Fungal Biotechnology

Industrial Applications and Market Potential

1st Edition - November 16, 2024
Imprint: Academic Press
Editors: Ram Sarup Singh, Ranjeeta Bhari
Language: English
Paperback ISBN:
9 7 8 - 0 - 4 4 3 - 1 3 2 6 3 - 6
eBook ISBN:
9 7 8 - 0 - 4 4 3 - 1 3 2 6 4 - 3

Fungal Biotechnology: Industrial Applications and Market Potential provides a comprehensive and holistic review on the uses of filamentous fungi in food, agriculture, and pharmaceu… Read more

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Fungal Biotechnology: Industrial Applications and Market Potential provides a comprehensive and holistic review on the uses of filamentous fungi in food, agriculture, and pharmaceutical industries. In addition to genetic and metabolic engineering approaches for heterologous proteins production in fungi, the book focuses on fungi as a source of bioactive compounds like enzymes, polysaccharides, alkaloids, glycoproteins, and phytohormones. It describes recent trends in the use of fungi for solid waste management and its subsequent conversion into value added products.

As a complete guide on the broad uses of microfungi in different industrial sectors while maintaining a sustainable environment, this book is a beneficial resource for students, researchers, and scientists as an effective means of imparting knowledge on the current trends and future perspectives in the field of fungal biotechnology.

