Chapter 9B

Economic Importance of Fungi

Class 9 - Concise Biology Selina

Progress Check 1

Question 1

Which is the most common variety of cultivated mushroom ?

Answer

White button mushroom (Agaricus bisporous).

Question 2

What is meant by "mushroom seed" ?

Answer

Mushroom seed consists of mycelium of the selected type of mushroom that is introduced
into the compost and allowed to grow.

Question 3

What is done in the step called "casing" ?

Answer

A thin layer of soil is spread over the compost on which mushroom seed had been spread
earlier. This is called Casing. It is done in order to provide support to growing mushrooms
and prevent quick drying of compost.

Multiple Choice Type

Question 1(i)

Production of ethanol (C2H5OH) occurs in one of the life processes of:

1. Bread mould
2. Yeast
3. Mushroom
4. Penicillium
Answer

Yeast

Reason — Yeast respires anaerobically to form ethanol and carbon dioxide.

Question 1(ii)

Which among the following statements is incorrect about fungi ?

1. They are multicellular organisms except yeasts.

2. They are heterotrophic and are either parasitic or saprophytic.
3. They prefer cold and dry conditions to grow.
4. They are immobile unlike bacteria.

Answer

They prefer cold and dry conditions to grow.

Reason — Fungi prefer warm and humid climate

Question 1(iii)

Yeast is used in the production of

1. Ethyl alcohol
2. Acetic acid
3. Cheese
4. Curd

Answer

Ethyl alcohol

Reason — Yeast respires anaerobically to form ethanol and carbon dioxide.

Question 1(iv)

Which of the following is a unicellular organism ?

1. Rhizopus
2. Mould
3. Yeast
4. Mushroom

Answer

Yeast
Reason — Yeasts are one-celled fungi.

Question 1(v)

The scientific name of white button mushroom is :

1. Volvariella
2. Aspergillus
3. Pleurotus
4. Agaricus bisporus

Answer

Agaricus bisporus

Reason — Agaricus bisporus is the most common edible mushroom also known as white
button mushroom.

Question 1(vi)

The entire mass of hyphae is termed as :

1. Sporangium
2. Sporangiophore
3. Both (a) and (b)
4. Mycelium

Answer

Mycelium

Reason — The thread like hyphae together form mycelium.

Question 1(vii)

The heterotrophic mode of nutrition in fungi is:

1. Symbiotic
2. Saprophytic
3. Parasitic
4. Heterozoic

Answer

Saprophytic

Reason — Most of the fungi show saprophytic mode of nutrition. Some may also show
parasitic mode of nutrition.
Question 1(viii)

The stored food material in Yeast is in the form of :

1. Glycogen and fat

2. Starch and Cellulose
3. Glycogen and Protein
4. None of these

Answer

Glycogen and fat

Reason — Yeast stores food material in the form of Glycogen and fat in fat vacuoles.

Question 1(ix)

Which of the following properties of fungi separates them from plants ?

1. Absence of chlorophyll
2. Autotrophic mode of nutrition
3. Lack of a stem
4. Poisonous and non-edible

Answer

Absence of chlorophyll

Reason — Fungi are differentiated from the plants as they don't have chlorophyll and their
body is not differentiated into roots, stems and leaves.

Question 1(x)

The main products produced by microorganisms during fermentation are:

1. Ethanol or lactic acid

2. Ethanol and uric acid
3. Amino acid and lactic acid
4. Ethanol or uric acid

Answer

Ethanol or lactic acid

Reason — The main products produced by microorganisms during fermentation are ethanol
or lactic acid and also acetic acid in some cases.

Question 1(xi)
Certain free living bacteria in the soil like (P) ............... and (Q) ............... use the free
nitrogen of the soil and convert it to ammonia with hydrogen. P and Q are :

1. P — Rhizobium, Q — Azobacter
2. P — Azobacter, Q — Clostridium
3. P — Clostridium, Q — Rhizobium
4. P — Nitrosomonas, Q — Nitrobacter

Answer

P — Azobacter, Q — Clostridium

Reason — Azobacter and Clostridium convert atmospheric nitrogen (N2) into ammonia
(NH3) using hydrogen. This process is known as biological nitrogen fixation.

Assertion Reason type

Question 2(i)

Assertion (A): Bacteria are the smallest living organisms on the earth with a well-defined
nucleus.

Reason (R): The single chromosome of a bacterial cell is enclosed in a nuclear membrane.

1. A is True and R is False.

2. A is False and R is True.
3. Both A and R are True.
4. Both A and R are False.

Answer

Both A and R are False.

