FUNGAL PRODUCTS OF BIOTECHNOLOGICAL AND INDUSTRIAL IMPORTANCE Introduction:Historical Background:From ancient times when mankind did not even

know the words Biotechnology and Fermentation, they were usi ng fermentation process in yougurt making, dye making and life saving drugs with the help of Fungi and Bacteria. Now a days usage of Bacterial and fungal compounds has been transformed into an industry for welfare of mankind. Role of Fungi in different fields of industry:Biotechnology:Definition:It is a field of science in which well being of mankind and environment is being done by synthesis of different natural and man made products by inter connecting Biology, major subject, with Statistics,economy, Chemical kinetics and Resource management. Relation of Fungi:Foe (Negative aspects) Spoilage (Pollution, Contamination) Pathogenecity (Humans, Plants & Other animals) Allergen ( Spore allergy) Toxin production ( mycotoxins) Negative aspects: Spoilage:Dry rot of woood buildings and material ( e.g. Serpula lacrymans. Man made substrates (e.g. plastics that is polluted by Penicillium simplicissium) Pathogenecity:Corn smut of maize (Ustilago tritici) Wheat rust ( Ustilago maydis). Allergens: Various allergies like athlete foot and Ring worm are caused by different fungi. Candidiasis or thrush is a fungal infection (mycosis) of any of the Candida species (all yeasts), of which Candida albicans is the most common. Also commonly referred to as a yeast infection, Toxin production:Friend (Positive aspects) Mineralization (mycorrhizal fungi) Food & fodder ( Mushrooms) Medicine (Penicillin, Streptomycin etc) Biological control ( Bio-degradation of different fungicides, insecticides & plastics)

e.g. poisoning occur due to Amanitas phalloides & other toxic mushrooms. E ven in ancient times fungi made poisons were used allegdely given to enemies e.g. Roman emperor Claudius by Agrrippina fungi (Ramsbottom 1972). Artificial abortions in the middle ages were carried out by alkaloid containig scleratia of ergot (Claviceps purpurea) a fungal parasite of grasses. Friends (Positive aspects ): Mineralization:Degradation of organic materials in soil e.g. mycorrhizal fungi (symbionts of higher plants specially trees). Food products and fodders:From the start of human race different specis of fungi 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 fungi as valuable source of food. Fermentation and food processing:1. Alcohol production 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 la biere) 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, gices flavour and aroma alongwith yeast strains. The clarified wort is aerated and converted into ethanol and Carbon dioxide. This conversion is 50/50 process. 50% subsrate is converted into 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 usually prefer both aerobic and anaerobic processes in fermentation. Fermentor: They contain thousands of litters of medium in industries while a few litters in laboratories.

Commercial sclaes:
Pilot scale Large scale On the basis of mechanism Submerged fermenter i. ii.

Surface fermenter On the basis of composition Homofermenter Mixfermenter

Fermentation products: Breads Vinegar Soya saus 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 spores Preparation of amino acids Mycotoxins Reuse of waste materials by fermentation.

Advantages of fermentation: Mild conditions (pH and temperature) Low cost, low consumption of energy Food inhibited from pathogens by lactic acid fermentation which results in production of hydrogen peroxide and diacetyl Lactic acid fermentation reduces toxins in plants ( cyanogenic glycosides in Cassava plants & softening of plant tissues). Enhanced digestibility by degradation of complex sugars in oligosaccharides. Complementary food for children containing amylose. Beneficial health effects; improves food safety via probiotics ( save from hyper cholestrolic & carcinogenic effects).

Disadvantages: Require careful control of raw material , lack of sanitation. Contamination (e.g. fermentation carried out in plastic containers enhance the chance of botulinum contamination). Vulnerability of metabolites to contamination

Acid fermentation:-

It makes resistant from spoilage and development of food toxins and less likely to transform pathogens. i. ii. Indian Idli (Bread) Sourdough bread

Milk products; i. ii. iii. iv. v. vi. Egyptian kishk (dried wheat-milk product) Russian kefir (Acidic, mildly alcoholic ) Russian Koumis milk Labonese Labneh Cheese Dahi

Alcoholic beverages:i. ii. iii. iv. v. vi. vii. viii. Ethiopian tej (home processed wine from honey) Kenyan urwaga ( From Bananas, millets) African kaffir beer Mexican tesguino Whisky Indian lager Mango wine Kiwi fruity wine