Title of Book
Cover image
Title page
Table of Contents
Copyright
Contributors
Chapter 1. Fungal biotechnology: An overview
1 Filamentous fungi
2 Filamentous fungi: Life cycle
3 Correlation of reproductive structures to productivity
4 Historical developments in fungal biotechnology
5 Fungi-related “early biotechnological processes”
6 Importance of filamentous fungi in industrial biotechnology
6.1 Range of products by filamentous fungi
6.2 Biomaterials by filamentous fungus
7 Future perspectives of fungal biotechnology
8 Conclusions
Section 1. Fungal bioactives
Chapter 2. Production of organic acids by filamentous fungi: A review
1 Introduction
2 Background of the study
3 Statement of the problem
4 Characteristic qualities peculiar to filamentous fungi
5 Economic importance and types of acids produced by filamentous fungi
6 Decomposition of organic materials and organic acids production by gilamentous fungi in polar and tropical regions
7 Industrial applications of filamentous fungi
8 Relevance of filamentous fungi in sustainable development goals
9 Sustainable organic acid production by filamentous fungi
10 Application of AI in identifying filamentous fungi
11 Future perspective
12 Conclusion
Chapter 3. Production of heterologous proteins in filamentous fungi
1 Introduction
2 Fungal genomics for recombination and protein secretion
3 Experimental technologies for heterologous gene expression
4 Bioprocess approaches for optimizing protein expression
4.1 Optimization of fructofuranosidase production by Aspergillus niger
4.2 Improved recombinant protein production in Aspergillus oryzae
4.3 Bioprocess optimization of endoinulinase production from recombinant Aspergillus niger
4.4 Effects of process parameters on heterologous protein production by Aspergillus niger
4.5 Inducer free recombinant protein production in Trichoderma reesei
5 Conclusions and future perspectives
Chapter 4. Fungi as sources of industrial enzymes: Sources, production, properties, structure and applications
1 Introduction
2 α-Amylases
2.1 Source, production and properties of fungal α-amylases
2.2 Structure of fungal α-amylases
2.3 Applications of fungal α-amylases
3 Asparaginases
3.1 Source, production and properties of fungal asparaginases
3.2 Structure of fungal asparaginase
3.3 Applications of fungal asparaginases
4 Catalases
4.1 Source, production and properties of fungal catalases
4.2 Structure of fungal catalases
4.3 Applications of fungal catalases
5 Cellulases
5.1 Source, production and properties of fungal cellulases
5.2 Structure of fungal cellulases
5.3 Applications of fungal cellulases
6 Chitinases
6.1 Source, production and properties of fungal chitinases
6.2 Structure of fungal chitinases
6.3 Applications of fungal chitinases
7 Laccases
7.1 Source, production and properties of fungal laccases
7.2 Structure of fungal laccases
7.3 Applications of fungal laccases
8 Lipases
8.1 Source, production and properties of fungal lipases
8.2 Structure of fungal lipases
8.3 Applications of fungal lipases
9 Conclusion and perspective
Chapter 5. Fungal synthesis of nanoparticles and its applications
1 Introduction
2 Properties of nanomaterials synthesized from fungi
3 Synthesized nanoparticles
3.1 Silver nanoparticles
3.2 Gold nanoparticles
3.3 Other nanoparticles
4 Applications of fungal nanoparticles
4.1 Applications in agriculture
4.1.1 Nanopesticides
4.1.2 Nanofertilizers
4.2 Applications in medicine and diagnostics
4.3 Applications in industry
4.4 Applications in nanocosmetics
5 Future challenges
6 Scope for future
7 Conclusion
Chapter 6. Engineered living materials based on fungi
1 What are engineered living materials (ELMs)
2 Fundamental properties of ELMs
2.1 Amenable to genetic manipulation
2.2 Ability to respond to environmental signals
2.3 Capability to interface between living and non-living objects
3 Taxonomy
4 Types of living organisms used in ELMs
5 Fungal ELMs
5.1 Substrates/raw materials
5.2 Applications
5.2.1 Water detoxification
5.2.2 Living/smart nano-porous surfaces
5.2.3 Electronics
5.2.4 Living composites
6 Commercial aspects
Chapter 7. Multi-omics research in fungus: Current progress and future prospects
1 Introduction
2 The concept of multi-omics
3 Omics data type used for multi-omics
3.1 Genomics
3.2 Epigenomics
3.3 Metagenomics
3.4 Transcriptomics
3.5 Proteomics
3.6 Metabolomics
3.7 Electroculturomics
4 Resources for multi-omics