Reason — Bacteria are the smallest living organisms on earth but they do not have a well
defined nucleus.
Bacteria have a single, circular chromosome. This chromosome is located in the nucleoid, a
region not enclosed by a membrane.

Question 2(ii)

Assertion (A): Certain bacteria are saprotrophic in nature, meaning they draw their
nourishment from another living being (host).

Reason (R): Parasitic bacteria draw their nourishment from the body of their living hosts.

1. A is True and R is False.

2. A is False and R is True.
3. Both A and R are True.
 4. Both A and R are False.

Answer

A is False and R is True.

Reason — Saprotrophic bacteria obtain their nourishment by decomposing dead and

decaying organic matter, not from a living host.
Parasitic bacteria live on or inside a living host and obtain their nutrients from it, often
causing disease.

Question 2(iii)

Assertion (A): Clostridium is a type of bacteria found in the root nodules of leguminous
plants. It converts soil nitrates into atmospheric nitrogen.

Reason (R): Clostridium is a free-living bacteria in the soil which converts soil nitrates into
ammonia.

1. A is True and R is False.

2. A is False and R is True.
3. Both A and R are True.
4. Both A and R are False.

Answer

Both A and R are False.

Reason — Clostridium is not found in the root nodules of leguminous plants. That role is
performed by Rhizobium. Clostridium does not convert soil nitrates into atmospheric
nitrogen. That reverse process is called denitrification, done by bacteria like Pseudomonas.
Clostridium is a free-living, anaerobic nitrogen-fixing bacterium but it does not convert soil
nitrates into ammonia instead, it fixes atmospheric nitrogen into ammonia

Question 2(iv)

Assertion (A) : Fungi are non-chlorophyllous, saprotrophic plants which can be unicellular
or multicellular.

Reason (R): Some fungi are autotrophic. They contain chlorophyll and prepare their own
food.

1. A is True and R is False.

2. A is False and R is True.
3. Both A and R are True.
4. Both A and R are False.

Answer

A is True and R is False.

Reason — Fungi do not contain chlorophyll. They are saprotrophic (feed on dead and
decaying matter). They can be unicellular (like yeast) or multicellular (like molds,
mushrooms).
Fungi do not contain chlorophyll and cannot perform photosynthesis. They are heterotrophic
by nature.

Question 2(v)

Assertion (A): Pasteurization is a technique of complete sterilization applied usually to milk,

meat, fish, etc.

Reason (R): Pasteurization kills a majority of the bacteria usually present in milk.

1. A is True and R is False.

2. A is False and R is True.
3. Both A and R are True.
4. Both A and R are False.

Answer

A is False and R is True.

Reason — Pasteurization is a method of partial sterilization, typically used for milk. It is not
generally used for meat or fish—those typically require different preservation or sterilization
methods (like canning or freezing).
Pasteurization kills most of the bacteria, especially pathogenic bacteria, making milk safe for
consumption while maintaining its nutritional value.

Question 2(vi)

Assertion (A): Black rot of mustard is a fungal disease whereas black rot of cauliflower is a
viral disease.

Reason (R): Both black rot of mustard and cauliflower are bacterial diseases.

1. A is True and R is False.

2. A is False and R is True.
3. Both A and R are True.
4. Both A and R are False.

Answer

A is False and R is True.

Reason — Black rot of mustard is not a fungal disease and black rot of cauliflower is not a
viral disease. They are bacterial disease as both are caused by bacteria.

Very Short Answer Type

Question 1

Given below is the structure of a bacterial cell. Match the structures marked (a) to (e) with
their function or characterstics given.

Example: (f)-6: Lies immediately beneath the cell wall and surrounds the cytoplasm.

Answer

Structure of bacterial cell Function / Characteristic

(a) Flagellum 2. Locomotory structure

(b) Bacterial chromosome 3. Composed of DNA

(c) Glycogen granules 5. Stored food material

(d) Cell wall 4. Made up of peptidoglycan

(e) Capsule 1. Protective layer

(f) Cell membrane 6. Lies immediately beneath the cell wall and surrounds the cytoplasm.

Question 2

Fill in the blanks:

1. The specific genus to which several species of yeast belong is ............... .

2. ............... is a unicellular fungi.
3. Alcoholics may develop body ailments like ............... due to over consumption of
alcohol.
4. The curd from which moisture has been removed is termed as ............... .
5. Cheese is a good source of vitamin ............... and ............... .
Answer

1. The specific genus to which several species of yeast belong is Saccharomyces .

2. Yeast is a unicellular fungi.
3. Alcoholics may develop body ailments like Liver cirrhosis due to over consumption
of alcohol.
4. The curd from which moisture has been removed is termed as cottage cheese .
5. Cheese is a good source of vitamin A and B .

