ECONOMIC IMPORTANCE OF FUNGIAS FOOD

-SHIYAS

WHAT ARE FUNGI

Eukaryotic, Heterotrophic , single-celled. Multinucleated or multicellular organisms. Lack chlorophyll, can’t photosynthesize. Get their nutrients directly from other

organisms. Have a true nucleus enclosed in a

membrane. Chitin in the cell wall. Molds, yeasts, mildews, rusts, smuts and

mushrooms .

INTRODUCTION

Significant contributions to food science.

For example: functional foods, nutraceuticals.

Biotechnology and engineering. For example: Large scale production

of fermented foods, edible mushrooms, single cell proteins (SCP) and fermented beverages.

A food or naturally occurring food supplement thought to have a beneficial effect on human health. [nutr(itious) + (pharm)aceutical.]

a food containing health-giving additives

Food Production Through Fungal Biotechnology

Amino acids Food pigments

Beverages Food enzymes

Dairy products Mushrooms

Digestive aids Organic acids

Dough Single-cell protein

Ethnic foods (kefir, koji, miso, tempeh,etc.)

Vitamins

Food Products

Fermented products Edible fungi Mycoproteins Dairy industry Flavors and aromas

EDIBLE FUNGI

HISTORY

It is assumed that the primitive man consumed mushrooms

Chinese are reported to have cultivated some specialty mushrooms like Auricularia, Flammulina and Lentinula between 600–1000 AD

The artificial cultivation of the common button mushroom (Agaricus bisporus) in France around the year 1650 transformed the world of mushroom production and consumption.

INTRODUCTION

Edible fleshy fungi are called mushrooms , poisonous ones are termed toadstools.

Out of 10,000 species of fleshy fungi about half of them are edible and as many as 100 species are highly poisonous.

Of about 2000 edible fleshy fungi, 20 types are being artificially cultivated and about ten are being produced and marketed in sizeable quantities.

Fungi Cultivation?

A fraction of the many fungi consumed by humans are currently cultivated and sold commercially.

Commercial cultivation is important ecologically, as there have been concerns of depletion of larger fungi such as chanterelles.

Indoor cultivation of mushrooms utilizing the vertical space is the highest protein producer per unit area and time, almost 100 times more than the conventional agriculture and animal husbandry.

Scope to meet the worldwide food shortage , without undue pressure on land

EXAMPLES

1>Agaricus bisporous : white button mushroom 30% of total production of all

mushrooms Mostly cultivated Cultivated by using compost

Mushroom Cultivation

COMPOSTING

COMPOSTING-2

SPAWNING

Mycelium of A. bisporus propagated vegetatively on sterilized cereal grain is known as "spawn”.

CASING

CASING LAYER:PEAT+LIMESTONE Mushrooms form only after the

compost is covered with a layer of casing material.

Increase fruiting body production and provides appropriate moisture.

Temp: 24oC.

PINNING

Knots of mycelia which grow to form mushroom.

Air temperature (to 16-18oC) and the CO2 concentration (to 0.08%).

first harvestable mushrooms appearing 18 to 21 days after casing.

CROPPING

Cultivation In Polybag

Specialty Mushrooms

Encompass all mushrooms other than the common button mushroom.

Term given to a group of cultivated mushrooms which are less common in a particular area or country

Eg: In USA , mushrooms other than A . bisporous (90%) are considered specialty. But in Japan A . bisporous was produced only 10% of total edible fungi. So in Japan it is specialty mushrooms.

Economically most significant specialty mushrooms namely:

PleurotusLentinus VolvariellaAuricularia Together accounted for 75% of the

world production

Pleurotus spp. (Oyster Mushrooms)

A group of species of the genus Pleurotus are commercially cultivated.

Pleurotus ostreatus, is best known species among oyster mushrooms

The specific epithet “oyster” obviously refers to its Oyster-shell like appearance of the fruit bodies.

5 – 30 degree centigrade.

Lentinula edodes (Shiitake)

Shiitake is the second most important commercial mushroom.

25.4% of total mushroom production Unique taste and flavor Medicinal properties, such as

antitumor, hypocholesterolemic , and antiviral properties

We get Lentinan , a polysaccharide from it.

Volvariella spp. (Paddy Straw Mushroom)

Mushroom of the tropics and subtropics

Grows at a relatively high temperature of around 350C.

Easiest to cultivate and fast grower. Contributed only 3%. V. volvacea and V. bombycina

V. volvacea

Auricularia spp. (Wood Ear Mushroom)

Typical ear like morphology with cartilaginous texture and gelatinous surface

Very popular in China and Southeast Asia

Treatment of piles, sore throat, anaemia and hypocholesterolemic effect

A. auricula and A. polytricha

Auricularia polytricha

NUTRACEUTICALS

A food or naturally occurring food supplement thought to have a beneficial effect on human health.

Coined from "nutrition" and "pharmaceutical" in 1989 by Stephen De Felice

When a functional food aids in the prevention and/or treatment of disease(s) and/or disorder(s), it is called a nutraceutical.

1> LENTINANS

Lentinan, a glyco-protein extracted from shiitake mushroom (Lentinula edodes).

Interestingly, in a test of Lentinan on HIV patients, it was found that Lentinan was effective in increasing t-cells production only at low dosage. At high dose, the patients tested showed a lowered t-cell count.

SHIITAKE MUSHROOM

2> CYCLOSPORINS

Cyclosporin, an anti-tissue rejection drug for organ transplant patients, is derived from an entomogenous fungus Cordyceps subsessilis.

Cyclosporin is used to suppress the immune system so that the transplanted organ will not be rejected.

The caterpillar mushroom in TCM (Traditional Chinese Medicine) is used as a tonic to the lungs and kidneys especially for the elderly and women after childbirth.

Cordyceps subsessilis

3> KRESTIN

A protein-bound polysaccharide obtained from cultured mycelia of

Coriolus versicolor in basidiomycetes.

Antitumor action Preventive effect on chemical

carcinogen-induced, radiation-induced, and spontaneously developed carcinogenesis.

Coriolus versicolor

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