5 Multi-omics data integration (MODI) and analysis
6 Application of multi-omics approach in fungal biotechnology
6.1 Fungal secondary metabolites
6.1.1 Biocontrol agents
6.1.2 Mycotoxins
6.1.3 Food and nutraceuticals
6.2 Host-fungus interactions
6.2.1 Symbiotic
6.2.2 Pathogenic
6.3 Health and disease
6.3.1 Determination of virulence
6.3.2 Impact on host's metabolic health
6.4 Ecological perspective
6.4.1 Characterization of the coral reef ecosystem
6.4.2 Organic matter decomposition
6.4.3 Global ocean multi-omics analysis
6.4.4 Mycobial community dynamics in fermentation process
6.4.5 Tetracyclines (TCs) degradation
6.4.6 Mycoremediation
6.5 Taxonomy identification and understanding of physiology
7 Challenges and future perspectives
Section 2. Fungi in food and pharmaceutical industries
Chapter 8. Fungal single cell proteins
1 Single cell proteins from fungi
2 Substrates
3 Production method
4 Processing
5 Safety assessment
6 Present market scenario
7 Future perspectives
Chapter 9. Global perspectives on fungal fermented foods: Nutritional benefits, microbial diversity and sustainability
1 Introduction
1.1 Common fungi used in fermentation
1.1.1 Saccharomyces cerevisiae
1.1.2 Aspergillus spp.
1.1.3 Rhizopus spp.
1.1.4 Penicillium spp.
1.1.5 Geotrichum candidum
1.1.6 Other fungi and their functions
2 Fungal fermented food
2.1 Dairy based foods
2.1.1 Cheese
2.1.2 Kefir
2.1.3 Viili
2.1.4 Filmjölk
2.2 Cereal based foods
2.2.1 Bread
2.2.2 Idli and dosa
2.2.3 Dhokla
2.3 Vegetable and legumes based foods
2.3.1 Fermented vegetables
2.3.2 Fermented bamboo shoots
2.3.3 Soy sauce
2.3.4 Tempeh
3 Conclusion and future aspect
Chapter 10. Biopharmaceuticals from filamentous fungi
1 Introduction to biopharmaceuticals and fungal biotechnology
1.1 Advantages of fungi as biopharmaceutical producers
2 Fungal host systems for biopharmaceutical production
2.1 Selection criteria for fungal hosts
2.2 Genetic engineering approaches for protein expression in fungi
2.2.1 Methods and techniques
3 Production strategies: From gene to product
3.1 Designing expression constructs for fungal hosts
3.2 Strategies for maximizing protein expression and secretion
3.3 Optimization of cultivation conditions and bioreactor design
4 Applications of Filamentous Fungi in Biopharmaceuticals
5 Glycosylation and post-translational modifications in fungal expression systems
5.1 Importance of glycosylation in biopharmaceuticals
5.2 Immunogenicity and safety considerations in filamentous fungi-produced biopharmaceuticals
6 Downstream processing and formulation
6.1 Challenges in protein recovery from fungal cultures
6.2 Purification techniques for biopharmaceuticals
6.3 Formulation and stability considerations
7 Regulatory considerations and quality control
7.1 Current regulatory landscape for biopharmaceuticals from fungi
7.2 Analytical methods for quality assessment and characterization in the context of biopharmaceuticals from fungi
7.3 Ensuring product safety and consistency in the context of biopharmaceuticals from fungi
8 Case studies: Success stories in fungal biopharmaceuticals
8.1 Case 1: Monoclonal antibodies for cancer therapy
8.2 Case 2: Enzyme replacement therapies for genetic disorders
8.3 Case 3: Fungal platforms for vaccine production
9 Challenges and future perspectives
9.1 Protein folding and quality control challenges in fungal biopharmaceutical production
9.2 Addressing immunogenicity and allergenicity concerns in fungal biopharmaceutical production
9.3 Emerging technologies and approaches in fungal biopharmaceuticals
10 Market potential and industry trends
10.1 Growth of biopharmaceutical market and fungal contributions
10.2 Competitive landscape and market opportunities in fungal biopharmaceuticals
10.3 Future outlook and impact on medical therapies in fungal biopharmaceuticals
11 Conclusion
Chapter 11. Fungal lectins in biomedical research
1 Introduction
2 Historical developments
3 Detection methods of lectin activity
3.1 Haemagglutination assay
3.2 Enzyme linked lectin assay (ELLA)
3.3 Microscopy
3.4 Chromatography
3.5 Miscellaneous methods
4 Classification of lectins
4.1 Based on source of lectin
4.1.1 Animal lectins
4.1.2 Plant lectins
4.1.3 Microbial lectins
4.2 Based on carbohydrate specificity of lectins
4.3 Based on haemagglutination assay
4.4 Based on common structural features
4.5 Based on overall organization
4.6 Based on structural and evolutionary sequence similarities
