Industrial importance of fungi in Pakistan

1. Industrial Importance Of fungi in Pakistan
Presented by: Atiyyah Bano
Course title: Forest Mycology

2. Fungi
The fungi (singular, fungus) include several thousand
species of eukaryotic, spore bearing organisms that
obtain simple organic compounds by absorption.
Two major groups of organisms make up the
fungi.
The filamentous fungi are called molds, while
the unicellular fungi are called yeasts.
The fungi are classified in the kingdom Fungi in
the Whittaker five-kingdom system of
classification.

3. Importance of Fungi in Human Life
Although we often think of fungi as
organisms that cause disease and rot food,
fungi are important to human life on many
levels.
 They influence the well-being of human
populations because they are part of the
nutrient cycle in ecosystems.
They also have other ecosystem uses, such
as pesticides.

4. Many fungi are helpful to humans and are
exploited each industrially and
commercially.
 Societies have utilised fungi for hundreds
of years in a very wide range
The oldest and best famous example is that
the use of yeasts acting fermentation in
production, wine creating and bread
creating.

5. Yeast
Most of the yeasts are represented in Sub
Division Ascomycotina and Basidiomycotina of
the kingdom Mycota.
As a group of microorganisms yeasts have
cosmopolitan distribution. They have been
isolated from natural substrates like leaves,
flowers, sweet fruits, grains, fleshy fungi,
exudates of trees, insect, dung and soil. They play
their role in the dynamics of biological and
chemical turnover in soil, plants, animals and
water.

6. Role of Yeast in Industry
The industrial uses of fungi are many and
varied. In fact, the fungi form the basis of
many important industries. There are a
number of industrial processes in which the
biochemical activities of certain fungi are
harnessed to good account.

7. Contribution of Yeast in Bread making industry
Types of yeast cultures used in a commercial
preparation consisting of dried cells of one or
more strains of the fungus Saccharomyces
cerevisiae are known as ‘Baker’s yeast’.
Bakers use yeast as a leavening agent in the
rising of dough for baking. A secondary
contribution of yeast to bread is flavoring and
aroma.

8.  Baker’s yeast is marketed in two ways, either as
compressed cakes or as a dry powder, however there is
also a saleable intermediate of the process known as
‘cream yeast’.
Advanced technologies have led to the large-
scale production of yeast with a high degree of
automation and process control, giving
commercial yeast of consistent quality and
activity at an economic price.

9. Soya Sauce Production
Soya sauce is a liquid condiment of
Chinese origin, made from a fermented
paste of soybeans, roasted grain, brine, and
Aspergillus oryzae or Aspergillus sojae
molds.

10. Fermented Non-Alcoholic Beverages
A Non-Alcoholic Beverage (also known as
a virgin drink) is defined as a beverage that
contains less than 0.5% alcohol by volume.
All the citric acid used in soft drinks, candies,
artificial lemon juice, baked goods etc. is
produced industrially by fungus fermentation of
Aspergillus niger.
Rhizopus arrhizus is used for the flavoring and
preservative purpose in beverages.

11. Production of industrial enzyme products by
Yeast
Enzymatic processes for brewing, baking and
production of alcohol have been applied since
prehistoric time.
In fact, the catalysts themselves became the
foundation of a completely new biotechnology-
based industry and a wealth of new applications
in industries, such as ethanol and food.

12. Importance of Yeast in Food industry
Fermentation of grains to produce beer and of fruits to
produce wine is an ancient art that humans in most
cultures have practiced for millennia.
 Ancient humans acquired wild yeasts from the
environment and used them to ferment sugars into
CO2 and ethanol under anaerobic conditions. It is now
possible to purchase isolated strains of wild yeasts from
different wine-making regions.
 Louis Pasteur was instrumental in developing a reliable
strain of brewer’s yeast, Saccharomyces cerevisiae, for
the French brewing industry in the late 1850s.

13. Saccharomyces cerevisiae, also known as baker’s yeast,
is an important ingredient in bread, a food that has been
considered a staple of human life for thousands of years.
 Before isolated yeast became available in modern
times, humans simply let the dough collect yeast from
the air and rise over a period of hours or days. A small
piece of this leavened dough was saved and used as a
starter (source of the same yeast) for the next batch,
much in the same way sourdough bread is made today.

14. Commercial Uses of Yeast in Pakistan
There are about 100 genera and 700 species of yeasts of
which only 5 genera and 7 species have been reported
from Pakistan.

15. Baking Industry in Pakistan
Pakistani cuisine is a refined blend of various regional
cooking traditions of South Asia. Pakistani cuisine is
known for its richness and flavor.
Proposed location for setting up a baking plant unit
largely depends on the availability of labor and
transportation of finished goods to the retailers at low
cost; however, factors like availability of raw material,
utilities and easy access to the target markets should also
be carefully examined.
 Unit can be set-up in any major city with significant
population such as Karachi, Hyderabad, Lahore,
Rawalpindi, Islamabad, Multan, Peshawar and Quetta.

16. Low-alcoholic fermented beverages in
Pakistan
Low-alcoholic fermented beverages and non-alcoholic
fermented beverages represent a subgroup of fermented
beverages that have received rather little attention by
consumers and scientists alike, especially with regard to
their types and traditional uses in Pakistan society.

17. Barriers
In Pakistan, however, there’s of lack sufficiently reliable
biological data to start with and our knowledge of
functional importance of the indigenous microbiota is
highly fragmentary.
Cataloging and preserving our rich flora is therefore of
extreme importance for regional and national resource
management, bioprospecting and fundamental scientific
research.

