Current Advances in Fungal Biotechnology (Part II)

Filamentous fungi and yeasts are widely used in food, feed and biofuel industries. In addition to enzymes, fungi also produce a range of other biological compounds and molecules of interest in health, industry and environmental sectors. Furthermore, products sourced from other organisms such as plants or non-industrial fungi can be made recombinantly in fungi with a successful track record in industry. The second part of Current Advances in Fungal Biotechnology is composed of seven articles, which mainly cover the synthesis and applications of non-enzyme products made in fungi. In addition, the use of sustainable substrates as production media, and studies into extending the repertoire of high-value products made of natural biopolymers are discussed. The volume is essential reading for all researchers seeking updates in fungal biotechnology. The volume covers the following topics: - an overview of the use of the yeast Saccharomyces cerevisiae as a host for the production of plant-based natural products - an assay using S. cerevisiae for the screening of anthropogenic volatile compounds - optimization of the fungal biosynthesis and production of itaconic acid by metabolic engineering - the impact of sugar on the lipid diversity in an Acremonium strain isolated from a marine environment - fungi as a source for biological surfactants with a focus on mannosylerythritol (MEL) and cellobiose (CL) lipids - a genetic engineering strategy for efficient production of glucose oxidase on wheat straw - new high-value products by exploiting chitin and N-acetylglucosamine metabolism. Read more