Importance of fungi in industries
Transcript of Importance of fungi in industries
contents
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
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.
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
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.
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