Skip to main content
SpringerLink
Log in

Fungi and Its By-Products in Food Industry: An Unexplored Area

  • Chapter
  • First Online:
Microbial Products for Health, Environment and Agriculture

Part of the book series: Microorganisms for Sustainability ((MICRO,volume 31))

Abstract

Fungi were an unsung microorganism before it was recognized for its bio-products and their utilization in daily human life. As a result of which the impact of fungi and its by-products in food and food industries is increasing day by day. They are rich sources of protein and are also utilized as animal protein replacement, e.g., mushroom, Quorn, nutritional yeast, etc. Fungal products such as amylase, cellulase, xylanase, pectinase, lipase, protease, etc. have applications in bread, brewing, milk processing, fruit juice processing, meat and fish processing. Most fermented foods, e.g., cheese, Koji rice are consumed in daily life and are produced due to the uprising practice of fungi and its enzymes. There are other fungal products as well which are used as food colouring agents. Thus, looking into the broad application of fungi in food, the present chapter will deal with the impact of fungi and its biomolecules in food, application along with its limitation and future aspects.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 169.00
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 219.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book
USD 219.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

References

  • Adedayo MR, Ajiboye EA, Akintunde JK, Odaibo A (2011) Single cell proteins: as nutritional enhancer. Adv Appl Sci Res 2(5):396–409

    CAS  Google Scholar 

  • Agrawal K, Verma P (2020) Production optimization of yellow laccase from Stropharia sp. ITCC 8422 and enzyme-mediated depolymerization and hydrolysis of lignocellulosic biomass for biorefinery application. Biomass Convers Biorefin:1–20

    Google Scholar 

  • Agrawal K, Verma P (2021a) Applications of biomolecules of endophytic fungal origin and its future prospect. In: Fungi bio-prospects in sustainable agriculture, environment and nanotechnology. Academic Press, pp 207–230.

    Google Scholar 

  • Agrawal K, Verma P (2021b) Fungal metabolites: a recent trend and its potential biotechnological applications. In: New and future developments in microbial biotechnology and bioengineering. Elsevier, pp 1–14

    Google Scholar 

  • Agrawal K, Chaturvedi V, Verma P (2018) Fungal laccase discovered but yet undiscovered. Bioresour Bioprocess 5(1):1–12

    Google Scholar 

  • Agrawal K, Bhardwaj N, Kumar B, Chaturvedi V, Verma P (2019) Process optimization, purification and characterization of alkaline stable white laccase from Myrothecium verrucaria ITCC-8447 and its application in delignification of agroresidues. Int J Biol Macromol 125:1042–1055

    Google Scholar 

  • Agrawal K, Alam A, Verma P (2021) Bioprospecting and applications of fungi: a game changer in present scenario. Recent trends in mycological research: volume 2: environmental and industrial perspective, 1st edn. Springer, Cham

    Google Scholar 

  • Alam N, Amin R, Khan A, Ara I, Shim MJ, Lee MW, Lee TS (2008) Nutritional analysis of cultivated mushrooms in Bangladesh–Pleurotus ostreatus, Pleurotus sajor-caju, Pleurotus florida and Calocybe indica. Mycobiology 36(4):228–232

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Amoozegar MA, Malekzadeh F, Malik KA (2003) Production of amylase by newly isolated moderate halophile, Halobacillus sp. strain MA-2. J Microbiol Methods 52(3):353–359

    Article  CAS  PubMed  Google Scholar 

  • Bajaj P, Mahajan R (2019) Cellulase and xylanase synergism in industrial biotechnology. Appl Microbiol Biotechnol 103(21–22):8711–8724

    Article  CAS  PubMed  Google Scholar 

  • Bamforth CW, Cook DJ (2019) Food, fermentation, and micro-organisms. Wiley, Hoboken, NJ

    Book  Google Scholar 

  • Barbe S, Lafaquiere V, Guieysse D, Monsan P, Remaud-Siméon M, Andre I (2009) Insights into lid movements of Burkholderia cepacia lipase inferred from molecular dynamics simulations. Proteins Struct Funct Bioinform 77(3):509–523

    Article  CAS  Google Scholar 

  • Barros L, Baptista P, Correia DM, Casal S, Oliveira B, Ferreira IC (2007) Fatty acid and sugar compositions, and nutritional value of five wild edible mushrooms from Northeast Portugal. Food Chem 105(1):140–145

