Search results
Results from the WOW.Com Content Network
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. In fungi, the saprotrophic process is most often facilitated through the ...
Ectomycorrhizal extramatrical mycelium, as well as the mycelium of arbuscular mycorrhizal fungi, increase the efficiency of water and nutrient absorption of most plants and confers resistance to some plant pathogens. Mycelium is an important food source for many soil invertebrates.
Leaf mold (spelled leaf mould outside of the United States) is the compost produced by decomposition of shaded [1] deciduous shrub and tree leaves, primarily by fungal breakdown in a slower, cooler manner as opposed to the bacterial degradation of leaves.
Mold had been used as a common name for now non-fungal groups such as water molds or slime molds that were once considered fungi. [ 6 ] [ 7 ] [ 8 ] Molds cause biodegradation of natural materials, which can be unwanted when it becomes food spoilage or damage to property.
Glomus aggregatum is an arbuscular mycorrhizal fungus used as a soil inoculant in agriculture and horticulture.Like other species in this phylum it forms obligate symbioses with plant roots, where it obtains carbon (photosynthate) from the host plant in exchange for nutrients and other benefits.
The English word fungus is directly adopted from the Latin fungus (mushroom), used in the writings of Horace and Pliny. [10] This in turn is derived from the Greek word sphongos (σφόγγος 'sponge'), which refers to the macroscopic structures and morphology of mushrooms and molds; [11] the root is also used in other languages, such as the German Schwamm ('sponge') and Schimmel ('mold').
Here's why mold grows on food, what happens when you eat it, and tips to keep food mold-free. What is mold? Molds are microscopic fungi, Josephine Wee, Ph.D., an assistant professor of food ...
A mycorrhiza is a symbiotic association between a green plant and a fungus. The plant makes organic molecules by photosynthesis and supplies them to the fungus in the form of sugars or lipids, while the fungus supplies the plant with water and mineral nutrients, such as phosphorus, taken from the soil.