Question 3

Given below is a flow chart of 'Nitrogen Cycle'. Read the information after the diagram and
fill in the blanks.

Nitrogen is one of the essential elements for the growth and development of plants. About
79% of the atmosphere is Nitrogen but plants cannot obtain it directly from the atmosphere.

Plants can obtain nitrogen only in the form of nitrates, which they absorb from the soil
through roots. These nitrates are replenished in the soil by bacteria through the process of
(a) ............... . Some bacteria convert nitrogenous wastes of plants and animals into
(b) ............... which are then converted into (c) ............... compounds. Further, these
compounds are converted into nitrites and nitrates by bacteria (d) ............... and (e) ...............
respectively.

Answer

Plants can obtain nitrogen only in the form of nitrates, which they absorb from the soil
through roots. These nitrates are replenished in the soil by bacteria through the process
of Nitrogen fixation . Some bacteria convert nitrogenous wastes of plants and animals
into Ammonia which are then converted into Ammonium compounds. Further, these
compounds are converted into nitrites and nitrates by
bacteria Nitrosomonas and Nitrobacter respectively.

Short Answer Type

Question 1

Define the terms

(a) Fermentation

(b) Spawning

Answer

(a) Fermentation is a process in which the microorganisms (yeast and bacteria) break down
carbohydrates into simpler products (ethanol or lactic acid) in the absence of oxygen.

(b) Spawning is defined as introduction of mushroom seed or mycelium of selected

mushroom into compost.

Question 2

Where can the mould Rhizopus be most easily found?

Answer

Rhizopus is the common bread mould. It grows not only on bread but also on a variety of
other organic matter such as cloth, wood, paper, leather goods, animal dung. In food
materials — pickles, bread, fruit, chapatti etc. They specifically occur in humid and warm
climatic conditions.

Question 3

Write the chemical equation of fermentation.

Answer

The chemical equation of fermentation is:

C6H12O6 ⟶ 2C2H5OH + 2CO2

Glucose Ethanol
Question 4

Name three vitamins which are richly found in mushrooms.

Answer

Three vitamins which are richly found in mushrooms are:

1. Niacin
2. Pantothenic acid
3. Biotin
Question 5

Describe the role of certain fungi in industrial production.

Answer

1. Used to prepare wine and alcohol

2. Used in the cultivation of mushroom
3. Used to prepare enzymes
4. Used to prepare antibiotics
5. Used to prepare alcoholic beverages
6. Used to prepare bakery products and fermented foods
7. Used to prepare organic acids

Question 6

Differentiate between:

(a) Saprophyte and Parasite

(b) Aerobic and anaerobic respiration with regard to the products formed.

Answer

(a) Differences between Saprophyte and Parasite:

Characteristic
Parasite Saprophyte
s

Organisms that feed on decaying dead

Individuals of one species that
organic matter and break it down into
Definition live at the expense of individuals
simple molecules that can be used by the
from another species, called hosts.
autotrophs.

Obtained from host without

Food source Obtained from decaying entities.
killing it.

Feeds with vital products from the

Feeding Feeds with decaying dead organic matter.
host or parts of its body.

(b) Differences between aerobic and anaerobic respiration with regard to the products
formed:
 Aerobic respiration Anaerobic respiration

It occurs in presence of oxygen. The products It occurs in absence of oxygen. The end products
formed are water and carbon dioxide. are ethanol or lactic acid and carbon dioxide.

Long Answer Type

Question 1

Discuss the role of yeasts in bakeries and breweries.

Answer

During the baking process, yeast added to the dough ferments sugar and produces carbon
dioxide. This causes the dough to rise and when it is baked, the gas bubbles expand causing
the bread to be spongy and light. Hence yeast is used in bakeries.

The greatest importance of yeast to us is through their property of alcoholic fermentation.

Fermentation is the process in which the micro-organisms like yeast break down the
carbohydrates into simpler products like ethanol and lactic acid. This alcohol is of great
commercial importance. Hence, yeast is used in breweries to produce beer and wine from
barley maltose and grapes, respectively.

Question 2

Write in proper sequence the five major steps in the cultivation of the common edible
mushroom.

