fungal food brewry products

7/30/2019 fungal food brewry products

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Historical Background:-

From ancient times when mankind did noteven know the words Biotechnology andFermentation, they were usingfermentation process in yogurt making, dyemaking and life saving drugs with the helpof Fungi and Bacteria. Now a days usage ofBacterial and fungal compounds has beentransformed into an industry for welfare ofmankind.


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Friend (Positive aspects)

Mineralization (mycorrhizal fungi)Food & fodder ( Mushrooms)

Medicine (Penicillin, Streptomycin etc)

Biological control ( Bio-degradation of different

fungicides, insecticides & plastics)


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Food products and fodders:-

From the start of human race different species offungi are being used as valuable food products.Adam & Eve temptation scene from fungus tree(Book of Wasson).

Ancient civilizations like Egyptians,Mesopotamians, Greeks, Chinese used edible fungias valuable source of food.


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It is an ancient process about 6000 B.C. ago. And yeast was playing the key role in

fermentation leading to production of Beer and alcohol.Pasteur first stated that alcohol fermentation is caused by living organisms (Etudes sur labiere) in 1876.

Emil Christian Hansen first isolated brewing yeast and cultured it.

Beer production is an old alcoholic fermentation process using Barley water, Hopes(Humulus upulus) and yeast strains. Mixture of these substrates are poured down in the

wooden container and mashed up then high maltose content are extracted. Hopes, givesflavor and aroma along with yeast strains. The clarified wort is aerated and converted intoethanol and Carbon dioxide. This conversion is 50/50 process. 50% substrate is convertedinto ethanol and 50% is converted in Carbon dioxide and byproducts.

Examples of yeast strains;

S. cerevisiae, S. carlsbergensis, S. bayanus, S. paradoxus, S. pabtorianus.

Infact fermentation process is anaerobic in biochemical terms but in industries we usuallyprefer both aerobic and anaerobic processes in fermentation.

Fermentor:

They contain thousands of litters of medium in industries while a few litters inlaboratories.


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(i)Pilot scale

(ii)Large scale

On the basis of mechanism

Submerged fermenterSurface fermenter

On the basis of composition

Homo fermenter

Mix fermenter


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BreadsVinegar

Soya sauces

Vine & beers

Milk products

Cheese

Preserved fish meat

Gallic acid ( Trihydroxy Benzoic acid)

Phenolic acids (Antifungal , cytotoxic against cancer cells)

Acetone butanol ( Substrates for rubber production)

Penecillin, Streptomycin

Steroid transformation by fungal sporesPreparation of amino acids

Mycotoxins

Reuse of waste materials by fermentation.


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Mild conditions (pH and temperature)Low cost, low consumption of energyFood inhibited from pathogens by lactic acid fermentationwhich results in production of hydrogen peroxide anddiacetylLactic acid fermentation reduces toxins in plants (cyanogenic glycosides in Cassava plants & softening ofplant tissues).Enhanced digestibility by degradation of complex sugars inoligosaccharides.Complementary food for children containing amylose.Beneficial health effects; improves food safety viaprobiotics ( save from hyper cholestrolic & carcinogeniceffects).


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Require careful control of raw material , lack ofsanitation.

Contamination (e.g. fermentation carried out in

plastic containers enhance the chance of botulinumcontamination).

Vulnerability of metabolites to contamination


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It makes resistant from spoilage and development of food toxins and less likelyto transform pathogens.Fermented ProductsBreadsIndian Idli (Bread)Sourdough bread


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Egyptian kishk (dried wheat-milk product)

Russian kefir (Acidic, mildly alcoholic )

Russian Koumis milk

Labonese Labneh

Cheese

Dahi


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Ethiopian tej (home processed wine from honey)

Kenyan urwaga ( From Bananas, millets)

African kaffir beerMexican tesguino

Whisky

Indian lagerMango wine

Kiwi fruity wine


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Japanese soyu

Chinese Jiang

Malaysian soya sauce

Indonesian soya sauce

Beside these fermented soyabeans (tempe) Cereals (Chinese Minchin,Chinese red rice & different mix fermented foods (Nigerian Burukutu;creamy drink from Sorghum, Cassava, Candida, Aspergillus)

Tubers fermented (African fufu, West African Gari of Cassava, NigerianCafuri of Cassava).

Fermented meat ( Fungi and bacteria undergo lactic acid fermentation whichenhance proteolytic and lipolytic activity).

