Fungal biomolecules for the food industry

Q. Nguyen, Erika Bujna, Gabriella Styevkó, Judit M. Rezessy-Szabó, Ágoston Hoschke

Research output: Chapter in Book/Report/Conference proceedingChapter


Even the use of yeasts was known for sometime around 7000 BC, but the term biotechnology was introduced only from the beginning of the 20th century. Since then, many research groups and programmes are officially funded to exploit the potential and possibilities of application of microorganisms in human nutrition and animal feeding. Now, the biotechnology has become the high-tech sector with good perspectives, innovation and profitability in economical system of many countries. No doubt, fungi have a very important role in many processes; thus, the mycotechnology takes all-worthy place in biotechnology. The fungi can be exploited in the form of living microorganisms so-called whole cell technology; or in the terms of production of biomolecules with certain function such as enzymes, flavours, exopolysaccharides, organic acids, pigments, antibiotics, proteins, vitamins and so on. This chapter will review the scientific results and industrial application of fungal biomolecules for food processing. In addition, the engineering of these biomolecules will also be discussed.

Original languageEnglish
Title of host publicationFungal Biomolecules: Sources, Applications and Recent Developments
Number of pages28
ISBN (Electronic)9781118958292
ISBN (Print)9781118958308
Publication statusPublished - Jan 30 2015


  • Biomolecules
  • Enzyme
  • Exopolysaccharides
  • Flavours
  • Food industry
  • Fungal biotechnology
  • Mycotechnology
  • Organic acids

ASJC Scopus subject areas

  • Biochemistry, Genetics and Molecular Biology(all)

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  • Cite this

    Nguyen, Q., Bujna, E., Styevkó, G., Rezessy-Szabó, J. M., & Hoschke, Á. (2015). Fungal biomolecules for the food industry. In Fungal Biomolecules: Sources, Applications and Recent Developments (pp. 11-38). wiley.