**Fungi and Fungal Metabolites for the Improvement of Human and Animal Nutrition and Health**

Editors

**Laurent Dufoss´e Mireille Fouillaud Yanis Caro**

MDPI • Basel • Beijing • Wuhan • Barcelona • Belgrade • Manchester • Tokyo • Cluj • Tianjin

*Editors* Laurent Dufosse´ Laboratoire CHEMBIOPRO Universite de La R ´ eunion ´ Sainte-Clotilde Reunion

Mireille Fouillaud Laboratoire CHEMBIOPRO Universite de La R ´ eunion ´ Sainte-Clotilde Reunion

Yanis Caro IUT-Laboratoire CHEMBIOPRO Universite de La R ´ eunion ´ Saint-Pierre Reunion

*Editorial Office* MDPI St. Alban-Anlage 66 4052 Basel, Switzerland

This is a reprint of articles from the Special Issue published online in the open access journal *Journal of Fungi* (ISSN 2309-608X) (available at: www.mdpi.com/journal/jof/special issues/fungal metabolites health).

For citation purposes, cite each article independently as indicated on the article page online and as indicated below:

LastName, A.A.; LastName, B.B.; LastName, C.C. Article Title. *Journal Name* **Year**, *Volume Number*, Page Range.

**ISBN 978-3-0365-1466-6 (Hbk) ISBN 978-3-0365-1465-9 (PDF)**

© 2021 by the authors. Articles in this book are Open Access and distributed under the Creative Commons Attribution (CC BY) license, which allows users to download, copy and build upon published articles, as long as the author and publisher are properly credited, which ensures maximum dissemination and a wider impact of our publications.

The book as a whole is distributed by MDPI under the terms and conditions of the Creative Commons license CC BY-NC-ND.

### **Contents**


Reprinted from: *Journal of Fungi* **2020**, *6*, 92, doi:10.3390/jof6020092 . . . . . . . . . . . . . . . . . **107**


### **Lohith Kunyeit, Anu-Appaiah K A and Reeta P. Rao**


### **About the Editors**

#### **Laurent Dufoss ´e**

Laurent Dufosse, has held the position of Professor of Food Science and Biotechnology since ´ 2006, at the Reunion Island University, which is located on a volcanic island in the Indian Ocean, near Madagascar and Mauritius. The island is one of France's overseas territories, with almost one million inhabitants, and the university has 15,000 students. Previously, Professor Dufosse was a ´ researcher and senior lecturer at the Universite de Bretagne Occidentale, Quimper, Brittany, France. ´ He attended the University of Burgundy, D, where he received his PhD in Food Science in 1993 and has been involved in the field of biotechnology of food ingredients for more than 30 years. His main research over the last 20 years has focused on microbial production of pigments and studies are mainly devoted to aryl carotenoids, such as isorenieratene, C50 carotenoids, azaphilones, and anthraquinones.

#### **Mireille Fouillaud**

Mireille Fouillaud is a senior lecturer at the University of Reunion and a researcher at the Laboratory of Chemistry and Biotechnology of Natural Products (ChemBioPro). She graduated in 1990 as an industrial microbiology engineer. Following a Ph.D. in Cell Biology and Microbiology from the University of Aix-Marseille I, defended in 1994, she was recruited at the Faculty of Sciences and Technology of the University of Reunion. Between 2009 and 2020, she joined the Ecole Superieure ´ d'Ingenieurs R ´ eunion Oc ´ ean Indien (ESIROI), in the food engineering department. She taught ´ biology and microbiology applied to agribusiness there. In 2020, she came back at the Faculty of Sciences of University of La Reunion to teach microbiology and project management. Her main ´ research interests range from the microbial diversity of ecosystems and organisms to the production of metabolites of interest for industries, through biotechnology.

#### **Yanis Caro**

Dr Yanis Caro has held the position of Associate Professor of Chemistry and Biotechnology at University of La Reunion and senior researcher at Chemistry and Biotechnology of Natural Products Laboratory (CHEMBIOPRO) since 2010. He first joined the food engineering department of the engineering school ESIROI, and then the Department of Health, Safety and Environment (HSE) at the Institute of Technology (IUT) of La Reunion in 2017. Holder of a Master Degree in Agro-Resources Sciences (1997), Dr Caro obtained his Ph.D. (2001) in Lipid Chemistry and Biotechnology at the school INP of Toulouse (France) and his Habilitation at the University of La Reunion (2020). Dr Caro worked at CIRAD of Montpellier (1998 - 2001) and, from 2004 until 2010, he worked as graduate engineer and advisor technological development in charge of food safety innovation projects at the CRITT centre of La Reunion.
