17
Shukla P, Akshay S, Ashok S (2017) Food additives from an organic chemistry perspective. MOJ
Biorgan Org Chem 1(3)
Shurson GC (2018) Yeast and yeast derivatives in feed additives and ingredients: sources, characteristics, animal responses, and quantification methods. Anim Feed Sci Technol 235:60–76
Siddiquee S (2014) Recent advancements on the role and analysis of volatile compounds (VOCs)
from trichoderma. In: Biotechnology and biology of trichoderma. Elsevier, pp 139–175
Singh AK, Mukhopadhyay M (2012) Overview of fungal lipase: a review. Appl Biochem
Biotechnol 166(2):486–520
Srilakshmi J, Madhavi J, Lavanya S, Ammani K (2015) Commercial potential of fungal protease:
past, present and future prospects. J Pharm Chem Biol Sci 2(4):218–234
Subramaniam V, Das S, Sandeep K (2020) Production and partial characterization of chitinase and glucanse produced by riboflavin overproducer Eremothecium Ashbyii. Available at
SSRN 3528076
Suman G, Nupur M, Anuradha S, Pradeep B (2015) Single cell protein production: a review. Int J
Curr Microbiol App Sci 4(9):251–262
Tahir A, Anwar M, Mubeen H, Raza S (2018) Evaluation of physicochemical and nutritional contents in soybean fermented food tempeh by Rhizopus oligosporus. J Adv Biol Biotechnol:1–9
Tajdini F, Amini MA, Nafissi-Varcheh N, Faramarzi MA (2010) Production, physiochemical and
antimicrobial properties of fungal chitosan from Rhizomucor miehei and Mucor racemosus. Int
J Biol Macromol 47(2):180–183
Taofiq O, González-Paramás AM, Martins A, Barreiro MF, Ferreira IC (2016) Mushrooms extracts
and compounds in cosmetics, cosmeceuticals and nutricosmetics – a review. Ind Crop Prod
90:38–48
Tapre AR, Jain RK (2014) Pectinases: enzymes for fruit processing industry. Int Food Res J 21(2)
Tasar OC, Erdal S, Taskin M (2016) Chitosan production by psychrotolerant Rhizopus oryzae in
non-sterile open fermentation conditions. Int J Biol Macromol 89:428–433
Tayel AA, Ibrahim SI, Al-Saman MA, Moussa SH (2014) Production of fungal chitosan from
date wastes and its application as a biopreservative for minced meat. Int J Biol Macromol
69:471–475
Tortella G, Durán N, Rubilar O, Parada M, Diez MC (2015) Are white-rot fungi a real biotechnological option for the improvement of environmental health? Crit Rev Biotechnol 35(2):165–172
Walker GM, Stewart GG (2016) Saccharomyces cerevisiae in the production of fermented beverages. Beverages 2(4):30
Walker GM, White NA (2017) Introduction to fungal physiology. In: Fungi: biology and applications, pp 1–35
Wang H, Qian J, Ding F (2018) Emerging chitosan-based films for food packaging applications. J
Agric Food Chem 66(2):395–413
Yang L, Lübeck M, Lübeck PS (2017) Aspergillus as a versatile cell factory for organic acid production. Fungal Biol Rev 31(1):33–49
Yegin S, Altinel B, Tuluk K (2018) A novel extremophilic xylanase produced on wheat bran from
Aureobasidium pullulans NRRL Y-2311-1: effects on dough rheology and bread quality. Food
Hydrocoll 81:389–397
Yi Z, Fang Y, He K, Liu D, Luo H, Zhao D, He H, Jin Y, Zhao H (2018) Directly mining a fungal
thermostable α-amylase from Chinese Nong-flavor liquor starter. Microb Cell Fact 17(1):30
Yin FW, Zhang YT, Jiang JY, Guo DS, Gao S, Gao Z (2019) Efficient docosahexaenoic acid production by Schizochytrium sp. via a two-phase pH control strategy using ammonia and citric
acid as pH regulators. Process Biochem 77:1–7
Zhang K, Yu C, Yang ST (2015) Effects of soybean meal hydrolysate as the nitrogen source on
seed culture morphology and fumaric acid production by Rhizopus oryzae. Process Biochem
50(2):173–179
Zhao LM, Shi LE, Zhang ZL, Chen JM, Shi DD, Yang J, Tang ZX (2011) Preparation and application of chitosan nanoparticles and nanofibers. Braz J Chem Eng 28(3):353–362
1 Fungal Byproducts in Food Technology
