Openness and visibility of fungal bio(techno)logy

Thematic Issue: Fungal Biotechnology

Fungal biotechnology in food and feed processing

Please cite this article in press as: Ghorai, S. , e j.foodres.2009.02.019 Fungi are of excellent value nutritionally, and of great importance to vegetarians. Edible mushrooms are excellent sources of protein, have low-fat content and are free of cholesterol. They are easily cultivable and are consumed either in fresh or processed form. Yeasts and filamentous fungi secrete a plethora of importa...

On material transfer agreements and visibility of researchers in biotechnology

When carrying out a research project, some materials may not be available in-house. Thus, investigators resort to external providers for conducting their research. To that end, the exchange may be formalised through material transfer agreements. In this context, industry, government and academia have their own specific expectations regarding compensation for the help they provide when transferr...

A biotechnology perspective of fungal proteases

Proteases hydrolyze the peptide bonds of proteins into peptides and amino acids, being found in all living organisms, and are essential for cell growth and differentiation. Proteolytic enzymes have potential application in a wide number of industrial processes such as food, laundry detergent and pharmaceutical. Proteases from microbial sources have dominated applications in industrial sectors. ...

Marine fungal biotechnology: an ecological perspective

This paper reviews the potential of marine fungi in biotechnology. The unique physico-chemical properties of the marine environment are likely to have conferred marine fungi with special physiological adaptations that could be exploited in biotechnology. The emphasis of this review is on marine fungi from a few unique ecological habitats and their potential in biotechnological applications. The...