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007			cr nn 008mamaa
008			220426s2022 sz | o |||| 0|eng d
020			_a9783030906498
024	7		_a10.1007/978-3-030-90649-8 _2doi
040			_aES-MaUEC _bspa _cES-MaUEC _dES-MaUEC
050		4	_aQK604 _b2022 EB
245	0	0	_aApplied Mycology : _bEntrepreneurship with Fungi _cedited by Amritesh Chandra Shukla
250			_a1st edition 2022
264		1	_aCham _bSpringer International Publishing _c2022
300			_a1 recurso en línea (XVIII, 447 páginas) _b85 ilustraciones, 61 ilustraciones a color
336			_atexto _btxt _2rdacontent
337			_aelectrónico _bc _2rdamedia
338			_arecurso electrónico _bcr _2rdacarrier
347			_aarchivo de texto _bPDF
490	0		_aFungal Biology _x2198-7785
505	0		_aPreface -- Marine Microbial Enzymes and Their Applications -- Mycoparasitism -- Yeast in Entrepreneurship -- The Edible and Medicinal Fungi -- Mushrooms in Enzyme Production -- Fungal Proteins with Biotechnology Potential -- Microbased Biorefinery for Gold Nanoparticle Production -- Mushrooms as Potential Sources of Entrepreneurships -- Lignocellulosic Biomass and Conversion into Biofuels -- Trichoderma as Potential Biofungicidal and Plant Growth Promoter -- Myco-Metabolites and Their Applications -- Natural Products of Endophytic Fungi and Their Applications -- Fungi as Sources of Biobased Fiber Materials -- Fungal Consortium for Organic Municipal Solid Waste Composting -- Fungal Applications in Biomass to Biorefineries -- Bioengineering Tools for the Production of Pharmaceuticals -- Fungal Metabolites as Sources of Medicines and Dietary Supplements -- Fungi as a Biocontrol Agent -- Bio-Prospects of Fungal Endophytes -- Value-Added Products of Mushrooms -- Index.
520			_aFungi are an important link in the food webs of all ecosystems. They have immense potential and comprise a myriad of useful bioactive compounds. Fungi feature in a wide range of diverse processes and applications in modern agriculture, the food science industry, and the pharmaceutical industry. In the food and drink arena, the role of fungi is historically important in the form of mushrooms and in fermented foods as yeasts for baking and brewing. These roles are supplemented by the use of fungal food processing enzymes and additives, and more recently in the development of protein-based foodstuffs from fungi. Additionally, they are used in the formulation of biofertilizers and biopesticides used as biostimulants and bioprotectants of crops. The practical use of newer techniques such as genetic recombination and robotics have revolutionized the modem agricultural biotechnology industry, and have created an enormous range of possible further applications of fungal products. Myco-materials created from mycelia (the root-like parts of fungi) are gaining attention as a sustainable alternative for a wide range of materials. They are being used as insulation, sustainable packaging, foam inserts, and even "eco-leather." In fact, mycelium bricks are pound-for-pound stronger than concrete. In addition, medicinal uses of fungal species have been historically recorded as important agents in the pharmaceutical sciences. The potential for myco-materials seems limitless. The field of mycology and its application has become an increasingly important component in the education of industrial biotechnology. This book on applied mycology provides information helpful for developing entrepreneurial opportunities with fungi. This volume explains both the basic science and the applications of mycology and bio-resource technology with special emphasis on entrepreneurial applications. It offers a complete, one-stop resource for those interested in microbiology, food and agricultural science, medical mycology, and for those in industrial biotechnology.
988			_aSpringer_BiomedLife_2022
650		7	_2embne _9146450 _aMicorrizas
650		7	_2embne _9138682 _aMicología
700	1		_aShukla, Amritesh Chandra. _eeditor literario
773	0		_tSpringer Nature eBook
776	0	8	_iPrinted edition: _z9783030906481
776	0	8	_iPrinted edition: _z9783030906504
776	0	8	_iPrinted edition: _z9783030906511
856	4	0	_uhttps://go.openathens.net/redirector/universidadeuropea.es?url=https://doi.org/10.1007/978-3-030-90649-8 _zAcceso a este recurso digital (usuarios Universidad Europea de Madrid)
942			_2lcc _cLE
998			_b09/2022 _dz _eb _zSI