Fungal Biotechnology in Agricultural, Food, and Environmental Applications (Mycology Series, Volume 21)

523 Pages·2003·4.21 MB·English

by  Dilip K. Arora

Fu nga I Biotechn o Io gy
in Agricultural, Food,
and Environmental
Ap pI i cations
edited by
Ddip K. Arora
National Bureau of Agriculturally Important Microorganisms
New Delhi, lndiu
Associate Editors
Paul D. Bridge
British Antarctic Survey
Cambridge, United Kingdom
Deepak Bhatnagar
US.D epartment of Agriculture
New Orleans, Louisiana, U.S.A.
m
MARCEL
-
MARCELD EKKERIN, C. NEWY ORK BASEL
DEKKER
Althoughgreatcarehasbeentakentoprovideaccurateandcurrentinformation,neithertheauthor(s)northepublisher,noranyoneelse
associatedwiththispublication,shallbeliableforanyloss,damage,orliabilitydirectlyorindirectlycausedorallegedtobecausedby
thisbook.Thematerialcontainedhereinisnotintendedtoprovidespecificadviceorrecommendationsforanyspecificsituation.
Trademark notice: Product or corporate names may be trademarks or registered trademarks and are used only for identification and
explanationwithoutintenttoinfringe.
LibraryofCongressCataloging-in-PublicationData
AcatalogrecordforthisbookisavailablefromtheLibraryofCongress.
ISBN:0-8247-4770-4
Thisbookisprintedonacid-freepaper.
Headquarters
MarcelDekker,Inc.,270MadisonAvenue,NewYork,NY10016,U.S.A.
tel:[phone];fax:[phone]
DistributionandCustomerService
MarcelDekker,Inc.,CimarronRoad,Monticello,NewYork12701,U.S.A.
tel:[phone];fax:[phone]
EasternHemisphereDistribution
MarcelDekkerAG,Hutgasse4,Postfach812,CH-4001Basel,Switzerland
tel:[phone];fax:[phone]
WorldWideWeb
http://www.dekker.com
Thepublisheroffersdiscountsonthisbookwhenorderedinbulkquantities.Formoreinformation,writetoSpecialSales/Professional
Marketingattheheadquartersaddressabove.
Copyrightq2004byMarcelDekker,Inc.AllRightsReserved.
Neither this book nor any part may be reproduced or transmitted in any form or by any means, electronic or mechanical, including
photocopying,microfilming,andrecording,orbyanyinformationstorageandretrievalsystem,withoutpermissioninwritingfromthe
publisher.
Currentprinting(lastdigit):