Soya sauce ; (Soyabean fermentation) i. ii. iii. iv. 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, Nigerian Cafuri of Cassava). Fermented meat ( Fungi and bacteria undergo lactic acid fermentation which enhance proteolytic and lipolytic activity). Fermented Fish; ( Japanese katsuobushi, Camboidan phaak, vietnamese nuoc-man). & salted sea foods. Other fungal foods without fermentation: Mushrooms Agaricus campestris Puff balls Giant calvatia Morels Pleuratus ostreatus

Hirneola auricula-judae Boletus bodius Boletus edulis Calocybe gambosum Coprinus comatus Hydnum nepandum

Lycoperdon perlatum

Swillus grevellei

Agaricus campestris

Hirneola auricula-judae

Medicinal Importance of fungi:I. 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 by Nematospora gossypii, Eremothecium ashybi)

II. III. IV. V. VI. VII. VIII. IX.

Enzymes produced from Fungi

Family Oxido reductase Glucose oxidase Catalase Hydrolases Lipase Catalase Ribonuclease Glucosidase amylase amylase Dextranase Glucoamylase Invertase Lactase Melibiase Functions Taste intensifier Removal of H2O2 Aroma development Taste intensifier

Baking, Brewing industry Starch hydrolysis Cosmetic industries Food industry Production & processing of sweets Milk & Baking industry Sugar production from sugar beets

Naringinase Pectinase Xylanase Cellulase Peptide hydrolases Proteases Renin

Bewerage industry (Removal of bitter taste) Bewerage industry ( fruit juices) Food industry Food, cellulose-paper industry SCP production Food industry Milk industry (Peptide preparation & cheese production)

Production of organic acids:

Citric acid:D-glucose

Pyruvate

Pyruvate

Pyruvate DH

CO2

pyruvate carboxylase

Acetyl Co.A

Oxaloacetate

Citric acid (citrate) Different other organic acids; Gluconic acid:- Critical Enzyme;- Glucose oxidase.(penicillium) Itanoic acid(Decarboxylase) Fumaric acid L. Malic acid Succinic acid Meso-tartaric acid Oxalic acid

Critical enzyme in fermentation.

Production of dyes:- (Textile reddish brown dyes)

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, salman/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)

Biodegradation by fungi:Process by which living organisms degrade or transform hazardous organic contaminants to less toxic compounds. Chemical pollutants:Aromatic hydrocarbons; Biodegradation of aromatic hydrocarbons by fungi has traditionaly been considered cometabolic nature e.g. benzene, toulene,styrene, xylene by fungi. White rot fungi:- ( biodegradation of phenols) Panus tigrins (Bidegradtion of olive mills waste water) Fusarium (Biodegradation of olive mill dry residue) Phlebia brevispore (Biodegradation of polychloryphenols) Aliphatic hydrocarbons:Fungi can also degrade n-alkanes such as tridecane, tetradecane,pentadecane,hectadecane. N-eicosane by Aspergillus, T.asperelluim, Penicillium, Aspergillus niger Similary oleic acid, stearic acid, decanoic acid,Imidazolium comounds (Ics) Quarternary ammonium compounds (QSEs) Carbon tetrachlordie, trichloroethylene, perchloroethylene.

Fungicide degradation:- ( Tarlaram helicus) Biphenyls, monohydroxylated derivatives (2-hydroxy biphenyl, 4-hydroxy biphenyls) Tribromophenol (Trametes versicolor, Agaricus augustus, Laetoporeus sulfureus,G. australe) Widdral (Botrytis cinerea) Insecticides:Endosulfan (Chaetosartorya stromatoides, Aspergillus terricola) Toxaphene, lindane (B jerkandera, Non-white rot, Phanerochaete, Chyrosporium,Bjerkandera adusta) Dyes biodegradation (Phanerochaete, Trametes versicolor, Pychoporus sanguineus) Lignin cellulose degradation (Pleutrotus ostreatus, Schizophyllum species, Paecilalomioes eameus) Plastic degradation PVCs (Polyveniyl chloride) Penicillium species, Gloephylum trabeum, Aspergillus niger. Polyhydroxy butyrate hydroxyvolerate (PHB(V)) Phanerochaete chrysporium