FUNGI

Fungi are eukaryotic, heterotrophs, unicellular organisms. The body of the fungus is mycelium. Mycelium consists of hyphae. The reserve food is oil globules. Fungi can be classified into macro and micro fungi.

USES OF FUNGI

Fungi form an indispensable link in the chain of natural processes of water and nutrient uptake and nutrient transport and of the conversion and breakdown of organic residues. They can assimilate and store heavy metals. Fungi are useful bioindicators, as a number of them react strongly to environmental pollution, acidification, over-fertilization, dividing land up into plots and draining or drying out.

Without micro-fungi and yeast, the production of foods such as soy sauce, miso, cheese and bread and of alcoholic beverages such as wine, sake, rum, whiskey and beer would not be possible. In agriculture, horticulture and fruit growing, fungi are increasingly used to control insect plagues.

TYPES OF FUNGI

Myxomycetes

Ascomycetes

Teliomycetes