10 9 8 7 6 5 4 3 2 1
PRINTEDINTHEUNITEDSTATESOFAMERICA
MYCOLOGY SERIES
Editor
J. W. Bennett
Professor
Department of Cell and Molecular Biology
Tulane University
New Orleans, Louisiana
Founding Editor
Paul A. Lemke
1. Viruses and Plasmids in Fungi, edited by Paul A. Lemke
2. The Fungal Community: Its Organization and Role in the Ecosystem, edited by Donald T. Wicklow and
George C. Carroll
3. Fungi Pathogenic for Humans and Animals (in three parts), edited by Dexter H. Howard
4. Fungal Differentiation:A Contemporary Synthesis, edited by John E. Smith
5. Secondary Metabolism and Differentiation in Fungi, edited by Joan W. Bennett and Alex Ciegler
6. Fungal Protoplasts, edited by John F. Peberdy and Lajos Ferenczy
7. Viruses of Fungi and Simple Eukaryotes, edited by Yigal Koltin and Michael J. Leibowitz
8. Molecular lndustrial Mycology: Systems and Applications for Filamentous Fungi, edited by Sally A.
Leong and Randy M. Berka
9. The Fungal Community; Its Organization and Role in the Ecosystem, Second Edition, edited by George
C. Carroll and Donald T. Wicklow
10. Stress Tolerance of Fungi, edited by D. H. Jennings
11. Metal lons in Fungi, edited by Gunther Winkelmann and Dennis R. Winge
12. Anaerobic Fungi: Biology, Ecology, and Function, edited by Douglas 0. Mountfort and Colin G. Orpin
13. Fungal Genetics: Principles and Practice, edited by Cees J. Bos
14. Fungal Pathogenesis: Principles and Clinical Applications, edited by Riclhard A. Calderone and Ronald
L. Cihlar
15. Molecular Biology of Fungal Development, edited by Heinz D. Osiewacz
16. Pathogenic Fungi in Humans and Animals: Second Edition, edited by Dexter H. Howard
17. Fungi in Ecosystem Processes, John Dighton
18. Genomics ofPlants and Fungi, edited by Rolf A. Prade and Hans J. Bohriert
I9 . Clavicipitalean Fungi: Evolutionary Biology, Chemistry, Biocontrol, and Cultural Impacts, edited by
James F. White Jr., Charles W. Bacon, Nigel L. Hywel-Jones, and Joseph W. Spatafora
20. Handbook of Fungal Biotechnology, Second Edition, edited by Dilip K. Arora
21 . Fungal Biotechnology in Agricultural, Food, and EnvironmentalA pplications, edited by Dilip K. Arora
Additional Volumes in Preparation
Handbook of Industrial Mycology, edited by Zhiqiang An
Preface
The study of fungal biotechnology is proceeding at an unprecedented rate with an array of new tools to generate a
wealth of disciplines and subdisciplines. By means of modern biotechnology, fungi have justified their practical
application tovaried domains of human enterprise, and thus promise considerable potential in the agricultural, food, and
environmental spheres. The successful application of fungal biotechnological processes in these areas requires the
integration of a number of scientific disciplines and technologies. These may include subjects as diverse as agronomy,
chemistry, genetic manipulation, and process engineering. The practical use of newer techniques such as genetic
recombination, bioinformatics, and robotics has revolutionized modern biotechnology-based agri-food industries, and
created the enormous range of possible applications of fungi.
Tremendousbiodiversityofagriculturallyimportantfungiexists—thebenefitofwhichisnotfullyharnessed.Thelevel
of technology required to take full advantage may range from the simple introduction of a single fungus in biocontrol
processestotheextensivemanipulationoftheorganismthatfacilitatesoverproductionofaparticularenzymeormetabolite.
In modern agri-industry, fungi offer many established beneficial roles, particularly as biofertilizers, mycorrhizae, and
biocontrolagentsofpathogens,pests,andweeds.Aspathogens,fungirepresentaheavynegativeimpactonhumanhealth,
agriculture,andenvironment.Inagriculture,annualcroplossesbyphytopathogenicfungiinthefieldandalsoduringpost-
harvest exceed 200 billion Euros, and in the United States alone, over $600 million are spent annually on agricultural
fungicides.Thebalanceofbeneficialanddetrimentaleffectsisreflectedinmanyotherareasofagricultureandhorticulture.
Fungi that inhabit tropical or temperate soils, as mycorrhiza, endophytes, phytopathogens, entomopathogens, or simple
saprophytes, are significant resources in transformation of biological matter, and they offer many bioproducts including
secondary metabolites, antibiotics, and catabolic enzymesof enormous potential.
Theworldhaswonacrucialbattleintheareaoffoodsecurity,butthewarisstillon.Atotalof800millionpeople—that
is,oneofeverysixpersonsinthedevelopingworld—donothaveaccesstofood.One-thirdofallpre–school-agechildren
inthedevelopingcountriesfacefoodinsecurity.Inthefoodandfeedarena,fungiarehistoricallyimportantasmushrooms
and fermented foods and in baking and brewing. Such roles are supplemented by the provision of fungi to offer food
processingenzymesandadditives,andmorerecentlythedevelopmentofprotein-basedfoodstuffsfromfilamentousfungi.
Onthedetrimentalside,fungicauseextensivespoilageofstoredandprocessedfoodstuff.Throughdirectpathogenesisand
biodeteriorationoffoodsandotheragriculturalcommodities,fungicauseconsiderableeconomicconsequencesaswell.In
these cases, techniques developed from biochemistry and molecular biology can be deployed to analyze the relevant
processes, and to evolve tools for the detection, characterization, and tracking of the organisms involved. Although such
endeavorsmayseemratherfarremovedfromthetraditionaldefinitionoffungalbiotechnology,theinformationderivedcan
be pivotal inunderstandingthe underlying intricateprocesses, andarriving at suitable control measures.
