Fungal biomolecules for the food industry

Quang D. Nguyen,

Quang D. Nguyen

Department of Brewing and Distilling, Faculty of Food Science, Corvinus University of Budapest, Budapest, Hungary

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Erika Bujna,

Erika Bujna

Department of Brewing and Distilling, Faculty of Food Science, Corvinus University of Budapest, Budapest, Hungary

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Gabriella Styevkó,

Gabriella Styevkó

Department of Brewing and Distilling, Faculty of Food Science, Corvinus University of Budapest, Budapest, Hungary

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Judit M. Rezessy-Szabó,

Judit M. Rezessy-Szabó

Department of Brewing and Distilling, Faculty of Food Science, Corvinus University of Budapest, Budapest, Hungary

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Ágoston Hoschke,

Ágoston Hoschke

Department of Brewing and Distilling, Faculty of Food Science, Corvinus University of Budapest, Budapest, Hungary

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Quang D. Nguyen,

Quang D. Nguyen

Department of Brewing and Distilling, Faculty of Food Science, Corvinus University of Budapest, Budapest, Hungary

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Erika Bujna,

Erika Bujna

Department of Brewing and Distilling, Faculty of Food Science, Corvinus University of Budapest, Budapest, Hungary

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Gabriella Styevkó,

Gabriella Styevkó

Department of Brewing and Distilling, Faculty of Food Science, Corvinus University of Budapest, Budapest, Hungary

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Judit M. Rezessy-Szabó,

Judit M. Rezessy-Szabó

Department of Brewing and Distilling, Faculty of Food Science, Corvinus University of Budapest, Budapest, Hungary

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Ágoston Hoschke,

Ágoston Hoschke

Department of Brewing and Distilling, Faculty of Food Science, Corvinus University of Budapest, Budapest, Hungary

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Book Editor(s):Dr. Vijai Kumar Gupta,

Dr. Vijai Kumar Gupta

Molecular Glycobiotechnology Group, Discipline of Biochemistry, School of Natural Sciences, National University of Ireland Galway, Galway, Ireland

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Prof. Robert L. Mach,

Prof. Robert L. Mach

Institute of Chemical Engineering and Technical Biosciences, Vienna University of Technology, Vienna, Austria

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Prof. S. Sreenivasaprasad,

Prof. S. Sreenivasaprasad

Department of Life Sciences and Institute of Biomedical and Environmental Science and Technology, University of Bedfordshire, Bedfordshire, UK

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First published: 30 January 2015

https://doi.org/10.1002/9781118958308.ch2

Citations: 3

Summary

Even the use of yeasts was known for sometime around 7000 BC, but the term biotechnology was introduced only from the beginning of the 20th century. Since then, many research groups and programmes are officially funded to exploit the potential and possibilities of application of microorganisms in human nutrition and animal feeding. Now, the biotechnology has become the high-tech sector with good perspectives, innovation and profitability in economical system of many countries. No doubt, fungi have a very important role in many processes; thus, the mycotechnology takes all-worthy place in biotechnology. The fungi can be exploited in the form of living microorganisms so-called whole cell technology; or in the terms of production of biomolecules with certain function such as enzymes, flavours, exopolysaccharides, organic acids, pigments, antibiotics, proteins, vitamins and so on. This chapter will review the scientific results and industrial application of fungal biomolecules for food processing. In addition, the engineering of these biomolecules will also be discussed.

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