36
Manchanda S, Chandra A, Bandopadhyay S, Deb PK, Tekade RK (2018) Formulation additives
used in pharmaceutical products: emphasis on regulatory perspectives and GRAS. In: Dosage
form design considerations. Academic Press, London, pp 773–831
May GS, Adams TH (1997) The importance of fungi to man. Genome Res 7(11):1041–1044
Melani NB, Tambourgi EB, Silveira E (2019) Lipases: from production to applications. Sep &
Purif Rev 12:1–6
Mueller GM, Schmit JP (2006) Fungal biodiversity: what do we know? What can we predict?
Biodivers Conserv 16:1–5. https://doi.org/10.1007/s10531- 006- 9117- 7
Nagy LG, Kocsubé S, Papp T, Vágvölgyi C (2009) Phylogeny and character evolution of the
coprinoid mushroom genus Parasola as inferred from LSU and ITS nrDNA sequence data.
Persoonia 22:28–37
Prakasham RS, Rao CS, Sarma PN (2006) Green gram husk – an inexpensive substrate for
alkaline protease production by Bacillus sp. in solid-state fermentation. Bioresour Technol
97(13):1449–1454
Pitt JI, Hocking AD (1997) Fungi and food spoilage. Springer 10(8):593
Perrone G, Susca A, Cozzi G, Ehrlich K, Vargas J et al (2007) Biodiversity of Aspergillus species
in some important agricultural products. Stud Mycol 59:53–66
Pervez S, Nawaz MA, Shahid F, Aman A, Tauseef I, Qader SAQ (2019) Characterization of crosslinked amyloglucosidase aggregates from Aspergillus fumigatus KIBGE-IB33 for continuous
production of glucose. Int J Biol Macromol 135:1252–1260
Pusztahelyi T, Holb IJ, Pócsi I (2015) Secondary metabolites in fungus-plant interactions. Front
Plant Sci 6:573
Rampelotto PH (2013) Extremophiles and Extreme Environments. Life MDPI 3(3):482–485
Raveendran S, Parameswaran B, Beevi US, Abraham A, Kuruvilla MA, Madhavan A, Pandey
A (2018) Applications of microbial enzymes in food industry. Food Technol Biotechnol
56(1):16–30
Romanazzi G, Lichter A, Gabler FM, Smilanick JL (2012) Recent advances on the use of natural
and safe alternatives to conventional methods to control postharvest gray mold of table grapes.
Postharvest Biol Technol 63(1):141–147
Sánchez C (2004) Modern aspects of mushroom culture technology. Appl Microbiol Biotechnol
64:756–762
Sato K, Goto K, Suzuki A, Miura T, Endo M, Nakamura K, Tanimoto M (2018) Characterization of
a milk-clotting enzyme from Hericium erinaceum and its proteolytic action on bovine caseins.
Food Sci Technol Res 24(4):669–676
Schardl CL, Panaccione DG, Tudzynski P (2006) Ergot alkaloids – biology and molecular biology.
Alkaloids Chem Biol 63:45–86
Schuster E, Dunn-Coleman N, Frisvad JC, Van Dijck PW (2002) On the safety of Aspergillus
niger – a review. Appl Microbiol Biotechnol 59(4–5):426–435
Shaw D, Leon C, Kolev S, Murray V (1997) Traditional remedies and food supplements. Drug Saf
17(5):342–356
Simon RR, Borzelleca JF, DeLuca HF, Weaver CM (2013) Safety assessment of the post-harvest
treatment of button mushrooms (Agaricus bisporus) using ultraviolet light. Food Chem Toxicol
56:278–289
Sitanggang AB, Sinaga WS, Wie F, Fernando F, Krusong W (2019) Enhanced antioxidant activity of okara through solid state fermentation of GRAS Fungi. Food Sci & Technol (AHEAD)
40(1):178
Smith RL, Doull J, Feron VJ, Goodman JI, Munro IC, Newberne PM, Portoghese PS, Waddell
WJ, Wagner BM, Adams TB, McGowen MM (2001) GRAS flavoring substances 20 – the
20th publication by the expert panel of the flavor and extract manufacturers association on
recent progress in the consideration of flavoring ingredients generally. Food Technol Chicago
55(12):34–55
Souza PM, Magalhães PO (2010) Application of microbial α-amylase in industry. A review. Braz
J Microbiol 41(4):850–861
N. Singh and S. Gaur
Manchanda S, Chandra A, Bandopadhyay S, Deb PK, Tekade RK (2018) Formulation additives
used in pharmaceutical products: emphasis on regulatory perspectives and GRAS. In: Dosage
form design considerations. Academic Press, London, pp 773–831
May GS, Adams TH (1997) The importance of fungi to man. Genome Res 7(11):1041–1044
Melani NB, Tambourgi EB, Silveira E (2019) Lipases: from production to applications. Sep &
Purif Rev 12:1–6
Mueller GM, Schmit JP (2006) Fungal biodiversity: what do we know? What can we predict?