    Article  CAS  Google Scholar 

  • Barros L, Venturini BA, Baptista P, Estevinho LM, Ferreira IC (2008) Chemical composition and biological properties of Portuguese wild mushrooms: a comprehensive study. J Agric Food Chem 56(10):3856–3862

    Article  CAS  PubMed  Google Scholar 

  • Berglund BE (2003) Human impact and climate changes—synchronous events and a causal link? Quat Int 105(1):7–12

    Article  Google Scholar 

  • Bhardwaj N, Verma P (2021) Microbial xylanases: a helping module for the enzyme biorefinery platform. Bioenergy research: evaluating strategies for commercialization and sustainability. Wiley

    Google Scholar 

  • Bhardwaj N, Chanda K, Kumar B, Prasad HK, Sharma GD, Verma P (2017) Statistical optimization of nutritional and physical parameters for xylanase production from newly isolated Aspergillus oryzae LC1 and its application in the hydrolysis of lignocellulosic agro-residues. Bioresources 12(4):8519–8538

    Google Scholar 

  • Bhardwaj N, Kumar B, Agrawal K, Verma P (2020) Bioconversion of rice straw by synergistic effect of in-house produced ligno-hemicellulolytic enzymes for enhanced bioethanol production. Bioresour Technol Rep 10:100352

    Google Scholar 

  • Bhardwaj N, Agrawal K, Kumar B, Verma P (2021) Role of enzymes in deconstruction of waste biomass for sustainable generation of value-added products. In: Bioprospecting of enzymes in industry, healthcare and sustainable environment. Springer, Singapore, pp 219–250

    Google Scholar 

  • Blanco CA, Caballero I, Barrios R, Rojas A (2014) Innovations in the brewing industry: light beer. Int J Food Sci Nutr 65(6):655–660

    Article  CAS  PubMed  Google Scholar 

  • Bokhary HA, Parvez S (1993) Chemical composition of desert truffles Terfezia claveryi. J Food Compos Anal 6(3):285–293

    Article  CAS  Google Scholar 

  • Burgents JE, Burnett KG, Burnett LE (2004) Disease resistance of Pacific white shrimp, Litopenaeus vannamei, following the dietary administration of a yeast culture food supplement. Aquaculture 231(1-4):1–8

    Article  Google Scholar 

  • Camacho NA, Aguilar G (2003) Production, purification, and characterization of a low-molecular-mass xylanase from Aspergillus sp. and its application in baking. Appl Biochem Biotechnol 104(3):159–171

    Article  CAS  PubMed  Google Scholar 

  • Carlson TLG (1981) Law and order in wheat flour dough: colloidal aspects of the wheat flour dough and its lipid and protein constituents in aqueous media (doctoral dissertation, Lund: university.)

    Google Scholar 

  • Cha MH, Heo JY, Lee C, Lo YM, Moon B (2014) Retracted: quality and sensory characterization of white jelly mushroom (Tremella fuciformis) as a meat substitute in pork patty formulation. J Food Process Preserv 38(3):1018–1023

    Article  Google Scholar 

  • Chancharoonpong C, Hsieh PC, Sheu SC (2012) Enzyme production and growth of Aspergillus oryzae S. on soybean koji fermentation. Apcbee Procedia 2:57–61

    Article  CAS  Google Scholar 

  • Chang ST (1999) World production of cultivated edible and medicinal mushrooms in 1997 with emphasis on Lentinus edodes (Berk.) sing, in China. Int J Med Mushrooms 1(4):291–300

    Article  Google Scholar 

  • Chang ST, Miles PG (1992) Mushroom biology—a new discipline. Mycologist 6(2):64–65

    Article  Google Scholar 

  • Chattopadhyay P, Chatterjee S, Sen SK (2008) Biotechnological potential of natural food grade biocolorants. Afr J Biotechnol 7(17):2972–2985

    CAS  Google Scholar 

  • Chaturvedi V, Agrawal K, Verma P (2021) Chicken feathers: a treasure cove of useful metabolites and value-added products. Environ Sustain:1–13

    Google Scholar 

  • Cheng-Yun L, Wen-Ping W (2008) Preservation and coloring of monascus color and sorghum red. Meat Res 7:46–49

