Bridging the Gap: Taxonomists and Food Mycologists
The selection of certain groups, or species of Penicillium and Aspergillus for research using gene manipulation to develop strains capable of producing increased quantities of primary or secondary metabolites for use in food processing would undoubtedly be made easier with knowledge of innate metabolic growth and morphological characteristics of the fungi. These characteristics, of course, are among the major factors considered when classifying Penicillium and Aspergillus. Knowledge of taxonomic schemes would also be beneficial to industrial food mycologists responsible for producing highquality foods requiring metabolic by-products or fermentation actvities of these genera. Examples of these include certain cheeses, soy sauces and fermented beverages. The objective of this paper will be to identify more clearly potential benefits which can be derived from increased mutual understanding of food mycology and taxonomy as they relate to food processing and preservation.
KeywordsFood Industry Gluconic Acid Aspergillus Oryzae Fermented Beverage Glucose Syrup
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