Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

This book offers a comprehensive review of the latest developments in medicinal mushroom biochemical engineering and biotechnology, and it also analyses the circular economy of mushroom bioproduction. Divided into 13 chapters, the book begins with a historical perspective of medicinal mushrooms, followed by authoritative chapters that explore the farming of medicinal mushrooms and bioeconomy, as well as the limitations of using medicinal mushrooms to produce metabolites. Subsequent chapters cover topics such as solid-state and submerged cultivation of medicinal mushroom mycelia in bioreactors, pilot and industrial bioreactor cultivation experiences, downstream processing of medicinal mushroom products, and biochemistry of medicinal mushroom bioactive compounds. Particular attention is given to the recent genetic engineering techniques applied in mushroom cultivation. The book closes with a chapter devoted to the health and clinical benefits of medicinal fungi, where readers will find expert insights into the therapeutic implications of medicinal fungi. In this book, readers will find an authoritative perspective on the past, present and future of medicinal mushrooms, and will also learn about some recent clinical studies with isolates from these natural products. Given its breadth, this book will appeal to biotechnologists working in mushroom cultivation, as well as to professionals interested in traditional pharmacy and medicine. .

Biotechnology. --- Biochemical engineering. --- Biochemistry. --- Natural products. --- Chemical Bioengineering. --- Bioprocess Engineering. --- Natural Products. --- Cultivated mushroom. --- Mushrooms.

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Although solid-state fermentation (SSF) has been practiced for many centuries in the preparation of traditional fermented foods, its application to newer products within the framework of modern biotechnology is relatively restricted. It was c- sidered for the production of enzymes in the early 1900s and for the production of penicillin in the 1940s, but interest in SSF waned with the advances in submerged liquid fermentation (SLF) technology. The current dominance of SLF is not s- prising: For the majority of fermentation products, it gives better yields and is e- ier to apply. It is notoriously difficult to control the fermentation conditions in SSF; these difficulties are already apparent at small scale in the laboratory and are exacerbated with increase in scale. However, there are particular circumstances and products for which SSF technology is appropriate. For example, a desire to reuse solid organic wastes from agriculture and food processing rather than simply discarding them leads naturally to the use of SSF. Further, some microbial pr- ucts, such as fungal enzymes and spores, amongst others, are produced in higher yields or with better properties in the environment provided by SSF systems. With recognition of this potential of SSF, a revival of interest began in the mid- 1970s. However, the theoretical base for SSF bioreactor technology only began to be established around 1990.

Bioreactors --- Solid-state fermentation. --- Design and construction. --- Solid-phase fermentation --- Fermentation --- Solid-phase biochemistry --- Biochemical reactors --- Reactors, Biochemical --- Biochemical engineering --- Chemical reactors --- Equipment and supplies --- Biochemical engineering. --- Microbiology. --- Food science. --- Chemistry, Physical organic. --- Biochemical Engineering. --- Applied Microbiology. --- Food Science. --- Physical Chemistry. --- Microbial biology --- Biology --- Microorganisms --- Chemistry, Physical organic --- Chemistry, Organic --- Chemistry, Physical and theoretical --- Science --- Bio-process engineering --- Bioprocess engineering --- Biochemistry --- Biotechnology --- Chemical engineering --- Solid-state fermentation --- 66.089 --- Biotechnologie --- Fermentatie --- Design and construction --- Food—Biotechnology. --- Physical chemistry. --- Chemistry, Theoretical --- Physical chemistry --- Theoretical chemistry --- Chemistry