Classification of Fungi

Prior to the development of the microscope in the 1600s, the only fungi described was the higher fungi that have large fruiting structures, such as mushrooms, morels, and puffballs. The first scientific describe of fungi was given by Pier Antonio Michelli, an Italian Botanist, in his work Nova Plantarum Genera (1729). In 1836 the study of fungi was termed mycology. Because fungi and bacteria were for years considered more similar to plants than to animals, mycology has traditionally been a branch of botany.

Evolution

Fossil records reveal that fungi occurred in the early periods; however, that record is sparse, and most phylogenetic speculations have been based on comparisons of living species. As a result, the evolutionary relationships are still not clear. It is generally accepted that fungi arose as more than one phylogenetic branch from flagellated protistan ancestors.

Taxonomy

Groups of fungi are classified according to their methods of sexual reproduction, types of life cycle growth forms, and method of asexual propagation. Because the fossil record is inadequate, no single classification scheme is accepted by all mycologist; changes continue to be made, peculiarly at lower levels, it is now generally agreed, however, that the major fungi groups should be classified in a kingdom Fungi (Mycetae), separate from plants and animals. Most mycologist group plasmodial organisms in the division Myxomycota (or Gymnomycota) and all others in either one division, the Eumycota (true fungi), or in two divisions, the Mastigomycota (with flagellate spores) and Amastigomycota (with nonflagellate spores).

Other kind of fungi reproduction on fungi taxonomy are asexual reproduction of fungi that most impotant point on this fungi reproduction and more useful on fungi industrial on producing fungi seed.

Fungi or Fungus

The fungi constitutes a large and diverse group of organisms that share some characteristics with both lower plants (algae) and lower animals but are not closely related to either. They contain true mitochondria and membrane-enclosed nuclei, lack chlorophyll and chloroplasts, and reproduce by both asexual and sexual means. Most fungi grow as branched tubular systems, or mycelia, whose individual filaments, or hyphae, are surrounded by rigid cell walls containing chitin, cellulose, or both, and other polysaccharides. All fungi lack photosynthetic ability and therefore require preformed organic compounds. They exist throughout the world.

Industrial Uses

The microfungi are most often used commercially because of their rapid growth. Brewer’s yeast was used for brewing beer, fermenting grapes and other substances to produce wines, and starting mashes for distilled spirits long before the process of fermentation was scientifically understood. Alcohol, the product of fermentation, also has chemical and medical uses. Baker’s yeast is equally important in the baking industry. Camembert cheese derives its flavor from Penicillium camemberti, and Roquefort from P. roqueforti. Soy sauce is fermented with Aspergillus oryzae or A. soyae.

Antibiotics were first produce (1929) using penicillin from P. notatum. A huge antibiotic industry has since developed. Only a few of the many antibiotics now available, however, are of fungal origin: the penicilins, the cephalosporins, and gresiofulvin, which is one of the few effective antifungal antibiotics. Various fungi are used to produce a number of organic acids, and in other chemical processes. Fungi are also grown for the production of enzymes such as the acid proteases, which are used for meat tenderizing and bread making.