63
Murphy PA, Chen HP, Hauck CC, Wilson LA (1997) Soybean protein composition and tofu quality. Food Technol 51(3):86–110
Naersong N, Tanaka Y, Mori N, Kitamoto Y (1996) Microbial flora of “airag”, a traditional fermented milk of Inner-Mongolia in China. Anim Sci Technol 67:78–83
Nout MJR (1992) In: Carroll GC, Wicklow DT (eds) Ecological aspects of mixed-culture food
fermentations. Dekker, New York, pp 817–851
Nout MJR (1995) Useful role of fungi in food processing. In: Samson RA, Hoekstra E, Frisvad JC,
Filtenberg O (eds) . CBS, Utrecht, pp 295–303
Nout MJR, Aidoo KE (2002) Asian fungal fermented food. In: Osiewacz HD (ed) Industrial applications. The mycota. Springer-Verlag, Berlin, pp 23–47
Nout MJR, Aidoo KE (2010) Asian fungal fermented food. In: Hofrichter M (ed) . SpringerVerlag, Berlin Heidelberg, pp 29–58
Nout MJR, Kiers JL (2005) Tempe fermentation, innovation and functionality: update into the
third millennium. J Appl Microbiol 98:789–805
Nout MJR, Rombouts FM (1990) Recent developments in tempe research. J Appl Bacteriol
69:609–633
Nout MJR, Sarkar PK, Beuchat LR (2007) In: Doyle MP, Beuchat LR (eds) Indigenous fermented
foods. Springer Berlin Heidelberg, New York, pp 817–835
O’Donnell K (1996) Methods of bread dough making. AIB Res Depart Tech Bulletin 18(12)
Pastrana L, Blanc PJ, Santerre AL, Loret MO, Goma G (1995) Production of red pigments by
Monascus ruber in synthetic media with a strictly controlled nitrogen source. Process Biochem
30:333–341
Pattanagul P, Pinthong R, Phianmongkhol A, Leksawasdi N (2007) Review of Angkak production
(Monascus purpureus). Chiang Mai J Sci 34(3):319–328
Pretorius IS, Westhuizen TJ, Augustyn OPH (1999) Yeast biodiversity in vineyards and wineries and its importance to the South African wine industry: a review. S African J Enol Vitic
20:61–74
Raper KB, Fennell DI (1965) The genus Aspergillus. Williams and Wilkins, Baltimore
Rehms H, Barz W (1995) Degradation of stachyose, raffinose, melibiose and sucrose by different
tempe-producing Rhizopus fungi. Appl Microbiol Biotechnol 44:47–52
Ribereau-Gaetyon P, Dubourdieu D, Doneche B, Lonvaud A (2000) Handbook of enology: the
microbiology of wine and vinifications, 2nd edn. John Wiley and Sons, New York
Riccioni C, Belfiori B, Rubini A, Passeri V, Arcioni S, Paolocci F (2008) Tuber melanosporum
outcrosses: analysis of the genetic diversity within and among its natural populations under this
new scenario. New Phytol 180(2):466–478
Rosini G, Federici F, Martini A (1982) Yeast flora of grape berries during ripening. Microb
Ecol 8:83–89
Samson RA, Hoekstra ES, Frisvad JC (2004) Introduction of food- and airborne fungi, 7th edn.
