Fungi are very
common everywhere and play an important role in the decomposition of organic
matter. An uneaten piece of fruit or any other food within a short time becomes
covered with a layer of mold which is nothing but the reproductive bodies of
fungi.
In nature these fungi recycle the nutrients which end up in the soil thus becoming available again for other plants.
In nature these fungi recycle the nutrients which end up in the soil thus becoming available again for other plants.
Mushrooms are the
fruiting bodies of a variety of fungi that generally have a stem on which the
familiar gilled structure grows. The best known species are the cultivated
edible species.
Until a few
decades ago, fungi were considered as part of the plant kingdom but now they
form part of a kingdom. This is because although they have characteristics in
common with plants, animals and bacteria they evolved separately from them.
They have their own characteristics but are more closely related to animals than
to plants.
About 100,00
species of fungi have been described although it is believed that hundreds of
thousands if not millions more are still to be discovered. In Malta about 300
species have been recorded although this number does not include the
microscopic species.
While fungi can
cause serious diseases in humans they play an important role in the pharmacological
and food industries. Perhaps the best known antibiotic is penicillin which was
discovered by Alexander Fleming in 1928 when he noticed that a fungus which was
contaminating his bacteria specimens was actually killing the bacteria.
Another closely related species is used to inoculate cheese such as the Stilton and Roquefort to give them a unique taste and texture.
Baker’s yeast, a single-celled fungus, is used in the production of
bread while another species of yeast is used in fermentation which leads to the
production of alcoholic drinks. Other species are used in the fermentation of Soya
beans in the production of soy sauce.Another closely related species is used to inoculate cheese such as the Stilton and Roquefort to give them a unique taste and texture.
This article was published in The Times on 08.02.2012
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