Theutilizationoffungiintheenvironmentisamorerecentdevelopment,andcanhaveparticularassociationwithboth
food and agriculture, with fungal remediation of land having implications for biofertilizers, mycorrhizae, and food crop
iii
iv Preface
development,amongmanyotherconsiderations.Thedegradativeactivitiesoffungihavealsobeenharnessedinprograms
related to bioremediation of contaminated land, treatment of industrial wastes, and biotransformation of specific
compounds.Many ofthe applicationsoffungal biotechnologyinthese areas relynotonidentifyingnew activitiesbutin
harnessing and expandingroles thatthe fungi undertakenormallyinthe environment.
Severalbooksontheroleoffungiinagricultural,food,andenvironmentalapplicationshaveappearedsincethe1990s.
However, subjects relating to these areas are so broad that no single book can provide all the available information.
Consequently, this book complements the others by providing valuable information that is not available elsewhere. The
bookencompassesabroadrangeofinformationonbiotechnologicalpotentialofentomopathogenicfungi,ergotalkaloids,
fungiindiseasecontrol,thedevelopmentofmycoherbicides,controlofnematodes,controlofplantdisease,strategiesfor
controlling vegetable and fruit crops, mycotoxigenic fungi, development of biofungicides, production of edible fungi,
fermentedfoods,andhigh-valueproductssuch asmycoprotein, yeasts inthewine industry, therole offungi inthedairy
industry,moleculardetectionoffungiinfoodandfeeds,antifungalfoodadditives,theimportanceoffungiinforestandarid
ecosystems, the role of fungi in the biomineralization of heavy metals, bioconversion of distillery waste, decoloration of
industrialwaste,and fungaldegradationof cellulose,hydrocarbons,dye water,and explosives.
Together with its companion publication, the Handbook of Fungal Biotechnology, Second Edition (Marcel Dekker,
2004), this incomparable book reigns as the top source on the role of fungi in agriculture, food technology, and
environmentalapplications.Thebookwillbeusefulforteachersandstudents,inbothundergraduateandgraduatestudies,
indepartmentsofagriculturalmicrobiology,foodscience,foodtechnology,foodengineering,microbiology,environmental
sciences,botany,bioengineering,plantpathology,mycology,and,ofcourse,biotechnology.Inaddition,thebookwillbe
useful for agri-food producers, research establishments, andgovernmentandacademic units.
Noworkofthismagnitudecanbeaccomplishedwithoutthesupportandcontributionsofmanyindividuals.Iamdeeply
indebtedtomycolleaguesandassociateeditorswhohaveassistedmethroughouttheproductionofthisbook.Iappreciate
the hard work of authors for their up-to-date discussions on various topics and immense persistent cooperation. My
gratitudeisexpressedtomyteacherJ.L.Lockwood.IthankMs.SandraBeberman(VicePresident)andMs.DanaBigelow
(ProductionEditor)atMarcelDekker,Inc.,fortheirdedicatedassistanceandadviceineditorialstructuringatallstagesof
the productionof thisbook.
