Thermophilic Fungi

Basic Concepts and Biotechnological Applications

Raj Kumar Salar

• Publisher: CRC Press
• Year: 2018
• ISBN:
  9781351118163
• Edition: 1
• Topic: Medicine
• Subtopic: Biotechnology in Medicine

This book aims to fill the gap by documenting thermophilic fungi discovered over the past five decades. The chapters spans from covering basic aspects, taxonomy and classification including molecular phyologeny and biotechnological applications of thermophilic fungi.

IIIBiotechnological Applications

9Role of Thermophilic Fungi in Composting

9.1Introduction

To a layman, fungi are notorious organisms destined to cause disease in living beings or deteriorate materials such as wood, bread, and cloth. However, historically they have been exploited by man in many ways, and their uses are expanding rapidly. The Egyptians and Romans prized mushrooms, and there are records of their being eaten in China between 25 BC and 220 AD (Wang, 1985). The use of large fungi or mushrooms as food is quite commonplace and has traditionally been associated with meats. In Malawi, they are regarded as a meat analogue (Morris, 1984). This thought was also upheld by Francis Bacon, who in his Sylva Sylvarum of 1927 described mushrooms as yielding “so delicious a meat.” More recently, however, filamentous fungi have found their way into the industrial development of various kinds of mycoproteins and/or supplements for various substrates for human and animal consumption. The development of “Quorn,” a mycoprotein produced from Fusarium graminearum, is a success story, and it now festoons the shelves of British supermarkets (Trinci, 1992).

Throughout the globe, agricultural operations generate huge quantities of manure, which must be eliminated in a manner that is consistent with public health guidelines. During the last three decades, several researchers have tried to utilize filamentous fungi, particularly thermophilic strains, for the development of environmentally friendly compost that does not emit odors into the environment. Composting refers to the controlled aerobic conversion of mixed organic materials into a form that is suitable for addition to soil or for growing plants, including mushroom cultivation. Traditionally, composting was carried out for piling agricultural residues or organic materials and allowing them to stay in the agricultural field until the next planting season, by which time the dark brown material would be ready for soil application. The modern practice of composting started in 1921 with the setting up of the first industrial station in Austria for the bioconversion of urban organic waste into compost. Biologically, composting represents an amazing example of solid-state fermentation wherein crude wastes, such as sewage, sludge, refuse, animal dung, kitchen wastes, agro-residues, and industrial wastes, are treated through microbial routes for obtaining composts that are nutritionally enriched and suitable for various uses (Rawat et al., 2005). According to Miller (1994), the overall objectives of composting and anticipated benefits are

• Achievement of a suitable bulk density. Compost makes a more physically stable landfill and can be easily stored, transported, and disposed of than the original material, as the bulk density of the former is higher.
• Modification of complex polysaccharides and plant materials.
• Biological removal of readily available nutrients to avoid overheating.
• Building up of an appropriate biomass and a variety of microbial products.
• Establishment of selectivity.
• Conversion of nitrogen into a stable organic form.
• Sanitation, that is, the killing of pathogenic microorganisms, larvae, and weeds.

In addition to the above, the primary goals of composting include the safe handling of the organic wastes and enhancement of the soil’s fertility. Furthermore, the advantages of composting include the cost-effective, sustainable procurement of a substitute for synthetic fertilizers (Beck, 1997; Moss et al., 2002); the establishment of a bacterial environment that supports healthy root systems (Tiquia et al., 2002; Danon et al., 2008); and the conversion of objectionable organic wastes into a stable, benign substance having less volume (Dickson et al., 1991; Dougherty, 1998). Dougherty (1998) further expanded the list of benefits of composting to include the reduction of odors, especially in the case of feces composting; the improvement of the bulking and water-holding capaci...

Table of contents

• Cover
• Half Title Page
• Title Page
• Copyright Page
• Dedication
• Contents
• Preface
• Author
• Acknowledgments
• Part IBasic Concepts
• Part IITaxonomy, Biodiversity, and Classification
• Part IIIBiotechnological Applications
• Index