@article{1435574,
      recid = {1435574},
      author = {Dai, Xiaofeng, and Sharma, Minaxi, and Chen, Jieyin,},
      title = {Fungi in sustainable food production /},
      pages = {1 online resource (xii, 234 pages) :},
      note = {Includes index.},
      abstract = {This book presents research on the challenges and  potential of fungal contribution in agriculture for food  substantiality. Research on fungi plays an essential role  in the improvement of biotechnologies which lead global  sustainable food production. Use of fungal processes and  products can bring increased sustainability through more  efficient use of natural resources. Fungal inoculum,  introduced into soil together with seed, can promote more  robust plant growth through increasing plant uptake of  nutrients and water, with plant robustness being of central  importance in maintaining crop yields. Fungi are one of  natures best candidates for the discovery of food  ingredients, new drugs and antimicrobials. As fungi and  their related biomolecules are increasingly characterized,  they have turned into a subject of expanding significance.  The metabolic versatility makes fungi interesting objects  for a range of economically important food biotechnology  and related applications. The potential of fungi for a more  sustainable world must be realized to address global  challenges of climate change, higher demands on natural  resources.},
      url = {http://library.usi.edu/record/1435574},
      doi = {https://doi.org/10.1007/978-3-030-64406-2},
}