4.7 Based on mono and cross-specificities of lectins
5 Sources of fungal lectins
6 Role of fungal lectins in host-pathogen interactions
6.1 Aspergillus flavus lectin
6.2 Aspergillus fumigatus lectin
6.3 Aspergillus oryzae lectin
6.4 Aspergillus niger lectin
6.5 Cephalosporium curvulum lectin
7 Biomedical applications of fungal lectins
7.1 Cytotoxic activity
7.2 Mitogenicity
7.3 Immunomodulators
7.4 Therapeutic effect
7.5 Antimicrobial activity
7.5.1 Antibacterial activity
7.5.2 Antifungal activity
7.6 Antioxidant potential
7.7 Miscellaneous applications of fungal lectins
7.7.1 Entomotoxic activity of fungal lectins
7.7.2 Fungal lectins as storage proteins
Chapter 12. Alkaloids from mangrove fungi: Applications and market potential
1 Introduction
2 Alkaloids from fungal isolates
3 Alkaloids from mangrove fungal isolates
3.1 Indole alkaloids
3.2 Piperazine alkaloids
3.3 Other alkaloids
4 Bioactivities of mangrove fungal alkaloids
4.1 Antimicrobial
4.1.1 Antibacterial
4.1.2 Antifungal
4.2 Antiviral
4.3 Anticancer
4.4 Other properties
4.4.1 Antidiabetic
4.4.2 Antifouling
4.4.3 Antiinflammatory
4.4.4 Enzyme inhibition
4.4.5 Insecticidal
5 Application and market potential of mangrove fungal alkaloids
6 Challenges to the use of mangrove fungal alkaloids
7 Conclusion and future prospects
Chapter 13. Industrial biotransformations using fungi
1 Biotransformations: An overview
2 Fungi in biotransformations: Overall trends
2.1 Temporal evolution
2.2 Industrial applications
3 Fungal biotransformations in pharmaceutical and food industries: Recent advances
3.1 Important biotransformations in pharmacy industry
3.1.1 Antibiotics
3.1.2 Pharmaceutical intermediates
3.1.3 Flavonoid derivatives
3.1.4 Alkaloid derivatives
3.1.5 Terpene and terpenoid derivatives
3.1.6 Steroid derivatives
3.1.7 Other biotransformation
3.2 Important biotransformations in food industry
3.2.1 Flavors
3.2.2 Nutritious and functional foods
4 Current market potential of fungal biotransformations
5 Future perspective
Chapter 14. Isolation and characterization of mycotoxins and their control
1 Introduction
1.1 Aflatoxins
1.2 Ochratoxin A
1.3 Deoxynivalenol (DON)
1.4 Zearalenone (ZEA)
1.5 Fumonisins
2 Sources
3 Isolation and molecular identification of mycotoxin-producing fungi
3.1 Isolation of mycotoxins from fungi
4 Characterization of mycotoxins
5 Toxicity
6 Control
7 Conclusion
Chapter 15. Properties and applications of fungal polysaccharides
1 Introduction
2 Classification, characteristics, and factors affecting fungal EPS
3 Types and sources of fungal EPS
4 Major fungal EPS
4.1 β-Glucans
4.1.1 Scleroglucan
4.1.2 Lasiodiplodan
4.2 Chitin and chitosan
4.3 Sacchachitin
4.4 Pullulan
4.5 Schizophyllan
5 Enhancement of fungal EPS biosynthesis
6 Conclusions
Chapter 16. Bioactive glucans from mushroom spores
1 Introduction
2 Mushroom spores
3 Glucans of interest in mushroom spores
4 Functional aspects of spore glucans
5 Conclusions
Chapter 17. Biotechnological approaches in the production of fungal pigments
1 Introduction
2 New non-mycotoxigenic fungal work horses for the production of polyketide pigments as food colorants
3 Focus on azaphilones
3.1 Toward mycotoxin-free Monascus red
3.2 Monascus-like pigments from non-toxigenic fungal strains
4 Fungal hydroxyanthraquinoid (HAQN) pigments as potential food colorants
5 Focus on anthraquinones
5.1 Fungal natural red
5.2 Other fungal anthraquinones
6 Fungi from marine ecological niches as novel sources of chemically diverse pigments
7 Conclusions
Chapter 18. Fungal alchemy: Harnessing fungi and their enzymes for flavor production
1 Introduction
2 Flavor development
3 Composition of the microbial population
4 Enzymes and production of flavor compounds from microorganisms
4.1 Lipolytic enzymes
4.2 Proteases
4.3 Esterases
4.4 Vanillin
4.5 Glucosidases
5 Microbial composition in starter cultures
6 Mushroom flavoring
7 Classification of flavors
8 Major flavor compounds
8.1 Diacetyl
8.2 Alcohols
8.3 Benzaldehydes
8.4 Esters
8.5 Fatty acids
8.6 Ketones
8.7 Lactones
8.8 Pyrazines
8.9 Terpenes
9 Production of flavors by fungi
10 Fungal fermentation for bioflavors
10.1 Finding flavor in fungi
10.2 Vanillin-flavor formation by fungi
10.3 Furanone-flavors through yeast fermentation
10.4 Fatty acids and poly unsaturated fatty acids as substrate for flavor formation
10.5 Utilization of agro-residues for bioflavors production via microbial fermentation