    Google Scholar 

  • Chung HC, Lee JT, Kwon OJ (2004) Bread properties utilizing extracts of Ganoderma lucidum (GL). J Korean Soc Food Sci Nutr 33(7):1201–1205

    Article  Google Scholar 

  • Contesini FJ, de Alencar Figueira J, Kawaguti HY, de Barros Fernandes PC, de Oliveira Carvalho P, da Graça Nascimento M, Sato HH (2013) Potential applications of carbohydrases immobilization in the food industry. Int J Mol Sci 14(1):1335–1369

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Couto SR, Sanromán MA (2006) Application of solid-state fermentation to food industry—a review. J Food Eng 76(3):291–302

    Article  CAS  Google Scholar 

  • De Souza SGAE, Lajolo FM, Genovese MI (2010) Chemical composition and antioxidant/antidiabetic potential of Brazilian native fruits and commercial frozen pulps. J Agric Food Chem 58(8):4666–4674

    Article  CAS  Google Scholar 

  • Drouliscos NJ, Macris BJ, Kokke R (1976) Growth of Fusarium moniliforme on carob aqueous extract and nutritional evaluation of its biomass. Appl Environ Microbiol 31(5):691–694

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Dufosse L, Fouillaud M, Caro Y, Mapari SA, Sutthiwong N (2014) Filamentous fungi are large-scale producers of pigments and colorants for the food industry. Curr Opin Biotechnol 26:56–61

    Article  CAS  PubMed  Google Scholar 

  • El-Kholie EM, El Shaer MK, Abdelreheem MA, Gharib MA (2012) Detailed evaluation of a newly attained fungal pigment from Monascus purpureus in meat burgers. Int J Food Sci Nutr 63(7):860–865

    Article  PubMed  Google Scholar 

  • Fleet GH (2007) Yeasts in foods and beverages: impact on product quality and safety. Curr Opin Biotechnol 18(2):170–175

    Article  CAS  PubMed  Google Scholar 

  • Fogarty WM, Kelly CT (1980) Amylases, amyloglucosidases and related glucaneses. In: Rose AH (ed) Microbial enzymes and bioconversions, vol 5. Academic Press, New York, pp 115–170

    Google Scholar 

  • Furlani RPZ, Godoy HT (2008) Vitamins B1 and B2 contents in cultivated mushrooms. Food Chem 106(2):816–819

    Article  CAS  Google Scholar 

  • Garbayo I, Vılchez C, Nava-Saucedo JE, Barbotin JN (2003) Nitrogen, carbon and light-mediated regulation studies of carotenoid biosynthesis in immobilized mycelia of Gibberella fujikuroi. Enzym Microb Technol 33(5):629–634

    Article  CAS  Google Scholar 

  • Godfrey T, Partner ET (2000) Enzymes for grain processing-the global market. In VTT symposium, Vol. 207, VTT; 1999, pp. 141–148

    Google Scholar 

  • Gonçalves FAG, Colen G, Takahashi JA (2014) Yarrowia lipolytica and its multiple applications in the biotechnological industry. Sci World J 2014:476207

    Article  Google Scholar 

  • Gupta C, Sharma D, Aggarwal S, Nagpal N (2013) Pigment production from Trichoderma spp. for dyeing of silk and wool. Int J Sci Nature 4(2):351–355

    CAS  Google Scholar 

  • Gupta R, Gigras P, Mohapatra H, Goswami VK, Chauhan B (2003) Microbial α-amylases: a biotechnological perspective. Process Biochem 38(11):1599–1616

    Article  CAS  Google Scholar 

  • Han CW, Lee MY, Seong SK (2006) Quality characteristics of the brown sauce prepared with Lentinus edodes and Agaricus bisporus. J East Asian Soc Diet Life 16(3):364–370

    Google Scholar 

  • Hong JY, Choi YJ, Kim MH, Shin SR (2009) Study on the quality of apple dressing sauce added with pine mushroom (Tricholoma matsutake sing) and chitosan. Korean J Food Preserv 16(1):60–67

    Google Scholar 

  • Hoondal G, Tiwari R, Tewari R, Dahiya NBQK, Beg Q (2002) Microbial alkaline pectinases and their industrial applications: a review. Appl Microbiol Biotechnol 59(4-5):409–418

    Article  CAS  PubMed  Google Scholar 

  • Ishikawa Y, Morimoto K, Hamasaki T (1984) Flavoglaucin, a metabolite of Eurotium chevalieri, its antioxidation and synergism with tocopherol. J Am Oil Chem Soc 61(12):1864–1868