18. List of some Industries utilizing yeast
Snacks / Cereals / Biscuits
• Tripple EM (Pvt) Limited Lahore
• Fauji Cereals
• Coronet Foods (Pvt.) Limited
Fruits and Vegetable Processing / Confectionery
 Shezan
 Gujranwala Food Industries (GFI) Pvt Ltd
 Mitchell’s fruit Farm Limited

19. Bread and Bakery
• Bunny’s Food industries
• VITA
• Rafhan Maize Products
• Shangrila (Pvt.) Limited

20. Shezan (Pvt.) Limited
The company was incorporated on May30, 1964 as a
private limited concern and initially conceived as a joint
venture with Alliance Industrial Development
Corporation of U.S.A for processing citrus and other
fruits as well as bottling of juices.
Beverages, squashes & syrups, ketchup & sauces,
Chinese sauces & vinegar and pickles are the main
products made by Shezan each year, In almost all
products the utilization of yeast is a must essential.

21. Rafhan Maize Products
Rafhan Maize produces high quality food
ingredients and industrial products. All these
products have leading market position and are
being used in more than 50 different types of
industries as essential raw material from local
resources.
It’s one of the major food industries includes
chemicals, baking, beverage, ice cream,
processed food, syrups and squashes.

22. Beverage Industry of Pakistan
The beverage industry in Pakistan has emerged
as a progressive sector over the years. As per the
latest report by Aaj Tv:
about 170 units are operating across the country
in this particular sector like; aerated drinks,
juices, milk-based drinks, energy & sports
drinks, bottled and bulk water as well.
.

23. Juice industry is also contributing in Pakistan
primarily because of the nutrimental qualities
associated with it.
 The substantial growth in this market is because
a variety of fruits are cultivated in Pakistan,
currently, 38 units are producing the juices and
the major manufacturing units include:
The Murree Brewery official, Nestle Pakistan
Ltd., Mitchells Fruits and Benz Industries

24. The Murree Brewery official
Murree only produces 30 types of liquor and six
types of beer.
Fruity Malts:
Apple, Strawberry. Peach. Lemon. Pineapple,
Cindy & Malt79
Squash of Lemon, mango and Orange
Juices tetra packs 250 ml

25. Industrial Chemicals from Fungi
Ethanol production
Saccharomyces cerevisiae is used extensively for
ethanol production for beverages and biofuels
Very high gravity (VHG) technology
This technology was employed on industrial scale to
produce ethanol from molasses (thick, dark brown juice
obtained from raw sugar during the refining process)
(fermented) as well as by-products formation estimation.
Results revealed VHG with continuous air flow is viable
technique to reduce the ethanol production cost form
molasses at commercial scale.

26. Ethanol manufacturers Of Pakistan
Matol Pvt
Noon Sugar Mills Limited
UNICOL Limited
Premier Sugar Mills & Distillery Company Limited
Habib Sugar Mills Limited
Dewan Sugar Mills Limited
Crystalline Chemical Industries Pvt Limited
Colony Sugar Mills Limited
Shakarganj Mills Limited
United Ethanol Industries Limited
Abdullah Sugar Mills Limited
Tandlianwala Sugar Mills Limited

27. Mushrooms
Edible mushrooms There are thousands of varieties of
mushrooms throughout the world, out of them 2,500
species are identified as edible and only 20 of them are
popular.
Edibility: It may be defined as criteria that include
absence of poisonous effects on humans and having
desirable taste and aroma. About 10 percent of all
mushrooms may be edible.

28. Significance of Mushrooms
Industry of Pakistan
Different agricultural and/or industrial straw wastes can
be used for cultivation of mushrooms.
Mostly the wheat, paddy, barley, oat and gram straw,
banana, sugarcane and maize leaves, empty millet heads
and corn cobs, cotton waste, manure etc., can be used as
substrate (medium) for cultivation.

29. As Pakistan is an agricultural country, therefore a
huge quantity of the crop waste is easily available
at low cost, which could be converted into edible
mushrooms by using separately or in
combination.
Its cultivation in Pakistan is in its teething stage
and its pace of development is very slow because
of the insufficient public and private sector
support.

30. Market for Mushrooms in Pakistan
Market for Mushrooms is growing rapidly in
Pakistan because of their nice aroma, nutritious
value, flavor and special taste.
Many exotic food preparations like soup,
vegetables, pickles etc. are made from
mushrooms.
But the mushrooms are still considered as up-
market product and their consumptions is limited
to urban and semi-urban areas.

31. Fresh mushrooms have very limited shelf life but
processed and canned mushrooms have fairly
long shelf life and can be sold even at far off
places.
The product can be sold even through
departmental stores, supermarkets and the
Agricultural Universities.

32. Production problems
Mushroom is a new crop in Pakistan and
most of the farmers are facing many
problems.
Insect pest destroy mushroom spawn.
The main reason is that dark place is
required for mushroom production and most
of the insect pest also like that environment
and thus they eat mushroom spawn.

33. High temperature hinders mushroom
production, faced virus, fungus and germ
problems they faced capital problem.
Bureaucracy, politics, misuse of funds
Corruptions, weak Govt. policies.

34. Edible Mushrooms of Pakistan
Pleurotus spp. In forest.

35. Volvariella volvaceae In forest.

36. Button mushroom sample.

37. Lentines edodes In forest.