22_Rizzo_Fungi_Lecture_1_outline

22_Rizzo_Fungi_Lecture_1_outline - BIS 2C Winter 2011 Fungi...

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BIS 2C Winter 2011 Fungi Lecture 1 outline Importance of fungi • Food o Eaten directly – mushrooms o Fermented products- alcoholic beverages, bread, soy sauce • Pharmaceuticals- antibiotics, statins, steroids • Industrial applications- enzymes, ethanol, citric acid • Ecosystems o Decomposers o Symbionts- parasites/pathogens o Symbionts- mutualists What are fungi? • Share MRCA with animals and choanoflagellates • Key synapomorphies o Absorptive nutrition- secrete enzymes outside of their “bodies” that digest food molecules into smaller molecules that can then be absorbed o Chitin in cell walls • Main “body” or thallus composed of: o Hyphae (singular hypha) Septate- with cross walls Coenocytic- no septa o Mycelium - a mass of hyphae o Yeast- unicellular fungi; these do not comprise a monophyletic group Dimorphic fungi- may transition between mycelial and yeast forms depending on the environment Thermally dimorphic- transition from mycelial to yeast forms at 37 C (human body temp). Many are human pathogens. A generalized life cycle of the fungi • mycelium fruiting body spores mycelium • Fruiting body- great deal of diversity; range from very large to microscopic • Spores- o Meiospores- spores produced as part of sexual reproduction o Mitospores- spores produced as part of asexual reproduction
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22_Rizzo_Fungi_Lecture_1_outline - BIS 2C Winter 2011 Fungi...

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