mycology

1. Presentation
NAFEESA SAFDAR
Government College University Faisalabad ,
Pakistan

3. Role Of Fungi In Industries

4. Outline
What is fungi
Food industry
Brewing industry
Pharmaceutical industry

5. What is fungi
• Fungi belong to their own special ‘kingdom’ as they differ from both plants
and animals. Fungi are eukaryotic cells.
• Fungi have similar physical characteristics to plants and are sometimes
mistakenly put in the Plant Kingdom. Plants have chlorophyll that allows
them to make their own food and makes them green.
• Fungi have no chlorophyll. Fungi break down dead organic matter or grow
on other organisms to get nutrients for growth.
• Introduce concept of hyphae – branching chains of cells and mycelium.
• The genetic makeup of fungi is more similar to animal cells,the major
distinction being a rigid cell wall

6. Interesting fungi:
One of the largest living organisms in the world is a specimen of the
fungus Armillaria ostoyae which covers 1,500 acres in Washington
State, USA and seems to be 400-1,000 years old.

7. Food industry
Fungi make variety of food products:
Bread
Blue cheese
Shoyu (soya sauce)
Miso
Temph

8. Bread
Bread has two categories
• Leavened bread
• Unleavened bread
Unleavened bread
Unleavened bread contains
no yeast, baking soda, baking powder or other leavening agents that allow
the dough to rise, Unleavened bread is flat and thin, and it resembles a
cracker. Unleavened bread can be made with just water and flow.

9. Leavened bread
• leavened breads are made with rising agents that allow the dough to
release gases and expand.
• Leavening by air is accomplished with vigorous mixing that allows air
bubbles to form in the batter.
• Fermentation can also be used to leaven batter, by allowing carbon
dioxide to release in the dough.

10. Cheese

11. Classification

12. Shoyu
It is a liquid condiment of Chinese origin, made from a fermented paste
of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus
sojae molds.
HOW IS SOY SAUCE MADE?
It’s made using 2 methods
Traditional process
Chemical process

13. Traditional process
Traditional soy sauces are made by mixing soybeans and grain with
mold cultures such as Aspergillus oryzae and other related
microorganisms and yeasts.
(the resulting mixture is called "koji" in Japan; the term
"koji" is used both for the mixture of soybeans, wheat, and mold as
well as for the mold itself).

14. Chemical process
• Here, the mixture is boiled in hydrochloric acid for 15-20 hours in
order to remove the amino acids after which the mixture is cooled
down.
• Using the sodium carbonate, the amino acid is neutralized then
filtered using active carbon and finally purified by filtration. This
forms a hydrolyzed soy protein.
• A caramel color corn syrup and salt are added for flavor and color.

15. TYPES OF SOY SAUCES

16. Types
• Light soy sauce
• It is used to enhance the flavor of most dishes and is common among the Chinese
and Taiwanese.
• Dark soy sauce
• It takes longer to age than light soy sauce. It also includes other additive
ingredients like molasses or caramel and a little cornstarch. It is sweeter, thicker
in texture and darker than light soy sauce. It’s used in stews, dips and salad
dressings.
• Thick soy
• You make it using sugar, more wheat and a starch thickener. It’s sweet and used in
stir-fry food. You could use it in pork dishes too

17. THE HEALTH BENEFITS OF SOY SAUCE
• Apart from enhancing the flavor of a meal, soy sauces are beneficial to our
body system.
• It is a good source of sodium which is necessary for the body functioning.
• It can help to regulate the amount of sodium in your body even with the
amount of sodium it has.
• It has an anti-allergenic property that is produced during the fermentation
process.
• It acts as an antioxidant because it has a high amount of shoyu flavones
which is a natural antioxidant.
• It produces good coloring for your meals especially barbecues.

18. Miso
• Miso paste or miso is a brown paste made from fermented soybeans.
• Miso is made by fermenting a selection of soy beans, rice, barley and
wheat together to create a thick, textured paste.
• Types of miso
• White miso
• Red miso
• Awase miso

19. White miso
• White miso is made from soy beans and a high percentage of rice
• which are fermented to create a light, slightly sweet taste. T
• he smooth flavour of white miso makes it a popular choice in Japan,
perfect for soups, dressings and marinades for fish.
Red miso
Red miso is made from soy beans, barley and other grains with a long
fermentation process to create a mature taste, rich in umami flavours.
The intense, salty flavour of red miso makes it a great choice for hearty
soups and marinades for meat and poultry.

20. Awase Miso
• Awase miso is generally a mix of both white and red miso which
makes it a versatile ingredient, suitable for all types of Japanese
cooking.

21. Temph
• Tempeh is a soy-based meat alternative.
• It’s made from whole soy beans which are softened by soaking. Then
they’re cooked, slightly fermented and formed into a firm patty or
bloc.
• Tempeh is firm and textured with a savory, nutty taste.

