Ergot is obtained from Claviceps. This genus comprises fungi that parasitize grasses and cereals, notably rye. Certain species of Claviceps produce alkaloids, including ergotamine and ergometrine, which can cause ergotism, a serious condition affecting humans and animals. Historically, ergotism outbreaks, known as “St. Anthony’s fire,” were linked to consumption of contaminated grain. Ergot alkaloids have also been used medicinally, notably in obstetrics to induce uterine contractions. However, due to their potent vasoconstrictive properties, they can also be toxic. Claviceps sclerotia, known as ergots, contain these alkaloids and have been associated with hallucinogenic effects and potential therapeutic uses. Despite their toxic potential, ergots have historically played a role in medicine and folklore, contributing to our understanding of fungal biology and the complex interactions between fungi and their hosts in agricultural and medical contexts.

When yeast cells are added to wheat flour, bread becomes soft and porous because it produces CO2 and makes the bread spongy. During fermentation, yeast metabolizes sugars present in the dough, producing carbon dioxide gas as a byproduct. This gas forms bubbles throughout the dough, causing it to rise and creating a soft, airy texture in the finished bread. The expansion of the dough due to the production of carbon dioxide gas results in a porous structure, giving the bread its characteristic lightness and texture. This process, known as leavening, is essential for the formation of desirable bread characteristics. While yeast also produces other compounds like ethanol and organic acids during fermentation, it is the carbon dioxide gas generated by yeast metabolism that primarily contributes to the soft and porous texture of bread, making option B the correct answer.

Agaricus is an edible fungus. It encompasses several species used as food, notably the button mushroom (Agaricus bisporus), one of the most widely cultivated mushrooms globally. Agaricus mushrooms are favored for their mild flavor, firm texture, and versatility in culinary applications, including soups, salads, stir-fries, and pizzas. Additionally, Agaricus mushrooms are valued for their nutritional content, providing essential vitamins, minerals, and dietary fiber. They are rich in protein and low in calories, making them a healthy addition to various diets. Beyond the button mushroom, other species within the Agaricus genus, such as the portobello and cremini mushrooms, are also popular choices for consumption. The cultivation and consumption of Agaricus mushrooms contribute significantly to the global mushroom market, meeting consumer demand for flavorful and nutritious food options. Overall, Agaricus mushrooms are prized for their taste, texture, and nutritional benefits, making them a staple ingredient in many cuisines worldwide.

Broad spectrum antibiotics are produced from Streptomyces. These bacteria are renowned for their ability to synthesize a wide array of antibiotics with broad activity against diverse bacterial species. Streptomyces antibiotics include well-known drugs such as streptomycin, tetracycline, and erythromycin, which are used to treat various bacterial infections in clinical practice. The complex secondary metabolites produced by Streptomyces exhibit diverse chemical structures and mechanisms of action, targeting essential bacterial processes such as protein synthesis, cell wall synthesis, and nucleic acid synthesis. Due to their broad spectrum of activity, Streptomyces antibiotics are valuable therapeutic agents for treating infections caused by both Gram-positive and Gram-negative bacteria. Additionally, they play a crucial role in agriculture and biotechnology, contributing to the control of plant pathogens and the production of recombinant proteins. Overall, Streptomyces antibiotics are indispensable tools in modern medicine and biotechnology, offering effective treatment options for a wide range of bacterial diseases.

Tikka disease occurs in groundnut. It is caused by the fungus Cercospora arachidicola. This fungal pathogen infects groundnut plants, causing characteristic dark brown to black lesions on leaves, stems, and pods. Tikka disease can lead to reduced yields and quality in groundnut crops. The fungus survives in infected plant debris and soil, and its spores are spread by wind, rain, and mechanical means. Warm and humid conditions favor disease development, making it a significant concern in regions where groundnut is cultivated. Management strategies for Tikka disease include planting disease-resistant varieties, practicing crop rotation, removing and destroying infected plant debris, and applying fungicides as necessary. Integrated disease management approaches, including cultural, biological, and chemical control methods, are often employed to minimize the impact of Tikka disease on groundnut production and ensure the sustainability of groundnut cultivation in affected regions.