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Fungal biotechnology in food and feed processing Shakuntala Ghorai, Samudra Prosad Banik, Deepak Verma, Sudeshna Chowdhury, Soumya Mukherjee, Suman Khowala * Drug Development and Biotechnology, Indian Institute of Chemical Biology (Unit of CSIR, Govt. of India), 4, Raja S. C. Mullick Road, Kolkata 700 032, India a r t i c l e i n f o Article history: Received 25 November 2008 Accepted 22 February 2009 Available online xxxx Keywords: Fruiting body Fungal biotechnology Fungal enzymes Bioprocess.

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Fungi play a pivotal role in fundamental and modern processes of biotechnology. Nowadays many processes such as baking, brewing and the synthesis of alcohols, antibiotics, enzymes, organic acid as well as the additional pharmaceutical product are carried out using fungal bioproducts.

Fungi are used in many industrial processes, such as the production of enzymes, vitamins, polysaccharides, polyhydric alcohols, pigments, lipids, and glycolipids. Some of these products are produced commercially while others are potentially valuable in biotechnology.

In addition to eating edible fruiting bodies, such as mushrooms, directly, various fungi have been used to supplement and add flavour to foods. Yeasts are used in the fermentation of fruits to produce wines, cereals to make beer, in bread manufacture and flavouring in the form of yeast extract.

Uses of fungi in medicine include micafungin, an antifungal agent, , used to prevent tissue rejection, and , which reduces cholesterol. Bread yeast is important in baking, but studies of bakers yeast also led to the discovery of basic cellular biochemistry and metabolism.

Yeasts are used in the fermentation of fruits to produce wines, cereals to make beer, in bread manufacture and flavouring in the form of yeast extract. Filamentous fungi are used in traditional processes for the ripening of cheeses and in the production of enzymes used in the food industry.

The filaments can produce aflatoxins which can cause cancer. Mouldy food can be dangerous to eat if the fungi growing on it are the kind that produce mycotoxins. These are formed as the branching network of fungal filaments (hyphae) spread through the food and break it down.

Enzymes. Filamentous fungi are primary sources of enzymes used in food processing to increase the efficiency and ease of food processing steps, and to enhance the quality of the final product [9]. Enzyme processing influences the flavor, aroma, appearance, texture, color, stability, and nutrition of food materials.

The two types of fungi that are important in food spoilage are yeasts and molds. Molds are multicellular fungi that reproduce by the formation of spores (single cells that can grow into a mature fungus).

Fungi are used in many industrial fermentative processes, such as the production of vitamins, pigments, lipids, glycolipids, polysaccharides and polyhydric alcohols. They possess antimicrobial activities and are used in biomineralization, as a food for its high protein contents and as a biofertilizers.

Fungi are important to everyday human life. Fungi are important decomposers in most ecosystems. ... Fungi, as food, play a role in human nutrition in the form of mushrooms, and also as agents of fermentation in the production of bread, cheeses, alcoholic beverages, and numerous other food preparations.

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Name Change
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Small Business
Wills & Estates
Packages A-Z
Form Categories
Affidavits
Bankruptcy
Bill of Sale
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Divorce
Employment
Identity Theft
Internet Technology
Landlord Tenant
Living Wills
Name Change
Power of Attorney
Real Estate
Small Estates
Wills
All Forms
Forms A-Z
Form Library
Customer Service
Terms of Service
DMCA Policy
About Us
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Affiliates
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Site Map
All Forms
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Legal Guides
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All Guides
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For Small Business
For Attorneys
Our Sites
US Legal Forms
USLegal
FormsPass
pdfFiller
signNow
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Call us now toll free:
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As seen in:
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© Copyright 1997-2025
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