Industrial Applications

1. Front Matter

   Pages I-XVII

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2. Traditional Food and Beverage Fermentation

   1. Front Matter

      Pages 1-1

      PDF

   2. Production of Bread, Cheese and Meat

      • M. Jakobsen, M. D. Cantor, L. Jespersen

      Pages 3-22

   3. Asian Fungal Fermented Food

      • M. J. R. Nout, K. E. Aidoo

      Pages 23-47

   4. Production of Beer and Wine

      • W. Hartmeier, M. Reiss

      Pages 49-65

3. Metabolites and Enzymes

   1. Front Matter

      Pages 67-67

      PDF

   2. Beta-Lactam Antibiotics: Aspects of Manufacture and Therapy

      • F. R. Schmidt

      Pages 69-91

   3. Non-β-Lactam Antibiotics

      • T. Anke, G. Erkel

      Pages 93-108

   4. Insecticidal and Nematicidal Metabolites from Fungi

      • H. Anke, O. Sterner

      Pages 109-127

   5. Immunosuppressants

      • H. Kürnsteiner, M. Zinner, U. Kück

      Pages 129-155

   6. Ergot Alkaloids

      • U. Keller, P. Tudzynski

      Pages 157-181

   7. Biosynthesis, Biological Role and Application of Fungal Phytohormones

      • B. Tudzynski, A. Sharon

      Pages 183-211

   8. Production of Organic Acids by Fungi

      • G. J. G. Ruijter, C. P. Kubicek, J. Visser

      Pages 213-230

   9. Vitamins

      • K.-P. Stahmann

      Pages 231-246

   10. Fungal Carotenoids

       • G. Sandmann, N. Misawa

       Pages 247-262

   11. Plant Cell Wall Degrading Enzymes Produced by Aspergillus

       • R. P. de Vries, J. A. E. Benen, L. H. de Graaff, J. Visser

       Pages 263-279

4. Conversion of Substrates and Recovery of Metals from Solutions

   1. Front Matter

      Pages 281-281

      PDF

   2. Industrial Biotransformations with Fungi

      • T. Zelinski, B. Hauer

      Pages 283-301

   3. Biodegradation by White-Rot Fungi

      • J. P. Ralph, D. E. A. Catcheside

      Pages 303-326

   4. Biodegradation by Brown Rot Fungi

      • S. T. Bagley, D. L. Richter

      Pages 327-341

Mycology, the study of fungi, originated as a subdiscipline of botany and was a descrip­ tive discipline, largely neglected as an experimental science until the early years of this century. A seminal paper by Blakeslee in 1904 provided evidence for self­ incompatibility, termed "heterothallism", and stimulated interest in studies related to the control of sexual reproduction in fungi by mating-type specificities. Soon to follow was the demonstration that sexually reproducing fungi exhibit Mendelian inheritance and that it was possible to conduct formal genetic analysis with fungi. The names Burgeff, Kniep and Lindegren are all associated with this early period of fungal genetics research. These studies and the discovery of penicillin by Fleming, who shared a Nobel Prize in 1945, provided further impetus for experimental research with fungi. Thus began a period of interest in mutation induction and analysis of mutants for biochemical traits. Such fundamental research, conducted largely with Neurospora crassa, led to the one gene: one enzyme hypothesis and to a second Nobel Prize for fungal research awarded to Beadle and Tatum in 1958. Fundamental research in biochemical genetics was extended to other fungi, especially to Saccharomyces cerevisiae, and by the mid-1960s fungal systems were much favored for studies in eukaryotic molecular biology and were soon able to compete with bacterial systems in the molecular arena.

• Biotechnologie
• Fungi
• Getränke
• Nahrungsmittel
• Pilze
• Stoffwechselprodukte
• beverages
• biodegradation
• biologischer Abbau
• biotechnology
• enzymes
• food
• metabolites
• mycology
• mycota

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)

• Botanisches Institut, Johann Wolfgang Goethe-Universität, Frankfurt, Germany

  Heinz D. Osiewacz

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