233
Coprinus comatus, 154
Flammulina velutipes, 155
Grifola frondosa, 155
Pleurotus, 156
Volvariella volvacea, 157
Secondary metabolites, 30
Selected reaction monitoring (SRM), 203
Serial analysis of gene expression (SAGE)
analysis, 172
Shiitake mushroom
applications, 167
Basidiomycota, 168
biofilm, 168
carbohydrates and glycoproteins, 171
characteristic aroma, 170
cultivation, 168
demarcation, 167
distribution, 166
European and American production, 165
geographic distribution, 165
macrofungus, 166
pharmacological properties, 166
phylogenetic analysis, 166
sawdust and wood chips, 169
sulfur-containing compounds, 170
Shiitake mushrooms, 172, 174, 175
Shiitake’s protein, 132
Single cell protein (SCP), 132
dehydration methods, 135
mycoprotein, 136
production, 132
Solid-state fermentation (SSF)
application, 122
moisture content regulation, 124
PUFA production, 123
Solid-substrate fermentation, 43, 50
Soy sauce, 53
fermented, 54
fungal species, 54
moromi, 54
production, 53–55
quality, 53
Soya proteins, 185
Soybean cotyledons, 140
Spent malt grain (SMG), 123
Sporocarp, 143
Straight dough method, 44
Straw mushroom, 157
Sufu, 47
bacterial fermented, 47
enzymatic fermentation, 47
flavour and aroma, 51
grey, 48
industrial production, 50
manufacturing process, 49
mycelial fungal species, 49
naturally fermented, 47
production, 47
red, 48
ripening time, 47
types, 48
variety, 47
white, 48
Sustainable diet, 183
industries, 183
methane, 183
replacement, 183
Symbiotic culture of bacteria and yeast
(SCOBY), 31
T
Tempe
manufacturing process, 57
mycology, 55
production, 56
soy beans, 55
technique, 56
Temperature, 100, 101
Terpenes, 30
Textured soy protein (TSP), 184
Theaflavins (TF), 105
TMP (peptide), 66, 71
Tofu preparation, 50
Traditional food preparation, 29
Tricarboxylic acid (TCA) cycle, 120
Trichogin, 74
Tuber melanosporum, 158
Tuber spp., 158
U
Ultrahigh-pressure liquid chromatography
(UHPLC), 203
Uranic acid, 92
Ustilago maydis, 160
V
Vineyard, 57
Volvariella volvacea, 157
W
Water activity, 206
Water content, 206
White wines, 58
Wine, 57
fermentation, 57
manufacturing, 58, 59
Index
Coprinus comatus, 154
Flammulina velutipes, 155
Grifola frondosa, 155
Pleurotus, 156
Volvariella volvacea, 157
Secondary metabolites, 30
Selected reaction monitoring (SRM), 203
Serial analysis of gene expression (SAGE)
analysis, 172
Shiitake mushroom
applications, 167
Basidiomycota, 168
biofilm, 168
carbohydrates and glycoproteins, 171
characteristic aroma, 170
cultivation, 168
demarcation, 167
distribution, 166
European and American production, 165
geographic distribution, 165
macrofungus, 166
pharmacological properties, 166
phylogenetic analysis, 166
sawdust and wood chips, 169
sulfur-containing compounds, 170
Shiitake mushrooms, 172, 174, 175
Shiitake’s protein, 132
Single cell protein (SCP), 132
dehydration methods, 135
mycoprotein, 136
production, 132
Solid-state fermentation (SSF)
application, 122
moisture content regulation, 124
PUFA production, 123
Solid-substrate fermentation, 43, 50
Soy sauce, 53
fermented, 54
fungal species, 54
moromi, 54
production, 53–55
quality, 53
Soya proteins, 185
Soybean cotyledons, 140
Spent malt grain (SMG), 123
Sporocarp, 143
Straight dough method, 44
Straw mushroom, 157
Sufu, 47
bacterial fermented, 47
enzymatic fermentation, 47
flavour and aroma, 51
grey, 48
industrial production, 50
manufacturing process, 49
mycelial fungal species, 49
naturally fermented, 47
production, 47
red, 48
ripening time, 47
types, 48
variety, 47
white, 48
Sustainable diet, 183
industries, 183
methane, 183
replacement, 183
Symbiotic culture of bacteria and yeast
(SCOBY), 31
T
Tempe
manufacturing process, 57
mycology, 55
production, 56
soy beans, 55
technique, 56
Temperature, 100, 101
Terpenes, 30
Textured soy protein (TSP), 184
Theaflavins (TF), 105
TMP (peptide), 66, 71
Tofu preparation, 50
Traditional food preparation, 29
Tricarboxylic acid (TCA) cycle, 120
Trichogin, 74
Tuber melanosporum, 158
Tuber spp., 158
U
Ultrahigh-pressure liquid chromatography
(UHPLC), 203
Uranic acid, 92
Ustilago maydis, 160
V
Vineyard, 57
Volvariella volvacea, 157
W
Water activity, 206
Water content, 206
White wines, 58
Wine, 57
fermentation, 57
manufacturing, 58, 59
Index