Industrial Applications
The Mycota. A Comprehensive Treatise on Fungi as Experimental Systems for Basic and Applied Research.
E-Book
Industrial Applications
The Mycota. A Comprehensive Treatise on Fungi as Experimental Systems for Basic and Applied Research.
This volume gives a survey of the state of the art in the traditional fields of industrial mycology as well as of selected novel applications of fungi. The first section deals with the use of fungi in the production and processing of bread, cheese, beer and wine, traditional Asian fermentation products and edible mushrooms. The second section is devoted to the production of fungal metabolites and enzymes representing value-added products. In addition to antibiotics, alkaloids organic acids, vitamins and industrial enzymes, which have successfully been in use for decades, it is also dedicated to fungal metabolites, such as insecticidal and nematicidal compounds, immunosurppressants and flavors with promising biotechnological potential. In the next section, the recent developments in fungal biotransformation of small molecules, the bioconversion of lignocelluloses as well as the use of fungi in metal recovery are presented. The final part introduces some innovative new trends in the field of applied mycology: the preparation of fungal bioherbicides, recent genomic approaches for the identification of biopolymer degrading enzymes, current developments in using oxidative enzymes from fungi as well as new attempts to transfer fungal remediation technologies into practice.
1;Series Preface;8 2;Addendum to the Series Preface;12 3;Volume Preface to the Second Edition;14 4;Volume Preface to the First Edition;16 5;Contents;18 6;List of Contributors;20 7;Traditional Food and Beverage Fermentation;25 7.1;1: Production of Bread, Cheese and Meat;26 7.1.1;I. Introduction;26 7.1.2;II. Bread;27 7.1.2.1;A. Baker´s Yeast;27 7.1.2.2;B. Technological Properties of Baker´s Yeast;28 7.1.2.3;C. Manufacture of Baker´s Yeast;29 7.1.3;III. Cheese;30 7.1.3.1;A. Yeasts;30 7.1.3.1.1;1. Debaryomyces hansenii;30 7.1.3.1.2;2. Yarrowia lipolytica;33 7.1.3.1.3;3. Geotrichum candidum (perfect: Galactomyces candidus);34 7.1.3.1.4;4. Saccharomyces cerevisiae;34 7.1.3.2;B. Filamentous Fungi;35 7.1.3.2.1;1. Blue Mould Cheeses;35 7.1.3.2.1.1;a) Penicillium roqueforti;35 7.1.3.2.1.2;b) Technological Characteristics of Penicillium roqueforti;35 7.1.3.2.2;2. White Mould Cheeses;38 7.1.3.2.2.1;a) Penicillium camemberti;38 7.1.3.2.2.2;b) Technological Characteristics of Penicillium camemberti;38 7.1.3.3;C. Microbial Interactions in Cheeses Involving Yeast and Filamentous Fungi;39 7.1.4;IV. Meat;41 7.1.5;V. Conclusions;42 7.1.6;References;43 7.2;2: Asian Fungal Fermented Food;51 7.2.1;I. Introduction;51 7.2.1.1;A. Food Fermentation;51 7.2.1.2;B. Useful Fungi;52 7.2.1.3;C. Fungal Fermented Foods World-Wide;52 7.2.1.4;D. Categories of Asian Fungal Fermented Foods;53 7.2.2;II. Tempe;53 7.2.2.1;A. The Product;53 7.2.2.2;B. Traditional Manufacturing Process;53 7.2.2.3;C. Fungi Involved and Their Relevant Properties;56 7.2.2.4;D. Biochemical Modifications and Implications for Health;57 7.2.2.5;E. Industrial Aspects;58 7.2.3;III. Red Kojic Rice (Angkak);59 7.2.3.1;A. The Product;59 7.2.3.2;B. Traditional Manufacturing Process;59 7.2.3.3;C. Fungi Involved and Their Relevant Properties;59 7.2.3.4;D. Industrial Aspects;61 7.2.4;IV. Amylolytic Starters;61 7.2.4.1;A. The Product;61 7.2.4.2;B. Traditional Manufacturing Process;62 7.2.4.3;C. Fungi Involved, Their Relevant Properties and Implications for Health;62 7.2.4.4;D. Industrial Aspects;63 7.2.5;V. Furu (Sufu);64 7.2.5.1;A. The Product;64 7.2.5.2;B. Traditional Manufacturing Process;64 7.2.5.3;C. Fungi Involved and Their Relevant Properties;65 7.2.5.4;D. Industrial Aspects;66 7.2.6;VI. Soy Sauce;66 7.2.6.1;A. The Product;66 7.2.6.2;B. Traditional Manufacturing Process;67 7.2.6.3;C. Fungi Involved, Their Relevant Properties and Implications for Health;68 7.2.6.4;D. Industrial Aspects;69 7.2.7;VII. Wines;70 7.2.7.1;A. The Products;70 7.2.7.2;B. Traditional Manufacturing Process;71 7.2.7.3;C. Fungi Involved and Their Relevant Properties;71 7.2.7.4;D. Industrial Aspects;72 7.2.8;VIII. Chinese Liquor;72 7.2.8.1;A. The Product;72 7.2.8.2;B. Traditional Manufacturing Process;73 7.2.8.3;C. Fungi Involved and Their Relevant Properties;73 7.2.8.4;D. Industrial Aspects;74 7.2.9;IX. Conclusions;74 7.2.10;References;43 7.3;3: Production of Beer and Wine;81 7.3.1;I. Introduction;81 7.3.2;II. Beer Brewing;82 7.3.2.1;A. Raw Materials;83 7.3.2.2;B. Malt Production;84 7.3.2.3;C. Steps in the Brew House;85 7.3.2.3.1;1. Malt Grinding and Mashing;85 7.3.2.3.2;2. Lautering;86 7.3.2.3.3;3. Wort Cooking;86 7.3.2.3.4;4. Cooling and Wort Treatment;86 7.3.2.4;D. Fermentation;87 7.3.2.5;E. Maturation;87 7.3.2.6;F. Filtration, Stabilisation and Packaging;88 7.3.2.7;G. Final Beer;88 7.3.2.8;H. Beer-Like Beverages;89 7.3.3;III. Wine Making;90 7.3.3.1;A. Grape Varieties and Composition;90 7.3.3.2;B. Wine Types;91 7.3.3.3;C. Wine Production;91 7.3.3.3.1;1. Grape Harvest;91 7.3.3.3.2;2. Crushing;91 7.3.3.3.3;3. Pressing Process;92 7.3.3.3.4;4. Fermentation;93 7.3.3.3.5;5. Clarification;93 7.3.3.3.6;6. Stabilisation and Fining;93 7.3.3.3.7;7. Storage and Bottling;94 7.3.3.4;D. Production of Sparkling Wine;94 7.3.3.5;E. Production of Fortified Wines;94 7.3.4;IV. Conclusions;95 7.3.5;References;96 7.4;4: Production of Edible Mushrooms;100 7.4.1;I. Introduction;100 7.4.2;II. Present Scenario of Mushroom Production;101 7.4.3;III. M
Esser, Karl
Lemke, Paul A.
Hofrichter, Martin
| ISBN | 9783642114588 |
|---|---|
| Artikelnummer | 9783642114588 |
| Medientyp | E-Book - PDF |
| Auflage | 2. Aufl. |
| Copyrightjahr | 2010 |
| Verlag | Springer-Verlag |
| Umfang | 485 Seiten |
| Sprache | Englisch |
| Kopierschutz | Digitales Wasserzeichen |
