| A | B |
|---|
| fungal characteristics | heterotrophs, most are saprobes, some are parasites or mutualists |
| Saprobes | get nutrients from nonliving organic matter |
| types of sexual spores | zygomycete, sac fungi, club fungi |
| mycelium | multicellular feeding structure, made of branching tubular cells called hyphae |
| neurospora crassa | used in genetic research |
| aspergillus | used in food production |
| penicillium | used in drug production |
| saccharomyces cerevisae | yeast used in wine production |
| candida albicans | causes yeast infection |
| branching tubular cells are called | hyphae |
| mycelium are produced by germation of a | spore |
| examples of sac fungi | edible morels and truffles |
| club fungi | produce club shaped cells that bear 4 sexual spores; act as decomposers of forest plants |
| fungi carry out _________ digestion and absorption | extracellular |
| lichens | light green growth on trees; |
| micchorizae | fungus root; |
| ascomycetes | chestnut blight; dutch elm disease; apple scab |
