Systems biology methods and developments of filamentous fungi in relation to the production of food ingredients

doi:10.1533/9780857093547.1.19

Microbial Production of Food Ingredients, Enzymes and Nutraceuticals

Woodhead Publishing Series in Food Science, Technology and Nutrition

2013, Pages 19-41

Microbial Production of Food Ingredients, Enzymes and Nutraceuticals

https://doi.org/10.1533/9780857093547.1.19 Get rights and content

Abstract:

Systems biology is rapidly evolving in many areas of biological sciences. In this chapter, we present a review of systems biology of filamentous fungi in relation to the production of enzymes, chemicals and food ingredients. We summarize the current status of systems biology through functional genomics (i.e. genomics, transcriptomics, proteomics, metabolomics) and bioinformatics of different food-related filamentous fungi. In addition, we present a number of case studies dealing with systems biology and functional genomics through the development of a genome-scale metabolic model of filamentous fungi, which serve as important cell factories in food biotechnology.

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