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    Microorganisms Friend or Foe Part-4

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    rajesh dua
    a) The microorganism shown is Rhizopus, which belongs to the fungi kingdom. b) Rhizopus usually grows on stale bread. c) The arched, unbranched hyphae that help in transportation of food and provides support are the stoloniferous hyphae. d) Rhizopus can grow well in both condition 1 and 2 since it requires a warm, moist environment to grow. e) Cyst is the hard protective covering formed by microorganisms under unfavourable conditions. f) Rhizopus contains all the structures mentioned - rhizoidal hyphae, sporangiferous hyphae and sporangium. g) Pen

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    Microorganisms Friend or Foe Part-4

    Uploaded by

    rajesh dua
    90 views32 pages
    a) The microorganism shown is Rhizopus, which belongs to the fungi kingdom. b) Rhizopus usually grows on stale bread. c) The arched, unbranched hyphae that help in transportation of food and provides support are the stoloniferous hyphae. d) Rhizopus can grow well in both condition 1 and 2 since it requires a warm, moist environment to grow. e) Cyst is the hard protective covering formed by microorganisms under unfavourable conditions. f) Rhizopus contains all the structures mentioned - rhizoidal hyphae, sporangiferous hyphae and sporangium. g) Pen

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    a) The microorganism shown is Rhizopus, which belongs to the fungi kingdom. b) Rhizopus usually grows on stale bread. c) The arched, unbranched hyphae that help in transportation of food and provides support are the stoloniferous hyphae. d) Rhizopus can grow well in both condition 1 and 2 since it requires a warm, moist environment to grow. e) Cyst is the hard protective covering formed by microorganisms under unfavourable conditions. f) Rhizopus contains all the structures mentioned - rhizoidal hyphae, sporangiferous hyphae and sporangium. g) Pen

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    90 views32 pages

    Microorganisms Friend or Foe Part-4

    Uploaded by

    rajesh dua
    a) The microorganism shown is Rhizopus, which belongs to the fungi kingdom. b) Rhizopus usually grows on stale bread. c) The arched, unbranched hyphae that help in transportation of food and provides support are the stoloniferous hyphae. d) Rhizopus can grow well in both condition 1 and 2 since it requires a warm, moist environment to grow. e) Cyst is the hard protective covering formed by microorganisms under unfavourable conditions. f) Rhizopus contains all the structures mentioned - rhizoidal hyphae, sporangiferous hyphae and sporangium. g) Pen

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    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

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