Economic Importance Of Fungi In Food Additives

1. ECONOMIC IMPORTANCE OF
FUNGI IN FOOD ADDITIVES
Shivanand R.V
FIRST YEAR MICROBIOLOGY
BANGALORE UNIVERSITY
PESENTED TO
PROF. J. SAVITHA MADAM
DEPT. OF MICROBIOLOGY
BANGALORE UNIVERSITY

2. INTRODUCTION
 Fungi have been widely used in the food industry for
centuries, not only as food sources but also as sources of
food additives.
 Food additives are substances that are added to food to
improve its appearance, texture, taste, and shelf life.
 Fungi are used to produce various types of food additives,
including enzymes, organic acids, flavors, and colorants,
which have numerous economic benefits.

3.  One of the most important types of food additives
produced by fungi is enzymes.
 Fungi are capable of producing a wide variety of enzymes,
which can be used in the food industry for various purposes.
 For example, the enzyme rennet, which is produced by the
fungus Rhizomucor miehei, is widely used in cheese
production to coagulate milk proteins and form curds.
 Other enzymes produced by fungi, such as amylases, lipases,
and proteases, are used in food processing to improve the
texture, flavor, and shelf life of food products.

4.  Another important type of food additive produced
by fungi is organic acids.
 Fungi such as Aspergillus and Penicillium are used to
produce organic acids such as citric acid, lactic acid,
and gluconic acid, which have numerous
applications in the food industry. Citric acid, for
example, is widely used as a flavor enhancer,
preservative, and acidifier in various food products
such as soft drinks, candies, and sauces.

5.  Fungi are also used to produce flavors, which are used
to enhance the taste and aroma of food products.
 Agaricus bisporus, for example, is a fungus that is
widely used to produce mushroom flavor, which is
used in a wide range of food products such as soups,
sauces, and snacks. Similarly, Penicillium roqueforti is
used to produce cheese flavor, which is used in various
cheese products.

6.  In addition to enzymes, organic acids, and flavors, fungi are
also used to produce natural colorants.
 Monascus purpureus and Neurospora, for example, are
fungi that are used to produce natural pigments such as
red, yellow, and orange, which are used as food colorants.
These pigments are widely used in various food products
such as meat products, confectionery, and beverages.

7. Fungi Function in Food Additives
Aspergillus oryzae Used to ferment soybeans in the production of
soy sauce, miso, and sake
Saccharomyces Used in baking as a leavening agent, and in
brewing to ferment
cerevisiae sugars into alcohol
Rhizopus oryzae
Used to ferment rice in the production of rice
wine and vinegar
Penicillium roquefortiUsed to produce blue cheese, including
Roquefort, Stilton, and
Gorgonzola
Penicillium
camemberti
Used in the production of Camembert and Brie
cheeses
Candida rugosa Used as a flavor enhancer in some foods
Fusarium venenatum Used to produce mycoprotein, a meat substitute

8. Classification Fungi Name Example
Baker's yeast
Saccharomyces
cerevisiae
Used in bread-making
Quorn fungus Fusarium venenatum
Used in vegetarian meat
substitutes
Enzyme
producers
Aspergillus oryzae,
Aspergillus niger
Used to produce enzymes
for cheese and other
dairy products
Flavor
enhancers
Monascus purpureus Used in food coloring and
to enhance flavor

9. Probiotics Lactobacillus,
acidophilus,
Bifidobacterium
bifidum
Uesd in diary products
and dietery supplements
Fermented
products
Penicillium roqueforti Used in the production of
blue cheese
Thickening
agents Rhizopus oryzae
Used to thicken soups
and sauces

10. Classification Fungi Example Function
colorants Monasus purpureus,
Aspergillus oryzae
Provide colour to foods, such as
cheese sausage, and beverages
Emulsifiers Rhizopus
oligosporus,
Aspergillus niger
Help to blend ingredients that
would not normally mix, such as
oil and water, in order to create
a stable, uniform product
Flavor
enahancers
Saccharomyces
cerevisiae,
Aspergillus oryzae
Improve the taste and aroma of
food products, such as soups,
sauces, and snack foods

11. Classification Examples Function
Preservatives
Penicillium roqueforti,
Aspergillus flavus
Prevent spoilage and extend the
shelf life of food products by
inhibiting the growth of
microorganisms, such as bacteria
and fungi
Stabilizers
and
thickeners
Xanthomonas
campestris, Agaricus
bisporus
Improve the texture and
consistency of food products, such
as ice cream, salad dressings, and
sauces

12. Classificatio
n
Examples Function
Sweeteners Sccharomyces
cerevisiae,
Aspergillus oryaze
Provide sweetness to food
products without adding
calories, such as in diet soft
drinks and low-calorie desserts
soft drinks and low-calorie
desserts

13. Economic importance of fungi
Fungi play an important role in the food industry as
sources of food additives. Food additives are
substances added to food to improve its taste, texture,
appearance, and shelf life. Fungi are used to produce
various food additives such as enzymes, organic acids,
flavors, and colorants. Here are some examples of
fungal food additives:

14. Enzymes: Fungi are used to produce enzymes such as amylases,
lipases, and proteases, which are used in food processing to
improve the texture, flavor, and shelf life of food. For example, the
enzyme rennet, which is produced by the fungus Rhizomucor
miehei, is used to coagulate milk in cheese production.
Organic acids: Fungi such as Aspergillus and Penicillium are used
to produce organic acids such as citric acid, lactic acid, and
gluconic acid, which are used as flavor enhancers, preservatives,
and acidifiers in food processing. Citric acid, for example, is used in
soft drinks, candies, and sauces.

15. Flavors: Fungi are used to produce natural flavors such as
mushroom flavor, which is produced by the fungus Agaricus
bisporus, and cheese flavor, which is produced by the fungus
Penicillium roqueforti. These flavors are used in a wide range of
food products such as soups, sauces, and snacks.
Colorants: Fungi such as Monascus purpureus and Neurospora are
used to produce natural pigments such as red, yellow, and orange,
which are used as food colorants. These pigments are used in a
wide range of food products such as meat products, confectionery,
and beverages.