60
4.5 Conclusion
The commercial exploitation of fungal species is very common these days as fungi
serve as the best possible alternative both as a feed and food product. With the
advancement in fermentation technology across the globe, it can be guaranteed that
the quality of the products is being maintained to meet its consumer demands. Some
of the traditional methods are still being practised at a small scale in villages. Some
of the important fungal fermented food products have been discussed in this chapter.
Biotechnologists are trying to continuously transfer the laboratory research to pilot
scale which seems difficult in the case of fungi due to its complicated structure and
growth pattern. The most common method used for fermentation in the case of
fungi is solid-substrate fermentation, and the major disadvantage associated with
this method is the heat and mass transfer. Researchers are continuously monitoring
the other toxic metabolites being produced as byproducts of these fungal fermentations. Fungi being involved in fermentation processes have resulted in enhancing
the food security and have also evolved as a promising food supplement for people.
Extensive research is being carried out to isolate more novel fungal species which
can be used in controlled systems to optimize process parameters to enhance the
fungal production of food products. The need of the hour is to maximize productivity while minimizing health risks, and fungal species are acting as an excellent
source of it.
References
Aidoo KE, Hendry R, Wood BJB (1984) Mechanized fermentation systems for the production of
experimental soy sauce koji. J Food Technol 19:389–398
Aidoo KE, Smith JE, Wood BJB (1994) Industrial aspects of soy sauce fermentations using
Aspergillus. In: Powell KA, Renwick A, Peberdy JF (eds) The genus Aspergillus: from taxonomy and genetics to industrial application. Springer, New York, pp 155–169
Aidoo KE, Nout MJR, Sarkar PK (2006) Occurrence and function of yeasts in Asian indigenous
fermented foods. FEMS Yeast Res 6:30–39
Alexandre H, Charpentier C (1998) Biochemical aspects of stuck and sluggish fermentation in
grape must. J Ind Microbiol Biotechnol 20:20–27
Ali A, Shehzad A, Khan MR, Shabbir MA, Amjid MR (2012) Yeast, its types and role in fermentation during bread making process – a review. Pak J Food Sci 22(3):171–179
Ariffin R, Apostolopoulos C, Graffham A, MacDougall D, Owens JD (1994) Assessment of hyphal
binding in tempe. Lett Appl Microbiol 18:32–34
Attfield PV (1997) Stress tolerance: the key to effective strains of industrial baker’s yeast. Nat
Biotechnol 15:1351–1357
Barnett JA, Delaney MA, Jones E, Magson AB, Wich B (1972) The number of yeasts associated
with wine grapes of Bordeaux. Arch Microbiol 83:52–55
Batra LR (1986) Microbiology of some fermented cereals and grain legumes of India and vicinity.
In: Hesseltine CW, Wang HL (eds) . Carmer, Berlin, pp 85–104
Belitz HD, Grosch W, Schieberle P (2009) Food chemistry, 4th edn. Springer, Berlin
Beuchat LR (1995) Indigenous fermented foods. In: Reed G, Nagodawithana TW (eds) Enzymes,
biomass, food and feed biotechnology. VCH Press, Weinheim, pp 523–525
R. Kumari et al.
4.5 Conclusion
The commercial exploitation of fungal species is very common these days as fungi
serve as the best possible alternative both as a feed and food product. With the
advancement in fermentation technology across the globe, it can be guaranteed that
the quality of the products is being maintained to meet its consumer demands. Some
of the traditional methods are still being practised at a small scale in villages. Some
of the important fungal fermented food products have been discussed in this chapter.
Biotechnologists are trying to continuously transfer the laboratory research to pilot
scale which seems difficult in the case of fungi due to its complicated structure and
growth pattern. The most common method used for fermentation in the case of
fungi is solid-substrate fermentation, and the major disadvantage associated with
this method is the heat and mass transfer. Researchers are continuously monitoring
the other toxic metabolites being produced as byproducts of these fungal fermentations. Fungi being involved in fermentation processes have resulted in enhancing
the food security and have also evolved as a promising food supplement for people.
Extensive research is being carried out to isolate more novel fungal species which
can be used in controlled systems to optimize process parameters to enhance the
fungal production of food products. The need of the hour is to maximize productivity while minimizing health risks, and fungal species are acting as an excellent
source of it.
References
Aidoo KE, Hendry R, Wood BJB (1984) Mechanized fermentation systems for the production of
experimental soy sauce koji. J Food Technol 19:389–398
Aidoo KE, Smith JE, Wood BJB (1994) Industrial aspects of soy sauce fermentations using
Aspergillus. In: Powell KA, Renwick A, Peberdy JF (eds) The genus Aspergillus: from taxonomy and genetics to industrial application. Springer, New York, pp 155–169
Aidoo KE, Nout MJR, Sarkar PK (2006) Occurrence and function of yeasts in Asian indigenous
fermented foods. FEMS Yeast Res 6:30–39
Alexandre H, Charpentier C (1998) Biochemical aspects of stuck and sluggish fermentation in
grape must. J Ind Microbiol Biotechnol 20:20–27
Ali A, Shehzad A, Khan MR, Shabbir MA, Amjid MR (2012) Yeast, its types and role in fermentation during bread making process – a review. Pak J Food Sci 22(3):171–179
Ariffin R, Apostolopoulos C, Graffham A, MacDougall D, Owens JD (1994) Assessment of hyphal
binding in tempe. Lett Appl Microbiol 18:32–34
Attfield PV (1997) Stress tolerance: the key to effective strains of industrial baker’s yeast. Nat
Biotechnol 15:1351–1357
Barnett JA, Delaney MA, Jones E, Magson AB, Wich B (1972) The number of yeasts associated
with wine grapes of Bordeaux. Arch Microbiol 83:52–55
Batra LR (1986) Microbiology of some fermented cereals and grain legumes of India and vicinity.
In: Hesseltine CW, Wang HL (eds) . Carmer, Berlin, pp 85–104
Belitz HD, Grosch W, Schieberle P (2009) Food chemistry, 4th edn. Springer, Berlin
Beuchat LR (1995) Indigenous fermented foods. In: Reed G, Nagodawithana TW (eds) Enzymes,
biomass, food and feed biotechnology. VCH Press, Weinheim, pp 523–525
R. Kumari et al.