22. Brewing industry
Beverages:
fungi undergo fermentation as well as respiration.if the sugar concentration is
high, yeast ferment to produce ethanol and CO2. This alcoholic fermentation is the basis of
the production of the great variety and huge quantities of alcoholic beverages consumed.
The yeast responsible is Saccharomyces cerevisiae.
On the Basis of fermentation Beverages are of three types:
(i) Wine
(ii) Beer, and
(iii) Spirits and fortified wines.

24. wine
Enology:
Science that deals with wine and wine making process.
An alcoholic drink obtained from fermented grape juice.
Yeast used sugar ,convert into ethanol,carbon dioxide and heat.
Most wine are made from grape specie Vitis vinifera.

25. The wine making process
1. Harvesting
2. Crushing and pressing
3. Fermentation
4. Clarification
5. Aging and bottling

27. Harvesting
The first step in wine making process is harvesting .
it is important to make delicious wine.
the only fruits which have necessary acids,esters and tannis are grapes
which make natural and stable wine.
Harvestincan be done by hand or mechanically.
Many wine makers prefer to harvest by hand because mechanical harvesting
can be tough on the grapes and the vineyard. Once the grapes are taken to
the winery, they are sorted into bunches, and rotten or under ripe grapes are
removed.

28. Crushing and pressing
After the grapes are sorted, they are ready to be de-stemmed and
crushed. Mechanical crushing is done .
For white wine, the wine maker will quickly crush and press the grapes
in order to separate the juice from the skins, seeds, and solids. This is
to prevent unwanted color and tannins from leaching into the wine.
Red wine, on the other hand, is left in contact with the skins to acquire
flavor, color, and additional tannins.

29. Fermentation
• After crushing and pressing, fermentation comes into play. Must (or
juice) can begin fermenting naturally within 6-12 hours when aided
with wild yeasts in the air. However, many wine makers intervene and
add a commercial cultured yeast to ensure consistency and predict
the end result.
• Fermentation continues until all of the sugar is converted into alcohol
and dry wine is produced. To create a sweet wine, wine makers will
sometimes stop the process before all of the sugar is converted.
Fermentation can take anywhere from 10 days to one month or more.

30. Clarification
• Once fermentation is complete, clarification begins.
• Clarification :
the process in which solids such as dead yeast cells, tannins, and proteins are
removed.
Wine is transferred or “racked” into a different vessel such as an oak barrel or a
stainless steel tank. Wine can then be clarified through fining or filtration.
• Fining occurs when substances are added to the wine to clarify it. For example, a
wine maker might add a substance such as clay that the unwanted particles will
adhere to. This will force them to the bottom of the tank. Filtration occurs by
using a filter to capture the larger particles in the wine. The clarified wine is then
racked into another vessel and prepared for bottling or future aging.

31. Aging and Bottling
• Aging and bottling is the final stage of the wine making process.
• A wine maker has two options:
bottle the wine right away or give the wine additional aging. Further aging
can be done in the bottles, stainless steel tanks, or oak barrels. Aging the
wine in oak barrels will produce a smoother, rounder, and more vanilla
flavored wine. It also increases wine’s exposure to oxygen while it ages,
which decreases tannin and helps the wine reach its optimal fruitiness. Steel
tanks are commonly used for zesty white wines.
• After aging, wines are bottled with either a cork or a screw cap, depending
on the wine maker’s preference

32. Beer
An alcoholic drink made from yeast-fermented malt flavoured with
hops.
Types of beer
.
Top fermenting
Bottom fermenting

33. Top fermenting
Thses have more fruity flavor.
it is also called Ale
It is fermented at 15-19 degree celsius
Settles at top

34. Bottom fermenting
It is called lager
It fermented at 0-6 degree celsius
Settles at bottom
It is crisp in taste

35. The process of beer making
Step 1: Milling the grain. ...
Step 2: Mash Conversion. ...
Step 3: Lautering. ...
Step 4: The boil. ...
Step 5: Wort separation and cooling. ...
Step 6: Fermentation. ...
Step 7: Maturation. ...
Step 8: Filtration, carbonation, and cellaring.

38. 1. Malting:
• Beer is produced from barley grains.
• Barley grains are first cleaned and then soaked in water for about 2 days.
• Then excess water is drained away and the barley are incubated for 4-5 days to allow
germination
• The germination steps allow the formation of highly active α-amylase, β-amylase and
proteases enzymes as well as various flavor and color components
Malt adjuncts:
Barley contains considerable amount of protein. So, if only barley are used for beer
production, the final beer will be dark and unstable. Therefore, protein present in malt
should be diluted by adding additional starch or sugary materials.
Such sugary or starchy materials are called malt adjuncts and includes dextrose sugar
syrup.

39. 2. Kilning:
• The germinated seed are then killed by slow heating at 80° This
process is called kilning.
• The kilning temperature must not harm amylase enzyme.
Furthermore, if kilning temperature is higher, darker will be the beer
produced.
3. Mailing:
• The dried barley grains are then crushed between rollers to produced
coarse powder called grist

40. 4. Mashing:
• Grist is mixed with warm water and the resulting materials is maintained at
65°C for about 1 hour.
• In doing so, starch is hydrolyzed by amylase enzyme to produce single
sugar, maltose, dextrose etc. similarly, protein is hydrolyzed by proteolytic
enzymes into small fragments and amino acids.
• The degree of enzymatic hydrolysis is strongly depends on pH and
temperature. β-amylase has optimum activity at temperature 57-65°C
whereas α-amylase has optimum activity at temperature 70-75°
• The liquid obtained by mashing is called wort. The husks and other grains
residue as well as precipitated proteins are removed filtration.

