13
the immune system by damaging macrophage functioning, inhibit the protein synthesis, and stop the ability of the lungs to clear minute foreign particles. Besides
these mycotoxins, there are many off-flavors too which are synthesized from contaminated fungi. These fungi are responsible in the production of many volatile
compounds which are mainly in charge of flavor and aroma development. Here also
many fungi like Penicillium, Botrytis cinerea, Trichoderma spp., etc. are responsible for the production of this volatile compound. The compounds are geosmin, MIB
(2-methylisoborneol), alcohols like 2-heptanol, ketones like 1-octen-3-one, IPMP
(2-isopropyl-3-methoxypyrazine, pyrazines), etc. These undesirable compounds are
known to reduce the consumers’ demand for the particular food items. The studies
on preventing the development of these compounds into the food items are also
limited. Hence, more research studies on the prevention and reducing their effects
need to be conducted (Rousseaux et al. 2014).
1.5 Conclusion and Future Prospects
Fungi have many specific properties which make them an integral component in
healthcare applications. This chapter describes the direct use of fungi in the food
industry, the importance of secreted byproducts from fungi, their production strategies at industrial levels, and their importance when incorporated into the foodstuffs.
Fungi have got the most attention from the research point of view. These organisms
have shown many positive aspects when involved in food making. The fungal
byproducts have also got much attention from the researchers. Applications of fungi
are broad as these are used as a whole edible component; during fermentation; as
developers of flavors, textures, taste, and aromas; as dietary supplements; etc. Since
consumers are getting inclined more toward the natural products rather than the
ones which have chemical preservatives, the fungal byproducts have been greatly
used as an alternative in many food items. The use of fungi into the field of food
biotechnology must include some more interesting developments in the coming
years. Although several fungal species have already been discovered till now, still
some of them are only used in the food industries. The same species are again and
again exploited to check the potential benefits exhibited by fungi. It is necessary to
exploit more new fungal species with new beneficial properties. Also new strategies
must be explored in order to increase the production of fungal biomass and harvesting of essential components at a cheaper price. In addition to this, the strategies
should be developed to reduce the impact of contaminant fungi into the food stuffs.
Fungal byproducts being a new discovery in the field of food biotechnology
surely helped humans. Fungal products have been seen as a possible solution to
perpetuate health. New insights in the pioneering of fungal compound-based dietary
supplements and their importance promise new paradigms of researches and
developments.
1 Fungal Byproducts in Food Technology
the immune system by damaging macrophage functioning, inhibit the protein synthesis, and stop the ability of the lungs to clear minute foreign particles. Besides
these mycotoxins, there are many off-flavors too which are synthesized from contaminated fungi. These fungi are responsible in the production of many volatile
compounds which are mainly in charge of flavor and aroma development. Here also
many fungi like Penicillium, Botrytis cinerea, Trichoderma spp., etc. are responsible for the production of this volatile compound. The compounds are geosmin, MIB
(2-methylisoborneol), alcohols like 2-heptanol, ketones like 1-octen-3-one, IPMP
(2-isopropyl-3-methoxypyrazine, pyrazines), etc. These undesirable compounds are
known to reduce the consumers’ demand for the particular food items. The studies
on preventing the development of these compounds into the food items are also
limited. Hence, more research studies on the prevention and reducing their effects
need to be conducted (Rousseaux et al. 2014).
1.5 Conclusion and Future Prospects
Fungi have many specific properties which make them an integral component in
healthcare applications. This chapter describes the direct use of fungi in the food
industry, the importance of secreted byproducts from fungi, their production strategies at industrial levels, and their importance when incorporated into the foodstuffs.
Fungi have got the most attention from the research point of view. These organisms
have shown many positive aspects when involved in food making. The fungal
byproducts have also got much attention from the researchers. Applications of fungi
are broad as these are used as a whole edible component; during fermentation; as
developers of flavors, textures, taste, and aromas; as dietary supplements; etc. Since
consumers are getting inclined more toward the natural products rather than the
ones which have chemical preservatives, the fungal byproducts have been greatly
used as an alternative in many food items. The use of fungi into the field of food
biotechnology must include some more interesting developments in the coming
years. Although several fungal species have already been discovered till now, still
some of them are only used in the food industries. The same species are again and
again exploited to check the potential benefits exhibited by fungi. It is necessary to
exploit more new fungal species with new beneficial properties. Also new strategies
must be explored in order to increase the production of fungal biomass and harvesting of essential components at a cheaper price. In addition to this, the strategies
should be developed to reduce the impact of contaminant fungi into the food stuffs.
Fungal byproducts being a new discovery in the field of food biotechnology
surely helped humans. Fungal products have been seen as a possible solution to
perpetuate health. New insights in the pioneering of fungal compound-based dietary
supplements and their importance promise new paradigms of researches and
developments.
1 Fungal Byproducts in Food Technology