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Fungi : source of food, organic acids, alcohol, antibiotics, growth-promoting substances, enzymes, and amino acids.  Molds, yeasts, and mushrooms.  Live on dead or living plants or animals’ tissue.  Fungi are very different from other living organisms; they are the primary decomposers of substances in the ecological system.  Tremendous decomposer of organic waste material and most readily attack cellulose, lignins, gums, and other organic complex substances. Wide range of soil reaction : acidic to alkaline soil reactions.  Conjointly play a basic role in different physiological processes as well as mineral and water uptake, chemical change, stomatal movement, & biosynthesis of compounds known as a : biostimulants, auxins, lignan, and ethylene to enhance the flexibility of plants to ascertain and cope environmental stresses like drought, salinity, heat, cold, and significant metals.

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Potential  Applications  :Biotechnological Approach.  sources  of pharmaceuticals  Fermentative  processes,  Production  of enzymes, vitamins, pigments, lipids, glycolipids, polysaccharides and polyhydric alcohols.  Role  of Fungi in Medicine    Role of Fungi in Industry   Role  of Fungi in Agriculture  Role of Fungi as Food and as Food Producers

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Some  fungi produce substances which help to cure diseases caused by the pathogenic microorganisms .   These substances are called the antibiotics .   The term antibiotic, therefore, denotes an organic substance, produced by a microorganism, which inhibits the growth of certain other microorganisms . Fungi Penicillium which cause food spoilage and are used for production of the first antibiotic penicillin.   3D  illustration showing spores  conidia  & conidiophore

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Antibiotics :  Alexander Fleming led towards  beta –lactam antibiotics with  the  Penicillium  mold  & penicillian. Penicillium  :  potential  source of the leukemia medicine  asparaginase Antifungals:  Griseofulvin    is derived from a number     			     of   Penicillium species Antivirals  :Many  mushrooms contain  potential  antiviral compounds remaining under preliminary  research,  such as:  Lentinus  edodes ,   Ganoderma lucidum,  Hypsizygus marmoreus,  Versicolor,  Fomitopsis officin Grifola frondosa . Image : Ling Zhi-8, an  immunomodulatory protein  isolated from  : Ganoderma  lucidum

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Immunosuppressants   : Cycolosporin  was  discovered  in Tolypocladium inflatum,     Mycophenolic acid   in  Penicillium stoloniferum .  Thermophilic  fungi  : source of the   fingolimod precursor   myriocin. Aspergillus  synthesizes  : immunosuppressant       gliotoxino   & endocrocin. Malaria  :   Codinaeopsin,  efrapeptins  ,  zervamicins   Many  fungal isolates act  asDPP-4 inhibitors alpha- glucosidase   inhibitors,   & alpha amlyase inhibitors   in laboratory studies.  Vitamin D2   :Fungi  are a source of  ergosterol  :  converted to  vitamin D2  upon exposure to  UV   light

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Industrial use of filamentous fungi batch fermentation
Fungi: Aspergillus, Penicillium etc
Citric acid
Food stuffs
WCS-4. February 15—18 2005.
MOSCOW (Chernogolovka), Russia
Food additives
Enzymes
Pharmaceuticals
A. Rudnitskaya et al
St. Petersburg University
2

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Saccharomyces :  industrially produce amino acid lysine    recombinant  proteins insulin   &  Hepatitis B surface  antigen. Transgenic  yeasts  : produce    artemisinin as  well   				                 as    insulin analogs  Candida  :     industrial production of   				             vitamins   ascorbic acid & riboflavin.      Pichia  :   produce  the amino acid   tryptophan  &  the  	         vitamin   pyridoxine.   Rhodotorula   :produce  the  amino acid phenylanine  Moniliella   :   to  produce the  sugar alchol erythritol

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Fungi for Crop Protection Arbuscular  mycorrhiza ,  Piriformospora  indica ,  Penicillium ,  &  various others  : beneficial  role in  nutrition enhancement, phosphate  solubilization,  Adaptation  of Agricultural Crops to Abiotic  Stresses Bio fertilizer  :  Mycorrhizal  fungi as natural bio-fertilizers  Rhizospheric   fungi  : improving  plant growth  & controlling  many plant diseases.

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Citric acid  :   More than 95% of the world   produced  by fungal industrial fermentation. Many  enzymes added during food processing are obtained from fungi. source  of safe natural pigments used as food colorants. A  wide range of flavors used in food production come from fungal bioprocessing. PUFAs  can be biotechnologically high yielded by yeasts and molds.

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THE MAJOR ENZYMES SOURCED FROM FUNGI
ENZYME
•Acid, alkaline &
proteases
• Cellulase
SOURCE
USES
AsprØ11usorpe;A. nw Meat tenderization,
A Havw,• Solae
Paper indusüy, Detergenc Coffe
Asprüllus
Acid reflu.& Supplement
AspeM11us nW;A. oryæ Sweteners
.eammyæs c«evfsfae Sugar Candies
S Lactose intolerant
Phaneroåaeæ chososprium Pulp and industry
Baking Pancreatic disorders
A ni—; Sderoänia Fruit juices

1610650283358_1610649761414_Industrial Importance of Fungi.pptx

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