10.6 Enzymatic flavor synthesis through yeast fermentation
10.7 Estimation of flavors
11 Challenges of bio-fermentation
12 Regulations and legal status of aromas created through biotechnology
13 Applications in industry
14 Conclusion
Section 3. Fungi in agriculture
Chapter 19. Fungal phytohormones
1 Improved fungal interaction with plants due to phytohormone production
2 Fungal derived phytohormones
3 Alteration of phytohormonal homeostasis by attack of pathogenic fungi
4 Conclusion and future prospects
Chapter 20. Current trends on using AM fungi as biofertilizers
1 Introduction
2 Ecological and evolutionary consequences of endomycorrhizal fungi
3 Taxonomy of endomycorrhizal fungi
4 The benefits of mycorrhizal association
4.1 Improve nutrient uptake and transport by AM-fungal hyphae
4.1.1 Improve phosphorus nutrition of host plants
4.1.2 Improve macronutrient uptake
4.1.3 Improve micronutrient uptake
4.2 Reduce metals toxicity
4.3 Improve water uptake and transport
4.4 Influence of endomycorrhizae on plant fitness
4.5 Effects on soil aggregation
4.6 Effects on plant community structure
4.7 Resistance of host plants to pathogens
5 The life cycle of endomycorrhizal fungi
5.1 Spores germination, hyphal growth, and differentiation
5.2 Hyphal growth and root penetration
5.2.1 Contact between fungal hyphae and plant roots
5.2.2 Appressorium formation
5.2.3 Root penetration
5.3 Root phase of VAM fungi
5.4 Soil phase of VAM fungi
5.4.1 Formation of spores and sporocarps
5.4.2 Formation of the auxiliary cells
6 Mass production technologies of endomycorrhizal fungi
6.1 Types of AMF inoculum
6.2 The considerations for inoculum production and application
6.2.1 The selection of specific VAM fungi
6.2.2 Selection of appropriate host plant
6.2.3 Pest control during inoculum production
6.2.4 Inoculum management
6.3 Production techniques for endomycorrhizal inoculum
6.3.1 Substrate-based production systems
6.3.2 Substrate free production systems
6.3.3 In-vitro production system
7 Quality criteria of the produced inoculum
8 The characteristic features of the endomycorrhizae
8.1 Terminologies related to the nomenclature of endomycorrhizal fungi
8.1.1 Mutualistic endomycorrhizal fungi
8.1.2 Symbiosis endomycorrhizal fungi
8.1.3 Endotrophic endomycorrhizal fungi
8.1.4 Biotrophic endomycorrhizal fungi
8.2 Terminologies used to describe the growth type of endomycorrhizal fungi
8.2.1 Saprophytic growth of endomycorrhizal fungi
8.2.2 Axenic growth of AM fungi
8.2.3 Monoxenic growth of AM fungi
8.3 Terminologies related to the structures of endomycorrhizal fungi
8.3.1 Internal hyphae, intraradical hyphae
8.3.2 The external or extraradical hyphae (mycelium system)
Chapter 21. Framework for mass production of entomopathogenic fungi in bioeconomy context
1 Introduction
2 Impact of EPF use on sustainability
2.1 Impact of EPF use on food safety
2.2 Environment and social impacts of EPF use
2.3 Impact of EPF use on farmers' costs
2.4 Technological and quality sustainability
3 Mass production of EPF in the context of the bioeconomy
3.1 Submerged fermentation - SmF
3.2 Solid state fermentation - SSF
4 Challenges of massive production of EPF to ensure sustainability
4.1 Sustainable use of substrates
4.2 Waste management and resource recovery
4.3 Energy and water footprint
4.4 Scale-up and standardization of EPF bioproducts
4.5 Economic viability
4.6 Regulatory and safety considerations
4.7 Market demand and education
5 Conclusions
Chapter 22. Mycoherbicides: An eco-smart alternative for sustainable weed control
1 An overview
2 Development of mycoherbicides
2.1 Challenges in developing a potential mycoherbicide
2.1.1 Biological challenges
2.1.2 Environmental challenges
2.1.3 Technological challenges
3 Production and stabilization
3.1 Mycoherbicidal formulations
3.2 Metabolites/fermentation
4 Field application of mycoherbicides
5 Present market trends
6 Future perspectives
Section 4. Fungi in waste management
Chapter 23. Filamentous fungi in valorization of pollutants from aquatic and terrestrial ecosystems
1 Introduction
1.1 Type of wastes
1.2 Valorization of terrestrial and aquatic pollutants using filamentous fungi
1.2.1 Filamentous fungi in enzyme production
1.2.2 Food
1.2.3 Filamentous fungi in the production of organic acids
1.2.4 Biofuel
1.2.5 Bioethanol
1.2.6 Biofertilizer
1.2.7 Biocontrol
1.2.8 Pollution control