    Article  CAS  Google Scholar 

  • Jach ME, Serefko A, Sajnaga E, Kozak E, Poleszak E, Malm A (2015) Dietary supplements based on the yeast biomass. Curr Topics Nutraceutical Res 13(2):83–88

    Google Scholar 

  • Jayani RS, Shukla SK, Gupta R (2010) Screening of bacterial strains for polygalacturonase activity: its production by Bacillus sphaericus (MTCC 7542). Enzyme Res 2010:306785

    Article  PubMed  PubMed Central  CAS  Google Scholar 

  • Jeong CH, Shim KH (2004) Quality characteristics of sponge cakes with addition of Pleurotus eryngii mushroom powders. J Korean Soc Food Sci Nutr 33:716–722

    Article  Google Scholar 

  • Jooyandeh H, Amarjeet K, Minhas KS (2009) Lipases in dairy industry: a review. J Food Sci Technol 46(3):181–189

    CAS  Google Scholar 

  • Joshi VK, Attri D, Bala A, Bhushan S (2003) Microbial pigments. Int J Biotechnol 2(3):362–369

    CAS  Google Scholar 

  • Juturu V, Wu JC (2014) Microbial cellulases: engineering, production and applications. Renew Sust Energ Rev 33:188–203

    Article  CAS  Google Scholar 

  • Kagan-Zur V, Roth-Bejerano N (2008) Desert truffles. Fungi 1(3):32–37

    Google Scholar 

  • Kalač P (2009) Chemical composition and nutritional value of European species of wild growing mushrooms: a review. Food Chem 113(1):9–16

    Article  CAS  Google Scholar 

  • Karmakar M, Ray RR (2011) Current trends in research and application of microbial cellulases. Res J Microbiol 6(1):41–53

    Article  CAS  Google Scholar 

  • Khan M, Nakkeeran E, Umesh-Kumar S (2013) Potential application of pectinase in developing functional foods. Annu Rev Food Sci Technol 4:21–34

    Article  CAS  PubMed  Google Scholar 

  • Kim K, Choi B, Lee I, Lee H, Kwon S, Oh K, Kim AY (2011) Bioproduction of mushroom mycelium of Agaricus bisporus by commercial submerged fermentation for the production of meat analogue. J Sci Food Agric 91(9):1561–1568

    Article  CAS  PubMed  Google Scholar 

  • Kües U, Liu Y (2000) Fruiting body production in basidiomycetes. Appl Microbiol Biotechnol 54(2):141–152

    Article  PubMed  Google Scholar 

  • Kuhad RC, Gupta R, Singh A (2011) Microbial cellulases and their industrial applications. Enzyme Res 2011:280696

    Article  PubMed  PubMed Central  CAS  Google Scholar 

  • Kumar B, Bhardwaj N, Alam A, Agrawal K, Prasad H, Verma P (2018) Production, purification and characterization of an acid/alkali and thermo tolerant cellulase from Schizophyllum commune NAIMCC-F-03379 and its application in hydrolysis of lignocellulosic wastes. AMB Express 8(1):1–16

    Google Scholar 

  • Lantto R, Puolanne E, Katina K, Niemistö M, Buchert J, Autio K (2007) Effect of laccase and transglutaminase on the textural and water-binding properties of cooked chicken breast meat gels. Eur Food Res Technol 225(1):75–83

    Article  CAS  Google Scholar 

  • Larsen MD, Kristiansen KR, Hansen TK (1998) Characterization of the proteolytic activity of starter cultures of Penicillium roqueforti for production of blue veined cheeses. Int J Food Microbiol 43(3):215–221

    Article  CAS  PubMed  Google Scholar 

  • Lee JY, Lee K, Kwak EJ (2009) Fermentation characteristics of bread added with Pleurotus eryngii powder. J Korean Soc Food Sci Nutr 38(6):757–765

    Article  Google Scholar 

  • Lee MJ, Kyung KH, Chang HG (2004) Effect of mushroom (Lentinus Tuber-Regium) powder on the bread making properties of wheat flour. Korean J Food Sci Technol 36(1):32–37

    Google Scholar 

  • Leskosek-Cukalovic I, Despotovic S, Lakic N, Niksic M, Nedovic V, Tesevic V (2010) Ganoderma lucidum—medical mushroom as a raw material for beer with enhanced functional properties. Food Res Int 43(9):2262–2269

