24
provide us with a sufficient range of examples of filamentous fungi that are more
crucial to human affairs. Archaeological and similar finds, mushrooms, toadstools,
and bracket fungi are recorded in history for their both food and medicinal purposes. To grow and sell fungal dietary fiber as mushrooms in both developed and
developing countries, cultivation industry is structured in such a way that allows all
of its benefits to be returned to the mushroom farmers around the world.
Biotechnology includes the terms “market pull” (determination of product success
by market demand and the positive response of consumer) and “science push”
(result of the scientific innovation, where there is an introduction of innovative
products to the market). Exploitation of filamentous fungi must be considered for
community impact of exploitation in future development. We should apply cultivation of mushroom with waste disposal and remediation integrated with the latest
research and traditional methods for developing cultivation methods, so that the
industry is sustainable with this integration. In fermentation industries, the real
value of the product should far outweigh any adverse environmental impacts of the
industrial process itself or its wastes. Above all, there is need for wider and deeper
research into the biology of fungi. Literature surveys reveal ignorance more precisely than our knowledge (Moore and Chiu 2001).
References
American Association of Cereal Chemists (2001) The definition of dietary fiber: report of the
Dietary Fiber Definition Committee to the Board of Directors of the American Association of
Cereal Chemists. Cereal Foods World 46:112–126
Anderson JW, Baird P, Davis RH Jr et al (2009) Health benefits of dietary fiber. Nutr Rev
67(4):188–205
AOAC International (2000) Official methods of analysis of AOAC International, 17th edn,
Arlington
Bartnicki-Garcia S (1970) Cell wall composition and other biochemical markers in fungal phylogeny. In: Harborne JB (ed) Phytochemical phylogeny. Academic, London, pp 81–103
Borycka BKR (2010) Binding cadmium and lead using natural polysaccharide fibers from some
fruit and vegetable wastes. Zywnosc: Nauka, Technologia, Jakosc 69(2):104–110
Chang ST, Miles G (1992) Mushroom biology: a new discipline. Mycologist 6:64–65
Cheung PCK (2013) Mini-review on edible mushrooms as source of dietary fiber: preparation and
health benefits. 2(3–4):162–166
Codex Alimentarius Commission (2009) Food and Agriculture Organization; World Health
Organization. Report of the 30th session of the Codex Committee on nutrition and foods for
special dietary uses. ALINORM 9/32/26. Cited 2012 Mar 27
Dietary Reference Intakes for Energy, Carbohydrate, fibre, Fat, Fatty Acids, Cholesterol, Protein,
and Amino Acids (Macronutrients) (2005) Chapter 7: Dietary, functional and total fibre. US
Department of Agriculture, National Agricultural Library and National Academy of Sciences,
Institute of Medicine, Food and Nutrition Board
Elleuch M, Bedigian D, Roiseux O et al (2010) Dietary fiber and fiber-rich by-products of food
processing: characterization, technological functionality and commercial application: a review.
Food Chem 124:411–421
Fuentes-Zaragoza E, Riquelme-Navarrete MJ, Sanchez-Zapata E, PerezAlvarez JA (2010)
Resistant starch as functional ingredient: a review. Food Res Int 43:931–942
Divya and S. Mishra
provide us with a sufficient range of examples of filamentous fungi that are more
crucial to human affairs. Archaeological and similar finds, mushrooms, toadstools,
and bracket fungi are recorded in history for their both food and medicinal purposes. To grow and sell fungal dietary fiber as mushrooms in both developed and
developing countries, cultivation industry is structured in such a way that allows all
of its benefits to be returned to the mushroom farmers around the world.
Biotechnology includes the terms “market pull” (determination of product success
by market demand and the positive response of consumer) and “science push”
(result of the scientific innovation, where there is an introduction of innovative
products to the market). Exploitation of filamentous fungi must be considered for
community impact of exploitation in future development. We should apply cultivation of mushroom with waste disposal and remediation integrated with the latest
research and traditional methods for developing cultivation methods, so that the
industry is sustainable with this integration. In fermentation industries, the real
value of the product should far outweigh any adverse environmental impacts of the
industrial process itself or its wastes. Above all, there is need for wider and deeper
research into the biology of fungi. Literature surveys reveal ignorance more precisely than our knowledge (Moore and Chiu 2001).
References
American Association of Cereal Chemists (2001) The definition of dietary fiber: report of the
Dietary Fiber Definition Committee to the Board of Directors of the American Association of
Cereal Chemists. Cereal Foods World 46:112–126
Anderson JW, Baird P, Davis RH Jr et al (2009) Health benefits of dietary fiber. Nutr Rev
67(4):188–205
AOAC International (2000) Official methods of analysis of AOAC International, 17th edn,
Arlington
Bartnicki-Garcia S (1970) Cell wall composition and other biochemical markers in fungal phylogeny. In: Harborne JB (ed) Phytochemical phylogeny. Academic, London, pp 81–103
Borycka BKR (2010) Binding cadmium and lead using natural polysaccharide fibers from some
fruit and vegetable wastes. Zywnosc: Nauka, Technologia, Jakosc 69(2):104–110
Chang ST, Miles G (1992) Mushroom biology: a new discipline. Mycologist 6:64–65
Cheung PCK (2013) Mini-review on edible mushrooms as source of dietary fiber: preparation and
health benefits. 2(3–4):162–166
Codex Alimentarius Commission (2009) Food and Agriculture Organization; World Health
Organization. Report of the 30th session of the Codex Committee on nutrition and foods for
special dietary uses. ALINORM 9/32/26. Cited 2012 Mar 27
Dietary Reference Intakes for Energy, Carbohydrate, fibre, Fat, Fatty Acids, Cholesterol, Protein,
and Amino Acids (Macronutrients) (2005) Chapter 7: Dietary, functional and total fibre. US
Department of Agriculture, National Agricultural Library and National Academy of Sciences,
Institute of Medicine, Food and Nutrition Board
Elleuch M, Bedigian D, Roiseux O et al (2010) Dietary fiber and fiber-rich by-products of food
processing: characterization, technological functionality and commercial application: a review.
Food Chem 124:411–421
Fuentes-Zaragoza E, Riquelme-Navarrete MJ, Sanchez-Zapata E, PerezAlvarez JA (2010)
Resistant starch as functional ingredient: a review. Food Res Int 43:931–942
Divya and S. Mishra