Agriculture and food production : [various specific applications of mycology and fungal biotechnology to food and processing

This volume of Applied Mycology and Biotechnology completes the set of two volumes dedicated to the coverage of recent developments on the theme "Agriculture and Food Production". The first volume provided overview on fungal physiology, metabolism, genetics and biotechnology and highlighted their connection with particular applications to food production. The second volume examines various specific applications of mycology and fungal biotechnology to food production and processing. In the second volume coverage on two remaining areas of the theme, food crop production and applications in the foods and beverages sector, is presented. The interdisciplinary and complex nature of the subject area, combined with the need to consider the sustainability of agri-food practices, its economics and industrial perspectives, requires a certain focus and selectivity of subjects. In this context the recent literature contained in this work will help readers arrive at comprehensive, in depth information on the role of fungi in agricultural food and feed technology. As a professional reference this book is targeted towards agri-food producer research establishments, government and academic units. Teachers and students, both in undergraduate and graduate studies, in departments of food science, food technology, food engineering, microbiology, applied molecular genetics and biotechnology will also find this work useful. Content: Preface Pages v-vi George G. Khachatourians, Dilip K. Arora Editorial Board for volume 2 Page vii Contributors Pages xi-xii Brewer's yeast: Genetics and biotechnology Original Research Article Pages 1-17 JuliO Polaina Genetic diversity of yeasts in wine production Original Research Article Pages 19-44 Tahía Benítez, Antonio C. Codón Fungal carotenoids Original Research Article Pages 45-85 Carlos Echavarri-Erasun, Eric A. Johnson Edible fungi: Biotechnological approaches Original Research Article Pages 87-121 Raj D. Rai, O.P. Ahlawat Single cell proteins from fungi and yeasts Original Research Article Pages 123-149 U.O. Ugalde, J.I. Castrillo Cereal fermentation by fungi Original Research Article Pages 151-170 Cherl-Ho Lee, Sang Sun Lee Mycotoxins contaminating cereal grain crops: Their occurrence and toxicity Original Research Article Pages 171-196 Deepak Bhatnagar, Robert Brown, Kenneth Ehrlich, Thomas E. Cleveland Emerging strategies to control fungal diseases in vegetables Original Research Article Pages 197-217 Padma K. Pandey, Koshlendra K. Pandey Biological control of postharvest diseases of fruits and vegetables Original Research Article Pages 219-238 Ahmed El Ghaouth, Charles Wilson, Michael Wisniewski, Samir Droby, Joseph L. Smilanick, Lise Korsten Biological weed control with pathogens: Search for candidates to applications Original Research Article Pages 239-274 S.M. Boyetchko, E.N. Rosskopf, A.J. Caesar, R. Charudattan Biotechnology of arbuscular mycorrhizas Original Research Article Pages 275-310 Manuela Giovannetti, Luciano Avio Arbuscular mycorrhizal fungi as biostimulants and bioprotectants of crops Original Research Article Pages 311-340 L.J.C. Xavier, S.M. Boyetchko Keyword index Pages 341-347 Fungal genomics belongs to the most vigorously developing disciplines of contemporary biological sciences. Evaluation of structural and functional genomics may provide an important insight into the molecular function of gene products; which in turn, may help in understanding the cell function. Volume 5 (Genes and Genomics) in the series Applied Mycology and Biotechnology bridges the information gap created by the latest developments in the field of fungal genomics and bioinformatics. It addresses the contemporary issues relating to recombination in filamentous fungi, EST data mining, fungal intervening sequences, gene silencing, DNA damage response in filamentous fungi, cfp genes of Neurospora, developmental gene sequences, site-specific recombination, heterologous gene expression, hybridization and microarray technology to enumerate biomass. Written by world renowned scientists from both industry and academia, this volume also analyses the current knowledge in the area of hydrophobins and genetic regulation of carotenoid biosynthesis. Chapters covering different aspects of genomics of some human dimorphic fungus, Phanerochaete chrysosporium, and genetics and morphogenesis of basidiomycetes, are also included. This book will be a useful reference for students, teachers and researchers working in the field of fungal genomics and bioinformatics of fungi. The progress of chemistry, physiology and microbiology during the 19 Century, allowed a scientific approach to brewing that caused a tremendous advancement on the production of beer. v. 1. Agriculture and food production v. 2. Agriculture and food production v. 3. Fungal genomics