41. • 5. Boiling of wort:
• The filtrate is then bolied with stirring for 2-3 hours and hop flowers
are added at various interval during boiling.
• Reasons for boiling of wort:
• For extraction of hop flavor from hop flower
• Boiling coagulate remaining protein and partially hydrolyze protein
and help in removal of protein
• Boiling inactivates enzymes that were active during mashing,
otherwise causes caramelization of sugar
• Boiling also sterilize and concentrate the wort

42. • .6 Hops:
• Hops are dried female flower of hop plant Humulus lupulus. Approximately
one quarter pound of hop flower is added per barrel of beer and up to 2
pound per barrel of ale.
• Advantages of hop addition in beer are;
• Provide beer with its pungent and aromatic character
• Provide tannin which helps in coagulation of remaining protein
• Contains α-resin and β-resin which gives bitter flavor as well as
preservative action against gram Positive bacteria
• Contains pectin which is responsible for foam characteristic of beer.

43. fermentation
• Beer production utilize strain of Saccharomyces carlsbergens and S. varum which are bottom
yeast and S. cerevisiae which is a top yeast.
• Yeast cells for inoculation are usually recover from previous fermentation tank by treatment with
phosphoric acid, tartaric acid or ammonium persulphate to reduce the pH and removed
considerable bacterial contamination.
• Fermentation is usually carried out at 3-4 °C but it may range from 3- 14° Fermentation usually
completes in 14 days.
• During fermentation yeast converts sugar mainly into ethanol and CO2 plus some amount of
glycerol and acetic acid.
• For fermentation open tank fermenter can be used however closed fermenter tank is preferred,
so that CO2 liberated during fermentation can be collected for later carbonation step.
• CO2 evolution is maximum by fifth day of fermentation, there is no evolution of CO2 by 7-9 days
because yeast cells become inactive and flocculate.
• Most beer contains 3.5-5% alcohol.

44. • 8. Finishing, Ageing, Maturation and Carbonation:
• The young and green beer is stored in vat at 0°C for several weeks to
several months. During this period, precipitation of protein, yeast,
resin and other undesirable substances take place and beer become
clear.
• Ester and other compounds are also produced during ageing which
gives taste and aroma.
• After ageing, the beer is carbonated by carbondioxide of 0.45-0.52%.
• The beer is then cooled, clarified, filtered and packed in bottles,
barrels and cans.

45. Spirit

46. spirits
• Brandy:Brandy is a spirit produced by distilling wine. Brandy generally contains
35–60% alcohol by volume
• whiskey Whisky or whiskey is a type of distilled alcoholic beverage
made from fermented grain mash.
• Rum:
Rum is a distilled alcoholic drink made from sugarcane byproducts, such as
molasses, or directly from sugarcane juice, by a process of fermentation and
distillation.
• Gin
Gin is liquor that derives its predominant flavour from juniper berries.
• vodka
Vodka is a distilled beverage composed primarily of water and ethanol, but
sometimes with traces of impurities and flavorings .

47. Spirits

48. Role of fungi in pharmaceutical industry
Fungi make significant contribution in causing infection in humans and other animals.
Fungi are also used as medicines.
Some fungi produce substances which help to cure diseases caused by the pathogenic
microorganisms. These substances are called the antibiotics.
The role of fungi in producing antibiotic substances was first established by Sir Alexander Fleming
in 1928.
He extracted the great antibiotic drug Penicillin from Penicillium notatum. It was the first
antibiotic to be widely used.
 It has no adverse effect on human protoplasm but kills bacteria especially gram-positive type.
At the starting of the 21st years, Fungi were engaged in the development processing of more than
10 of the 20 most money-making products utilized in human medicine.

49. Streptomycin
• Obtained from Streptomyces griseus.
• Kills particularly the gram-negative organism
Griseofulvin
• Recovered from mycelium of penicillium griseofulvium
• Acts on on the hyphae by interfering with wall formation
• Hyphal tips curl and cease to grow.
• Accumulates in the keratinized tissues of the epidermis and hair.
• Effective against fungal skin diseases such as ringworms and athlete’s foot
disease.

50. Claviceps purpurea
• Produces sclerotia
• The sclerotium is called the ergot of rye.
• Contains a mixture of alkaloids
• Causes rapid contractions of uterus
Two anti cholestrol strains:
1. the antibiotic penicillin
2. the immunosuppressant cyclosporine

51. • Micafungin is an antifungal agent;
• Mycophenolate is used to avert tissue rejection;
• Rosuvastatin is used to decrease cholesterol;
• cefditoren as an antibiotic.
. Each of these has a turnover in surplus of $1 billion annually.