MICROORGANISMS: FRIEND OR FOE

You shall be able to

• Understand the general characteristic
features of Fungi.
• Gain knowledge about the structure of
Rhizopus.
• Understand the useful and harmful activities
of fungi.
FUNGI
GENERAL CHARACTERISTIC FEATURES
• Fungi can be unicellular as well as multicellular. Example-
Yeast is a unicellular fungi and Rhizopus is multicellular
fungi.
• The body of multicellular fungi consists of long thread like
structures called hyphae which form a network called
mycelium.
• Cell wall is composed of chitin. Some fungal cell wall also
contain cellulose.
• They show heterotrophic mode of nutrition as they lack
chlorophyll pigment. They can be saprotrophic, parasitic or
symbionts.
• They reproduce by budding, fission and spore formation.
• Their size varies from few microns to few centimeter.
 TYPES OF FUNGI

Mushroom (Agaricus), Yeast( Saccharomyces), Bread mould ( Rhizopus)

STRUCTURE OF RHIZOPUS
 STRUCTURE OF RHIZOPUS
• It grows on stale bread in warm and moist
conditions.
• The body of rhizopus consists of a network of
hyphae called mycelium.
• The mycelium is composed of three types of
hyphae-
Rhizoidal hyphae
Stoloniferous hyphae
Sporangiferous hyphae
 TYPES OF HYPHAE IN RHIZOPUS
1. Rhizoids or Rhizoidal hyphae are branched, penetrate the
substratum and absorb nutrients.
• They secrete digestive enzymes on the substratum which
convert complex organic matter into simpler compounds.
2. Stoloniferous hyphae are sub-aerial, arched and
unbranched.
• They help in transportation of food and provides support.
3. Sporangiferous hyphae are unbranched, aerial and develop
at the time of asexual reproduction.
• Their tip bears a swollen sac like structures called
sporangium which bear spores.
 TYPES OF HYPHAE IN RHIZOPUS
• When spores are mature, the sporangium
burst to release spores.
• Spores are carried by the air currents.
• On falling on a suitable medium ( bread) ,
spores germinate into a new mycelium.
 TYPES OF HYPHAE IN RHIZOPUS
RHIZOIDAL HYPAHE STOLONIFEROUS HYPHAE SPORANGIFEROUS
HYPHAE
They are branched, anchor They are sub-aerial, They are aerial, and
the mycelium to the arched and unbranched. unbranched.
substratum. Develop during asexual
reproduction.

They secrete digestive They help in Their tip bears swollen

enzymes on the medium transportation of food and sac- like structure called
which convert complex provides support. sporangium which bears
substances into simpler spores.
form and absorb nutrients
 USEFUL ACTIVITIES OF FUNGI
• IN THE FIELD OF MEDICINE- (Antibiotic
production)

THE FIRST ANTIBIOTIC ‘PENICILLIN’ WAS DISCOVERED BY

ALEXANDER FLEMING IN 1929 (when he was working on
Staphylococcus.) Penicillin is obtained from fungus Penicillium
notatum.
 USEFUL ACTIVITIES OF FUNGI
• In Food industry-
• Some species of Yeast and Penicillum are
used for flavouring cheese.
• Yeast is used in baking and brewing
industries as they respire anaerobically by
the process of fermentation.
 FERMENTATION
• It is a type of anaerobic respiration which
involves incomplete breakdown of glucose in the
absence of oxygen to produce ethyl alcohol and
carbon dioxide and small amount of energy.

• Louis Pasteur discovered fermentation in 1857.