    Article  CAS  Google Scholar 

  • Lin LY, Tseng YH, Li RC, Mau JL (2008) Quality of shiitake stipe bread. J Food Process Preserv 32(6):1002–1015

    Article  CAS  Google Scholar 

  • Liu G, Wang H, Zhou B, Guo X, Hu X (2010) Compositional analysis and nutritional studies of Tricholoma matsutake collected from Southwest China. J Med Plants Res 4(12):1222–1227

    CAS  Google Scholar 

  • Macris BJ, Kokke R (1978) Continuous fermentation to produce fungal protein. Effect of growth rate on the biomass yield and chemical composition of Fusarium moniliforme. Biotechnol Bioeng 20(7):1027–1035

    Article  CAS  Google Scholar 

  • Maktouf S, Neifar M, Drira SJ, Baklouti S, Fendri M, Châabouni SE (2014) Lemon juice clarification using fungal pectinolytic enzymes coupled to membrane ultrafiltration. Food Bioprod Process 92(1):14–19

    Article  CAS  Google Scholar 

  • Mamo J, Assefa F (2018) The role of microbial aspartic protease enzyme in food and beverage industries. J Food Qual 2018:7957269

    Article  CAS  Google Scholar 

  • Mao XB, Eksriwong T, Chauvatcharin S, Zhong JJ (2005) Optimization of carbon source and carbon/nitrogen ratio for cordycepin production by submerged cultivation of medicinal mushroom Cordyceps militaris. Process Biochem 40(5):1667–1672

    Article  CAS  Google Scholar 

  • Mapari SA, Nielsen KF, Larsen TO, Frisvad JC, Meyer AS, Thrane U (2005) Exploring fungal biodiversity for the production of water-soluble pigments as potential natural food colorants. Curr Opin Biotechnol 16(2):231–238

    Article  CAS  PubMed  Google Scholar 

  • Matassa S, Boon N, Pikaar I, Verstraete W (2016) Microbial protein: future sustainable food supply route with low environmental footprint. Microb Biotechnol 9(5):568–575

    Article  PubMed  PubMed Central  Google Scholar 

  • McSweeney PL, Sousa MJ (2000) Biochemical pathways for the production of flavour compounds in cheeses during ripening: a review. Lait 80(3):293–324

    Article  CAS  Google Scholar 

  • Melim Miguel AS, Martins-Meyer TS, da Costa Figueiredo EV, Paulo Lobo BW, Dellamora–Ortiz, G.M. (2013) Enzymes in bakery. Curr Future Trends 1:287–321

    Google Scholar 

  • Michael HW, Bultosa G, Pant LM (2011) Nutritional contents of three edible oyster mushrooms grown on two substrates at Haramaya, Ethiopia, and sensory properties of boiled mushroom and mushroom sauce. Int J Food Sci Technol 46(4):732–738

    Article  CAS  Google Scholar 

  • Miles PG, Chang ST (2004) Mushrooms: cultivation, nutritional value, medicinal effect, and environmental impact. CRC Press, Boca Raton, FL

    Book  Google Scholar 

  • Moore D, Chiu SW (2001) Fungal products as food. In: Pointing SB, Hyde KD (eds) Bio-exploitation of filamentous fungi. Fungal Diversity Research Series, vol 6. Cambridge University Press, Cambridge, UK, pp 223–251

    Google Scholar 

  • Mukherjee G, Mishra T, Deshmukh SK (2017) Fungal pigments: an overview. In: Developments in fungal biology and applied mycology. Springer, Singapore, pp 525–541

    Chapter  Google Scholar 

  • Mutsaers JHGM (1997) The application of enzymes in baking. In proceedings of the 1st European symposium on enzymes and grain processing, pp 2–4

    Google Scholar 

  • Narra M, Dixit G, Divecha J, Madamwar D, Shah AR (2012) Production of cellulases by solid state fermentation with Aspergillus terreus and enzymatic hydrolysis of mild alkali-treated rice straw. Bioresour Technol 121:355–361

    Article  CAS  PubMed  Google Scholar 

  • Nasseri AT, Rasoul-Amini S, Morowvat MH, Ghasemi Y (2011) Single cell protein: production and process. Am J Food Technol 6(2):103–116

