Economic Importance of Fungi

In this article we will discuss about economic importance of fungi:- Fungi as Food, Fungi as medicines, Fungi in production of organic acids, Fungi in Industry, Fungi in Enzyme Production, Fungi in agriculture and Harmful aspects fungi

Table of Contents

Fungi play a significant role in our daily life.
They are our greater friends as well as foes.
Some are highly useful to mankind while others are highly injurious and are responsible for many diseases in plants, animals and human beings.
Useful aspects of fungi: Fungi as Food, Fungi as medicines, Fungi in production of organic acids, Fungi in Industry, Fungi in Enzyme Production, Fungi in agriculture
Harmful aspects fungi: Fungi as Pathogens, Spoilage of Food stuffs, Deterioration of Articles, Hallucinogenic Fungi and Mycotoxins

1. Fungi as Food

Fungi play important role in human food production.
Agaricus campestris is edible mushroom and cultivated for its fructifications. the fruiting bodies are quite freshly and eaten directly as vegetable
Morchella esculenta is another important edible fungus. It is found in Kashmir, Himachal and Punjab plains. Its local name is ‘guchi’ and sold as costly as rupees two thousand or more per kilogram.
Torulopsis utilis, is used for the large-scale production of yeast for food purposes.
Saccharomyces cerevisiae is used in bread making industry.
There is a non-poisonous edible toadstool, i.e., Coprinus sp. found in lawns in the rainy season.

2. Fungi as medicines

Several fungi are used in the production of medicines.
Ergot is prepared from the sclerotia of Cleviceps purpurea. It contains some alkaloids which are used to induce uterine contraction for abortion, in the treatment of menstrual disorders and to check haemorrhages.
Ephedrine is synthesized from benzaldehyde by the action of yeast and it used in the treatment of asthma and nasal troubles.
Steroids are complex organic compounds, effective against rheumatoid arthritis, allergic, dermatologic, and other diseases. A wide variety of fungi have the capacity of synthesizing many steroids. E.g., Rhizopus nigricans and Aspergillus niger (cortisone)
Vitamins are accessory micronutrients, Several yeasts are good source of vitamin B complex.Eremothemium ashbyii is a rich source of vitamin B12, whereas vitamin A is extracted from Rhodotorula gracilis.
Antibiotics extracted from Penicillium notatum. It is used to treat or prevent some types of bacterial infections.

3. Fungi in production of organic acids

Citric Acid: Produced by fermenting sucrose and molasses by Aspergillus niger and A. wentii.
Itaconic acid: Produced by fermentation of sugars by Aspergillus itaconicum and A.terreus.
Gluconic Acid: Produced by fermenting sugars by Aspergillus niger and Penicillium purpurogenum.
Kojic acid: Produced by fermentation of sugar by Aspergillus oryzae.
Gallic acid: It is synthesized by the hydrolysis of gallotannin present in gall nuts by Penicillium glaucum and Aspergillus gallomyces.
Fumaric acid: obtained by fermentation of sugars by Rhizopus stolonifer.
Besides this several species of Mucor and Rhizopus are used in the production of lactic, oxalic and succinic acid.

ALSO READ: Mushroom Cultivation (With Simple Diagram) | Mycology

4. Fungi in Industry

In brewery: Alcoholic fermentation with the help of fungi is the basis of brewing industries. Wine is produced by fermenting rice with Aspergillus oryzae, Saccharmyces cerevisiae is used in production of beer.
In baking Industry: Fermentation of carbohydrates by Saccharomyces cerevisiae produces ethyl alcohol and CO2. Carbondioxide liberated in this process is used in the preparation of breads and cakes.
In cheese Industry: Some species of Penicillium e.g., P. candidum, P. roequeforti, P. camembertile are used for manufacture of cheese. They impart specific flavours to cheese.

5. Fungi in Enzyme Production

Invertase: Yeast Saccharomyces cerevisiae is used for extraction of the enzyme invertase.
Zymase: The enzyme zymase obtained from Saccharomyces cerevisiae by fermentation of carbohydrates.
Amylase: Aspergillus niger and A. oryzae are used in the production of the enzyme amylase.
Cellulase: Trichoderma reesli is used in the production of the enzyme Cellulase.