DilipK. Arora
Contents
Preface iii
Contributors ix
I AGRICULTURAL BIOTECHNOLOGY
1 BiotechnologicalApproaches inPlant Protection: Achievements, New Initiatives, and Prospects 1
SallyAnn Leong
2 Chemical Identification ofFungi: Metabolite Profiling and Metabolomics 19
Kristian Fog Nielsen, Jørn Smedsgaard, Thomas Ostenfeld Larsen, FlemmingLund,
Ulf Thrane,and Jens ChristianFrisvad
3 Isozyme Analysisin Fungal Taxonomy, Genetics,and Population Biology 37
Stephen B. Goodwin
4 Molecular Methodsfor Identification ofPlant Pathogenic Fungi 49
MarenA. Klich and Edward J.Mullaney
5 The Application of MolecularMarkers inthe Epidemiologyof Plant Pathogenic Fungi 57
PaulD.Bridge,Tanuja Singh, and Dilip K.Arora
6 Molecular Biology for Control ofMycotoxigenic Fungi 69
Robert L. Brown, Deepak Bhatnagar, ThomasE. Cleveland, and Zhi-YuanChen
7 BiotechnologicalPotential ofEntomopathogenic Fungi 79
TravisR. Glare
8 BiotechnologicalPotential ofErgot Alkaloids 91
M. Flieger,P. Mehta,and A.Mehta
9 Fungias Plant Growth Promoter and Disease Suppressor 101
M. Hyakumachi and M.Kubota
10 Challenges and Strategiesfor Development ofMycoherbicides 111
Susan M. Boyetchkoand Gary Peng
v
vi Contents
11 Biofungicides 123
Beom Seok Kim and Byung Kook Hwang
12 MolecularBiology ofBiocontrol Trichoderma 135
ChristianP. Kubicek
13 The BiologicalControl Agent Trichoderma from Fundamentals to Applications 147
A.Herrera-Estrella and I.Chet
14 BiologicalControl ofFungalDiseaseson Vegetable Crops with Fungiand Yeasts 157
Zamir K.Punja and Raj S. Utkhede
15 Control of Postharvest Diseasesof Fruits UsingMicrobes 173
Wojciech J. Janisiewicz
16 Arbuscular Mycorrhizal FungiinPlant DiseaseControl 183
LisetteJ. C. Xavier and Susan M.Boyetchko
17 Commercializationof ArbuscularMycorrhizalBiofertilizer 195
Pragati Tiwari, Anil Prakash,and Alok Adholeya
18 Control of Nematodes by Fungi 205
Hans-Bo€rjeJansson andLuiz V.Lopez-Llorca
II FOODAND FEEDS
19 Fungi inFood Technology:AnOverview 217
George G.Khachatourians
20 Fungi and Fermented Food 223
T. B. Ng
21 Productionof Edible Fungi 233
R. D. Rai
22 Mycoprotein and RelatedMicrobial Protein Products 247
Juan Ignacio Castrillo and Unai Ugalde
23 GeneticVariability of Yeast in Wine Fermentation 257
Amparo Querol, M. Teresa Ferna(cid:1)ndez-Espinar, andEladioBarrio
24 Yeast inthe DairyIndustry 269
T. K.Hansen and M. Jakobsen
25 Flavorsand Aromas 281
Renu Agrawal
26 AntifungalFood Additives 291
Purbita Ray andMichael B. Liewen
27 MolecularDetectionof Fungi inFoodsand Feeds 299
Ja(cid:1)nos Varga
28 The Role ofSpoilage Fungiin SeedDeterioration 311
Naresh Magan, VicenteSanchis,and David Aldred
29 Mycotoxins 325
Fun S. Chu and Deepak Bhatnagar
Contents vii
30 Geneticsand Biochemistry ofMycotoxinSynthesis 343
Jiujiang Yu
III ENVIRONMENTAL BIOTECHNOLOGY
31 Cellulose Degradationby Fungi 363
Justine M.Niamke andNam Sun Wang
32 The Importance of Wood-Decay FungiinForest Ecosystems 375
Nia A.White
33 The Biodegradation ofLignocelluloseby WhiteRot Fungi 393
GaryWard,Yitzhak Hadar, and Carlos G.Dosoretz
34 Biomineralizationof Heavy Metals 409
T. C. Crusberg, S. S. Mark, and A.Dilorio
35 Decoloration ofIndustrial Wastesand Degradation of Dye Water 419
KirstenSchliephake, Warren L. Baker, and Greg T.Lonergan
36 Bioconversion of DistilleryWaste 431
JozefaFriedrich
37 Degradation ofHydrocarbons by Yeasts andFilamentous Fungi 443
John B. Sutherland
38 Biodegradationof Azo Dyes by Fungi 457
John A.Bumpus
39 FungalDegradation ofExplosives 471
J. L. Faull, S. C. Baker, S. Wilkinson, andS. Nicklin
40 Restoration of Mycorrhizae in DisturbedArid Ecosystems 481
Season R. Snyder andMichael F. Allen
Index 493