62
Hu D, Zhao XH (1998) Physiology of thermo-tolerant strain of Mucor sp. H 4 . J China Brew
Ind 5:24–26
Hutkins RW (2006) Bread fermentation. In: Hutkins RW (ed) Microbiology and technology of
fermented foods. Blackwell Publishing, Ames, pp 261–299
Hwan CH, Chou CC (1999) Volatile components of the Chinese fermented soya bean curd as
affected by the addition of ethanol in ageing solution. J Sci Food Agric 79:243–248
Hymery N, Vasseur V, Coton M, Mounier J, Jany JL, Barbier G, Coton E et al (2014) Filamentous
fungi and mycotoxins in cheese: a review. Compr Rev Food Sci Food Saf 13:437–456
INPR (The Institute for Natural Products Research). (2006). Cited in: http://www.jenshvass.com/
pharmanex/pdf/inpr_monascus.pdf. (4/12/2006)
Johnson H (1989) Vintage: the story of wine, 1st edn. Simon and Schuster, New York
Ko SD (1986) Indonesian fermented foods not based on soybeans. In: Hesseltine CW, Wang HL
(eds) . Carmer, Berlin, pp 67–84
Ko SD, Hesseltine CW (1979) Tempe and related foods. In: Rose AH (ed). Academic Press,
London, pp 115–140
Lamacchia C, Camarca A, Picascia S, Diluccia A, Gianfrani C (2014) Cereal-based gluten-free
food: how to reconcile nutritional and technological properties of wheat proteins with safety
for celiac disease patients. Nutrients 6(2):575–590
Leboffe MJ, Pierce BE (2012) Microbiology laboratory theory and application, 3rd edn. Morton
Publishing Company, Englewood
Lee YK, Chen DC, Chauvatcharin S, Seki T, Yoshida T (1995) Production of Monascus pigments
by a solid liquid state culture method. J Ferment Bioeng 79:516–518
Lee LW, Cheong MW, Curran P, Yu B, Liu SQ (2015) Coffee fermentation and flavor – an intricate
and delicate relationship. Food Chem 185:182–191
Li YJ (1997) Sufu – a health soybean food. J China Brew Ind 4:1–4
Lim G (1991) Indigenous fermented foods in South East Asia. ASEAN Food J 6:83–101
Lim BT, DeMan JM, DeMan L, Buzzell RI (1990) Yield and quality tofu as affected by soybean
and soymilk characteristics, calcium sulfate coagulant. J Food Sci 55(4):1088–1111
Lin MS, Wang HH (1991) Anaerobic growth and oxygen toxicity of Rhizopus cultures isolated
from starters made by solid state fermentation. Chin J Microbiol Immunol 24:229–239
Lin YL, Wang TH, Lee MH, Su NW (2008) Biologically active components and nutraceuticals in
the Monascus-fermented rice: a review. Appl Microbiol Biotechnol 77:965–973
Liou GY, Chen CC, Chien CY, Hsu WH (1990) Atlas of the genus Rhizopus and its allies. Food
Industry Research and Development Institute, Hsinchu
Lucas J, Schumacher J, Kunz B (1993) Solid-state fermentation of rice by Monascus purpureus. J
Korean Soc Food Sci 9:149–159
Mariotti M, Lucisano M, Pagani MA, Ng PK (2009) The role of corn starch, amaranth flour, pea
isolate, and Psyllium flour on the rheological properties and the ultrastructure of gluten free
doughs. Food Res Int 42:963–975
Mills DA, Phister T, Neeley E, Johannsen E (2008) Wine fermentation. In: Cocolin L, Erocolini
D (eds) Molecular techniques in the microbial ecology of fermented foods. Springer-Verlag,
New York, pp 162–192
Mitchell DA, Greenfield PF, Doelle HW (1990) Mode of growth of Rhizopus oligosporus on a
model substrate in solid state fermentation. World J Microbiol Biotechnol 6:201–208
Miyake T, Kong I, Nozaki N, Sammoto H (2008) Analysis of pigment compositions in various
Monascus cultures. Food Sci Technol Res 14:194–197
Moizuddin S, Johnson LD, Wilson LA (1999) Rapid method for determining optimum coagulant
concentration in tofu manufacture. J Food Sci 64(4):684–687
Mondal A, Datta AK (2007) Bread baking – a review. J Food Eng 86:465–474
Moore KJ, Johnson MG, Morris JR (1988) Indigenous yeast microflora on Arkansas white Riesling
(Vitis vinifera) grapes and in model must systems. J Food Sci 53:1725–1728
Murakami H, Hayashi K, Ushijimi S (1982) Useful key characters separating three Aspergillus
