Fungi in Sustainable Food Production (Paperback, 1st ed. 2021)

This book presents research on the challenges and potential of fungal contribution in agriculture for food substantiality. Research on fungi plays an essential role in the improvement of biotechnologies which lead global sustainable food production. Use of fungal processes and products can bring increased sustainability through more efficient use of natural resources. Fungal inoculum, introduced into soil together with seed, can promote more robust plant growth through increasing plant uptake of nutrients and water, with plant robustness being of central importance in maintaining crop yields. Fungi are one of nature's best candidates for the discovery of food ingredients, new drugs and antimicrobials. As fungi and their related biomolecules are increasingly characterized, they have turned into a subject of expanding significance. The metabolic versatility makes fungi interesting objects for a range of economically important food biotechnology and related applications. The potential of fungi for a more sustainable world must be realized to address global challenges of climate change, higher demands on natural resources.

General

Imprint:	Springer Nature Switzerland AG
Country of origin:	Switzerland
Series:	Fungal Biology
Release date:	April 2022
First published:	2021
Editors:	Xiaofeng Dai • Minaxi Sharma • Jieyin Chen
Dimensions:	235 x 155mm (L x W)
Format:	Paperback
Pages:	234
Edition:	1st ed. 2021
ISBN-13:	978-3-03-064408-6
Categories:	Books > Science & Mathematics > Biology, life sciences > Mycology, fungi (non-medical) Books > Science & Mathematics > Biology, life sciences > Microbiology (non-medical) > General Books > Science & Mathematics > Biology, life sciences > Botany & plant sciences > General Promotions
LSN:	3-03-064408-1
Barcode:	9783030644086

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