3
few mushroom species which are cultivated for human consumption. The most popular mushroom which is used widely by humans is Agaricus bisporus or the button
mushroom (Das and Arora 2018). Apart from this, there are other mushrooms too
which share a good marketplace. For instance, shiitake mushrooms, truffles, morels,
milk mushrooms, etc. have been used by humans in their variety of dishes. They are
known to have high protein content and rich in antioxidant levels, vitamins, fiber,
carbohydrates, and minerals (El Sebaaly et al. 2019). In addition to these, mushrooms are also known to contain lower cholesterol, fat, and caloric content. These
health-promoting properties of mushrooms and their consumption have led to a
development of a well-balanced diet. Many studies reveal that mushroom could act
as an adjuvant in promoting health benefits. Since the nutrition profile of mushroom
is very rich, they can be used as a source of prebiotics and can initiate the growth
and regulation of human gut microbiota. These gut microbiota are known as probiotics which in return cause many health benefits (Ma et al. 2018). Apart from these,
some reported data also reveals that mushrooms are a good source of many bioactive compounds (Beelman et al. 2019). These bioactive compounds are terpenes,
phenolic compounds, and polysaccharides which are mainly responsible for enhancing the immune system functioning of an individual. Because of the presence of
such components, mushrooms are good at exhibiting antioxidative, antiinflammatory, and antimicrobial properties. As a result, mushroom extracts have
also been used not only in food but also in cosmetics preparations (Taofiq et al. 2016).
The other form in which fungi are consumed is yeast. Yeasts are usually consumed because of their capacity to perform the process of fermentation, their potential to impart peculiar flavor to the food product, and their easy availability at a
cheaper price (Ludlow et al. 2016). But for carrying out the fermentation procedure,
only a particular type of yeast strain is selected. The criteria depend upon its ability
to remain viable under processing conditions, ability to produce gas during fermentation, and ability to impart a desired flavor to the food product (Shurson 2018). The
usage of yeasts can be seen during brewing, bread making, and preparation of many
food items at domestic levels. The most used strain for the above-mentioned purpose is Saccharomyces cerevisiae. During preparation of these items, yeasts are
known to produce carbon dioxide and alcohol as their byproducts. In the course of
brewing, carbon dioxide (CO 2 ) is removed during the anaerobic fermentation process so that no other undesirable product gets formed except the alcohol (Walker
and Stewart 2016). While in bread making, yeast ferments the available sugar to
produce CO 2 and alcohol. The CO 2 produced is responsible for elasticity of the
gluten protein present in the flour; as a result, the dough rose and the alcohol which
was formed is evaporated during baking (Ali et al. 2012). In addition to these products, yeast cells have also been used in the dairy industry for the preparation of
many fermented milk drinks, different varieties of cheese, etc. Yeasts are used not
only for fermentation processes, but they are also being used to impart flavor and
texture or initiate maturation of many products (De la Cerda and Bond 2019).
In addition to these two types of fungi, the filamentous fungi are also used for
consumption by humans – not always in raw form but as an additive to many food
products. For instance, many famous filamentous fungi like Rhizopus oligosporus,
1 Fungal Byproducts in Food Technology
few mushroom species which are cultivated for human consumption. The most popular mushroom which is used widely by humans is Agaricus bisporus or the button
mushroom (Das and Arora 2018). Apart from this, there are other mushrooms too
which share a good marketplace. For instance, shiitake mushrooms, truffles, morels,
milk mushrooms, etc. have been used by humans in their variety of dishes. They are
known to have high protein content and rich in antioxidant levels, vitamins, fiber,
carbohydrates, and minerals (El Sebaaly et al. 2019). In addition to these, mushrooms are also known to contain lower cholesterol, fat, and caloric content. These
health-promoting properties of mushrooms and their consumption have led to a
development of a well-balanced diet. Many studies reveal that mushroom could act
as an adjuvant in promoting health benefits. Since the nutrition profile of mushroom
is very rich, they can be used as a source of prebiotics and can initiate the growth
and regulation of human gut microbiota. These gut microbiota are known as probiotics which in return cause many health benefits (Ma et al. 2018). Apart from these,
some reported data also reveals that mushrooms are a good source of many bioactive compounds (Beelman et al. 2019). These bioactive compounds are terpenes,
phenolic compounds, and polysaccharides which are mainly responsible for enhancing the immune system functioning of an individual. Because of the presence of
such components, mushrooms are good at exhibiting antioxidative, antiinflammatory, and antimicrobial properties. As a result, mushroom extracts have
also been used not only in food but also in cosmetics preparations (Taofiq et al. 2016).
The other form in which fungi are consumed is yeast. Yeasts are usually consumed because of their capacity to perform the process of fermentation, their potential to impart peculiar flavor to the food product, and their easy availability at a
cheaper price (Ludlow et al. 2016). But for carrying out the fermentation procedure,
only a particular type of yeast strain is selected. The criteria depend upon its ability
to remain viable under processing conditions, ability to produce gas during fermentation, and ability to impart a desired flavor to the food product (Shurson 2018). The
usage of yeasts can be seen during brewing, bread making, and preparation of many
food items at domestic levels. The most used strain for the above-mentioned purpose is Saccharomyces cerevisiae. During preparation of these items, yeasts are
known to produce carbon dioxide and alcohol as their byproducts. In the course of
brewing, carbon dioxide (CO 2 ) is removed during the anaerobic fermentation process so that no other undesirable product gets formed except the alcohol (Walker
and Stewart 2016). While in bread making, yeast ferments the available sugar to
produce CO 2 and alcohol. The CO 2 produced is responsible for elasticity of the
gluten protein present in the flour; as a result, the dough rose and the alcohol which
was formed is evaporated during baking (Ali et al. 2012). In addition to these products, yeast cells have also been used in the dairy industry for the preparation of
many fermented milk drinks, different varieties of cheese, etc. Yeasts are used not
only for fermentation processes, but they are also being used to impart flavor and
texture or initiate maturation of many products (De la Cerda and Bond 2019).
In addition to these two types of fungi, the filamentous fungi are also used for
consumption by humans – not always in raw form but as an additive to many food
products. For instance, many famous filamentous fungi like Rhizopus oligosporus,
1 Fungal Byproducts in Food Technology