Applied Mycology: Entrepreneurship with Fungi

ISBN-13: 9783030906511 / Angielski

Amritesh Chandra Shukla

Spis treści

Preface

Chapter 1: Marine Microbial Enzymes and Their Applications

Professor Se-Kwon Kim

Key laboratory of Molecular Enzymology and Enzyme Engineering of Ministry Education, Jilin University, Changchun, South Korea

Chapter 2: Mycoparasitism

Professor Sergio Casas Flores

Coordinador académico, División de Biología Molecular, Instituto Potosino de Investigación Científica y Tecnológica (IPICYT), Camino a la Presa San José No. 2055 Col. Lomas 4a. section, C. P. 78216 San Luis Potosí, SLP, Brazil

Chapter 3: Yeast in Entrepreneurship

Professor S. Uribe-Carvajal

Dept. Molecular Genetics, Inst. de Fisiología Celular, UNAM, Mexico City, Mexico

Chapter 4: The Edible and Medicinal Fungi

Professor Fang-Jie Yao

Engineering Research Center of Chinese Ministry of Education for Edible and Medicinal Fungi, Jilin Agricultural University, Changchun, 130118, China

Chapter 5: Mushrooms in Enzyme Production

Professor Renáta Bánfi

Department of Microbiology, Eötvös Loránd University, Pázmány Péter sétány 1/C, 1117 Budapest, Hungary

Chapter 6: Fungal Proteins with Biotechnology Potential

Professor Renato Chávez

Departamento de Biología, Facultad de Química y Biología, Universidad de Santiago de Chile (USACH), Alameda 3363, Estación Central, 9170022, Santiago, Chile

Chapter 7: Microbased Biorefinery for Gold Nanoparticle Production

Professor Rajini Singh

Amity University of Microbial Biotechnology, Amity University Uttar Pradesh, Sector-125, Noida, U.P. India

Chapter 8: Mushrooms as Potential Sources of Entrepreneurships

Professor T. N. Lakhanpal

Department of Bio- Science, Himachal Pradesh University, Summer Hill, Shimla-171 005, (HP), India

Chapter 9: Lignocellulosic Biomass and Conversion into Biofuels

Professor Thaddeus Ezeji

Biotechnology and Fermentation Group, Department of Animal Sciences, The Ohio State University & OARDC 1680 Madison Avenue/Room 305 Gerlaugh Hall Wooster Ohio 44691 USA

Chapter 10: Trichoderma as Potential Biofungicidal and Plant Growth Promoter

Professor HB Singh

Department of Mycology and Plant Pathology, Institute of Agricultural Sciences, BHU, Varanasi-221005 (UP), India

Chapter 11: Myco-Metabolites and Their Applications

Professor Amritesh Chandra Shukla

Department of Botany, University of Lucknow, Uttar Pradesh, India

Chapter 12: Natural Products of Endophytic Fungi and Their Applications

Professor R. N. Kharwar

Centre of Advanced Study in Botany, Banaras Hindu University, Varanasi-221005 (UP), India

Chapter 13: Fungi as Sources of Biobased Fiber Materials

Dr. Miia R. Mäkelä

Department of Food and Environmental Sciences, Division of Microbiology, Helsinki, Finland

Chapter 14: Fungal Consortium for Organic Municipal Solid Waste Composting

Dr. Mukesh Kumar Awasthi

Associate Professor, College of Natural Resources and Environment, Northwest A&F University, Taicheng Road 3#, Yangling, Shaanxi 712100, China

Chapter 15: Fungal Applications in Biomass to Biorefineries

Dr. Neelamegam Annamalai

Microbial Biotechnology and Bioenergy group, Department of Biology, College of Science, Sultan Qaboos University, PO Box 36, PC 123, Muscat, Sultanate of Oman

Chapter 16: Bioengineering Tools for the Production of Pharmaceuticals

Dr. Surendra Sarsaiya

Associate Professor, Key Laboratory of Basic Pharmacology and Joint International Research Laboratory of Ethnomedicine of Ministry of Education, Zunyi Medical University, Zunyi, China

Chapter 17: Fungal Metabolites as Sources of Medicines and Dietary Supplements

Dr. Maria Letizia Gargano

Department of Agricultural and Environmental Science University of Bari, Italy

Chapter 18: Fungi as a Biocontrol Agent

Dr. Ramesh Singh

Associate Professor, Department of Plant Pathology, Sardar Vallabhbhai Patel University of Agriculture & Technology, Meerut-250110, Uttar Pradesh, India

Chapter 19: Bio-Prospects of Fungal Endophytes

Dr. Bhim Pratap Singh

Associate Professor, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonepat-131028, Haryana, India

Chapter 20: Value-Added Products of Mushrooms

Dr. Rajesh Kumar Pandey

Assistant Professor, Department of Botany, Bundelkhand University, Jhansi-284128 Uttar Pradesh, India

Index

O autorze

Amritesh Chandra SHUKLA is Professor of Botany at University of Lucknow, India. His research has mainly focused on exploration and conservation of fungal diversity and its bioprospection as well as unraveling the mechanism of action of potential antifungal plant products/ biomolecules as pharmaceuticals and herbal drugs. He has developed some commercial antifungal formulations and granted USA, UK, Japanese and Indian patents. He has credited eleven books, and published his research findings in various internationally reputed journals including seminars in cancer biology. For his scientific accomplishments, he received numerous awards and recognition, including the prestigious Fellow of the Linnean Society of London in the year 2021. He has also served the international scientific community well as Visiting Professor- University of Mauritius; and University of British Columbia, Vancouver, Canada. He has been in the expert panel of the Department of Botany and Microbiology, College of Science, King Saud University, Saudi Arabia; and in the Research Degrees and Scholarships Committee, Murdoch University, Perth, Australia.

Blurb

Fungi are an important link in the food webs of all ecosystems. They have immense potential and comprise a myriad of useful bioactive compounds. Fungi feature in a wide range of diverse processes and applications in modern agriculture, the food science industry, and the pharmaceutical industry. 

In the food and drink arena, the role of fungi is historically important in the form of mushrooms and in fermented foods as yeasts for baking and brewing. These roles are supplemented by the use of fungal food processing enzymes and additives, and more recently in the development of protein-based foodstuffs from fungi. Additionally, they are used in the formulation of biofertilizers and biopesticides used as biostimulants and bioprotectants of crops. The practical use of newer techniques such as genetic recombination and robotics have revolutionized the modem agricultural biotechnology industry, and have created an enormous range of possible further applications of fungal products.

Myco-materials created from mycelia (the root-like parts of fungi) are gaining attention as a sustainable alternative for a wide range of materials. They are being used as insulation, sustainable packaging, foam inserts, and even "eco-leather.” In fact, mycelium bricks are pound-for-pound stronger than concrete. In addition, medicinal uses of fungal species have been historically recorded as important agents in the pharmaceutical sciences. The potential for myco-materials seems limitless. 

The field of mycology and its application has become an increasingly important component in the education of industrial biotechnology. This book on applied mycology provides information helpful for developing entrepreneurial opportunities with fungi. This volume explains both the basic science and the applications of mycology and bio-resource technology with special emphasis on entrepreneurial applications. It offers a complete, one-stop resource for those interested in microbiology, food and agricultural science, medical mycology, and for those in industrial biotechnology.