Fungal biotechnology in food and feed processing
2009
Ghorai, Shakuntala | Banik, Samudra Prosad | Verma, Deepak | Chowdhury, Sudeshna | Mukherjee, Soumya | Khowala, Suman
Fungi are of excellent value nutritionally, and of great importance to vegetarians. Edible mushrooms are excellent sources of protein, have low-fat content and are free of cholesterol. They are easily cultivable and are consumed either in fresh or processed form. Yeasts and filamentous fungi secrete a plethora of important enzymes in the growth medium together with other secondary metabolites. Most of these are hydrolytic in nature being employed in different food processing industries as well as in refinement of fodder quality. Edible filamentous fungi producing these enzymes present an added advantage for their use in food and feed. In this article these aspects will be discussed along with the results from edible mushroom Termitomyces clypeatus, producing a wide variety of hydrolytic enzymes and products, from our laboratory. It is likely that the functional understanding of different enzyme classes will provide new applications within the food industry in the future.
Afficher plus [+] Moins [-]Mots clés AGROVOC
Informations bibliographiques
Cette notice bibliographique a été fournie par National Agricultural Library
Découvrez la collection de ce fournisseur de données dans AGRIS