FUNGI'

1
FUNGI.

• Introduction.

2
CHARACTERISTICS OF FUNGI.

• Hyphae.
• Septa.
• Mycellium.
• Dimorphic Fungi.
• Sexual and Asexual spores.

3
NUTRITIONAL ADAPTATIONS.

• Grow better at pH 5.
• Almost all molds are aeerobic, but yeasts are
  facultative anaerobes.
• More resistant to osmotic pressure.
• Can grow on substances with a very low moisture
  content.
• Require less nitrogen than bacteria.

4

• Often capable of metabolizing complex
  carbohydrates, such as lignin.

5
MEDICALLY IMPORTANT PHYLA OF FUNGI.

• Zygomycota.
• Ascomycota.
• Basidiomycota.

6
FUNGAL DISEASES.

• Mycoses.
• Systemic mycoses.
• Subcutaneous mycoses.
• Dermatophytes.
• Cutaneous mycoses.
• Superficial mycoses.
• Opportunistic pathogen.

7
ECONOMIC EFFECTS OF FUNGI.

• Aspergillus niger.
• Saccharomyces cerevisae, and Torulopsis.
• Trichoderma.
• Entomorphaga.
• Lichens.

8
NON- BENEFICIAL FUNGI

• Fungi that grow in jams and jellies.
• Phytophthora infestans.