Fungi are extremely versatile microorganisms as a biotechnology tool having the advantage of being relatively easy to grow, thus making them suitable for large scale production. Fungi have been successfully employed for biotransformations ranging from food manufacturing to drug design. Mycofactories comprise a substantial share of significant current research in the area of fungal biotechnology, and constitutes an effort to compile high level research in this domain. Topics include applications of fungi as a main source for the production of enzymes, manufacture of food derivatives, pigments and additives, and applications in bioremediation.

Mycology: Current and Future Developments is a book series that brings together the latest contributions to research on the biology, genetics, and industrial use of fungi. Each book chapter is written by academic / professional experts from around the world. The book series is of interest to mycologists and allied researchers seeking to gain new knowledge perspectives about fungi. This volume of the book series focuses chiefly on advances biofuel production. Topics covered in this volume include an overview of biofuel production, the use of lignocelluloses in fungal biofuel production, fungal metabolic engineering, biomass pretreatment for biofuel refineries, and more. The volume also contains chapters about research on other fungi such as S. Cerevisiae. The reviews presented in this volume serve as a useful reference for researchers and readers interested in learning about new developments in biofuel production at a time when the need for alternative energy sources is ever increasing.

First described by Giuseppe Inzenga in 1863 as “the most delicious mushroom of the Sicilian mycological flora”, Pleurotus nebrodensis remains today a prized species , especially in the Mediterranean. Pleurotus nebrodensis was sought after since ancient times as a delicious mushroom in the Madonie mountains of Sicily. Tourists and local people can appreciate the organoleptic qualities of the mushrooms in restaurants where delicious cuisine are prepared with raw or cooked mushrooms. However, its appearance and numbers are declining in nature and this species has been categorized as ‘CR’ (Critically Endangered) according to IUCN Red List Criteria. In situ conservation action for this fungus is being carried out thanks to rules issued by the Madonie Park administration prohibiting its collection as well as inoculation of roots of the associated plant C. ferulacea with grain mycelia of P. nebrodensis in the hope of increasing mushroom fructification in the wild. Ex situ conservation of P. nebrodensis has also started and involves cultivation of the mushroom in special farms in the hope of reducing collecting pressures on the species in the wild. Ex situ cultivation of P. nebrodensis also provides additional income for local farmers, who can offer a more economical product than that collected from the wild, and this in turn reduces pressure on the wild population. This e-book is an excellent resource for amateur and professional mycologists for learning scientific information about the family Pleurotaceae with particular reference to the taxonomic group “Pleurotus on Apiaceae plants” and the “Pleurotus eryngii species-complex” and is also suitable for university students for useful insights in botany, microbiology, mycology, agronomy, and forestry. Pleurotus Nebrodensis: A Very Special Mushroom also gives both general and specialized readers a glimpse into the selected history of mycology, folk traditions, preservation of biodiversity, sustainable development, information on mushroom cultivation techniques and alternative sources of income associated with this intriguing mushroom species.

Since ancient times, yeasts have been used for brewing and breadmaking processes. They now represent a flagship organism for alcoholic fermentation processes. The ubiquity of some yeast species also offers microbiologists a heterologous gene-expression platform, making them a model organism for studying eukaryotes. Yeasts: from Nature to Bioprocesses brings together information about the origin and evolution of yeasts, their ecological relationships, and the main taxonomic groups into a single volume. The book initially explores six significant yeast genera in detailed chapters. The book then delves into the main biotechnological processes in which both prospected and engineered yeasts are successfully employed. Yeasts: from Nature to Bioprocesses, therefore, elucidates the leading role of these single-cell organisms for industrial microbiology in environmental, health, social, and economic terms. This book is a comprehensive, multidisciplinary resource for general readers as well as scholars of all levels who want to know all about yeast microbiology and their industrial applications.