Applied Mycology and Biotechnology, Volume 1: Agriculture and Food Production

About this book

This volume presents a synthesis of rapidly growing research interests and publications by scholars in the field of applied mycology and biotechnology. The surge of research and development activity in applied mycology and fungal biotechnology relates to the need and utility of fungi in many contexts. These contexts are wide in scope, and include agriculture, animal and plant health, biotransformation of organic or inorganic matter, food safety, composition of nutrients and micronutrients, and human and animal infectious disease. Containing a balanced treatment of principles, biotechnological manipulations and applications of major groups of fungi in agriculture and food, this book should serve as a practical resource for mycologists, microbiologists, biotechnologists, bioengineers, scientists from agri-food industry, biochemists, botanists and agriculturists.

Contents

Applied mycology and biotechnology for agriculture and foods, G.G. Khachatourians and D.K. Arora; filamentous fungi - growth and physiology, R.W.S. Weber and D. Pitt; metabolic regulation in fungi, G.A. Marzluf; protein secretion by fungi, J.F. Peberdy et al; significance of fungal peptide secondary metabolites in the agri-food industry, D.G. Panaccione and S.L. Annis; plant antifungal peptides and their use in transgenic food crops, A.E. Woytowich and G.G. Khachatourians; clustered metabolic pathway genes in filamentous fungi, J.W. Cary et al; molecular transformation, gene cloning and gene expression systems for filamentous fungi, S.E. Gold et al; "aspergillus nidulans" as a model organism for the study of the expression of genes encoding enzymes of relevance in the food industry, A.P. MacCabe et al; detection of food-borne toxigenic moulds using molecular probes, M.E. Boysen et al; strain improvement in filamentous fungi - an overview, K.M.H. Nevalainen; fungal solid state fermentation - an overview, M.K. Gowthaman et al; role of fungal enzymes in food processing, R.K. Saxena et al; production of organic acids and metabolites of fungi for food industry, N.A. Sahasrabudhe and N.V. Sankpal.

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