Victor Moronge Mochama

CLIENT JEFF’S ASSIGNMENT Discuss the importance of fungi. Fungi – are a diverse group of eukaryotic single celled or multinucleate organisms that live by decomposing and absorbing the organic material in which they grow. They comprise of mushrooms, molds, mildews, smuts, rusts and yeasts. Talking of the importance of fungi, it has brought both beneficial and negative effects to the human life or even the environment in which they live. Our lives are intimately linked to fungi. Hardly a day passes when we are harmed or benefit from fungi. BENEFICIAL EFFECTS OF FUNGI. 1. ROLE OF FUNGI IN MEDICINE Some fungi are very helpful since they produce substances that can be used to cure other disease that are caused by other microorganism. The substances are called antibiotics. In 1929, a scientist known as Sir Alexander Fleming discovered an antibiotic known as penicillin which was extracted from Penicillium notatum. It was the first antibiotic to be widely used. It has been commonly used worldwide and most people advise to go for it because it cause minimal if none at all effects to the human body. Due to its inability to kill other micro organisms and viruses, it prompted for more researches and eventually a new antibiotic from fungi arose that is streptomycin which is obtained from Streptomyces griseus. It destroys many organisms which are not killed by penicillin. Other antibiotics also have been discovered such as Aspergillus cultures. Though these antibiotics have not been proved to be more effective as the originally known penicillin. 2. ROLE OF FUNGI IN INDUSTRY Industrial uses of fungi are numerous and vary according to industrial needs. In these industries, biochemical processes of fungi are harnessed to good account. Some of these importance are: i. Alcoholic fermentation. Alcoholic fermentation is mostly in two accounts that is brewing and baking. Both are dependent on the fact that fermentation of sugar solutions by yeast produce ethyl alcohol and carbon dioxide. In brewing, alcohol is the most important product rather than carbon dioxide. Carbon dioxide is left to escape as it is regarded as useless. Nowadays, some firms preferably trap carbon dioxide and convert it to dry ice which they use in refrigerators. In baking, especially bread in the industry, yeasts helps to produce CO2. Here CO2 is the most important product since: It makes dough to rise. Makes the bread light. All the above fermentation processes is enhanced by an enzyme produced by yeast which is called zymase. The products of fermentation aided by this enzyme are the most important in the brewing and baking processes. ii. Enzyme preparations. There are some of the known enzymes that results from fungi. Scientist Takamine during his study realized that Aspergillus flavus-oryzae, produces enzymes Digestin, Polyzime and Taka diastase which are useful in dextrinization of starch and desiring of textiles. Also culturing of Asperigillus niger results to a well know enzyme called amylase. The enzyme contains two components that help in starch splitting. In addition, Sacchromyces cerevisiae produces enzyme Inveryase that is very useful in the industries as it hydrolyses sucrose to a mixture of glucose and fructose. iii. Preparation of organic acids. There are several known enzyme that are commercially produced as a results of biochemical processes of moulds. They include: Oxalic acids- is the fermentation product of Aspergillus niger. Citric acid too is made by mould fermentation. The species mostly used in its preparation are the penicillium species. Gluconic acid too is another product produced from fungi of the peniccillium and Aspergillus species commercially. iv. Hormone production There are numerous hormones that are produced as a result of biochemical processes of some fungi species. For instance gibberellins which is produced by Gibberella fujikuroi. It causes a disease of rice accompanied by abnormal elongations Gibberellin is important as it is used to accelerate growth of several horticultural crops. v. Cheese industry Some fungi popularly known as cheese moulds play an important role in the refiningof cheese. They give cheese a characteristic texture and flavor. The two main refined cheesing moulds are: Camembert and brie types. –they are soft. Roquefort Gorgonzola-are green or blue veined cheese vi. Manufacture of proteins. As a supplement to normal diet, some fungi particularly the yeast are employed to synthesize proteins. The yeast includes Sacchromyces cerevisiae and Candida utilis which have a great nutritive value. These fungi are grown in ammonia as a source of nitrogen and molasses as a source of carbon. The manufacture product is called food yeast. vii. Manufacture of vitamins. The yeast are the best source of vitamin B complex. Quite a good number of highly valued vitamins have been created from dried yeast and sold into the market. For instance; Ergosterol produces vitamin D Fillamentous yeast called Ashby gossypii produces Riboflavin. 3. ROLE OF FUNGI IN AGRICULTURE. i. Control of pests. Some fungi such as the Chinese caterpillar fungus are extremely useful in controlling pests that may affect crops. The spores of these fungi are the ones that kill these pests. Some of the pests that have been controlled by this method are: Colorado potato beetles –affects potatoes Citrus rust mites. These method is cheaper and easier compared to use of insecticides. ii. Some fungi that inhabit the soil are used to combat the diseases that are caused by soil borne fungi. For instance Trichoderma lignorum and Gliocladium fimbriatum are found in damp soil. They inhibit growth if harmful mycelium of pithier. iii. Some other fungi help in incorporating nutrients to the soil. This are mainly saprophytic fungi. When they are feeding, they break down the dead decaying matter hence incorporating it in to the soil thus adding nutrients into the soil. For instance Lentinula edodes. 4. FUNGI AS FOOD. Some fungi such as mushrooms are food providers and they provide nutritive food. Other times due to their food production ability, they are sold by large scale providers of mushrooms thus earning them income to sustain themselves. NEGATIVE EFFECTS OF FUNGI Fungi can be harmful in both agriculture and medicine. Most of the fungi are saprophytic and not pathogenic to plants, animals and humans. However a relatively few species of fungi are pgytopathogenic and cause several disease and other harmful pathogens. i. Food molds. Molds usually form in a humid environment. They consist of visible portions called stalks. The reproductive structures of this molds which are spores, are airborne. The spores, when inhaled cause breathing problems and may trigger allergies. Other spores produce poisons or mycotoxins such as aflatoxins that are causative agents for cancer. ii. Poisonous mushrooms Certain poisonous mushrooms appear just like edible ones. This may deceive amateur collectors. When they pick op this mushrooms and deliver them to other mushroom vendors or people to consume, they enhance deaths as a result of this mushrooms. They are highly poisonous even if taken for a minute. They upset the digestive system resulting to death. They include Amanita groups of mushrooms. iii. Superficial and subcutaneous infections. Fungi infiltrate the external layers of the human body and cause itching and rashes. Some of this include; Ringworms caused by Tinea species, may affect the head, trunk and extremities. iv. Systemic mycoses. Some fungal species such as Coccidioides immits, Histoplasma capsulatam, Paracoccidioides brasilliensis and Blastomyces dermatitidis, characteristically produce spores that lead to systemic mycoses. These are fungal infections that affect more than one part of the body ant it involves parts interiorly located in the body. v. Plant diseases. Around 8,000 species of fungi infect plants causing different diseases. This makes fungi to be the most prevalent plant pathogen or disease- causing microorganisms. The parasitic species render fruit and vegetables causing yellow leaves or sometimes cause the plants to die. The diseases include: Target spot – caused by Alternaria solani infecting tomatoes. Alternaria leaf spot – caused by Alternaria cucumerina affecting cucurbits. vi. Clothe and timber destruction. Some fungi hyphae grow on clothes and timber making them to be destroyed. REFERENCES 1. Medical microbiology by Jawatez 26th edition 2013 2. Mycology and life by John Martins 5th edition 2009