placed into each of the bags and partially closed to allow air into the bag. Bags were placed in a vacant counter corner that was approximately 20 degrees Celsius with minimal amount of light exposure. The bags were then left to incubate for seven days and observations of fungal growth was completed after incubation was complete. Results The results are recorded in the table below showing colony growth in centimeters squared of each food item, the color, and the texture. All results were obtained from incubation in the same location and same temperature. |Colony Growth(cm²)|Color|Texture| Strawberry|18|grayish white|fuzzy| Bread|24|blue/black|fuzzy|...
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