16
Ludlow CL, Cromie GA, Garmendia-Torres C, Sirr A, Hays M, Field C, Jeffery EW, Fay JC,
Dudley AM (2016) Independent origins of yeast associated with coffee and cacao fermentation. Curr Biol 26(7):965–971
Lv XC, Cai QQ, Ke XX, Chen F, Rao PF, Ni L (2015) Characterization of fungal community and
dynamics during the traditional brewing of Wuyi Hong Qu glutinous rice wine by means of
multiple culture-independent methods. Food Control 54:231–239
Ma G, Yang W, Zhao L, Pei F, Fang D, Hu Q (2018) A critical review on the health promoting
effects of mushrooms nutraceuticals. Food Sci Human Wellness 7(2):125–133
Mahboubi A, Ferreira JA, Taherzadeh MJ, Lennartsson PR (2017) Production of fungal biomass for feed, fatty acids, and glycerol by Aspergillus oryzae from fat-rich dairy substrates.
Fermentation 3(4):48
Matsushita K, Tamura A, Goshima D, Santiago DM, Myoda T, Takata K, Yamauchi H (2020)
Effect of combining additional bakery enzymes and high pressure treatment on bread making
qualities. J Food Sci Technol 57(1):134–142
Mehdi Y, Létourneau-Montminy MP, Gaucher ML, Chorfi Y, Suresh G, Rouissi T, Brar SK, Côté
C, Ramirez AA, Godbout S (2018) Use of antibiotics in broiler production: global impacts and
alternatives. Anim Nutr 4(2):170–178
Mirza SK, Kasim SS (2019) Determination of antioxidant and acidity regulators as additives in
different fruit juices of India. Eur Chem Bull 8(7):235–238
Naraian R, Kumari S (2017) Microbial production of organic acids. Microbial Functional Foods
and Nutraceuticals, p 93
Nwe N, Furuike T, Tamura H (2011) Production, properties and applications of fungal cell wall
polysaccharides: chitosan and glucan. In: Chitosan for biomaterials II. Springer, Berlin/
Heidelberg, pp 187–207
Ojediran TK, Ogunmola BT, Ajayi AO, Adepoju MA, Odelade K, Emiola IA (2016) Nutritive
value of processed dietary fungi treated Jatropha curcas (L). Kernel meals: voluntary intake,
growth, organ weight and hepatic histology of broiler chicks. Trop Agric 93(2):101–110
Papadaki A, Diamantopoulou P, Papanikolaou S, Philippoussis A (2019) Evaluation of biomass and
chitin production of Morchella mushrooms grown on starch-based substrates. Foods 8(7):239
Park HS, Jun SC, Han KH, Hong SB, Yu JH (2017) Diversity, application, and synthetic biology
of industrially important Aspergillus fungi. In: Advances in applied microbiology, vol 100.
Academic, pp 161–202
Petelenz-Kurdziel E, Kuehn C, Nordlander B, Klein D, Hong KK, Jacobson T, Dahl P, Schaber J,
Nielsen J, Hohmann S, Klipp E (2013) Quantitative analysis of glycerol accumulation, glycolysis and growth under hyper osmotic stress. PLoS Comput Biol 9(6)
Putranto WS, Suhartono MT, Kusumaningrum HD, EGiriwono P, Mustopa AZ, Suradi K,
Chairunnisa H (2019) Fresh cheese probiotic with local isolate Lactobacillus casei 2.12 as
starter in fermentation. In: IOP conference series: earth and environmental science (vol 334, no
1, p 012048). IOP Publishing
Ramachandran S, Nair S, Larroche C, Pandey A (2017) Gluconic acid. In: Current developments
in biotechnology and bioengineering. Elsevier, pp 577–599
Rao N, Prabhu M, Xiao M, Li WJ (2017) Fungal and bacterial pigments: secondary metabolites
with wide applications. Front Microbiol 8:1113
Reihani SFS, Khosravi-Darani K (2019) Influencing factors on single-cell protein production by
submerged fermentation: a review. Electron J Biotechnol 37:34–40
Rocha MAM, Coimbra MA, Nunes C (2017) Applications of chitosan and their derivatives in
beverages: a critical review. Curr Opin Food Sci 15:61–69
Rousseaux S, Diguta CF, Radoï-Matei F, Alexandre H, Guilloux-Bénatier M (2014) Non-Botrytis
grape-rotting fungi responsible for earthy and moldy off-flavors and mycotoxins. Food
Microbiol 38:104–121
Saheed OK, Jamal P, Karim MIA, Alam MZ, Muyibi SA (2016) Utilization of fruit peels as carbon
source for white rot fungi biomass production under submerged state bioconversion. J King
Saud Univ Sci 28(2):143–151
S. Singh and S. Gaur
Ludlow CL, Cromie GA, Garmendia-Torres C, Sirr A, Hays M, Field C, Jeffery EW, Fay JC,
Dudley AM (2016) Independent origins of yeast associated with coffee and cacao fermentation. Curr Biol 26(7):965–971
Lv XC, Cai QQ, Ke XX, Chen F, Rao PF, Ni L (2015) Characterization of fungal community and
dynamics during the traditional brewing of Wuyi Hong Qu glutinous rice wine by means of
multiple culture-independent methods. Food Control 54:231–239
Ma G, Yang W, Zhao L, Pei F, Fang D, Hu Q (2018) A critical review on the health promoting
effects of mushrooms nutraceuticals. Food Sci Human Wellness 7(2):125–133
Mahboubi A, Ferreira JA, Taherzadeh MJ, Lennartsson PR (2017) Production of fungal biomass for feed, fatty acids, and glycerol by Aspergillus oryzae from fat-rich dairy substrates.
