Fungal Biotechnology in Agricultural, Food, and Environmental Applications

Contributions from 80 world-renowned authorities representing a broad international background lend Fungal Biotechnology in Agricultural, Food, and Environmental Applicationsfirst-class information on the biotechnological potential of entomopathogenic fungi and ergot alkaloids, applications of "Trichoderma" in disease control, and the development of mycoherbicides. Additional topics include fungal control of nematodes, control of plant disease by arbuscular mycorrhizal fungi, strategies for controlling vegetable and fruit crops, molecular biology tactics with mycotoxigenic fungi and the development of biofungicides, production of edible fungi, fermented foods, and high-value products like mycoprotein.

Agricultural biotechnology: a biotechnological approach to plant protection with fungi; chemical identification of fungi - metabolite profiling and metabolomics; isozyme analysis in fungal taxonomy, genetics and population biology; molecular methods for identification of plant pathogenic fungi; the application of molecular markers in the epidemiology of plant pathogenic fungi; molecular biology in the control of mycotoxigenic fungi; biotechnological potential of entomopathogenic fungi; biotechnological potential of ergot alkaloids; fungi as plant growth promoter and disease suppressor; challenges and strategies for development of mycoherbicides; biofungicides from microbial metabolites; molecular biology of biocontrol trichoderma; the biological control agent trichoderma - fundamentals to applications; biotechnological strategies to control fungal diseases of vegetables; control of postharvest fruits using microbes; arbuscular mycorrhizal fungi in plant disease control; commercialization of arbuscular mycorrhizal biofertilizer; control of nematodes by fungi. Food and feeds: fungi in food technology - an overview; role of fungi in fermented foods; production of edible fungi; mycoprotein and related high-value products from yeasts and fungi; diversity and genetic variability of yeasts involved in wine fermentation; yeast in the dairy industy; flavours and aroma; antifungal food additives; molecular detection of fungi in foods and feeds; the role of spoilage fungi in seed deterioration; mycotoxin chapter; genetics and biochemistry of toxin synthesis. Environmental biotechnology: cellulose degradation by fungi; the importance of wood decay fungi in forest ecosystems; the biodegradation of lignocellulose by white rot fungi; biomineralization of heavy metals; decolouration of industrial waste and degradation of dye water; bioconversion of distillery waste by fungi; degradation of hydrocarbons by yeasts and filamentous fungi; biodegradation of azo dyes by fungi; fungal degradation of explosives; restoration of mycorrhizae in disturbed arid ecosystems.