Question

1. Give one or two words for the following statements:
(a) Mould that gives penicillin.
(b) Structures produced by a fungus to absorb nutrients
from the medium.
(c) Fungi that derive food from dead organic matter.
(d) Hyphae of Rhizopus that penetrate into the food
material.
(e) Bacteria that cannot live without oxygen.
(f) The common name of Rhizopus and Mucor.
(g) The common name of Saccharomyces.
(h) Name the substance that makes the cell wall of a
fungus.​

Answer 1

Penicillium mold

Penicillium mold naturally produces the antibiotic penicillin. 2. Scientists learned to grow Penicillium mold in deep fermentation tanks by adding a kind of sugar and other ingredients.

Answer 2

Explanation:

1. Penicillium notatumAlexander Fleming, a professor of bacteriology in London, accidentally discovered the antibiotic penicillin in 1928, when some of his petri dishes became contaminated with a mold, Penicillium notatum, Live Science previously reported

2.Some fungi produce special rootlike hyphae, called rhizoids, which anchor the thallus to the growth surface and probably also absorb food. Many parasitic fungi are even more specialized in this respect, producing special absorptive organs called haustoria.

3.Saprotrophic fungi obtain their food from dead organic material; parasitic fungi do so by feeding on living organisms (usually plants), thus causing disease

4.Bacteria that grow only in the absence of oxygen, such as Clostridium, Bacteroides, and the methane-producing archaea (methanogens), are called obligate anaerobes because their energy-generating metabolic processes are not coupled with the consumption of oxen.g.Saccharomyces cerevisiae

One of the most notable and well-known species of yeast in health and wellness is known as Saccharomyces cerevisiae, which is also known by its more common names, brewer's yeast or baker's yeast.

brewer's yeast

One of the most notable and well-known species of yeast in health and wellness is known as Saccharomyces cerevisiae, which is also known by its more common names, brewer's yeast or baker's yeast.