Introduction

Scope

Biotechnology is defined here as the exploitation by man of biological systems for manufacture of biomass or derived products. Filamentous fungi have been used by man for centuries but the technology is now advancing at an unprecedented rate raising the potential for fungal applications to new heights. A successful product-based biotechnology relies upon the combination of several factors but, principally, being able to supply a desirable product at the right price. Although such economic realities pervade all biotechnology, they will concern us little in this chapter. Rather, we will concentrate on fungal products already available commercially and some which could become so. The aim of the chapter is to discuss the biological aspects of the formation of such products by fungi and to discuss the impact that modern molecular biology plays in improving their yields and creating novel products.

History

The long history of using filamentous fungi in the food industry indicates that many species are safe either for consumption or for the production of food components. Several species of edible mushrooms have long been cultivated but, in addition, others that do not form large fruiting bodies are also grown for human consumption. The other established technology using filamentous fungi is the production of fermented foods, e.g. soy sauce, where fungi are used as sources of enzymes that degrade complex substrates not otherwise available for use by bacteria and yeasts.