Fermented Fish; ( Japanese katsuobushi, Camboidan phaak, vietnamese nuoc-man). & salted sea foods.


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Ergotamine (claviceps purpurea)

Facilitate delivery,

Migraine headaches

Steroids production by fungus

Antifungal greisofulvin ( Penecillium greisofulvum)Penicillin antibiotic.

Cephalosporins (cephalosporin acremonuim)

Cyclosporin ( Immuno supressor) ( Tolypocladium inflatum)

Cilofungin (for candidasis ) (Candida albicans)

Statins (products of metabolic reactions in fungi e.g. lovastatin(Aspergillus terreus) anti cholesterolic

Vitamins (e.g. Vitamin B byNematospora gossypii, Eremotheciumashybi)


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Family

Oxido reductase

Glucose oxidase

Catalase Hydrolases

Lipase

Catalase Ribonuclease

Functions

Taste intensifier

Removal of H2O2

Aroma development

Taste intensifier


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FAMILYGlucosidase amylase

amylase Dextranase Glucoamylase Invertase Lactase

Melibiase Naringinase Pectinase Xylanase Cellulase

FUNCTIONS Baking, Brewing industry Starch hydrolysis

Cosmetic industries Food industry Production & processing

of sweets Milk & Baking industry

Sugar production fromsugar beets Bewerage industry

(Removal of bitter taste) Bewerage industry ( fruit

juices) Food industry Food, cellulose-paper

industry SCP production


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Peptide hydrolases

Proteases Renin

Food industry

Milk industry

(Peptide preparation& cheese production)


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Citric acid:-D-glucose

Pyruvate Pyruvate

Pyruvate DH CO2 pyruvatecarboxylase

Acetyl Co.A Oxaloacetate

Citric acid (citrate)


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Gluconic acid:- Critical Enzyme;- Glucose

oxidase.(penicillium)Itanoic acid(Decarboxylase)

Fumaric acid

L. Malic acid

Succinic acidMeso-tartaric acid

Oxalic acid


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Fungus Cortinarius sanguineus Cortinarius semisanguineus Fomes fomentarius Gymnopilus penetrans Hydnellum caeruleum Hyphaolama fasiculare Ramaria pallida Tricholompsis rulilans

Dye color Orange, rust-red, scarlet,

deep fox red Yellow, pink, salmon /pink,

grey/brown

Beige, yellow brown Gold (non-mordant), Gold

(alum), cinnamon (copper) Brown green, Dark forest, Greenish brown, Yellow

olive,

Blue dye Mustard, Brown (chrome,

alum)


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Process by which living organisms degradeor transform hazardous organic

contaminants to less toxic compounds.


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Biodegradation of aromatic hydrocarbons by fungi hastraditionally been considered co metabolic nature e.g.benzene, toulene, styrene, xylene by fungi.

White rot fungi:- ( biodegradation of phenols)

Panus tigrins (Biodegradation of olive mills waste water)

Fusarium (Biodegradation of olive mill dry residue)Phlebia brevispore (Biodegradation of polychloryphenols)


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Fungi can also degrade n-alkanes such as tridecane,

tetradecane, pentadecane, hectadecane. N-eicosane byAspergillus, T.asperelluim, Penicillium, Aspergillusniger

Similary oleic acid, stearic acid, decanoic

acid,Imidazolium comounds (Ics)Quarternary ammonium compounds (QSEs) Carbontetrachlordie, trichloroethylene, perchloroethylene.


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Biphenyls, monohydroxylated derivatives (2-hydroxybiphenyl, 4-hydroxy biphenyls)

Tribromophenol (Trametes versicolor, Agaricusaugustus, Laetoporeus sulfureus,G. australe)

Widdral (Botrytis cinerea)


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Endosulfan (Chaetosartorya stromatoides, Aspergillusterricola)

Toxaphene, lindane (B jerkandera, Non-white rot,Phanerochaete, Chyrosporium,Bjerkandera adusta)

Dyes biodegradation (Phanerochaete, Trametesversicolor, Pychoporus sanguineus)

Lignin cellulose degradation (Pleutrotus ostreatus,Schizophyllum species, Paecilalomioes eameus)


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PVCs (Polyveniyl chloride) Penicillium species,Gloephylum trabeum, Aspergillus niger.

Polyhydroxy butyrate hydroxyvolerate (PHB(V))Phanerochaete chrysporium

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