Mushroom mukor, or white mold: structural features, reproduction and nutrition

2024 Author: Henry Conors | [email protected]. Last modified: 2024-02-12 02:45

From the lessons of biology, everyone knows about the kingdom of mushrooms. On earth, there are an incredibly large number of representatives of this huge family, which includes more than one hundred thousand species. Mushrooms are very different from each other: in appearance, habitat, there are poisonous and edible mushrooms, dangerous and useful. But they are united by the fact that all mushrooms have mycelium and mycelium. And, as you know, mold is also a fungus. In this article we will talk about such a fungus as mukor. It is better known to us as white mold. And each of us probably met with her more than once, perhaps even in our kitchen. Mukor fungus lives in the upper layers of the soil, as well as on organic products. He also likes dark, damp and warm places. If you leave a small piece of bread in the kitchen, then after a while a fluffy white coating forms on it, which turns gray over time - this is the same mukor mushroom. If you look closely, you can see its structure. Butit will be possible to see parts of the mucor mushroom well only under a microscope.

Mukor mushroom: structure

It belongs to the genus of lower mold fungi, class Zygomycetes. This is an aerobic fungus, that is, it needs oxygen to live and reproduce. Its mycelium is not divided into cells, but has many nuclei. This class includes more than sixty species. All varieties of mushrooms of this species, as mentioned above, live in the upper layers of the soil, food, horse manure, and organic residues. The mold fungus mukor is a parasite. His body resembles thin colorless hairs or cobwebs - this is a mycelium. Despite the fact that the body of the mycelium has grown greatly, in fact, it is one cell that contains many nuclei. On the thin processes of the mycelium (hyphae) black heads (sporangia) are formed. They contain spores.

Reproduction and nutrition

Mukor mushroom reproduces in two ways: asexual and sexual. The first method is more complicated, since the process of mycelium maturation in sporangia is longer. The shell of sporangia is called callose. It is very resistant to external aggressive environment. But under the influence of atmospheric moisture it is destroyed, releasing billions of spores. The latter are so small that they can penetrate anywhere. They are always present in the air. Therefore, under favorable conditions, mold appears everywhere. During sexual reproduction, mycelial filaments fuse to form a zygote. This is how a new fungus appears. Mukor is a saprophyte mushroom, that is, itfeeds on ready-made organic substances. It is also called a scavenger mushroom, since after it there is no organic waste left. Sometimes such mushrooms appear on a still living, but already sick organism, after the death of which the remains will be completely recycled.

Mukor fungus danger

This fungus can be dangerous for both humans and animals. In humans, some types of this mold can provoke the occurrence of a disease such as mucormycosis. Small spores of the fungus are dangerous for people prone to allergies. Beekeepers are familiar with mukor firsthand. Because hives are an ideal environment for life and intensive reproduction of this parasite. If the hives are not processed in time, then a large number of bees can be lost, since the mukor fungus causes many diseases. Also, due to the infection of grain, vegetables and fruits with this parasite, humanity annually loses a large amount of food.

Application in medicine and food industry

Certain types of this fungus, on the contrary, are very useful for humans. So, some antibiotics (ramycin) are prepared from it. This mushroom is also used in the food industry as a leaven (Chinese yeast). It is used to make tempeh, soy cheese, and potato alcohol.

How to prevent mold infestation in food

Of course, it is necessary to ensure that food is not contaminated with mold fungi. Besides the fact that thisdangerous, but also costly. To do this, do not leave food leftovers next to good products. Monitor the humidity level in the room. When leaving for a long time, do not leave food. And if mold appears on a product that at first glance is still suitable for consumption, it is no longer possible to eat it.