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IntroductionProduction of alcoholBread makingFungi In drug productionAntibiotics Immune suppressants Ergot alkaloidsStatinsFood processesingBlue cheeseSoya sauceColours and flavours

INTRODUCTION

Fungi are used in Industries for manufacturing

large varieties of useful materials for mankind such

as Metabolites,enzymes and food.

The Filamentous fungi are used in many different

process in food Industry for manufacture of different

metabolites and variety of other processes.

Few are listed in following table

FOOD APPLICATION USEFUL PRODUCTS OTHER PROCESSES

Baking Alkaloids Bioleaching

Brewing Antibiotics Biological control

agents

Cheese making Ethanol Bioremediation of

soils

Mushroom

Cultivation

Enzymes Coal Solubilisation

Oriental food

fermentations

Gibberellins Dyes

Quorn-Mycoprotiens Immuno modulators Microencapsulation

Organic acids Mycorrhizal

inoculants

Polysaccharides Waste Treatments

Vitamins

1.Alcohol

production

2.Drug(Medicine)

industries

3.Food

Processing

Saccharomyces cerevisiae presence of excess

glucose represses respiration. In principle, materials

rich in sugars (or starches) are then fermented

resulting In the production of alcohol.

PRODUCTION OF ALCOHOL

Mainly three products

I. Beer

II. Wine

III.Sake

Species(used) Name

Saccharomyces

cerevisiae

Saccharomyces

carlsbergensis

Saccharomyces

uvarum

The yeast hydrolises sugar,

commonly sucrose, to

pyruvic acid via the EMP

pathway, and then

acetaldehyde to ethanol. The

reaction is exothermic, and

unless the heat is dispersed,

the reaction is slowed.

Further, though up to 50% of

sugar can yield alcohol, by

weight, the solution rarely

goes beyond 15% ethanol,

because the fungus is

sensitive to high

concentrations of ethanol.

Ales and lager use cereal grains, commonly

barley, as the basis of fermentation. Grain is dried,

then germinated synchronously.

The germination process involves release of

amylases within the grain. These enzymes are then

used to digest the starch of a batch of ground

cereals mixed into a mash, resulting in the release

of hexoses. The resulting wort is drained off.

After various treatments, including addition of

hops, the liquid is inoculated with specific yeasts

and the mixture fermented for a short period.

Organism Used - Aspergillus oryzae

Sake is a Japanese beverage made from rice. Steamed rice is inoculated with Aspergillus oryzae to produce koji.

Further rice mash is lactic acid fermented using bacteria and yeasts. The mash and koji are mixed and fermented for around 20 days, when the alcohol concentration has reached around 18%.

The product is filtered, pasteurized and stored before consumption.

Bread consists of a mixture of flour (usually from cereals especially wheat), with water, salt and sugar, leavened by yeast. Flour is mixed with the remaining ingredients and incubated at about 25 C.

The yeast ferments the sugar forming carbon dioxide and alcohol. The released gas causes bubbles to form by elastic extension of gluten (a protein) in the flour. On baking, the alcohol evaporates. The length of leavening, the quantity of gluten in the flour, the constituents of the grain, and the temperature determine the texture and flavor of the bread.

Flour from wheat can be mixed with starch from a variety of sources. For instance, potato and pumpkin have been used successfully mixed with wheat flour to make a different style and flavored bread.

Uses &

Importance

At the beginning of the 21st century, Fungi

were involved in the industrial processing of

more than 10 of the 20 most profitable

products used in medicine.

Two anti-cholesterol statins, the antibiotic

penicillin and the immunosuppressant

cyclosporin A are among the top 10.

Each of these has a turn over in excess of $1

billion annually

They also only act on gram positive bacteria. Ex.Cefixime,Ceftriaxone etc

Penicillin

1. Derived from Penicillium

chrysogenum was first

used successfully to

treat an infection caused

by a bacterium.

2. The natural penicillin's

have a number of

disadvantages. They are

destroyed in the acid

stomach, and so cannot

be used orally.

Cephalosporin's

1. The original fungus

found to produce the

compounds was a

Cephalosporium, hence

the name

2. Basidiomycetes,

especially from tropical

regions, produce an

enormous diversity of

these compounds.

The only broadly useful

antifungal agent from fungi is

griseofulvin.

