61
Bisson LF (1999) Stuck and sluggish fermentations. Amer J Enol Vitic 50:107–119
Blanc PJ, Loret MO, Santerre AL, Pareilleux A (1994) Pigments of Monascus. J Food Sci
59:862–865
Breadmaking Information Sheet, The Science of Breadmaking. Baking Industry
Research Trust. V1.0 (2010) (Available on- https://www.bakeinfo.co.nz/files/file/150/
BIRT_Science_of_Breadmaking_Info_Sheet)
Cauvian S (2015) Technology of breadmaking, 3rd edn. Cham, Springer International
Cedeno MC (2008) Tequila production. Crit Rev Biotechnol 15(1):1–11
Chiao JS (1986) Modernization of traditional Chinese fermented foods and beverages. In:
Hesseltine CW, Wang HL (eds) Indigenous fermented food of non – Western origin. Carmer,
Berlin, pp 37–53
Chou CC, Rwan JH (1995) Mycelial propagation and enzyme production in koji prepared with
Aspergillus oryzae on various rice extrudates and steamed rice. J Ferment Bioeng 79:509–512
Ciani M, Maccarelli F (1998) Oenological properties of non-Saccharomyces yeasts associated
with winemaking. World J Microbiol Biotechnol 14:199–203
Davenport RR (1974) Microecology of yeasts and yeast-like organisms associated with an English
vineyard. Vitis 13:123–130
De Reu JC, Rombouts FM, Nout MJR (1995) Influence of acidity and initial substrate temperature on germination of Rhizopus oligosporus sporangiospores in tempe fermentation. J Appl
Bacteriol 78:200–208
Decock P, Cappelle S (2005) Bread technology and sourdough technology. Trends Food Sci
Technol 16(1–3):113–120
Deng FX, Weng QY, Lu XC, Liu SC (1996) Screening of thermo-tolerant strain of Mucor sp. for
sufu production. J China Brew Ind 1:27–31
Dittrich HH (1991) Wine and Branndy. In: Rehm HJ, Reed G (eds) Biotechnology: A multivolume comprehensive treatise, Weinheim, New York, pp. 463–506
Fahrasmnae L, Parfait BG (1998) Microbial flora of rum fermentation media: a review. J Appl
Microbiol 84:921–928
Feng X (2006) Microbial dynamics during barley tempeh fermentation (Doctoral thesis). Swedish
University of Agricultural Sciences, Uppsala
Fu L, Zhou WB, Gao KR (1996) Fermentation characteristics of a high yielding strain of Monascus
anka. Food Sci China 17:6–9
Fukushima D (1985) Fermented vegetable protein and related foods of Japan and China. Food Rev
Int 1:149–209
Fukushima D (1998) Oriental fungal fermented foods. Int Mycol Congr Abstr 6:173
Furusawa R, Goto C, Satoh M, Nomi Y, Murata M (2013) Formation and distribution of 2,4- dih
ydroxy- 2,5-dimethyl-3(2H)-thiophenone, a pigment, an aroma and a biologically active compound formed by the Maillard reaction, in foods and beverages. Food Funct 4:1076–1081
Gao C, Fleet GH (1988) The effects of temperature and pH on the ethanol tolerance of the wine
yeasts Saccharomyces cerevisiae, Candida stellate and Kloeckera apiculata. J Appl Bacteriol
65:405–410
Giannou V, Kessoglou V, Tzia C (2003) Quality and safety characteristics of bread made from
frozen dough. Trends Food Sci Technol 14(3):99–108
Gori K, Cantor MD, Jakobsen M, Jespersen L (2010) Production of bread, cheese and meat. In:
Hofrichter M (ed) Industrial applications: the mycota. Springer-Verlag, Berlin, p 485
Hames G (2010) Alcohol in world history, 1st edn. Routledge, Abingdon
Han BZ, Rombouts FM, Nout MJR (2001) A Chinese fermented soybean food. Int J Food
Microbiol 65:1–10
Han BZ, Kuijpers AFA, Thanh NV, Nout MJR (2004) Mucoraceous moulds involved in the commercial fermentation of Sufu Pehtze. Antonie Van Leeuwenhoek 85:253–257
Hesseltine CW (1977) Solid-state fermentation: process. Biochem 12:24–27
Hosseini SM, Khosravi KD, Mohammadifar MA, Nikoopour H (2009) Production of Mycoprotein
by Fusarium venenatum growth on modified Vogel medium. Asian J Chem 21(5):4017–4022
4 Fungi in Food Bioprocessing
