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The Fungi and Other Eukaryotic Microbes

  • Aleardo Zaccheo
  • Eleonora Palmaccio
  • Morgan Venable
  • Isabella Locarnini-Sciaroni
  • Salvatore Parisi
Chapter

Abstract

Originally placed among the plants, fungi are in reality more closely related to animals. They are the only microorganisms with chitin on their cell wall. As saprophytes they are essential in degrading organic matter”, they interact with almost all vascular plants, and can be “trans-kingdom pathogens” as well. They also produce enzymes and secondary metabolites, which are essential to the pharmaceutical and to the food industry. Besides antibiotics, common foods require the assistance of fungi. In cheeses fungi “produce flavors and cause desirable changes in texture and appearance of the finished products”. Molds are “critical in the production of safe and high quality products such as salami and hams”. Although some molds produce dangerous toxins, the vast majority of fungi are considered beneficial and indispensable to the agricultural- food- continuum.

Keywords

Yeasts Molds Chitin Saprophytic Mycorrhizal Penicillin Cyclosporin A Statins Proteolysis Lipolysis ß-oxidation pathways Methanethiol Methylketones 

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Copyright information

© Springer International Publishing Switzerland 2017

Authors and Affiliations

  • Aleardo Zaccheo
    • 1
  • Eleonora Palmaccio
    • 1
  • Morgan Venable
    • 2
  • Isabella Locarnini-Sciaroni
    • 3
  • Salvatore Parisi
    • 4
  1. 1.bioethica food safety engineering sagl.Lugano-PregassonaSwitzerland
  2. 2.Consultant Registered DieticianMedegliaSwitzerland
  3. 3.Salumificio Sciaroni S.A.SementinaSwitzerland
  4. 4.Industrial ConsultantPalermoItaly

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