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Fungi in Fermentation and Biotransformation Systems

  • Chapter
Biology of Microfungi

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

Abstract

Microfungi were used to produce products for human consumption, such as cheese and tea, long before the development of bioprocess engineering methods to control fermentations and biotransformations. However, such processes have been substantially improved in the last decades. Mathematical models have been developed to optimise the design and operation of both solid and submerged fermentations, and rheological properties of the broth (influenced by biomass concentration, growth rate, and morphology) have been used to better understand fungal performance in bioreactors. New strategies and bioreactor configurations have also been proposed, including rotating drums for solid-state fermentation, internal-loop airlift reactors, and disposable bag reactors (which allow the growth of shear stress sensitive basidiomycetes). Fungal secondary metabolites have provided important therapeutical agents, since the discovery of penicillin and cyclosporine (effective antibacterial and immunosuppressant drugs, respectively). Furthermore, fungal biotransformations of terpenes, terpenoids, and steroids are nowadays successful biotechnological processes. This chapter aims at reviewing the latest developments in fermentation and biotransformation processes using fungal cells.

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Acknowledgements

The author acknowledges Fundação para a Ciência e a Tecnologia, I.P. (FCT), Portugal, for the exploratory project and financial support under program “Investigador FCT 2013” (IF/01203/2013/CP1163/CT0002).

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  1. iBB-Institute for Bioengineering and Biosciences, Department of Bioengineering, Instituto Superior Técnico, Universidade de Lisboa, Av. Rovisco Pais, Lisbon, 1049-001, Portugal

    Carla C. C. R. de Carvalho Ph.D.

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  1. Carla C. C. R. de Carvalho Ph.D.
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Correspondence to Carla C. C. R. de Carvalho Ph.D. .

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  1. The Connecticut Agricultural Experiment Station Valley Laboratory, Windsor, CT, USA

    De-Wei Li

  2. Co-Innovation Center for Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing, Jiangsu, China

    De-Wei Li

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de Carvalho, C.C.C.R. (2016). Fungi in Fermentation and Biotransformation Systems. In: Li, DW. (eds) Biology of Microfungi. Fungal Biology. Springer, Cham. https://doi.org/10.1007/978-3-319-29137-6_21

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