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Aspergillus sydowii is a saprophytic fungus found in soil that can contaminate food and is occasionally pathogenic to humans. It is the predominant fungus found on wheat Qu, the most widely used source of raw microorganisms and crude enzymes for Chinese rice wine brewing. [5]
Saprotrophic microscopic fungi are sometimes called saprobes. [4] Saprotrophic plants or bacterial flora are called saprophytes ( sapro- 'rotten material' + -phyte 'plant'), although it is now believed [ citation needed ] that all plants previously thought to be saprotrophic are in fact parasites of microscopic fungi or of other plants .
Rhizopus is a genus of common saprophytic fungi on plants and specialized parasites on animals. They are found in a wide variety of organic substances, including "mature fruits and vegetables", [2] jellies, syrups, leather, bread, peanuts, and tobacco. They are multicellular.
It is a saprophytic fungus that primarily resides on plants, soil, straw, and dung. Endophytic C. globosum assists in cellulose decomposition of plant cells. [1] They are found in habitats ranging from forest plants to mountain soils across various biomes. [2] [3] [4] C. globosum colonies can also be found indoors and on wooden products. [5] [6]
The Dermateaceae is a family of cup fungi in the order Helotiales. Most species in this family are plant pathogens , but some are saprobes . These fungi are commonly referred to as "earth tongues" or "earthfan fungi" due to their distinctive appearance.
Saprobionts are organisms that digest their food externally and then absorb the products. [1] [2] This process is called saprotrophic nutrition.Fungi are examples of saprobiontic organisms, which are a type of decomposer.
Saprolegnia, like most oomycetes, is both a saprotroph and necrotroph.Typically feeding on waste from fish or other dead cells, they will also take advantage of creatures that have been injured.
Pycnoporus cinnabarinus, also known as the cinnabar polypore, is a saprophytic, white-rot decomposer. Its fruit body is a bright orange shelf fungus. It is common in many areas and is widely distributed throughout the world. It is inedible. [2] It produces cinnabarinic acid to protect itself from bacteria. [3]