Answer

Five major steps in the cultivation of common edible mushrooms are:

1. Composting — Composting involves mixing of various components such as

i. Paddy straw or Wheat
ii. Organic and Inorganic fertilizer
iii. Chicken manure
The temperature of the compost is kept for about one week under 50°C.
2. Spawning — 'Mushroom seed' in the form of mycelium of mushroom to be grown is
introduced into the heap of compost and left for spreading for around two days.
3. Casing — It is an important step wherein a thin layer of soil is spread over the
compost. It:
i. Gives support to the mushroom
ii. Prevents quick drying of the compost
iii. Provides humidity
iv. Assists to check temperature
4. Cropping & Harvesting — The growth occurs in three principal stages:
i. Mycelium grows within 2-6 weeks
 ii. Tiny pin heads
iii. Button stage grows bigger attaining marketable size
iv. Fully grown mushrooms are taken out.
5. Preservation — Shelf life of mushroom can be increased by the following processes:
i. Vacuum cooling
ii. Storing at 15 degree Celsius and giving gamma radiation
iii. Freeze drying in a solution of ascorbic acid, citric acid, and brine etc.

Question 3

Would you consider bacteria and yeast as plants? Give reason.

Answer

We cannot consider bacteria and yeast as plants. The reasons for it are as given below:

1. They lack chlorophyll (except a few bacteria). Their mode of nutrition is

heterotrophic instead of autotrophic.
2. Bacteria are prokaryotic and lack membrane bound organelles.
3. Fungi is multicellular but it is not differentiated into root, stem and leaves.

Question 4

Both bacteria and yeast reproduce by asexual method, but how does this method differ in
them ?

Answer

Bacteria reproduces by cell division or binary fission. The circular DNA duplicates. The cell
expands and the two DNA are pulled apart. The cell constricts at the middle separating the
two cells.
Fungi like yeast reproduce by budding. In budding, a small bud or daughter cell is formed on
the parent cell. The bud continues to grow until it separates from the parent cell, forming a
new cell.

Structured / Application / Skill Type

Question 1

If you leave a piece of moist bread covered under a small bell jar at a warm place, mould
grows on it in a few days. Answer the following with reference to this observation:

(a) What would happen if the bread was not covered by the bell-jar?

(b) What would happen if moist bread was placed in a refrigerator?

(c) What appears first on the bread – the mycelia or the spores?

Answer
(a) If bread was not covered by the bell-jar, mould would have appeared but after a while.
The humid and warm conditions within the bell-jar facilitate rapid production of mould.

(b) If the moist bread was placed in a refrigerator, moulds would not appear. Fungi like bread
mould (Rhizopus) grow very quickly in warm and humid conditions. The low temperature
inside the refrigerator would prevent its growth.

(c) Mycelia appears first on the bread, not the spores.

Question 2

Draw a neat diagram of the unicellular fungus 'Yeast' and label its six important parts.

Answer

Below is the diagram of Yeast with its six important parts labelled:

Question 3

The figure shown alongside represents an organism. Study the figure and answer the
following questions.

(a) Identify the organism and write its common as well as scientific name.

(b) Label the parts shown as 1, 2 and 3.

(c) Name two suitable habitats of the organism shown.

(d) Mention its main mode of reproduction.

(e) What specific kinds of digestion occur in it ?

Answer

(a) The organism show in figure is bread mould.

Common Name — Moulds
Scientific Name — Rhizopus

(b) The parts are:

 1 → Sporangium
 2 → Spores
 3 → Hyphae

(c) They prefer warm and humid climate and organic material like fruits, bread, leather etc. to
grow.

(d) It shows asexual reproduction as well as sexual reproduction. Asexually it reproduces by

spore formation. A few hyphae become erect (sporangiophores) and swell at the tip to form
sporangium. The sporangium containing spores burst to spread the spores. The spore
germinates to form hyphae when it finds favorable conditions.

(e) Extracellular digestion.

Question 4

These days mushroom cultivation has become a common indoor business. Shalini has grown
white button mushrooms which are shown below in the diagram.

(a) Write the scientific name of the mushrooms shown above.

(b) Name two vitamins which are abundantly found in this mushroom.

(c) What do you understand by 'spawning' (second step in mushroom cultivation) ?

Answer

(a) Agaricus bisporous

(b) Biotin (Vitamin B7) and Niacin (Vitamin B3)

(c) The process of introducing mushroom mycelium (the vegetative part of the fungus) into a
suitable growing medium is known as spawning. After spawning, the mycelium spreads
throughout the substrate. It is similar to sowing seeds in agriculture.