why fungi are very important in industries?

4. (I). Cultivation of fungi for FOOD

7. Many of the microorganisms are able to convert the cheap
sources into nitrogen and ultimately behave as rich sources of
proteins.
Their rate of growth is also very high and also can be
manipulated genetically very easily.
These considerations have led to massive industrial
development and research aimed at production of microbial
biomass for human consumption.
Since the main objective is supplying proteins, the biomass is
usually termed ‘Single Cell Protein’ or SCP.
Single Cell Protein’ or SCP

8. SCPs are also produced from the biomass of Candida utilis from a cheap source like
molasses, and using hydrocarbon by Saccharomycopsis lipolytica.
Introduction of new SCP encountered some problems like safety, acceptability and
profitability.

9. (iI)Productionof AlcoholicBeverages:
by Saccharomyces cerevisiae

26. The best-known blue-vein cheeses are
Roquefort, Gorgonzola, Stilton and
Danish Blue.
The starter bacteria include a
heterolactic fermenter which produces
carbon dioxide as well as lactic acid.
The gas production results in irregular
cavities in the cheese.
An inoculum of Penicillium
roqueforti spores is either included in
the starter or added to the fresh curd.
After the curd has been compressed
into a cheese, salt is dusted on to the
surface and diffuses into the interior,
establishing a concentration gradient.
The cheese is then spiked, and the air
that enters allows the germination of
Penicillium spores, and mycelial growth
along the perforations and through the
cavities in the cheese.
The best-known surface-
ripened cheeses are Brie and
Camembert.
The curd is drained and shaped
to give the final disc or
segmented disc form.
The surface is then dry-salted
and sprayed with spores of the
white Penicillium camemberti.
Salt and acid-tolerant yeasts and
the mitosporic fungus
Geotrichum candidum
develop at the surface.
It is thought that utilization of
lactic acid by the yeasts may raise
the surface pH and encourage
the germination of Penicillium
spores and subsequent mycelial
growth.

27. B.PHARMACEUTICA
L/MEDICINE
INDUSTRY

35. Antibiotics - Penicillin
 Other examples of antibiotics derived from fungi –
 Cephalosporin (Cephalosporium sp).
 Griseofulvin (Penicillium griseofulvum and Penicillium
patulum).

36. Immuno-suppressives
 Immune suppressants are essential for organ transplant
patients.
 The T cells of the human immune system recognise the
new organ as “foreign” and began to destroy the organ.
 Cyclosporin A, produced by Tolypocladium inflatum
(Filamentous fungus).
 This drugs prevents organ rejection by inhibiting T-
cell activation.

37. Statins
 Statins (or HMG-CoA reductase inhibitors) are a class of
drugs used to lower cholesterol levels .
 Are products of metabolic reactions in fungi.
 Lovastatin: Aspergillus terreus strains.
 Mevastatin: Penicillium citrinum.
 Functions: inhibit an enzyme HMG-CoA reductase,
which plays a central role in the production of cholesterol
in the liver.
 involved in the synthesis of cholesterol levels in
cardiovascular (CVD) patients.

38. Vitamins
 All fungi are a good source of vitamins.
 Ex: Brewer’s Yeast (synthesized B group vitamins).
 In industry, Fungi Nematospora gossypii and Eremothecium
ashbyi – used to produced B- vitamins.

39. PIGMENTS /DYES

44. Host for expressing heterologous proteins
1-Saccharomyces cerevisiae
GRAS(generally recognised as safe) by FDA (US Food
and drugadministration).
Human interferon
Human epidermal growth factor
Surface antigen of hepatitis B virus
2-Pichia pastoris
Tight and strong promoter AOX1 (30%)
Hirudin (Hirudo medicinalis)
3-Hansenula polymorpha
Tightly regulated and strong promoter
MOX (37%)
Expression depends on glucose concentration