141
and various nutraceuticals and condiments. Fungal community also acts as the versatile tools in the vast field of medical research and acts as the model research
organism. Over the past few decades, mushroom cultivation has been a promising
option in both the developed and developing countries for increasing both rural
income and earning of foreign currency. Nowadays, fungal community is also used
to cater to more and more diversified human needs of treating human ailments, bioremediation and bio-fuel production. Human populations are also influenced by the
fungi on a large scale because they are part of the nutrient cycle in ecosystems.
Besides being used as the food supplements, food additives as well as nutraceuticals, they also have other ecosystem uses, such as pesticides and biocontrol agents.
References
Aaronson S (2000) Fungi. In: Kiple KF, Ornelas KC (eds) The Cambridge world history of food.
Cambridge University Press, Cambridge, pp 313–336
Archer D (2000) Filamentous fungi as microbial cell factories for food use. Curr Opin Biotechnol
11:478–483
Bao XF, Wang XS, Dong Q, Fang JN, Li XY (2002) Structural features of immunologically active
polysaccharides from Ganoderma lucidum. Phytochemistry 59:175–181
Beelman RB, Royse D, Chikthimmah N (2003) Bioactive components in Button Mushroom
Agaricus bisporus (j.lge) imbach (Agaricomycetideae) of nutritional, medicinal, or biological
importance (review). Int J Med Mushrooms 5:321–337
Breene WM (1990) Nutritional and medicinal value of specialty mushrooms. J Food Prot
53:883–894
Carbonero ER, Gorin PAJ, Iacomini M, Sassaki GL, Smiderle FR (2008) Characterization of a
heterogalactan: some nutritional values of the edible mushroom Flammulina velutipes. Food
Chem 108:329–333
Carlile MJ, Watkinson SC, Gooday GW (2001) The fungi. Academic Press, San Diego/London
Cheetham PSJ (1997) Combining the technical push and the business pull for natural flavours. Adv
Biochem Eng Biotechnol 55:1–49
Cheung CKP (1996) The hypocholesterolemic effect of two edible mushrooms: Auricularia auricula (tree-ear) and Tremella fuciformis (white jelly-leaf) in hypercholesterolemic rat. Nutr Res
16:1721–1725
Cheung LM, Cheung PCK, Ooi VEC (2003) Antioxidant activity and total phenolics of edible
mushroom extracts. Food Chem 81:249–255
Cohen R, Persky L, Hadar YPL (2002) Biotechnological applications and potential of wooddegrading mushrooms of the genus Pleurotus. Appl Microbiol Biotechnol 58:582–594
Cowan D (1996) Industrial enzyme technology. Trends Biotechnol 14:177–178
Dietary supplement health and education act of 1994, Pub. L. No. 103-417, 103RD Congress
National Institutes of Health, Office of Dietary Supplements
Dunn-Coleman NS, Bloebaum P, Berka R, Bodie E, Robinson R, Armstrong G et al (1991)
Commercial levels of chymosin production by Aspergillus. Biotechnol 9:976–981
Feng XM, Larsen TO, Schnurer J (2007) Production of volatile compounds by Rhizopus oligosporus during soybean and barley tempeh fermentation. Food Technol 19:173–181
Freitas C, Malcata FX (2000) Microbiology and biochemistry of cheeses with appelation d’Origine
protegee and manufactured in the Iberian Peninsula from ovine and caprine milks. J Dairy Sci
83:584–602
Ghorai S, Banik SP, Verma D, Chowdhury S, Mukherjee S, Khowala S (2009) A review on fungal
biotechnology in food and feed processing. Food Res Int 42:577–587
8 Fungal Production of Food Supplements
and various nutraceuticals and condiments. Fungal community also acts as the versatile tools in the vast field of medical research and acts as the model research
organism. Over the past few decades, mushroom cultivation has been a promising
option in both the developed and developing countries for increasing both rural
income and earning of foreign currency. Nowadays, fungal community is also used
to cater to more and more diversified human needs of treating human ailments, bioremediation and bio-fuel production. Human populations are also influenced by the
fungi on a large scale because they are part of the nutrient cycle in ecosystems.
Besides being used as the food supplements, food additives as well as nutraceuticals, they also have other ecosystem uses, such as pesticides and biocontrol agents.
References
Aaronson S (2000) Fungi. In: Kiple KF, Ornelas KC (eds) The Cambridge world history of food.
Cambridge University Press, Cambridge, pp 313–336
Archer D (2000) Filamentous fungi as microbial cell factories for food use. Curr Opin Biotechnol
11:478–483
Bao XF, Wang XS, Dong Q, Fang JN, Li XY (2002) Structural features of immunologically active
polysaccharides from Ganoderma lucidum. Phytochemistry 59:175–181
Beelman RB, Royse D, Chikthimmah N (2003) Bioactive components in Button Mushroom
Agaricus bisporus (j.lge) imbach (Agaricomycetideae) of nutritional, medicinal, or biological
importance (review). Int J Med Mushrooms 5:321–337
Breene WM (1990) Nutritional and medicinal value of specialty mushrooms. J Food Prot
53:883–894
Carbonero ER, Gorin PAJ, Iacomini M, Sassaki GL, Smiderle FR (2008) Characterization of a
heterogalactan: some nutritional values of the edible mushroom Flammulina velutipes. Food
Chem 108:329–333
Carlile MJ, Watkinson SC, Gooday GW (2001) The fungi. Academic Press, San Diego/London
Cheetham PSJ (1997) Combining the technical push and the business pull for natural flavours. Adv
Biochem Eng Biotechnol 55:1–49
Cheung CKP (1996) The hypocholesterolemic effect of two edible mushrooms: Auricularia auricula (tree-ear) and Tremella fuciformis (white jelly-leaf) in hypercholesterolemic rat. Nutr Res
16:1721–1725
Cheung LM, Cheung PCK, Ooi VEC (2003) Antioxidant activity and total phenolics of edible
mushroom extracts. Food Chem 81:249–255
Cohen R, Persky L, Hadar YPL (2002) Biotechnological applications and potential of wooddegrading mushrooms of the genus Pleurotus. Appl Microbiol Biotechnol 58:582–594
Cowan D (1996) Industrial enzyme technology. Trends Biotechnol 14:177–178
Dietary supplement health and education act of 1994, Pub. L. No. 103-417, 103RD Congress
National Institutes of Health, Office of Dietary Supplements
Dunn-Coleman NS, Bloebaum P, Berka R, Bodie E, Robinson R, Armstrong G et al (1991)
Commercial levels of chymosin production by Aspergillus. Biotechnol 9:976–981
Feng XM, Larsen TO, Schnurer J (2007) Production of volatile compounds by Rhizopus oligosporus during soybean and barley tempeh fermentation. Food Technol 19:173–181
Freitas C, Malcata FX (2000) Microbiology and biochemistry of cheeses with appelation d’Origine
protegee and manufactured in the Iberian Peninsula from ovine and caprine milks. J Dairy Sci
83:584–602
Ghorai S, Banik SP, Verma D, Chowdhury S, Mukherjee S, Khowala S (2009) A review on fungal
biotechnology in food and feed processing. Food Res Int 42:577–587
8 Fungal Production of Food Supplements