Fungal White Biotechnology Applications for Food Security: Opportunities and Challenges

Abstract

Employing live fungi or fungal enzymes for industrial applications is known as fungal white biotechnology. White fungal biotechnology, an essential technology, uses renewable sources for sustainable growth of population. Fungi or fungal enzymes have role in food and feed industries. Fungal white biotechnology brings down greenhouse emissions and is eco-friendly in nature. The applications of fungi as food (edible fungi) and fodder and using fungi in processing food (bread, cheese and other bakery products) and fermenting food (alcohols, beverages) are indispensable. Fungal white biotechnology enhances flavour in cheese, bread and beverages; protein quality and yield in SCPs; and stability and shelf life of the products with much efficacy. Though there are many advantages with white fungal biotechnology, tolerance to the extreme conditions during processing and enrichment of products is the major challenge observed with white fungal biotechnology. This chapter reviews the opportunities and challenges of fungal white biotechnology to meet food security.