| Popis: |
Publisher Summary This chapter evaluates recent advances in submerged liquid cultivation of the vegetative or mycelial forms of those members of the “higher fungi” that produce macroscopic spore-bearing structures, namely the macrofungi. The chapter focuses on those producing potentially useful natural products and novel compounds with interesting biological activities by means of submerged culture fermentation processes. The taxonomy of the fungi is in a state of rapid flux arising from the widespread use of molecular genetics to characterize and classify the organisms, and many of earlier ideas on their phylogenetic relationships must be revised. Fungi can be defined as being eukaryotic, characteristically mycelial organisms, with chitin-based cell walls, an absorptive nutrition, and which reproduce by production of spores. Some of the macrofungi are edible, and some also have biotechnological and environmental applications. Edible macrofungi have long been consumed both as valuable protein and energy sources, and also for improving human health and longevity. |
