Advantages and disadvantages of the kingdom Fungi

Advantages

1. Source of food (direct source) e.g. Agaricus species (mushroom), Aspergillus.
2. Are decomposers i.e. bringing about the decaying of organic matter hence nutrient recycling e.g. Rhizopus or Mucor, moulds.
3. Source of antibiotics e.g. Penicillium notatum produces penicillin, P. griseofulvum produces griseofulvin, Aspergillus fumigatus produces fumagillin.
4. Used in production of phyto hormones e.g. gibberellins from fungus Gibberella.
5. Used in extraction of vitamins e.g. B-complex from yeast.
6. They are used in food industry and alcohol production particularly in baking e.g. yeast in making of bread, fermentation in alcohol/liquor production e.g. yeast, citric acid production by Aspergillus, lactic acid by Rhizopus species.
7. Sewage treatment (including decomposers) e.g. moulds or Rhizopus.
8. The detoxification of cyanide especially in cassava e.g. moulds.
9. They are used in biological control fungi such as Chinese caterpillar fungus which parasites insects can be extremely important for controlling insects/pests of crops. The spores of fungi are spread on the crop and control the beetles, leaf hoppers and citrus rust mites.
10. Used in genetic engineering and biological research e.g. Neurospora spp.
11. Involved in production of single-cell protein.
12. Involved in mycorrhiza and plant growth of vital importance for the growth of plants including crops through development of mycorrhiza association. Mycorrhiza is a combination of fungi and flowering plants.

Disadvantages

1. They are poisonous e.g. some Agaricus species. Amanita species cause death to humans.
2. They cause diseases to humans e.g. athletes foot by Epidermophyton species, ringworm by Candida species and thrush by Candida species.
3. They cause diseases and damage to crop plants during growth e.g. Puccinia species causes rust on grains and seeds. They also spoil cooked food e.g. moulds on bread.
4. They cause damage to wood on both living and stored timber e.g. bracket fungi.