Fungus Microbiology /
A fungus is a member of a large group of eukaryotic organisms that includes microorganisms such as yeasts and molds (British English: molds), as well as the more familiar mushrooms. These organisms are classified as a kingdom, Fungi, which is separate from plants, animals, and bacteria. One major di...
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| Format: | software, multimedia |
| Language: | eng |
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Delhi, India : Research World,
2012
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| Subjects: | |
| Online Access: | http://repository.library.utm.my/id/eprint/3960 |
| _version_ | 1796763500927778816 |
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| author | Badger, Rebeca, author 648830 |
| author_facet | Badger, Rebeca, author 648830 |
| author_sort | Badger, Rebeca, author 648830 |
| collection | OCEAN |
| description | A fungus is a member of a large group of eukaryotic organisms that includes microorganisms such as yeasts and molds (British English: molds), as well as the more familiar mushrooms. These organisms are classified as a kingdom, Fungi, which is separate from plants, animals, and bacteria. One major difference is that fungal cells have cell walls that contain chitin, unlike the cell walls of plants, which contain cellulose. These and other differences show that the fungi form a single group of related organisms, named the Eumycota (true fungi or Eumycetes), that share a common ancestor (a monophyletic group). This fungal group is distinct from the structurally similar myxomycetes (slime molds) and oomycetes (water molds). The discipline of biology devoted to the study of fungi is known as mycology, which is often regarded as a branch of botany, even though genetic studies have shown that fungi are more closely related to animals than to plants. Abundant worldwide, most fungi are inconspicuous because of the small size of their structures, and their cryptic lifestyles in soil, on dead matter, and as symbionts of plants, animals, or other fungi. They may become noticeable when fruiting, either as mushrooms or molds. Fungi perform an essential role in the decomposition of organic matter and have fundamental roles in nutrient cycling and exchange. They have long been used as a direct source of food, such as mushrooms and truffles, as a leavening agent for bread, and in fermentation of various food products, such as wine, beer, and soy sauce. Since the 1940s, fungi have been used for the production of antibiotics, and, more recently, various enzymes produced by fungi are used industrially and in detergents. Fungi are also used as biological pesticides to control weeds, plant diseases and insect pests. Many species produce bioactive compounds called mycotoxins, such as alkaloids and polyketides, that are toxic to animals including humans. The fruiting structures of a few species contain psychotropic compounds and are consumed recreationally or in traditional spiritual ceremonies. Fungi can break down manufactured materials and buildings, and become significant pathogens of humans and other animals. Losses of crops due to fungal diseases (e.g. rice blast disease) or food spoilage can have a large impact on human food supplies and local economies. |
| first_indexed | 2024-03-05T16:56:43Z |
| format | software, multimedia |
| id | KOHA-OAI-TEST:597251 |
| institution | Universiti Teknologi Malaysia - OCEAN |
| language | eng |
| last_indexed | 2024-03-05T16:56:43Z |
| publishDate | 2012 |
| publisher | Delhi, India : Research World, |
| record_format | dspace |
| spelling | KOHA-OAI-TEST:5972512023-11-27T00:56:01ZFungus Microbiology / Badger, Rebeca, author 648830 software, multimedia Electronic books 631902 Delhi, India : Research World,2012©2012engA fungus is a member of a large group of eukaryotic organisms that includes microorganisms such as yeasts and molds (British English: molds), as well as the more familiar mushrooms. These organisms are classified as a kingdom, Fungi, which is separate from plants, animals, and bacteria. One major difference is that fungal cells have cell walls that contain chitin, unlike the cell walls of plants, which contain cellulose. These and other differences show that the fungi form a single group of related organisms, named the Eumycota (true fungi or Eumycetes), that share a common ancestor (a monophyletic group). This fungal group is distinct from the structurally similar myxomycetes (slime molds) and oomycetes (water molds). The discipline of biology devoted to the study of fungi is known as mycology, which is often regarded as a branch of botany, even though genetic studies have shown that fungi