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Proteomics of Filamentous Fungi

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Proteomics in Foods

Part of the book series: Food Microbiology and Food Safety ((RESDEV,volume 2))

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Abstract

Filamentous fungi, such as Aspergillus niger and Aspergillus oryzae traditionally have had an important role in providing enzymes and enzyme cocktails that are used in food industry. In recent years the genome sequences of many filamentous fungi have become available. This combined with technological developments in proteomics methodology and the development of bioinformatics tools has also had great impact on the proteomic analysis of secreted enzymes from fungi. Traditional screening methods for applications can now be replaced by a proteomic analysis of the active enzyme mixtures, after which the most interesting proteins can be selectively expressed and studied.

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Authors and Affiliations

  1. Systems and Synthetic Biology, Wageningen University, Dreijenplein 10, 6703 HB, Wageningen, The Netherlands

    Mark W. J. van Passel, Peter J. Schaap & Leo H. de Graaff

Authors
  1. Mark W. J. van Passel
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  2. Peter J. Schaap
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  3. Leo H. de Graaff
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Correspondence to Leo H. de Graaff .

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Editors and Affiliations

  1. , Department of Food Science, Instituto de Agroquimica y Tecnologia de, Avenue Agustin Escardino 7, Paterna, 46980, Valencia, Spain

    Fidel Toldrá

  2. , Department of Applied Engineering Scienc, University College Ghent, Schoonmeersstraat 52, Gent, B9000, Belgium

    Leo M. L. Nollet

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van Passel, M.W.J., Schaap, P.J., de Graaff, L.H. (2013). Proteomics of Filamentous Fungi. In: Toldrá, F., Nollet, L. (eds) Proteomics in Foods. Food Microbiology and Food Safety, vol 2. Springer, Boston, MA. https://doi.org/10.1007/978-1-4614-5626-1_28

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