    Article  CAS  Google Scholar 

  • Nayak SK (2011) Biology of eukaryotic probiotics. In: Probiotics. Springer, Berlin, Heidelberg, pp 29–55

    Chapter  Google Scholar 

  • Okafor JNC, Okafor GI, Ozumba AU, Elemo GN (2012) Quality characteristics of bread made from wheat and Nigerian oyster mushroom (Pleurotus plumonarius) powder. Pak J Nutr 11(1):5–10

    Article  CAS  Google Scholar 

  • Okamura-Matsui T, Tomoda T, Fukuda S, Ohsugi M (2003) Discovery of alcohol dehydrogenase from mushrooms and application to alcoholic beverages. J Mol Catal B Enzym 23(2-6):133–144

    Article  CAS  Google Scholar 

  • Ouzouni P, Riganakos K (2007) Nutritional value and metal content profile of Greek wild edible fungi. Acta Aliment 36(1):99–110

    Article  CAS  Google Scholar 

  • Paloheimo M, Piironen J, Vehmaanperä J (2010) Xylanases and cellulases as feed additives. In: Enzymes in farm animal nutrition. CABI, Wallingford, UK, pp 12–53

    Chapter  Google Scholar 

  • Park MJ, Lee JS, Lee B, Lee JS (2001) Development of natural seasoning based on mushroom. J East Asian Soc Diet Life 11(3):196–203

    Google Scholar 

  • Pedrolli DB, Monteiro AC, Gomes E, Carmona EC (2009) Pectin and pectinases: production, characterization and industrial application of microbial pectinolytic enzymes. Open Biotechnol J 3:9–18

    Article  CAS  Google Scholar 

  • Pinelo M, Zeuner B, Meyer AS (2010) Juice clarification by protease and pectinase treatments indicates new roles of pectin and protein in cherry juice turbidity. Food Bioprod Process 88(2-3):259–265

    Article  CAS  Google Scholar 

  • Raghavendra VB, Venkitasamy C, Pan Z, Nayak C (2017) Functional foods from mushroom. In: Microbial functional foods and nutraceuticals, vol 65. Wiley, Hoboken, NJ

    Google Scholar 

  • Rani K, Rana R, Datt S (2012) Review on latest overview of proteases. Int J Curr Life Sci 2(1):12–18

    Google Scholar 

  • Raveendran S, Parameswaran B, Beevi Ummalyma S, Abraham A, Kuruvilla Mathew A, Madhavan A, Pandey A (2018) Applications of microbial enzymes in food industry. Food Technol Biotechnol 56(1):16–30

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Reed G, Nagodawithana TW (1988) Technology of yeast usage in winemaking. Am J Enol Vitic 39(1):83–90

    Article  CAS  Google Scholar 

  • Rodger G (2001) Production and properties of mycoprotein as a meat alternative. Food Technol 55(7):36–41

    CAS  Google Scholar 

  • Rojsuntornkitti K, Jittrepotch N, Kongbangkerd T, Kraboun K (2010) Substitution of nitrite by Chinese red broken rice powder in Thai traditional fermented pork sausage (Nham). Int Food Res J 17:153–161

    CAS  Google Scholar 

  • Seifert KA, McMullen CR, Yee D, Reeleder RD, Dobinson KF (2003) Molecular differentiation and detection of ginseng-adapted isolates of the root rot fungus Cylindrocarpon destructans. Phytopathology 93(12):1533–1542

    Article  CAS  PubMed  Google Scholar 

  • Sharma HP, Patel H, Sharma S (2014) Enzymatic extraction and clarification of juice from various fruits—a review. Trends Post Harvest Technol 2(1):1–14

    Google Scholar 

  • Sharma N, Rathore M, Sharma M (2013) Microbial pectinase: sources, characterization and applications. Rev Environ Sci Biotechnol 12(1):45–60

    Article  CAS  Google Scholar 

  • Singh R, Singh A, Sachan S (2019) Enzymes used in the food industry: friends or foes? In: Enzymes in food biotechnology. Academic Press, Cambridge, MA, pp 827–843

    Chapter  Google Scholar 

  • Singh S, Ghosh S, Patil GR (2003) Development of a mushroom-whey soup powder. Int J Food Sci Technol 38(2):217–224

    Article  CAS  Google Scholar 

  • Suman G, Nupur M, Anuradha S, Pradeep B (2015) Single cell protein production: a review. Int J Curr Microbiol App Sci 4(9):251–262