Biodivers Conserv 16:1–5. https://doi.org/10.1007/s10531- 006- 9117- 7
Nagy LG, Kocsubé S, Papp T, Vágvölgyi C (2009) Phylogeny and character evolution of the
coprinoid mushroom genus Parasola as inferred from LSU and ITS nrDNA sequence data.
Persoonia 22:28–37
Prakasham RS, Rao CS, Sarma PN (2006) Green gram husk – an inexpensive substrate for
alkaline protease production by Bacillus sp. in solid-state fermentation. Bioresour Technol
97(13):1449–1454
Pitt JI, Hocking AD (1997) Fungi and food spoilage. Springer 10(8):593
Perrone G, Susca A, Cozzi G, Ehrlich K, Vargas J et al (2007) Biodiversity of Aspergillus species
in some important agricultural products. Stud Mycol 59:53–66
Pervez S, Nawaz MA, Shahid F, Aman A, Tauseef I, Qader SAQ (2019) Characterization of crosslinked amyloglucosidase aggregates from Aspergillus fumigatus KIBGE-IB33 for continuous
production of glucose. Int J Biol Macromol 135:1252–1260
Pusztahelyi T, Holb IJ, Pócsi I (2015) Secondary metabolites in fungus-plant interactions. Front
Plant Sci 6:573
Rampelotto PH (2013) Extremophiles and Extreme Environments. Life MDPI 3(3):482–485
Raveendran S, Parameswaran B, Beevi US, Abraham A, Kuruvilla MA, Madhavan A, Pandey
A (2018) Applications of microbial enzymes in food industry. Food Technol Biotechnol
56(1):16–30
Romanazzi G, Lichter A, Gabler FM, Smilanick JL (2012) Recent advances on the use of natural
and safe alternatives to conventional methods to control postharvest gray mold of table grapes.
Postharvest Biol Technol 63(1):141–147
Sánchez C (2004) Modern aspects of mushroom culture technology. Appl Microbiol Biotechnol
64:756–762
Sato K, Goto K, Suzuki A, Miura T, Endo M, Nakamura K, Tanimoto M (2018) Characterization of
a milk-clotting enzyme from Hericium erinaceum and its proteolytic action on bovine caseins.
Food Sci Technol Res 24(4):669–676
Schardl CL, Panaccione DG, Tudzynski P (2006) Ergot alkaloids – biology and molecular biology.
Alkaloids Chem Biol 63:45–86
Schuster E, Dunn-Coleman N, Frisvad JC, Van Dijck PW (2002) On the safety of Aspergillus
niger – a review. Appl Microbiol Biotechnol 59(4–5):426–435
Shaw D, Leon C, Kolev S, Murray V (1997) Traditional remedies and food supplements. Drug Saf
17(5):342–356
Simon RR, Borzelleca JF, DeLuca HF, Weaver CM (2013) Safety assessment of the post-harvest
treatment of button mushrooms (Agaricus bisporus) using ultraviolet light. Food Chem Toxicol
56:278–289
Sitanggang AB, Sinaga WS, Wie F, Fernando F, Krusong W (2019) Enhanced antioxidant activity of okara through solid state fermentation of GRAS Fungi. Food Sci & Technol (AHEAD)
40(1):178
Smith RL, Doull J, Feron VJ, Goodman JI, Munro IC, Newberne PM, Portoghese PS, Waddell
WJ, Wagner BM, Adams TB, McGowen MM (2001) GRAS flavoring substances 20 – the
20th publication by the expert panel of the flavor and extract manufacturers association on
recent progress in the consideration of flavoring ingredients generally. Food Technol Chicago
55(12):34–55
Souza PM, Magalhães PO (2010) Application of microbial α-amylase in industry. A review. Braz
J Microbiol 41(4):850–861
N. Singh and S. Gaur