227
© The Author(s), under exclusive license to Springer Nature
Switzerland AG 2021
X. Dai et al. (eds.), Fungi in Sustainable Food Production, Fungal Biology,
https://doi.org/10.1007/978-3-030-64406-2
A
Acetyl-CoA carboxylase (ACC) enzyme, 120
Actinomycetes, 213
Aflatoxin B1 (AFB1), 198, 210
administration, 209
biosynthesis, 211
characteristics, 207
DNA fragmentation, 212
pathological effects, 210
structure, 208
toxicological effects, 210
Aflatoxins (AFs), 12, 198, 204, 207–210
biological effects, 208
biosynthetic pathway, 207
classification, 207
contamination, 210
definition, 205
determination, 213
factors, 205
production, 206
soil types, 206
temperature, 205
types, 207
water content, 206
Agaricaceae family, 153
Agro-industrial residues, 191
Agro-industrial wastes, 100
Agronomic approaches, 202
Agro-wastes, 130
Alcoholic beverages, 30, 137
bacterial species, 138
beer, 138
production, 137
Alpha-linoleic acid (ALA), 125
Alveolarin, 74
Angiotensin-I-converting enzyme (ACE)
inhibitory activity
cold water extract, Grifola frondosa, 72
peptide production, 66
Pholiota adiposa, 72
Pleurotus pulmonarius, 71
reishi, 72
Saccharomyces cerevisiae, 72
Tricholoma matsutake, 66
in regulating blood pressure, 66
Angkak production, 52
Antibacterial
Agaricus bisporus, 77
copsin, 77
diffusion disk technique, 77
mushroom, Clitocybe sinopica, 77
RNase, 78–80
Antifungal peptide, 74
alveolarin, 74
cordymin, 74
eryngin, 74
ganodermin, 74
isarfelin, 75
Thai common edible mushroom, 74
Antifungal protein, 74
Antimicrobial and antioxidant activities, 174
Antioxidants, 73
Antioxidants activity, 31
Arachidonic acid (ARA), 119
Armillaria mellea, 160
Artificial meat, 184
Artificial meat products, 189
Ascomycete, 143
Index