How is mold helpful to the ecosystem?

Answer 1

Some mold saves lives; others kill. Some add to the flavor of cheese and wine; others make food poisonous. Mold belong to the Fungi kingdom, which boats over 100, 000 species, including mildews, mushrooms, plants rusts and yeasts. Only about 100 fungeses are known to cause disease in humans and animals. Many others play a vital role in the food chain-decomposing dead organic matter and thereby recycling essential elements in a form that plants can use. Still others work in symbiotic relationships with plants, helping them to absorb nutrients from the soil. And some are parasites. But the story is not all bad because mold has some very useful properties. In 1928 green mold, identified as Penicillium notatum proved to be lethal to bacteria but harmless to humans and animals. This led to the development of penicilin, termed the single greatest lifesaver of modern medicine. Since then mold has furnished a number of other medicinal substances, including drugs for treating blood clots, migraine headaches and Parkinson's disease. Mold has been a blessing to the palate. For example, Brie, Camembert, Danish blue, Gorgonzola, Roquefort and Stilton owe their distinct flavors to certain species of the mold Penicillium. Likewise salami, soy sauce and beer owe much to mold. The same is true of wine. The mold Botrytis cinerea or "noble rot" acts on the sugar in grapes, enhancing the flavor. The mold Cladosporium cellare adds a final touch during the maturing process. (info from 1/06 Awake on Jehovah's Witnesses official website)

Answer 2

Some mold saves lives; others kill. Some add to the flavor of cheese and wine; others make food poisonous. Mold belong to the Fungi kingdom, which boats over 100, 000 species, including mildews, mushrooms, plants rusts and yeasts. Only about 100 fungeses are known to cause disease in humans and animals. Many others play a vital role in the food chain-decomposing dead organic matter and thereby recycling essential elements in a form that plants can use. Still others work in symbiotic relationships with plants, helping them to absorb nutrients from the soil. And some are parasites. But the story is not all bad because mold has some very useful properties. In 1928 green mold, identified as Penicillium notatum proved to be lethal to bacteria but harmless to humans and animals. This led to the development of penicilin, termed the single greatest lifesaver of modern medicine. Since then mold has furnished a number of other medicinal substances, including drugs for treating blood clots, migraine headaches and Parkinson's disease. Mold has been a blessing to the palate. For example, Brie, Camembert, Danish blue, Gorgonzola, Roquefort and Stilton owe their distinct flavors to certain species of the mold Penicillium. Likewise salami, soy sauce and beer owe much to mold. The same is true of wine. The mold Botrytis cinerea or "noble rot" acts on the sugar in grapes, enhancing the flavor. The mold Cladosporium cellare adds a final touch during the maturing process. (info from 1/06 Awake on Jehovah's Witnesses official website)