4.3 Economic Importance of Fungi

Introduction

• Diverse group of eukaryotic organisms.
• Significant role in ecosystems and immense economic importance.
• Beneficial in industries, direct food source, and some cause diseases.

Useful Role of Fungi: Breweries (Alcoholic Fermentation)

• Key Fungus: Saccharomyces cerevisiae (brewer's yeast).
• Process (Beer):
  1. Malting: Grains germinate, produce enzymes.
  2. Mashing: Enzymes convert starches to sugary wort.
  3. Boiling: Sterilizes wort, adds hops.
  4. Fermentation: Yeast converts sugars to ethanol and CO₂.
  5. Maturation: Aging for flavor development.
  6. Packaging.

Useful Role of Fungi: Bakeries (Leavening of Bread)

• Key Fungus: Saccharomyces cerevisiae (baker's yeast).
• Process:
  1. Mixing: Flour, water, salt, yeast.
  2. Kneading: Develops gluten network.
  3. Fermentation (Proofing): Yeast ferments sugars, produces CO₂ gas (trapped in gluten, causes dough to rise).
  4. Baking: Heat expands CO₂ bubbles, sets gluten, evaporates alcohol.

Useful Role of Fungi: Cheese Processing (Ripening)

• Certain molds (e.g., Penicillium) develop unique flavors, aromas, and textures.
• Process:
  1. Initial Cheesemaking: Curd formation.
  2. Inoculation: Spores introduced (e.g., Penicillium roqueforti for blue cheese, P. camemberti for soft-ripened).
  3. Ripening (Aging): Fungi secrete enzymes (proteases, lipases) breaking down proteins/fats, creating flavor/texture.
• Examples: Roquefort, Camembert.

Useful Role of Fungi: Mushroom Cultivation

• Edible mushrooms are valuable food source (protein, vitamins).
• Process (e.g., Button Mushroom):
  1. Compost Preparation: Nutrient-rich substrate from plant waste.
  2. Spawning: Mushroom mycelium (spawn) mixed into pasteurized compost.
  3. Casing: Layer of peat moss/chalk applied to stimulate fruiting.
  4. Pinning: Tiny mushroom primordia appear.
  5. Harvesting: Mushrooms picked as they mature.