Submerged culture fermentation of "higher fungi": the macrofungi

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

Research output: Contribution to journalArticlepeer-review

139 Citations (Scopus)


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 languageEnglish
Pages (from-to)33-103
Number of pages70
JournalAdvances in Applied Microbiology
Publication statusPublished - 2008


  • ascomycota
  • metabolism
  • basidiomycota
  • pharmacology
  • biomedical sciences


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