are more closely related to animals than to plants. Abundant worldwide, most fungi are inconspicuous because of the small size of their structures, and their cryptic lifestyles in soil, on dead matter, and as symbionts of plants, animals, or other fungi. They may become noticeable when fruiting, either as mushrooms or molds. Fungi perform an essential role in the decomposition of organic matter and have fundamental roles in nutrient cycling and exchange. They have long been used as a direct source of food, such as mushrooms and truffles, as a leavening agent for bread, and in fermentation of various food products, such as wine, beer, and soy sauce. Since the 1940s, fungi have been used for the production of antibiotics, and, more recently, various enzymes produced by fungi are used industrially and in detergents. Fungi are also used as biological pesticides to control weeds, plant diseases and insect pests. Many species produce bioactive compounds called mycotoxins, such as alkaloids and polyketides, that are toxic to animals including humans. The fruiting structures of a few species contain psychotropic compounds and are consumed recreationally or in traditional spiritual ceremonies. Fungi can break down manufactured materials and buildings, and become significant pathogens of humans and other animals. Losses of crops due to fungal diseases (e.g. rice blast disease) or food spoilage can have a large impact on human food supplies and local economies.Chapter 1. Fungus -- Chapter 2. Ascomycota -- Chapter 3. Basidiomycota -- Chapter 4. Microsporidia -- Chapter 5. Glomeromycota and Chytridiomycota -- Chapter 6. Yeast -- Chapter 7. Mold -- Chapter 8. Sporangium, Conidium and Ascospore -- Chapter 9. Hypha and Mychelium.A fungus is a member of a large group of eukaryotic organisms that includes microorganisms such as yeasts and molds (British English: molds), as well as the more familiar mushrooms. These organisms are classified as a kingdom, Fungi, which is separate from plants, animals, and bacteria. One major difference is that fungal cells have cell walls that contain chitin, unlike the cell walls of plants, which contain cellulose. These and other differences show that the fungi form a single group of related organisms, named the Eumycota (true fungi or Eumycetes), that share a common ancestor (a monophyletic group). This fungal group is distinct from the structurally similar myxomycetes (slime molds) and oomycetes (water molds). The discipline of biology devoted to the study of fungi is known as mycology, which is often regarded as a branch of botany, even though genetic studies have shown that fungi are more closely related to animals than to plants. Abundant worldwide, most fungi are inconspicuous because of the small size of their structures, and their cryptic lifestyles in soil, on dead matter, and as symbionts of plants, animals, or other fungi. They may become noticeable when fruiting, either as mushrooms or molds. Fungi perform an essential role in the decomposition of organic matter and have fundamental roles in nutrient cycling and exchange. They have long been used as a direct source of food, such as mushrooms and truffles, as a leavening agent for bread, and in fermentation of various food products, such as wine, beer, and soy sauce. Since the 1940s, fungi have been used for the production of antibiotics, and, more recently, various enzymes produced by fungi are used industrially and in detergents. Fungi are also used as biological pesticides to control weeds, plant diseases and insect pests. Many species produce bioactive compounds called mycotoxins, such as alkaloids and polyketides, that are toxic to animals including humans. The fruiting structures of a few species contain psychotropic compounds and are consumed recreationally or in traditional spiritual ceremonies. Fungi can break down manufactured materials and buildings, and become significant pathogens of humans and other animals. Losses of crops due to fungal diseases (e.g. rice blast disease) or food spoilage can have a large impact on human food supplies and local economies.Fungihttp://repository.library.utm.my/id/eprint/3960URN:ISBN:9788132331858Remote access restricted to users with a valid UTM ID via VPN. |
| spellingShingle | Fungi Badger, Rebeca, author 648830 Fungus Microbiology / |
| title | Fungus Microbiology / |
| title_full | Fungus Microbiology / |
| title_fullStr | Fungus Microbiology / |
| title_full_unstemmed | Fungus Microbiology / |
| title_short | Fungus Microbiology / |
| title_sort | fungus microbiology |
| topic | Fungi |
| url | http://repository.library.utm.my/id/eprint/3960 |
| work_keys_str_mv | AT badgerrebecaauthor648830 fungusmicrobiology |