Applied Mycology: Entrepreneurship with Fungi

Fungi are an important link in the food webs of all ecosystems. They  have immense potential and comprise a myriad of useful bioactive  compounds. Fungi feature in a wide range of diverse processes and  applications in modern agriculture, the food science industry, and the  pharmaceutical industry.

In the food and drink arena, the role of  fungi is historically important in the form of mushrooms and in  fermented foods as yeasts for baking and brewing. These roles are  supplemented by the use of fungal food processing enzymes and additives,  and more recently in the development of protein-based foodstuffs from  fungi. Additionally, they are used in the formulation of biofertilizers  and biopesticides used as biostimulants and bioprotectants of crops. The  practical use of newer techniques such as genetic recombination and  robotics have revolutionized the modem agricultural biotechnology  industry, and have created an enormous range of possible further  applications of fungal products.

Myco-materials created from  mycelia (the root-like parts of fungi) are gaining attention as a  sustainable alternative for a wide range of materials. They are being  used as insulation, sustainable packaging, foam inserts, and even  "eco-leather.” In fact, mycelium bricks are pound-for-pound stronger  than concrete. In addition, medicinal uses of fungal species have been  historically recorded as important agents in the pharmaceutical  sciences. The potential for myco-materials seems limitless.

The  field of mycology and its application has become an increasingly  important component in the education of industrial biotechnology. This  book on applied mycology provides information helpful for developing  entrepreneurial opportunities with fungi. This volume explains both the  basic science and the applications of mycology and bio-resource  technology with special emphasis on entrepreneurial applications. It  offers a complete, one-stop resource for those interested in  microbiology, food and agricultural science, medical mycology, and for  those in industrial biotechnology.