    Google Scholar 

  • Turnbull WH, Ward T (1995) Mycoprotein reduces glycemia and insulinemia when taken with an oral-glucose-tolerance test. Am J Clin Nutr 61(1):135–140

    Article  CAS  PubMed  Google Scholar 

  • Uchakalwar PR, Chandak AM (2014) Production of single cell protein from fruits waste by Saccharomyces cerevisiae. Int J Adv Biotechnol Res 5:770–776

    Google Scholar 

  • Uhlig, H. (Ed.). (1998) Industrial enzymes and their applications. Wiley, Hoboken, NJ

    Google Scholar 

  • Ulziijargal E, Yang JH, Lin LY, Chen CP, Mau JL (2013) Quality of bread supplemented with mushroom mycelia. Food Chem 138(1):70–76

    Article  CAS  PubMed  Google Scholar 

  • Vaz JA, Barros L, Martins A, Santos-Buelga C, Vasconcelos MH, Ferreira IC (2011) Chemical composition of wild edible mushrooms and antioxidant properties of their water soluble polysaccharidic and ethanolic fractions. Food Chem 126(2):610–616

    Article  CAS  Google Scholar 

  • Vermelho, A.B., and Noronha, E.F. (2013). Filho EX; Ferrara MA; Bon EPS Diversity and biotechnological applications of prokaryotic enzymes The Prokaryotes, Springer, Berlin 213-240

    Chapter  Google Scholar 

  • Wang S, Marcone MF (2011) The biochemistry and biological properties of the world's most expensive underground edible mushroom: truffles. Food Res Int 44(9):2567–2581

    Article  CAS  Google Scholar 

  • Will F, Hasselbeck G, Dietrich H (1992) Charakterisie-rung einer gelartigen Trübung aus Himbeersaft. Flüss Obst 59:352–353

    Google Scholar 

  • Williamson DA, Geiselman PJ, Lovejoy J, Greenway F, Volaufova J, Martin CK, Ortego L (2006) Effects of consuming mycoprotein, tofu or chicken upon subsequent eating behaviour, hunger and safety. Appetite 46(1):41–48

    Article  PubMed  Google Scholar 

  • Wilson D (2001) Marketing mycoprotein: the Quorn foods story. Food Technol 55(7):48–50

    Google Scholar 

  • Yin JZ, Zhou LX (2008) Analysis of nutritional components of 4 kinds of wild edible fungi in Yunnan. Food Res Develop 29:133–136

    Google Scholar 

  • Yoo SJ, Kim SH, Choi HT, Oh HT, Choi HJ, Ham SS (2007) Antioxidative, antimutagenic and cytotoxic effects of natural seasoning using Lentinus edodes powder. J Korean Soc Food Sci Nutrition 36(5):515–520

    Article  CAS  Google Scholar 

  • Zhu XQ, Wang XJ, Xiong Z (2007) Nutrient analysis of the wild Lentinula edodes. In: Forest by-product and speciality in China, vol 2. Chinese Forestry Publishing House, Beijing, China, pp 9–11

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Bioprocess and Bioenergy Laboratory, Department of Microbiology, Central University of Rajasthan, Bandarsindri, Kishangarh, Ajmer, Rajasthan, India

    Ansar Alam, Komal Agrawal & Pradeep Verma

Authors
  1. Ansar Alam
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Komal Agrawal
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Pradeep Verma
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Pradeep Verma .

Editor information

Editors and Affiliations

  1. Department of Environmental Microbiology, Babasaheb Bhimrao Ambedkar University, Lucknow, Uttar Pradesh, India

    Pankaj Kumar Arora

Rights and permissions

Reprints and permissions

Copyright information

© 2021 The Author(s), under exclusive license to Springer Nature Singapore Pte Ltd.

About this chapter

Check for updates. Verify currency and authenticity via CrossMark

Cite this chapter

Alam, A., Agrawal, K., Verma, P. (2021). Fungi and Its By-Products in Food Industry: An Unexplored Area. In: Arora, P.K. (eds) Microbial Products for Health, Environment and Agriculture . Microorganisms for Sustainability, vol 31. Springer, Singapore. https://doi.org/10.1007/978-981-16-1947-2_5

Download citation

Publish with us

Policies and ethics

Search

Navigation