Fungal agribiotechnology

Article By:

Dugan, Frank M. Western Regional Plant Introduction Station, Agricultural Research Service, U.S. Department of Agriculture, Washington State University, Pullman, Washington.

Last reviewed:July 2020

DOI:https://doi.org/10.1036/1097-8542.900150

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• Fungal agribiotechnology, published September 2014:Download PDF Get Adobe Acrobat Reader
• Agribiotechnology, published June 2000:Download PDF Get Adobe Acrobat Reader

The application of biotechnological techniques utilizing fungi for agricultural purposes. Fungal biotechnology is applied in agriculture to promote plant vigor, to increase yields, and to reduce impacts of plant diseases, weeds, or invertebrate pests (Fig. 1). Such technology can be combined with conventional agricultural practices such as use of chemical pesticides, crop rotation, sanitation practices, and fertilizers. Fungi play roles in agribiotechnology as biological control agents, as mycorrhizal associates of plant roots, as beneficial endophytes of forage or turf grasses, or as food crops that utilize agricultural waste as a substrate. In food and beverage processing, fungi can be used for fermentation, and they also supply an array of enzymes, natural flavors, and color additives. See also: Agricultural science (plant); Agriculture; Food fermentation; Fungal biotechnology; Fungal ecology; Fungi; Plant pathology

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