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This volume provides an overview of both the state of the art in the traditional fields of industrial mycology as well as of the evaluation of novel applications of fungi in agriculture, environmental biology, and medicine. The first section is devoted to the traditional use of fungi in the production and processing of food and beverages. The second section deals with different fungal metabolites and enzymes. Here, both fungal substances, e.g. antibiotics, that are part of industrial production processes and those which have not yet been developed into commercial products, but bear important potentials, are introduced. The third section treats the ability of fungi to degrade organic substances or to absorb substrates, which can be used for the purification of contaminated sites and for recycling processes. The last part presents future developments and strategies to produce heterologous proteins.THE MYCOTA Esser Bennett (Eds.) The Series: The fungi represent a heterogeneous assemblage of eukaryotic microorganisms and have become favored organisms for research at the cellular and molecular level. Such research involvement has been stimulated by interest in the biotechnological application of fungi in processes related to industry, agriculture and ecology. Considering both yeasts and mycelial fungi, THE MYCOTA highlights developments in both basic and applied research and presents an overview of funggal systematics and cell structure. Foremost authorities in research mycology have been assembled to edit and contribute to the volumes. This Volume: Industrial Applications Osiewacz (Ed.) The tenth volume includes: Traditional Food and Beverage Fermentation, Metabolites and Enzymes, Conversion of Substrates and Recovery of Metals from Solutions, Recent Developments and Strategies.
