Ascomycotina (sac fungi) الفطريات الاسكية

Ascomycotina (sac fungi) الفطريات الاسكية Characterized by: Septate hyphae. Production of asco-spores enclosed inside sac-like asci. Some forms are unicellular (yeast) saprophytic and many are parasitic on higher plants causing diseases such as the powdery mildews, ergot disease and apple scab. Examples: Aspergillus, Penicillium, Saccharomyces, Claviceps, and Peziza.

Penicillium

Penicillium In Penicillium, the conidiophores are septate and branched. The last branches terminate with the sterigmata (called phialides), which carry the chains of conidia. In Penicillium the sterigmate are in clusters, which may be in the order of primary, secondary and sometimes tertiary sterigmata.

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Aspergillus In Aspergillus, the conidiophores are unbranched, non-septate and terminate with swollen heads, each of which carries radiating sterigmata. Chains of conidia, arranged in acropetal succession (the larger being terminal ) are carried by such sterigmata. They allover appearance of Apergillus conidiophore is a radiating head while Penicillium look like a broom.

Penicillium sp. Aspergillus sp. Similar characteristics The mycelium of both genera is branched and septate. They grow saprophytically on all kinds of organic materials such as jams, bread, meats, grains and wood. They can grow also as saprophytes on stored fruits and vegetables causing their decay. They can be subcultured easily on synthetic nutritive media. Penicillium sp. Aspergillus sp.

Similar characteristics Both multiply asexually by conidia, which are carried on conidiophores. These conidia capable of immediate germination. Sexual reproduction has been observed in several species of both Penicillium and Aspergillus.

فطر البنسيليوم والاسبيرجيلس Penicillium and Aspergillus Exogenous Spores (conidia) Endogenous Spores (Ascus)

الأهمية الاقتصادية Economic importance Aspergillus Citric and other organic acids Aspergilloses (Respiratory Disease), Aflatoxin (Carcinogen)

الأهمية الاقتصادية Economic importance Penicillium Antibiotic production (Penicillin) Certain kinds of cheeses, such as Roquefort, Camembert. Penicillium roqueforti (blue cheese) Penicillium camemberti