Shukla P, Akshay S, Ashok S (2017) Food additives from an organic chemistry perspective. MOJ
Biorgan Org Chem 1(3)
Shurson GC (2018) Yeast and yeast derivatives in feed additives and ingredients: sources, characteristics, animal responses, and quantification methods. Anim Feed Sci Technol 235:60–76
Siddiquee S (2014) Recent advancements on the role and analysis of volatile compounds (VOCs)
from trichoderma. In: Biotechnology and biology of trichoderma. Elsevier, pp 139–175
Singh AK, Mukhopadhyay M (2012) Overview of fungal lipase: a review. Appl Biochem
Biotechnol 166(2):486–520
Srilakshmi J, Madhavi J, Lavanya S, Ammani K (2015) Commercial potential of fungal protease:
past, present and future prospects. J Pharm Chem Biol Sci 2(4):218–234
Subramaniam V, Das S, Sandeep K (2020) Production and partial characterization of chitinase and glucanse produced by riboflavin overproducer Eremothecium Ashbyii. Available at
SSRN 3528076
Suman G, Nupur M, Anuradha S, Pradeep B (2015) Single cell protein production: a review. Int J
Curr Microbiol App Sci 4(9):251–262
Tahir A, Anwar M, Mubeen H, Raza S (2018) Evaluation of physicochemical and nutritional contents in soybean fermented food tempeh by Rhizopus oligosporus. J Adv Biol Biotechnol:1–9
Tajdini F, Amini MA, Nafissi-Varcheh N, Faramarzi MA (2010) Production, physiochemical and
antimicrobial properties of fungal chitosan from Rhizomucor miehei and Mucor racemosus. Int
J Biol Macromol 47(2):180–183
Taofiq O, González-Paramás AM, Martins A, Barreiro MF, Ferreira IC (2016) Mushrooms extracts
and compounds in cosmetics, cosmeceuticals and nutricosmetics – a review. Ind Crop Prod
90:38–48
Tapre AR, Jain RK (2014) Pectinases: enzymes for fruit processing industry. Int Food Res J 21(2)
Tasar OC, Erdal S, Taskin M (2016) Chitosan production by psychrotolerant Rhizopus oryzae in
non-sterile open fermentation conditions. Int J Biol Macromol 89:428–433
Tayel AA, Ibrahim SI, Al-Saman MA, Moussa SH (2014) Production of fungal chitosan from
date wastes and its application as a biopreservative for minced meat. Int J Biol Macromol
69:471–475
Tortella G, Durán N, Rubilar O, Parada M, Diez MC (2015) Are white-rot fungi a real biotechnological option for the improvement of environmental health? Crit Rev Biotechnol 35(2):165–172
Walker GM, Stewart GG (2016) Saccharomyces cerevisiae in the production of fermented beverages. Beverages 2(4):30
Walker GM, White NA (2017) Introduction to fungal physiology. In: Fungi: biology and applications, pp 1–35
Wang H, Qian J, Ding F (2018) Emerging chitosan-based films for food packaging applications. J
Agric Food Chem 66(2):395–413
Yang L, Lübeck M, Lübeck PS (2017) Aspergillus as a versatile cell factory for organic acid production. Fungal Biol Rev 31(1):33–49
Yegin S, Altinel B, Tuluk K (2018) A novel extremophilic xylanase produced on wheat bran from
Aureobasidium pullulans NRRL Y-2311-1: effects on dough rheology and bread quality. Food
Hydrocoll 81:389–397
Yi Z, Fang Y, He K, Liu D, Luo H, Zhao D, He H, Jin Y, Zhao H (2018) Directly mining a fungal
thermostable α-amylase from Chinese Nong-flavor liquor starter. Microb Cell Fact 17(1):30
Yin FW, Zhang YT, Jiang JY, Guo DS, Gao S, Gao Z (2019) Efficient docosahexaenoic acid production by Schizochytrium sp. via a two-phase pH control strategy using ammonia and citric
acid as pH regulators. Process Biochem 77:1–7
Zhang K, Yu C, Yang ST (2015) Effects of soybean meal hydrolysate as the nitrogen source on
seed culture morphology and fumaric acid production by Rhizopus oryzae. Process Biochem
50(2):173–179
Zhao LM, Shi LE, Zhang ZL, Chen JM, Shi DD, Yang J, Tang ZX (2011) Preparation and application of chitosan nanoparticles and nanofibers. Braz J Chem Eng 28(3):353–362
1 Fungal Byproducts in Food Technology