BookXiaofeng Dai, Minaxi Sharma, Jieyin Chen, editors.
Summary: This book presents research on the challenges and potential of fungal contribution in agriculture for food substantiality. Research on fungi plays an essential role in the improvement of biotechnologies which lead global sustainable food production. Use of fungal processes and products can bring increased sustainability through more efficient use of natural resources. Fungal inoculum, introduced into soil together with seed, can promote more robust plant growth through increasing plant uptake of nutrients and water, with plant robustness being of central importance in maintaining crop yields. Fungi are one of natures best candidates for the discovery of food ingredients, new drugs and antimicrobials. As fungi and their related biomolecules are increasingly characterized, they have turned into a subject of expanding significance. The metabolic versatility makes fungi interesting objects for a range of economically important food biotechnology and related applications. The potential of fungi for a more sustainable world must be realized to address global challenges of climate change, higher demands on natural resources.
Contents:
Intro
Foreword
Preface
Contents
About the Editors
Chapter 1: Fungal Byproducts in Food Technology
1.1 Introduction
1.2 Use of Fungi in Food Biotechnology
1.3 Fungal Byproducts
1.3.1 Proteins from Filamentous Fungi Biomass
1.3.2 Byproducts from Fungal Fermentation
1.3.3 Fungal Chitosan
1.3.4 Other Fungal Byproducts
1.4 Unenviable Fungal Byproducts
1.5 Conclusion and Future Prospects
References
Chapter 2: Fungal Production of Dietary Fibers
2.1 Definition
2.2 Introduction
2.3 Production 2.3.1 Preparation of Fungus (Mushroom) as Dietary Fiber
2.3.2 Commercial Mushroom Production in the Asian Tradition
2.4 Importance
2.5 Conclusion
2.6 Future Prospects
References
Chapter 3: GRAS Fungi: A New Horizon in Safer Food Product
3.1 Introduction
3.2 History of GRAS
3.3 Fungi in All Quarters
3.4 Fungi in Food
3.4.1 Directly Consumed as Food
3.4.2 Secondary Metabolites
3.4.3 Alcoholic Beverages
3.5 Applications
3.5.1 Exploited as Nutraceuticals
3.5.2 Antioxidant Activity
3.5.3 Increased Shelf-Life of Vegetables and Fruits 3.5.4 Flavouring Agent
3.5.5 Colouring Agent
3.6 List of GRAS-Certified Fungi and Their Products
3.7 Concern of GRAS Ingredients
References
Chapter 4: Fungi in Food Bioprocessing
4.1 Introduction
4.2 Useful Fungi
4.3 Fermentation Processes
4.3.1 Natural Fermentation
4.3.2 Starter-Mediated Single-Stage Fermentation
4.3.3 Multiple-Stage Fermentation
4.4 Fermented Products: Manufacturing and Fungal Species Involved
4.4.1 Bread
4.4.1.1 Baker's Yeast
4.4.1.2 Baking Technology
Bulk Fermentation Process
The Mechanical Dough Development Method 4.4.2 Sufu (Furu)
4.4.2.1 Naturally Fermented Sufu
4.4.2.2 Enzymatically Produced Sufu
4.4.2.3 Bacterial Fermented Sufu
4.4.2.4 Fungal Fermented Sufu
4.4.2.5 Grey Sufu
4.4.2.6 White Sufu
4.4.2.7 Red Sufu
4.4.2.8 Other Types
4.4.2.9 Mycology of Sufu
4.4.2.10 Manufacturing Process
Preparation of Tofu
Preparation of Pehtze (Pizi)
Salting
Ripening
4.4.3 Red Kojic Rice
4.4.3.1 Fungi Involved
4.4.3.2 Manufacturing Process
4.4.4 Soy Sauce
4.4.4.1 Fungal Species Involved
4.4.4.2 Manufacturing Process
4.4.5 Tempe
4.4.5.1 Mycology of Tempe 4.4.5.2 Manufacturing Process
4.4.6 Wine
4.4.6.1 Mycology of Wine Fermentation
4.4.6.2 Manufacturing Process
4.5 Conclusion
References
Chapter 5: Fungal Productions of Biological Active Proteins
5.1 Fungi as Source of Bioactive Proteins
5.2 Inhibition of Angiotensin-Converting Enzyme by Mushroom
5.3 Antioxidant
5.4 Antifungal
5.5 Ribosome-Inactivating Proteins
5.6 Antibacterial
5.7 Conclusions
References
Chapter 6: Fungal Pectinases: Production and Applications in Food Industries
6.1 Introduction
6.2 Biochemical Characteristics of Pectinases