Submerged culture fermentation of "higher fungi": the macrofungi

M. Fazenda; Robert Seviour; Brian McNeil; L.M. Harvey

doi:10.1016/S1369-703X(01)00158-9

Submerged culture fermentation of "higher fungi": the macrofungi

M. Fazenda, Robert Seviour, Brian McNeil, L.M. Harvey

Strathclyde Institute Of Pharmacy And Biomedical Sciences

Research output: Contribution to journal › Article › peer-review

173 Citations (Scopus)

Abstract

Higher fungi are abundant sources of a wide range of useful natural products. However, compared to various researches on fermentation of conventional filamentous microorganisms (streptomycetes and fungi), a literature survey indicates that there are few investigations on the development of higher fungi bioprocesses.

Original language	English
Pages (from-to)	33-103
Number of pages	70
Journal	Advances in Applied Microbiology
Volume	63
DOIs	https://doi.org/10.1016/S1369-703X(01)00158-9
Publication status	Published - 2008

Keywords

ascomycota
metabolism
basidiomycota
pharmacology
biomedical sciences

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10.1016/S1369-703X(01)00158-9

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abstract = "Higher fungi are abundant sources of a wide range of useful natural products. However, compared to various researches on fermentation of conventional filamentous microorganisms (streptomycetes and fungi), a literature survey indicates that there are few investigations on the development of higher fungi bioprocesses.",

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AU - McNeil, Brian

AU - Harvey, L.M.

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AB - Higher fungi are abundant sources of a wide range of useful natural products. However, compared to various researches on fermentation of conventional filamentous microorganisms (streptomycetes and fungi), a literature survey indicates that there are few investigations on the development of higher fungi bioprocesses.

KW - ascomycota

KW - metabolism

KW - basidiomycota

KW - pharmacology

KW - biomedical sciences

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JO - Advances in Applied Microbiology

JF - Advances in Applied Microbiology

ER -

Submerged culture fermentation of "higher fungi": the macrofungi

Abstract

Keywords

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