taxa – A. sojae, A. parasiticus, A. toxicarius. J Gen Appl Microbiol 28:55–60
R. Kumari et al.
Hu D, Zhao XH (1998) Physiology of thermo-tolerant strain of Mucor sp. H 4 . J China Brew
Ind 5:24–26
Hutkins RW (2006) Bread fermentation. In: Hutkins RW (ed) Microbiology and technology of
fermented foods. Blackwell Publishing, Ames, pp 261–299
Hwan CH, Chou CC (1999) Volatile components of the Chinese fermented soya bean curd as
affected by the addition of ethanol in ageing solution. J Sci Food Agric 79:243–248
Hymery N, Vasseur V, Coton M, Mounier J, Jany JL, Barbier G, Coton E et al (2014) Filamentous
fungi and mycotoxins in cheese: a review. Compr Rev Food Sci Food Saf 13:437–456
INPR (The Institute for Natural Products Research). (2006). Cited in: http://www.jenshvass.com/
pharmanex/pdf/inpr_monascus.pdf. (4/12/2006)
Johnson H (1989) Vintage: the story of wine, 1st edn. Simon and Schuster, New York
Ko SD (1986) Indonesian fermented foods not based on soybeans. In: Hesseltine CW, Wang HL
(eds) . Carmer, Berlin, pp 67–84
Ko SD, Hesseltine CW (1979) Tempe and related foods. In: Rose AH (ed). Academic Press,
London, pp 115–140
Lamacchia C, Camarca A, Picascia S, Diluccia A, Gianfrani C (2014) Cereal-based gluten-free
food: how to reconcile nutritional and technological properties of wheat proteins with safety
for celiac disease patients. Nutrients 6(2):575–590
Leboffe MJ, Pierce BE (2012) Microbiology laboratory theory and application, 3rd edn. Morton
Publishing Company, Englewood
Lee YK, Chen DC, Chauvatcharin S, Seki T, Yoshida T (1995) Production of Monascus pigments
by a solid liquid state culture method. J Ferment Bioeng 79:516–518
Lee LW, Cheong MW, Curran P, Yu B, Liu SQ (2015) Coffee fermentation and flavor – an intricate
and delicate relationship. Food Chem 185:182–191
Li YJ (1997) Sufu – a health soybean food. J China Brew Ind 4:1–4
Lim G (1991) Indigenous fermented foods in South East Asia. ASEAN Food J 6:83–101
Lim BT, DeMan JM, DeMan L, Buzzell RI (1990) Yield and quality tofu as affected by soybean
and soymilk characteristics, calcium sulfate coagulant. J Food Sci 55(4):1088–1111
Lin MS, Wang HH (1991) Anaerobic growth and oxygen toxicity of Rhizopus cultures isolated
from starters made by solid state fermentation. Chin J Microbiol Immunol 24:229–239
Lin YL, Wang TH, Lee MH, Su NW (2008) Biologically active components and nutraceuticals in
the Monascus-fermented rice: a review. Appl Microbiol Biotechnol 77:965–973
Liou GY, Chen CC, Chien CY, Hsu WH (1990) Atlas of the genus Rhizopus and its allies. Food
Industry Research and Development Institute, Hsinchu
Lucas J, Schumacher J, Kunz B (1993) Solid-state fermentation of rice by Monascus purpureus. J
Korean Soc Food Sci 9:149–159
Mariotti M, Lucisano M, Pagani MA, Ng PK (2009) The role of corn starch, amaranth flour, pea
isolate, and Psyllium flour on the rheological properties and the ultrastructure of gluten free
doughs. Food Res Int 42:963–975
Mills DA, Phister T, Neeley E, Johannsen E (2008) Wine fermentation. In: Cocolin L, Erocolini
D (eds) Molecular techniques in the microbial ecology of fermented foods. Springer-Verlag,
New York, pp 162–192
Mitchell DA, Greenfield PF, Doelle HW (1990) Mode of growth of Rhizopus oligosporus on a
model substrate in solid state fermentation. World J Microbiol Biotechnol 6:201–208
Miyake T, Kong I, Nozaki N, Sammoto H (2008) Analysis of pigment compositions in various
Monascus cultures. Food Sci Technol Res 14:194–197
Moizuddin S, Johnson LD, Wilson LA (1999) Rapid method for determining optimum coagulant
concentration in tofu manufacture. J Food Sci 64(4):684–687
Mondal A, Datta AK (2007) Bread baking – a review. J Food Eng 86:465–474
Moore KJ, Johnson MG, Morris JR (1988) Indigenous yeast microflora on Arkansas white Riesling
(Vitis vinifera) grapes and in model must systems. J Food Sci 53:1725–1728
Murakami H, Hayashi K, Ushijimi S (1982) Useful key characters separating three Aspergillus
taxa – A. sojae, A. parasiticus, A. toxicarius. J Gen Appl Microbiol 28:55–60
R. Kumari et al.