Fermentation 3(4):48
Matsushita K, Tamura A, Goshima D, Santiago DM, Myoda T, Takata K, Yamauchi H (2020)
Effect of combining additional bakery enzymes and high pressure treatment on bread making
qualities. J Food Sci Technol 57(1):134–142
Mehdi Y, Létourneau-Montminy MP, Gaucher ML, Chorfi Y, Suresh G, Rouissi T, Brar SK, Côté
C, Ramirez AA, Godbout S (2018) Use of antibiotics in broiler production: global impacts and
alternatives. Anim Nutr 4(2):170–178
Mirza SK, Kasim SS (2019) Determination of antioxidant and acidity regulators as additives in
different fruit juices of India. Eur Chem Bull 8(7):235–238
Naraian R, Kumari S (2017) Microbial production of organic acids. Microbial Functional Foods
and Nutraceuticals, p 93
Nwe N, Furuike T, Tamura H (2011) Production, properties and applications of fungal cell wall
polysaccharides: chitosan and glucan. In: Chitosan for biomaterials II. Springer, Berlin/
Heidelberg, pp 187–207
Ojediran TK, Ogunmola BT, Ajayi AO, Adepoju MA, Odelade K, Emiola IA (2016) Nutritive
value of processed dietary fungi treated Jatropha curcas (L). Kernel meals: voluntary intake,
growth, organ weight and hepatic histology of broiler chicks. Trop Agric 93(2):101–110
Papadaki A, Diamantopoulou P, Papanikolaou S, Philippoussis A (2019) Evaluation of biomass and
chitin production of Morchella mushrooms grown on starch-based substrates. Foods 8(7):239
Park HS, Jun SC, Han KH, Hong SB, Yu JH (2017) Diversity, application, and synthetic biology
of industrially important Aspergillus fungi. In: Advances in applied microbiology, vol 100.
Academic, pp 161–202
Petelenz-Kurdziel E, Kuehn C, Nordlander B, Klein D, Hong KK, Jacobson T, Dahl P, Schaber J,
Nielsen J, Hohmann S, Klipp E (2013) Quantitative analysis of glycerol accumulation, glycolysis and growth under hyper osmotic stress. PLoS Comput Biol 9(6)
Putranto WS, Suhartono MT, Kusumaningrum HD, EGiriwono P, Mustopa AZ, Suradi K,
Chairunnisa H (2019) Fresh cheese probiotic with local isolate Lactobacillus casei 2.12 as
starter in fermentation. In: IOP conference series: earth and environmental science (vol 334, no
1, p 012048). IOP Publishing
Ramachandran S, Nair S, Larroche C, Pandey A (2017) Gluconic acid. In: Current developments
in biotechnology and bioengineering. Elsevier, pp 577–599
Rao N, Prabhu M, Xiao M, Li WJ (2017) Fungal and bacterial pigments: secondary metabolites
with wide applications. Front Microbiol 8:1113
Reihani SFS, Khosravi-Darani K (2019) Influencing factors on single-cell protein production by
submerged fermentation: a review. Electron J Biotechnol 37:34–40
Rocha MAM, Coimbra MA, Nunes C (2017) Applications of chitosan and their derivatives in
beverages: a critical review. Curr Opin Food Sci 15:61–69
Rousseaux S, Diguta CF, Radoï-Matei F, Alexandre H, Guilloux-Bénatier M (2014) Non-Botrytis
grape-rotting fungi responsible for earthy and moldy off-flavors and mycotoxins. Food
Microbiol 38:104–121
Saheed OK, Jamal P, Karim MIA, Alam MZ, Muyibi SA (2016) Utilization of fruit peels as carbon
source for white rot fungi biomass production under submerged state bioconversion. J King
Saud Univ Sci 28(2):143–151
S. Singh and S. Gaur