Moscow University Press
RU ENG
This publication is intended for senior undergraduate students (majors in Biology, Biotechnology, and Fundamental and Applied Biology) and graduate students studying biotechnology, mycology, and microbiology, as well as university professors of these disciplines. It will be useful for professionals working in various sectors of the bioindustry and anyone interested in mycobiotechnology.
This textbook covers both traditional fungal biotechnologies, such as the production of organic acids, ethanol, food products and alcoholic beverages, yeast biomass and fruiting bodies of edible mushroom species, a number of enzymes, vitamins, and antibiotics, as well as new areas of mycobiotechnology, particularly the production of composite materials, nanoparticles, biofuels, and biologically active substances for medicine.
