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.

Klappentext

Mycology, the study of fungi, originated as a subdiscipline of botany and was a descrip­ tive discipline, largely neglected as an experimental science until the early years of this century. A seminal paper by Blakeslee in 1904 provided evidence for self­ incompatibility, termed "heterothallism", and stimulated interest in studies related to the control of sexual reproduction in fungi by mating-type specificities. Soon to follow was the demonstration that sexually reproducing fungi exhibit Mendelian inheritance and that it was possible to conduct formal genetic analysis with fungi. The names Burgeff, Kniep and Lindegren are all associated with this early period of fungal genetics research. These studies and the discovery of penicillin by Fleming, who shared a Nobel Prize in 1945, provided further impetus for experimental research with fungi. Thus began a period of interest in mutation induction and analysis of mutants for biochemical traits. Such fundamental research, conducted largely with Neurospora crassa, led to the one gene: one enzyme hypothesis and to a second Nobel Prize for fungal research awarded to Beadle and Tatum in 1958. Fundamental research in biochemical genetics was extended to other fungi, especially to Saccharomyces cerevisiae, and by the mid-1960s fungal systems were much favored for studies in eukaryotic molecular biology and were soon able to compete with bacterial systems in the molecular arena.

Inhalt

Traditional Food and Beverage Fermentation.- 1 Production of Bread, Cheese and Meat.- 2 Asian Fungal Fermented Food.- 3 Production of Beer and Wine.- Metabolites and Enzymes.- 4 ?-Lactam Antibiotics: Aspects of Manufacture and Therapy.- 5 Non-?-Lactam Antibiotics.- 6 Insecticidal and Nematicidal Metabolites from Fungi.- 7 Immunosuppressants.- 8 Ergot Alkaloids.- 9 Biosynthesis, Biological Role and Application of Fungal Phytohormones.- 10 Production of Organic Acids by Fungi.- 11 Vitamins.- 12 Fungal Carotinoids.- 13 Plant Cell Wall Degrading Enzymes Produced by Aspergillus.- Conversion of Substrates and Recovery of Metals from Solutions.- 14 Industrial Biotransformation With Fungi.- 15 Biodegradation by White-Rot Fungi.- 16 Biodegradation by Brown Rot Fungi.- 17 Bioconversion of Coal by Fungi.- 18 Biosorption of Metals.- Recent Developments and Strategies.- 19 Genetic Improvement of Bioherbicides.- 20 Formulating Mycoherbicides.- 21 Heterologous Protein Production in Mycelial Fungi.- Biosystematic Index.