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Fungal Biotechnology and Bioengineering pp 209–237Cite as

Bioengineering Fungi and Yeast for the Production of Enzymes, Metabolites, and Value-Added Compounds

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Part of the book series: Fungal Biology ((FUNGBIO))

Abstract

Fungi have been used since ancient times in the manufacturing of fermented foods and beverages, and these early applications marked the initial development of biotechnology.

Fungal biotechnology has allowed the commercial production of industrial enzymes, pigments, vitamins, organic acids, lipids, and several antibiotics as well as the development of processes that facilitate the degradation of xenobiotics, the obtention of value-added bioproducts from lignocellulosic biomass, etc.

All these applications and products have been facilitated by the advent of molecular biology, metabolic engineering, omics technologies, and synthetic biology.

From a biotechnological point of view, any improvement in the performance and productivity of a fungal strain requires a minimum level of physiological and genetic manipulations. Recently, gene editing through CRISPR/Cas9 technology has been successfully applied in both yeast and filamentous fungi for several applications.

This chapter summarizes the main molecular strategies for the genetic manipulation of filamentous fungi and yeasts and their latest biotechnological applications.

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Authors and Affiliations

  1. Laboratory of Mycology and Biotechnology, La Molina National Agrarian University, Lima, Peru

    Gretty K. Villena

  2. Laboratory of Biological Chemistry and Bioanalysis, La Molina National Agrarian University, Lima, Peru

    Ana A. Kitazono

  3. Postgraduate Program in Industrial Biotechnology. Institute of Technology and Research, Laboratory of Molecular Biology, University, Aracaju, Brazil

    María  Lucila Hernández-Macedo

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  1. Gretty K. Villena
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  2. Ana A. Kitazono
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  3. María  Lucila Hernández-Macedo
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Correspondence to Gretty K. Villena .

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Editors and Affiliations

  1. Department of Genetics Faculty of Agriculture, Beni-Suef University, Beni-Suef, Egypt

    Abd El-Latif Hesham

  2. Department of Botany, Banaras Hindu University, Varanasi, Uttar Pradesh, India

    Ram Sanmukh Upadhyay

  3. Atal Bihari Vajpayee Vishwavidyalaya, Bilaspur, Chhattisgarh, India

    Gauri Dutt Sharma

  4. Department of Botany, Osmania University, Hyderabad, Telangana, India

    Chakravarthula Manoharachary

  5. AgroBioSciences and Chemical & Biochemical Sciences Department, University Mohammed VI Polytechnic (UM6P), Benguerir, Morocco

    Vijai Kumar Gupta

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Villena, G.K., Kitazono, A.A., Hernández-Macedo, M. . (2020). Bioengineering Fungi and Yeast for the Production of Enzymes, Metabolites, and Value-Added Compounds. In: Hesham, AL., Upadhyay, R., Sharma, G., Manoharachary, C., Gupta, V. (eds) Fungal Biotechnology and Bioengineering. Fungal Biology. Springer, Cham. https://doi.org/10.1007/978-3-030-41870-0_9

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