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Industrial Applications

  • Martin Hofrichter

Part of the The Mycota book series (MYCOTA, volume 10)

Table of contents

  1. Front Matter
    Pages i-xxiii
  2. Traditional Food and Beverage Fermentation

    1. Front Matter
      Pages 1-1
    2. Klaus Gori, Mette Dines Cantor, Mogens Jakobsen, Lene Jespersen
      Pages 3-27
    3. M. J. Robert Nout, Kofi E. Aidoo
      Pages 29-58
    4. Winfried Hartmeier, Monika Reiss
      Pages 59-77
    5. Ramesh Chandra Upadhyay, Manjit Singh
      Pages 79-97
  3. Metabolites and Enzymes

    1. Front Matter
      Pages 99-99
    2. Gerhard Erkel
      Pages 123-149
    3. Hesham El Enshasy
      Pages 165-194
    4. Daniel G. Panaccione
      Pages 195-214
    5. Christian P. Kubicek, Peter Punt, Jaap Visser
      Pages 215-234
    6. Marco A. Fraatz, Holger Zorn
      Pages 249-268
    7. Lars H. Østergaard, Hans Sejr Olsen
      Pages 269-290
  4. Biotransformations, Lignocellulose Conversion and Recovery of Metals from Solution

    1. Front Matter
      Pages 291-291
    2. Wolfgang Hüttel, Dirk Hoffmeister
      Pages 293-317
    3. Annele Hatakka, Kenneth E. Hammel
      Pages 319-340
    4. Ronald P. de Vries, Evy Battaglia, Pedro M. Coutinho, Bernard Henrissat, Jaap Visser
      Pages 341-355
    5. Ana Gutiérrez, José C. del Río, Ángel T. Martínez
      Pages 357-377
    6. Martin Zimmermann, Klaus Wolf
      Pages 379-392
  5. Recent Developments and New Strategies

    1. Front Matter
      Pages 393-393
    2. Alice L. Pilgeram, David C. Sands
      Pages 395-405
    3. R. M. van der Kaaij, A. F. J. Ram, P. Schaap, P. J. Punt
      Pages 407-424
    4. Martin Hofrichter, René Ullrich
      Pages 425-449
  6. Back Matter
    Pages 469-485

About this book

Introduction

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.

Keywords

biotechnology fermentation fungal enzymes mushrooms mycology

Editors and affiliations

  • Martin Hofrichter
    • 1
  1. 1., Department of BiotechnologyInternational Graduate School of ZittauZittauGermany

Bibliographic information

Industry Sectors
Pharma
Materials & Steel
Chemical Manufacturing
Biotechnology
Consumer Packaged Goods