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Filamentous Fungi for Production of Food Additives and Processing Aids

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Food Biotechnology

Part of the book series: Advances in Biochemical Engineering/Biotechnology ((ABE,volume 111))

Abstract

Filamentous fungi are metabolically versatile organisms with a very wide distribution in nature. They exist in association with other species, e.g. as lichens or mycorrhiza, as pathogens of animals and plants or as free-living species. Many are regarded as nature's primary degraders because they secrete a wide variety of hydrolytic enzymes that degrade waste organic materials. Many species produce secondary metabolites such as polyketides or peptides and an increasing range of fungal species is exploited commercially as sources of enzymes and metabolites for food or pharmaceutical applications. The recent availability of fungal genome sequences has provided a major opportunity to explore and further exploit fungi as sources of enzymes and metabolites. In this review chapter we focus on the use of fungi in the production of food additives but take a largely pre-genomic, albeit a mainly molecular, view of the topic.

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Authors and Affiliations

  1. School of Biology, University of Nottingham, University Park, NG7 2RD, Nottingham, UK

    David B. Archer

  2. School of Biosciences, University of Nottingham, Sutton Bonington, LE12 5RD, Leicestershire, UK

    Ian F. Connerton

  3. Institute of Food Research, Norwich Research Park, Colney, NR4 7UA, Norwich, UK

    Donald A. MacKenzie

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  1. David B. Archer
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  2. Ian F. Connerton
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  3. Donald A. MacKenzie
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Correspondence to David B. Archer .

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Ulf Stahl Ute E. B. Donalies Elke Nevoigt

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Archer, D.B., Connerton, I.F., MacKenzie, D.A. (2008). Filamentous Fungi for Production of Food Additives and Processing Aids. In: Stahl, U., Donalies, U.E., Nevoigt, E. (eds) Food Biotechnology. Advances in Biochemical Engineering/Biotechnology, vol 111. Springer, Berlin, Heidelberg. https://doi.org/10.1007/10_2007_094

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