Fusarium species-a promising tool box for industrial biotechnology.
Global demand for biotechnological products has increased steadily over the years. Thus, need for optimized processes and reduced costs appear as a key factor in the success of this market. A process tool of high importance is the direct or indirect use of enzymes to catalyze the generation of various substances. Also, obtaining aromas and pigments from natural sources has becoming priority in cosmetic and food industries in order to supply the demand from consumers to substitute synthetic compounds, especially when by-products can be used as starting material for this purpose. Species from Fusarium genera are recognized as promising sources of several enzymes for industrial application as well as biocatalysts in the production of aromas, pigments and second generation biofuels, among others. In addition, secondary metabolites from these strains can present important biological activities for medical field. In this approach, this review brings focus on the use of Fusarium sp. strains in biotechnological production of compounds of industrial interest, showing the most recent researches in this area, results obtained and the best process conditions for each case.
Laboratory of Bioflavors and Bioactive Compounds, Department of Food Science, Faculty of Food Engineering, University of Campinas, Monteiro Lobato St., 80, Cidade Universitária "Zeferino Vaz" Barão Geraldo, Campinas, São Paulo, CEP: 13803-862, Brazil. marina.pessoa@gmail.com.
Marina Gabriel
http://orcid.org/0000-0001-5765-9752
MG
Pessôa
Laboratory of Bioflavors and Bioactive Compounds, Department of Food Science, Faculty of Food Engineering, University of Campinas, Monteiro Lobato St., 80, Cidade Universitária "Zeferino Vaz" Barão Geraldo, Campinas, São Paulo, CEP: 13803-862, Brazil.
Bruno Nicolau
BN
Paulino
Laboratory of Bioflavors and Bioactive Compounds, Department of Food Science, Faculty of Food Engineering, University of Campinas, Monteiro Lobato St., 80, Cidade Universitária "Zeferino Vaz" Barão Geraldo, Campinas, São Paulo, CEP: 13803-862, Brazil.
Mario Cezar Rodrigues
MCR
Mano
Laboratory of Bioflavors and Bioactive Compounds, Department of Food Science, Faculty of Food Engineering, University of Campinas, Monteiro Lobato St., 80, Cidade Universitária "Zeferino Vaz" Barão Geraldo, Campinas, São Paulo, CEP: 13803-862, Brazil.
Iramaia Angélica
IA
Neri-Numa
Laboratory of Bioflavors and Bioactive Compounds, Department of Food Science, Faculty of Food Engineering, University of Campinas, Monteiro Lobato St., 80, Cidade Universitária "Zeferino Vaz" Barão Geraldo, Campinas, São Paulo, CEP: 13803-862, Brazil.|Laboratory of Food Biotechnology - Food Engineering, Institute of Science and Technology, UFVJM, Diamantina, Minas Gerais, Brazil.
Gustavo
G
Molina
Laboratory of Bioflavors and Bioactive Compounds, Department of Food Science, Faculty of Food Engineering, University of Campinas, Monteiro Lobato St., 80, Cidade Universitária "Zeferino Vaz" Barão Geraldo, Campinas, São Paulo, CEP: 13803-862, Brazil.
Glaucia Maria
GM
Pastore
D001709:Biotechnology / Q000379:methods*; D005670:Fusarium / Q000235:genetics* / Q000378:metabolism*; D007218:Industrial Microbiology / Q000379:methods*; D060847:Metabolic Engineering
Bioactive compounds; Biocolorants; Bioflavors; Biofuels; Enzymes; Fusarium sp.