The use of fungi as food and in food processing PDF
Preview The use of fungi as food and in food processing
THE USE OF FUNGI AS FOOD AND IN FOOD PROCESSING author: WILLIAM D. GRAY Department of Biological Sciences Northern Illinois University DeKalb, Illinois CR LIBRARY •C published by: Boca Raton London New York CRC Press is an imprint of the Taylor & Francis Group, an informa business A DIVISION OF THE CHEMICAL RUBBER co. 18901 Cranwood Parkway • Cleveland, Ohio 44128 First published 1970by CRC Press Taylor & Francis Group 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487-2742 Reissued 2018 by CRC Press © 1970 by Taylor & Francis Group, LLC. CRC Press is an imprint of Taylor & Francis Group, an Informa business No claim to original U.S. Government works This book contains information obtained from authentic and highly regarded sources. Reasonable efforts have been made to publish reliable data and information, but the author and publisher cannot assume responsibility for the validity of all materials or the consequences of their use. 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ISBN 13: 978-1-315-89837-7 (hbk) ISBN 13: 978-1-351-07747-7 (ebk) Visit the Taylor & Francis Web site at http://www.taylorandfrancis.com and the CRC Press Web site at http://www.crcpress.com CRC MONOSCIENCE SERIES The primary objective of the CRC Mono- 4. The author's manuscript is critically science Series is to provide reference works, reviewed by a referee who is acknowledged to each of which represents an authoritative and be equal in expertise in the specialty which comprehensive summary of the "state-of-the- is the subject of the work. art" of a single well-defined scientific subject. 5. 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This book originally appeared as part of an article in CRC Critical Reviews in Food Technology, a quarterly journal published by The Chemical Rubber Co. We would like to acknowledge the editorial assistance received by the Journal's editor, Thomas E. Furia, Geigy Industrial Chemicals. Mr. C. W. Hesseltine, U. S. Department of Agriculture, served as referee for this article. Ill AUTHOR'S INTRODUCTION During more than three decades of teaching the occasional sensitive reader. Therefore, in this mycology (with heavy emphasis on the applied discussion a spade is not delicately referred to as a and physiological aspects) the writer has wished "geotome" — on the contrary, if the opportunity many times for a single work describing all of the exists, a spade is more realistically referred to as a ways in which fungi are connected in a beneficial "bloody big shovel." manner with food production. The need for such a The section entitled Oriental Fungus- work has become especially poignant in the last Fermented Foods should at this time be consid- ten or fifteen years during which time it has be- ered merely an outline. It is only in recent years come increasingly apparent that the rate of human that these curious and, in some instances, delicious population increase is rapidly pushing the inhabi- food items have received much attention in the tants of this world into attempts to solve the very Occident; hence, the number of articles printed real and serious problem of providing sufficient about them in English is relatively small. However, quantities of protein food for all members of the it is safe to predict that as time goes on we may human species. Unfortunately, no such work anticipate the appearance of a much greater existed; and, as in many such instances, the choice number of important research reports on this had to be made between doing it oneself or doing subject. The relatively recent work of Hesseltine without. and his associates at the Northern Regional Re- The present work is an attempt to bring search Laboratory, Stanton (now at the University together in some sort of organized form all such of Malaya) and Wallbridge at the Tropical Products information that would link mycology (other than Institute in London, as well as the work of others, the involvement of fungi in food spoilage) to the is serving to focus attention on the fact that food industry. It may be justly criticized for its Oriental peoples may know some important things brevity and, in some instances, will probably be about the use of fungi in food processing which criticized for the philosophy expressed. For this are largely unfamiliar to Occidental peoples. the writer makes no apologies. In the first in- stance, the present discussion is by no means Whether or not to include a discussion of the intended to be an exhaustive treatment of the toxic properties of certain fungi resulted in con- subject. On the contrary, if it serves in some small siderable self-debate. However, it was finally measure to alert the student to the vast potential decided that to ignore this unpleasant aspect of resident in fungi, its purpose will have been served. fungi would be unrealistic. It must be stated here In the second instance, one does not develop and that the evidence to date indicates that most fungi live with a philosophy of mycology most of his are not toxic; however, it would be the better part adult life merely to change it to avoid offending of good judgment to avoid those which are. William D. Gray DeKalb, 111. THE AUTHOR William D. Gray is a professor in the Department of Biological Sciences, Northern Illinois University, DeKalb, 111., having recently been at Southern Illinois University. Dr. Gray acquired his A.B. degree from DePauw University in 1933 where he received the Distinguished Alumnus Award in 1965. His Ph.D. degree was awarded by the University of Pennsylvania in 1938 when he was also named a National Research Council Fellow at the University of Wisconsin. Dr. Gray has authored three books and more than 60 research reports in various journals. TABLE OF CONTENTS Introduction 9 Direct Use of Fungi as Food 11 Mushrooms as Human Food 11 Fungi as Animal Food 41 Use of Fungi in Food Processing 42 Fungi in the Processing of Cheese 42 Aging and Flavoring of Meat 46 Oriental Fungus-Processed Foods 47 Potential Additional Uses of Fungi as Food 60 Mycelia of Fleshy Fungi 65 Mold Type of Mycelium 73 Myxomyce'te Plasmodia 83 Toxic Substances in Fungi 85 Stachybotryotoxicosis 87 Aspergillustoxicosis 87 Moldy Corn Toxicosis 88 Facial Eczema in Ruminants . 88 Alimentary Toxic Aleukia (ATA) 88 Estrogenic Condition in Swine 89 Toxic Moldy Rice 89 Aflatoxin and Other Toxins .90 Summation 98 Acknowledgments 100 References 100
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