# Cold-Adapted Fungi: Goldmine of Biomolecules Applicable in Industry
## 4 Biotechnological Application of Psychrophilic Fungi in Food and Agriculture
### Pigments  
Pigments are secondary metabolites and primarily serve a photoprotective role. They can be located extracellularly or inside the cell to protect metabolically critical molecules. Some others are accessory pigments having quenching properties to dissipate excess energy from UV-B, and thus to avoid the generation of toxic single oxygen. Due to their unique and interesting properties, they can undoubtedly find applications in industry [113]. Currently, synthetic coloring substances are the most prevalent. Synthetic dyes have garnered notable popularity due to their straightforward formulation, cost-effectiveness, lack of undesirable flavors, exemplary coloring properties, and the minimal quantity required for use [123]. However, the use of synthetic food additives has been linked to potentially hazardous effects and toxicity for consumers. In contrast, applying natural pigments as food additives is considered safer and is in demand worldwide. The food industry relies on colors to enhance the visual appeal of food products and to introduce variety to the food types available on the market [123]. In recent years, there has been a notable increase in the use of natural colorants in Europe and the United States, which are safer, biodegradable, harmless, and non-carcinogenic. This is largely due to the growing consumer interest in natural alternatives, which are perceived as being more beneficial to health and having a higher level of quality [124]. An alternative method to produce natural food colorants is biotechnological production from microorganisms. The capacity to produce pigments from microorganisms and microalgae is a widespread phenomenon in nature [123; 124]. A substantial number of studies have demonstrated that natural biocolorants derived from microorganisms possess a multitude of advantages over synthetic or vegetable pigments. These advantages include greater stability, constant availability, independence from seasonal or geographical limitations, cost-effectiveness, and high yields resulting from the genetic manipulation of strains [123; 124]. Furthermore, the extensive cultivation of plants has the potential to negatively impact the survival of valuable species, thereby undermining the sustainability of this practice [113]. Notable producers of natural pigments are psychrophilic and psychotrophic fungi, for which these biomolecules serve a crucial role in low-temperature survival strategies. The pigments produced by microorganisms are not merely a source of color; they consist of a diverse array of chemical components with a multitude of biological activities [113; 124]. Furthermore, the variation in molecular structure and the presence of chromophores that impact color are predominantly associated with the biodiversity of cold-lowing producers (Table 3). \begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**Strain** & **Total PUFAs** & **Linoleic Acid (LA)** & \
\begin{tabular}{c} \(\alpha\)**-Linolenic Acid** \\ **(ALA)** \\ \end{tabular} &
\begin{tabular}{c} **Eicosanoic Acid** \\ **(EPA)** \\ \end{tabular} & **Ref.** \\ \hline _Loddermomyces elongisporus_ & 20.0 & 20.0 & nd & nd & [120] \\ _Rhodotorula mucilaginous_ & 26.8 & 26.8 & nd & nd & [120] \\ _Luucosporidium creatininorum_ & 30.2 & 18.6 & 10.8 & 0.8 & [102] \\ _Candida parapsilosis_ & 16.8 & 13.5 & 1.9 & 1.4 & [102] \\ _Vishniuczymn victorie_ & 33.1 & 30.1 & 2.2 & 0.8 & [102] \\ _Diosezga fristgensis_ & 28.1 & 21.8 & 6.3 & nd & [102] \\ _Wickernatumomyces anomalous_ & 36.7 & 33.1 & 3.1 & 0.5 & [102] \\ _Goffeauzyma gastrica_ & 36.4 & 34.9 & nd & 1.5 & [102] \\ _Mrakia gelida_ & 12.6 & 12.6 & nd & nd & [102] \\ _Mrakia blollopsis_ & 26.3 & 24.5 & 0.7 & 1.2 & [102] \\ _Rhodotorula mucilaginous_ & 20.6 & 17.8 & 2.2 & 1.7 & [102] \\ _Cystobasidium laryngis_ & 12.1 & 11.5 & nd & 2.1 & [102] \\ _Sporidiobulus salmonicolor_ & 14.4 & 14.4 & nd & nd & [102] \\ \hline \hline \end{tabular}
\end{table} 
Table 2: The polyunsaturated fatty acids produced by psychrophilic and psychrotrophic fungi.