6. Fungi in agriculture

Fungi play an important role in agriculture in various ways
As scavengers: Decomposition is mainly carried by saprophytic fungi. The enzymes secreted by these fungi decompose complex organic substance into their inorganic components and these increase soil fertility.
In biological Control: Fungi play an important role in biological control of diseases. E.g. Trichoderma lignorum suppresses the growth of root fungus. Pythium and the growth of Rhizoctonia solani can be checked by Penicillium vermiculatum and Rhizoctonia oryzae. Nematophthora gyrophila is capable to control effectively Heterodua avenae, a cereal cyst nematode.
As mycorrhiza: Several fungi like Rhizectonia, Phoma Trichoderma, Boletus, Phallus, Scleroderma and Amantia form mycorrhizal relationship with higher plants. The fungal partner of mycorrhiza obtains food from the roots of higher plants and in return it supplies mineral elements to the other partner.
In soil fertility: the natural mushroom flora greatly helps in biodegradation of woody wastes. The ultimate end product in the form of humus is quite useful for the growth of other plants.
As Growth hormones: Gibberellin produced by Gibberella fujikuroi, is an important plant hormone. It is used to accelerate growth of many crops. The hormone trisporic acid is obtained from Mucor mucedo and Choanephora trispora.
As insecticides: Many insect pests can be controlled by the use of fungi Aschersonia aleyroidis, Empusa sepulchralis, Fusarium oxysporum and Metarhiziun anisopliae
Fungi as Dyes: A red pigment obtained from Monascus purpureus is used for colouring rice and Cercosporina kikuchii produces a reddish-violet novel pigment, neocercosporin. A similar maroon pigment is obtained from Aspergillus fumigatus. A brown pigment atromentin is obtained from Paxillus atromentosus and a yellow pigment citrinin from Penicillium citrinum.

ALSO READ: Contributions of Indian Mycologists (C. V. Subramanian)

7. Fungi as Pathogens

Most of the parasitic fungi cause disease in plants.
The common fungal diseases of plants are Rusts, smuts, blights, mildews, roots and wilts.
Disastrous Irish Potato famine of 1845-49 caused by Phytophthora infestans was responsible for taking lives of approximately one million people.
In 1962, tobacco yield was reduced by over 60% in North Africa and Middle East to the infection of Peronospora tobacina.
In England over five million elm trees were destroyed during 1967-77 because of infection of Ceratocystis ulmi.
Besides plant diseases several fungal species lives parasitically on/in animals and they cause various diseases.
Several fungi infect human beings causing diseases of skin, respiratory tract, lungs, viscera, nasal sinuses, eye, liver and kidney

8. Spoilage of Food stuffs

A large number of food stuffs, if not properly stored are spoiled by fungi like Mucor, Rhizopus, Aspergillus, Penicillium, and yeast.
Dairy products are spoiled by the species of Mucor, Oidium, Torula, Penicillium and Cladosporium. Several species of Alternaria, Aspergillus and Rhizopus cause post harvest diseases in fruits and vegetables, thus shortening their storage life

9. Deterioration of Articles

Most important paper documents, valuable leather articles, textiles, plastic objects, photographic films, electronic goods, rubber, painted surfaces etc. are destroyed by fungi.
Aspergillus niger, Stachybotrys atra and species of Alternaria and Cephalosporium are some common fungi with spoil paper.
Moulds are responsible for the damage of Cellulose fibers.
The fungi mainly responsible for deterioration of painted surfaces are Pullularia pullulans, Phoma glomerata and species of Alternaria and Cladosporium. Jute articles are destroyed by Chaetomium globosum, Momnoniella echinata and Stachybotrys atra.
Rubber products are spoiled by the species of Aspergillus and Penicillum.

10. Hallucinogenic Fungi

Some fungi such as Amanita phalloides, A.verna and Boletus santanus are highly poisonous and if ingested they may prove fatal.
Several mushrooms as Amanita muscaria, Psilocybe maxicana and Panaeolus sp. secrete hallucinogenic substances may destroy brain cells and perception power of human beings.

11. Mycotoxins

Many fungi produce mycotoxins which are responsible for food poisoning and other distressing symptoms. They may be Food toxins, Ergot Toxins and Mushroom toxins
Food toxins: The toxin production can occur in most plant products but cereals and oil seed rops are mostly contaminated. Mainly four groups of toxins are mainly associated with human diseases
- Aflatoxins: Produced by Aspergillus flavus, A. fumigatus, A. parasiticus and Penicillium islandicum.
- Ochratoxin: Mainly produced by Aspergillus ochraceus and Penicillium viridicatum whenthey infest stored maize, pea nuts, beans and mixed animal feeds.
- Zearalenone: A phenolic resorcyclic acid Lactone is produced by several species ofFusarium growing on maize.
- Trichothecenes: are produced by several species of Cephalosporium, Fusarium, Myrothcium and Trichoderma.

Ergot Toxins: The sclerotia of Claviveps purpurea contain poisonous alkaloids likeergotamine, ergometrimine, ergocristine and ergonorin.
Mushroom toxins: Several mushrooms produce mycotoxins which causes diarrhoea and vomiting in early stage but in severe cases, liver damage, kidney failure, and even death may take place