1.2.9 Co-occurrence of author keywords in valorization of wastes using filamentous fungi
2 Conclusion
Chapter 24. Fungi in solid waste management and material recycling
1 Introduction
2 Solid waste and its production matrix
2.1 Solid waste management
3 Solid waste management strategies
4 Solid waste structure and traits
5 Solid waste management trends
5.1 GIS-based waste collection technology
5.2 Smart bin using GSM (global system of mobile) technology
5.3 Sensor-based sorting technology
5.4 Recycling
5.4.1 Incineration
5.4.2 Composting facility for organic waste (wet waste)
5.4.3 Landfill for mixed waste
5.4.4 Bioreactor landfill technology
5.4.5 Waste to energy plant: Dry waste
5.4.6 Pyrolysis and gasification
5.4.7 Landfill gas recovery technologies
6 Fungal bioremediation of municipal, agricultural, and industrial waste
7 Poultry waste-a menace
8 Bioconservation of feather waste into organic fertilizer by keratinolytic fungi
9 Influence of feather hydrolyzate on soil microflora
10 Conventional methods of chicken feather waste hydrolysis
11 Biodegradation of keratin waste
12 Keratin hydrolysis and its mechanism
13 Feather waste into organic fertilizer
14 Composting of feather waste
15 Future perspectives of fungi in solid waste management
Chapter 25. Mycopackaging approaches toward environmental protection
1 Introduction
2 Conventional packaging materials
2.1 Materials and selection in packaging
2.1.1 Plastic in packaging: Utility and challenges
2.1.2 Glass in packaging: Elegance and eco-friendliness
2.1.3 Metal in packaging: Strength and sustainability
2.1.4 Paper and cardboard in packaging: Flexibility and sustainability
3 The need for alternate packaging
3.1 Biodegradable packaging: Beyond conventional solutions
3.2 Recyclable and reusable packaging: Closing the loop
4 Mycopackaging materials as viable alternative
4.1 Sustainable mycocomposite production: A 4-stage bioprocess
4.1.1 Stage one: Cultivation phase
4.1.2 Stage two: Harvesting phase
4.1.3 Stage three: Molding phase
4.1.4 Stage four: End products
4.2 Increasing popularity of mycopackaging in sustainable packaging
4.2.1 Regenerative and compostable nature of mycopackaging
4.2.2 Reduction in waste disposal through mycopackaging
4.2.3 Lowering greenhouse gas emissions through mycopackaging
4.2.4 Mycopackaging and the utilization of renewable resources
4.2.5 Versatility in application
4.2.6 Food quality and preservation
4.2.7 Emerging success in market
4.3 The application and prospective market of mycopackaging materials
5 Challenges and future research
5.1 Extension of shelf life of food
5.2 Standardized testing procedures
5.3 Continuous research and development
5.4 Customer acceptability of mycopackaging: A multifaceted challenge
6 Policy, consumer awareness, and research development
7 Regulatory standards for mycopackaging
8 Conclusion and future perspectives
Chapter 26. Fungi as potent bioresource for biofuel production
1 Lignocellulosic waste utilization by fungi for the production of bioethanol
1.1 Lignocellulosic waste
1.2 Utilization of lignocellulosic waste and challenges
1.3 Fungi as the best source for bioethanol production using lignocellulosic waste
1.4 Production of bioethanol
1.4.1 Various pretreatment methods of lignocellulosic waste
1.4.2 Enzymatic hydrolysis
1.4.3 Fermentation
1.4.4 Distillation and purification
1.5 Advantages of lignocellulosic waste utilization by fungi for the production of bioethanol
2 Oleaginous fungi as a source of biodiesel
2.1 The potential of oleaginous fungi as a biodiesel feedstock
2.2 Factors influencing lipid accumulation for biodiesel production
2.3 Biodiesel production from oleaginous fungi
2.4 Importance of biodiesel as a sustainable alternative to fossil fuels
2.5 Importance of biodiesel in country's economy
2.6 Advantages of using oleaginous fungi for biodiesel production
3 Single-cell oils technical issues for the use of biofuels in transportation
3.1 Introduction to single-cell oils (SOCs)
3.2 Benefits of single-cell oils for biofuels
3.3 Technical challenges and solutions
4 Current market trends and future perspectives
Index

Life Sciences

Physical Sciences & Engineering

Social Sciences & Humanities

Health

Fungal Biotechnology

Industrial Applications and Market Potential

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Ram Sarup Singh

Ranjeeta Bhari

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