EQUATION FOR FERMENTATION
 YEAST IN BAKING INDUSTRY
• During fermentation, carbon dioxide is
produced by yeast.
• Co2 forms bubbles in the dough and
increases the volume of dough.
• When dough is heated, carbon dioxide
escapes. This makes the bread soft and
spongy.
YEAST IN BAKING INDUSTRY
 YEAST IN BREWING INDUSTRY
• In a dark closed bottle, yeast is added to
sugar solution of grains like barley, wheat,
rice or crushed fruit juices.
• Yeast converts sugar( Glucose) into ethyl
alcohol and carbon dioxide. ( Anaerobic
respiration/ Fermentation).
• Thus, ethyl alcohol is produced.
YEAST IN BREWING INDUSTRY
 USEFUL ACTIVITIES OF FUNGI
•Some fungi are edible. e.g Mushroom ( Agaricus)
 USEFUL ACTIVITIES OF FUNGI
•Some fungi along with bacteria help in decomposition of
biodegradable waste. They also help in formation of manure.
 HARMFUL ACTIVITIES OF FUNGI
•Some fungi spoil food, clothes and leather articles
during hot and humid conditions.
 HARMFUL ACTIVITIES OF FUNGI
Diseases-
• Fungi cause a number of diseases in man,
animals and plants.
• Rust of wheat- is caused by Puccinia . It
spreads through air or infected seeds carrying
the spores of fungi.
RUST OF WHEAT caused by Puccinia
 Fungi can be unicellular as well as multicellular.
 Fungal cell wall is composed of chitin. Some fungal cell wall also contain cellulose.
 Fungi show heterotrophic mode of nutrition as they lack chlorophyll pigment.
They can be saprotrophic, parasitic or symbionts.
 Fungi reproduce by budding, fission and spore formation.
 The body of multicellular fungi consists of long thread like structures called
hyphae which form a network called mycelium.
 The mycelium is composed of three types of hyphae- Rhizoidal hyphae,
Stoloniferous hyphae, Sporangiferous hyphae.
 Some species of Yeast and Penicillum are used for flavouring cheese.
 Yeast is used in baking and brewing industries as they respire anaerobically by the
process of fermentation.
 Some fungi are edible. e.g Mushroom ( Agaricus)
 Some fungi along with bacteria help in decomposition of biodegradable waste.
 Some fungi spoil food, clothes and leather articles during hot and humid
conditions.
 Rust of wheat- is caused by Puccinia . It spreads through air or infected seeds
carrying the spores of fungi.
 Oral questions-
• State the mode of nutrition in Fungi.
• Heterotrophic mode of nutrition.
• What is the composition of cell wall of Fungi?
• It is made up of Chitin.
• Name and define the process in yeast that
converts sugar into alcohol.
• Fermentation is the breakdown of sugar in the
absence of oxygen to produce ethanol/ ethyl
alcohol and carbon dioxide.
• Name an edible fungus.
• Mushroom ( Agaricus)
ANSWER THE FOLLOWING QUESTIONS

Q14. Define Fermentation.

Q 15. Differentiate between: Fungi and
Bacteria.
Q 16. Compare the structure and function of
three types of hyphae in Rhizopus.
Q17. Discuss the use of yeast in brewing
industry.
Q 18. Draw a neat and well labeled diagram of
‘Rhizopus’.
 Experiential Learning
Aim: To grow microbes/ fungi on different substrata and observe the favourable conditions for
their growth.
Experiential Learning
Aim: To grow microbes/ fungi on different substrata and observe the
favourable conditions for their growth.
Q.1 Observe the figure given below and answer the following
questions.

a) Name the microorganism and the group to which it belongs.

b) Name the food item on which this microorganism usually grows.
c) Label stoloniferous hyphae in the picture and state its function.
Q.2 In which of the following conditions can Rhizopus grow well?

A) Condition 1 B) Condition 2
C) Condition 3 D) Both conditions 1 and 2.
Q.3 In order to survive unfavourable conditions, microorganisms form a hard
protective covering called:
A) Cell membrane B) Chloroplast
C) Mesosome D) Cyst
Q.4 Which of the following is absent in Rhizopus?
A) Rhizoidal hyphae B) Sporangiferous hyphae
C) Sporangium D) None of these.
Q.5 Antibiotic penicillin is obtained from which fungus?
A) Rhizopus sp. B) Acetobacter sp.
C) Penicillium notatum D) Agaricus