This volume gives a survey of the state of the art in the traditional fields of industrial mycology as well as of selected novel applications of fungi. The first section deals with the use of fungi in the production and processing of bread, cheese, beer and wine, traditional Asian fermentation products and edible mushrooms. The second section is devoted to the production of fungal metabolites and enzymes representing value-added products. In addition to antibiotics, alkaloids organic acids, vitamins and industrial enzymes, which have successfully been in use for decades, it is also dedicated to fungal metabolites, such as insecticidal and nematicidal compounds, immunosurppressants and flavors with promising biotechnological potential. In the next section, the recent developments in fungal biotransformation of small molecules, the bioconversion of lignocelluloses as well as the use of fungi in metal recovery are presented. The final part introduces some innovative new trends in the field of applied mycology: the preparation of fungal bioherbicides, recent genomic approaches for the identification of biopolymer degrading enzymes, current developments in using oxidative enzymes from fungi as well as new attempts to transfer fungal remediation technologies into practice.
From the reviews:
" ... very good reference volume, which will prove of value to both mycologists and biotechnolgists." (Mycologist)
"Having found a number of the volumes in this series very useful, I was looking forward to reading vol. 10 covering my particular area of interest. I have to say that I found the contents ... varied. All the chapters are readable and informative ... ." (J. Kelley, Bibliography of Systematic Mycology, Vol. 11 (5), April, 2003)
"This volume of The Mycota contains 21 chapters reviewing the role of fungi in traditional and more recent biotechnologies. ... On the whole, the highly detailed chapters are amply illustrated with figures and tables and provided with detailed bibliographies, and are well written ... . will prove of value to both mycologists and biotechnologists." (Brian Flannigan, Mycologist, Vol. 17 (1), 2003)
"The latest volume in this series provides an overview of both traditional and novel industrial applications of fungi from their role in the production of bread, cheese, fermented foods, beer and wines, to their potential in bioremediation. ... it represents a useful source of information for undergraduates as well as their teachers and researchers. Recommended for purchase by academic libraries." (Vicki Tariq, Microbiology Today, Vol. 29, August, 2002)
From the reviews of the second edition:
"This new book ... covers the recent development in the industry of fungal world ... . this book is good for those interested in industrial application of fungi ... . It is also well referenced and updated so the recent development can be clearly viewed from this book. ... should be available in all college and university libraries where courses in plant pathology and biotechnology are offered. It is also useful source of information for undergraduates as well as their teachers and researchers." (Shova Baral, Fungal Diversity, April, 2012)