Bisson LF (1999) Stuck and sluggish fermentations. Amer J Enol Vitic 50:107–119
Blanc PJ, Loret MO, Santerre AL, Pareilleux A (1994) Pigments of Monascus. J Food Sci
59:862–865
Breadmaking Information Sheet, The Science of Breadmaking. Baking Industry
Research Trust. V1.0 (2010) (Available on- https://www.bakeinfo.co.nz/files/file/150/
BIRT_Science_of_Breadmaking_Info_Sheet)
Cauvian S (2015) Technology of breadmaking, 3rd edn. Cham, Springer International
Cedeno MC (2008) Tequila production. Crit Rev Biotechnol 15(1):1–11
Chiao JS (1986) Modernization of traditional Chinese fermented foods and beverages. In:
Hesseltine CW, Wang HL (eds) Indigenous fermented food of non – Western origin. Carmer,
Berlin, pp 37–53
Chou CC, Rwan JH (1995) Mycelial propagation and enzyme production in koji prepared with
Aspergillus oryzae on various rice extrudates and steamed rice. J Ferment Bioeng 79:509–512
Ciani M, Maccarelli F (1998) Oenological properties of non-Saccharomyces yeasts associated
with winemaking. World J Microbiol Biotechnol 14:199–203
Davenport RR (1974) Microecology of yeasts and yeast-like organisms associated with an English
vineyard. Vitis 13:123–130
De Reu JC, Rombouts FM, Nout MJR (1995) Influence of acidity and initial substrate temperature on germination of Rhizopus oligosporus sporangiospores in tempe fermentation. J Appl
Bacteriol 78:200–208
Decock P, Cappelle S (2005) Bread technology and sourdough technology. Trends Food Sci
Technol 16(1–3):113–120
Deng FX, Weng QY, Lu XC, Liu SC (1996) Screening of thermo-tolerant strain of Mucor sp. for
sufu production. J China Brew Ind 1:27–31
Dittrich HH (1991) Wine and Branndy. In: Rehm HJ, Reed G (eds) Biotechnology: A multivolume comprehensive treatise, Weinheim, New York, pp. 463–506
Fahrasmnae L, Parfait BG (1998) Microbial flora of rum fermentation media: a review. J Appl
Microbiol 84:921–928
Feng X (2006) Microbial dynamics during barley tempeh fermentation (Doctoral thesis). Swedish
University of Agricultural Sciences, Uppsala
Fu L, Zhou WB, Gao KR (1996) Fermentation characteristics of a high yielding strain of Monascus
anka. Food Sci China 17:6–9
Fukushima D (1985) Fermented vegetable protein and related foods of Japan and China. Food Rev
Int 1:149–209
Fukushima D (1998) Oriental fungal fermented foods. Int Mycol Congr Abstr 6:173
Furusawa R, Goto C, Satoh M, Nomi Y, Murata M (2013) Formation and distribution of 2,4- dih
ydroxy- 2,5-dimethyl-3(2H)-thiophenone, a pigment, an aroma and a biologically active compound formed by the Maillard reaction, in foods and beverages. Food Funct 4:1076–1081
Gao C, Fleet GH (1988) The effects of temperature and pH on the ethanol tolerance of the wine
yeasts Saccharomyces cerevisiae, Candida stellate and Kloeckera apiculata. J Appl Bacteriol
65:405–410
Giannou V, Kessoglou V, Tzia C (2003) Quality and safety characteristics of bread made from
frozen dough. Trends Food Sci Technol 14(3):99–108
Gori K, Cantor MD, Jakobsen M, Jespersen L (2010) Production of bread, cheese and meat. In:
Hofrichter M (ed) Industrial applications: the mycota. Springer-Verlag, Berlin, p 485
Hames G (2010) Alcohol in world history, 1st edn. Routledge, Abingdon
Han BZ, Rombouts FM, Nout MJR (2001) A Chinese fermented soybean food. Int J Food
Microbiol 65:1–10
Han BZ, Kuijpers AFA, Thanh NV, Nout MJR (2004) Mucoraceous moulds involved in the commercial fermentation of Sufu Pehtze. Antonie Van Leeuwenhoek 85:253–257
Hesseltine CW (1977) Solid-state fermentation: process. Biochem 12:24–27
Hosseini SM, Khosravi KD, Mohammadifar MA, Nikoopour H (2009) Production of Mycoprotein
by Fusarium venenatum growth on modified Vogel medium. Asian J Chem 21(5):4017–4022
4 Fungi in Food Bioprocessing