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Fungal White Biotechnology Applications for Food Security: Opportunities and Challenges

  • Surekha Challa
  • Titash Dutta
  • Nageswara Rao Reddy Neelapu
Chapter
Part of the Fungal Biology book series (FUNGBIO)

Abstract

Employing live fungi or fungal enzymes for industrial applications is known as fungal white biotechnology. White fungal biotechnology, an essential technology, uses renewable sources for sustainable growth of population. Fungi or fungal enzymes have role in food and feed industries. Fungal white biotechnology brings down greenhouse emissions and is eco-friendly in nature. The applications of fungi as food (edible fungi) and fodder and using fungi in processing food (bread, cheese and other bakery products) and fermenting food (alcohols, beverages) are indispensable. Fungal white biotechnology enhances flavour in cheese, bread and beverages; protein quality and yield in SCPs; and stability and shelf life of the products with much efficacy. Though there are many advantages with white fungal biotechnology, tolerance to the extreme conditions during processing and enrichment of products is the major challenge observed with white fungal biotechnology. This chapter reviews the opportunities and challenges of fungal white biotechnology to meet food security.

Keywords

Food and feed processing Food and feed Food security Fungal Enzymes Fungal white biotechnology 

Notes

Acknowledgements

CS, TD and NNRR are grateful to GITAM (deemed to be university) for providing the necessary facilities to carry out the research work and for extending constant support. TD is also thankful to DST for the DST-INSPIRE fellowship (IF160964).

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© Springer Nature Switzerland AG 2019

Authors and Affiliations

  • Surekha Challa
    • 1
  • Titash Dutta
    • 1
  • Nageswara Rao Reddy Neelapu
    • 1
  1. 1.Department of Biochemistry and BioinformaticsGITAM Institute of Science, Gandhi Institute of Technology and Management (GITAM Deemed-to-be-University)VisakhapatnamIndia

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