The original source was

Penicillium griseofulvin.

Griseofulvin is fungi static,

rather than fungicidal. It is used

for the treatment of

dermatophytes, as it accumulates

in the hair and skin following

topical application.

Cyclosporin A

1. It is a primary metabolite of several fungi, including Trichoderma polysporum and Cylindrocarpon lucidum.

2. Cyclosporin A is a cyclic peptide consisting of 11 mainly hydrophobic amino acids. It acts by inhibition of lymphocytes

3. The inhibition of T cells proliferation results in the suppression of the activation process associated with invasion by foreign bodies.

Gliotoxins1. Belong to a class of

compounds called Epi-poly-thiodioxo-piperazines

2. Produced by many fungi including Aspergillus fumigatus

They act on the sympathetic nervous system

resulting in the inhibition of noradrenaline and

sclerotin, causing dilation of blood vessels. They

also act directly on the smooth muscles of the

uterus causing contractions, thus their early use

to induce abortion

Alkaloids are now produced in culture by strains

of Calviceps fusiformis and Calviceps paspalii.

Fungi used-

Aspergillus

terreus

Aspergillus

Phoma

Aspergillus terreus a soil-

borne fungus, produces a

secondary metabolite

called lovastatin

Aspergillus Phoma produces

squalestatin both has been

used to reduce or remove low

density lipoproteins from

blood vessels in humans

Statins have been implicated

in attracting stem cells to

damaged tissues. The stem

cells then appear to

regenerate the tissue

A wide range of other

compounds with antibiotic

activity are also known.

They have been rejected for

use in medicine because of

unwanted side effects, or

instability of the active

compound.

PHARMACODYNAMIC COMPONENT SPECIES

Antibiotics Beta Methoxy

Acrelate

Oudemanasilla

radicata

Antiviral Protein

Polysaccharide

Lentinula edodes

Cardio tonic Volvatoxin

Flammutoxin

Polyporaceae

volvariella

Decrease Cholesterol Eritadinine Collubia vellutipes

Reduce Blood

Pressure

Triterpene Ganoderma Lucidum

Anti Thrombus 5-GMP Psolliata hartensis

Increase Bile

secretion

Armillarisia A Armillariella

Tobescens

Analgesic/Sedative Marasmic Acid Maramius

androsaceus

•Soya Sauce•Blue Cheese•Colours•Flavours

Introduction

Fungi may be the food, or may make the food

edible following processing. Processing may make

it possible to consume the foodstuff by adding,

modifying or removing components, including

flavours, nutritional elements such as vitamins or

colours to enhance the appeal of the food

Their use dates back to the start of the

civilisation, when breads and wines were first

made deliberately

Fungi used

Aspergillus oryzae

Saccharomyces rouxii

Soya beans are soaked, cooked to remove contaminants, and then mixed with roasted wheat.

The fungus Aspergillus oryzae is added to the mix, and the amended mix kept aerobically for 20 to 40 hours at 25 C. The fungus produces invertases, amylases and cellulases, which degrade the soya paste.

Fungi used-

Penicillium

roquefortii

Various cheeses are sold

that have been stab-

inoculated with a strain

of Penicillium

roquefortii. The result is

a blue streak or vein

through the cheese. The

fungus imparts a strong,

pungent flavour due to

the aerobic production of

methyl ketones. Famous

blue cheeses include:

Roquefort, Gorgonzola,

Stilton, and Danish Blue.

Flavours and Colours

fungi are responsible for a range of flavours

including terpenes, menthol and lactones.

Fungi produce a range of compounds that alter

the colour of food.

Ex-Monoascus purpureus has been traditionally

used for the production of red wine

Industrial process using fungi are of great economic importance. The products are unique and usually no other economic way to manufacture these products.

Beg, Q.K., M. Kapoor, L. Mahajan, G.S. Hoondal. 2004. Microbial

xylanases and their industrial applications: a review. Appl.

Microbiol. and Biotech.SpringerBerlin/Heidelberg.

Alexopoulos, C.J., C.W. Mims, M. Blackwell. 1996. Introductory

Mycology.JohnWiley&Sons,USA.

O.P.Sharma .1989 the textbook of fungi. Tata Mc Graw hill, Newdelhi

R.S.Mehrotra K.R.Aneja 1990 An Introduction to mycology , new age international