CBS, Utrecht
Shurtleff W, Aoyagi A (1979) The book of tempeh. A super soyfood from Indonesia. Professional
edition. Harper and Row, New York
Stampfli L, Nersten B (1995) Emulsifiers in bread making. Food Chem 52(4):353–360
Steinkraus KH (1989) Industrialization of indigenous fermented foods, 2nd edn. Marcel Dekker,
New York
Su YC (1986) Sufu. In: Reddy NR, Pierson MD, Salunkhe DK (eds) Legume-based fermented
foods. CRC, Boca Raton, pp 69–83
Talou T, Delmas M, Gaset A (1989) Analysis of headspace volatiles from entire black truffle
(Tuber melanosporum). J Sci Food Agric 48:57–62
Tanaka F, Ando A, Nakamura T, Takagi H, Shima J (2006) Functional genomic analysis of commercial baker’s yeast during initial stages of model dough-fermentation. Food Microbiol
23:717–728
Turk J, Rozman C (2002) A feasibility study of fruit brandy production. Agricultura 1:28–33
4 Fungi in Food Bioprocessing
Murphy PA, Chen HP, Hauck CC, Wilson LA (1997) Soybean protein composition and tofu quality. Food Technol 51(3):86–110
Naersong N, Tanaka Y, Mori N, Kitamoto Y (1996) Microbial flora of “airag”, a traditional fermented milk of Inner-Mongolia in China. Anim Sci Technol 67:78–83
Nout MJR (1992) In: Carroll GC, Wicklow DT (eds) Ecological aspects of mixed-culture food
fermentations. Dekker, New York, pp 817–851
Nout MJR (1995) Useful role of fungi in food processing. In: Samson RA, Hoekstra E, Frisvad JC,
Filtenberg O (eds) . CBS, Utrecht, pp 295–303
Nout MJR, Aidoo KE (2002) Asian fungal fermented food. In: Osiewacz HD (ed) Industrial applications. The mycota. Springer-Verlag, Berlin, pp 23–47
Nout MJR, Aidoo KE (2010) Asian fungal fermented food. In: Hofrichter M (ed) . SpringerVerlag, Berlin Heidelberg, pp 29–58
Nout MJR, Kiers JL (2005) Tempe fermentation, innovation and functionality: update into the
third millennium. J Appl Microbiol 98:789–805
Nout MJR, Rombouts FM (1990) Recent developments in tempe research. J Appl Bacteriol
69:609–633
Nout MJR, Sarkar PK, Beuchat LR (2007) In: Doyle MP, Beuchat LR (eds) Indigenous fermented
foods. Springer Berlin Heidelberg, New York, pp 817–835
O’Donnell K (1996) Methods of bread dough making. AIB Res Depart Tech Bulletin 18(12)
Pastrana L, Blanc PJ, Santerre AL, Loret MO, Goma G (1995) Production of red pigments by
Monascus ruber in synthetic media with a strictly controlled nitrogen source. Process Biochem
30:333–341
Pattanagul P, Pinthong R, Phianmongkhol A, Leksawasdi N (2007) Review of Angkak production
(Monascus purpureus). Chiang Mai J Sci 34(3):319–328
Pretorius IS, Westhuizen TJ, Augustyn OPH (1999) Yeast biodiversity in vineyards and wineries and its importance to the South African wine industry: a review. S African J Enol Vitic
20:61–74
Raper KB, Fennell DI (1965) The genus Aspergillus. Williams and Wilkins, Baltimore
Rehms H, Barz W (1995) Degradation of stachyose, raffinose, melibiose and sucrose by different
tempe-producing Rhizopus fungi. Appl Microbiol Biotechnol 44:47–52
Ribereau-Gaetyon P, Dubourdieu D, Doneche B, Lonvaud A (2000) Handbook of enology: the
microbiology of wine and vinifications, 2nd edn. John Wiley and Sons, New York
Riccioni C, Belfiori B, Rubini A, Passeri V, Arcioni S, Paolocci F (2008) Tuber melanosporum
outcrosses: analysis of the genetic diversity within and among its natural populations under this
new scenario. New Phytol 180(2):466–478
Rosini G, Federici F, Martini A (1982) Yeast flora of grape berries during ripening. Microb
Ecol 8:83–89
Samson RA, Hoekstra ES, Frisvad JC (2004) Introduction of food- and airborne fungi, 7th edn.
CBS, Utrecht
Shurtleff W, Aoyagi A (1979) The book of tempeh. A super soyfood from Indonesia. Professional
edition. Harper and Row, New York
Stampfli L, Nersten B (1995) Emulsifiers in bread making. Food Chem 52(4):353–360
Steinkraus KH (1989) Industrialization of indigenous fermented foods, 2nd edn. Marcel Dekker,
New York
Su YC (1986) Sufu. In: Reddy NR, Pierson MD, Salunkhe DK (eds) Legume-based fermented
foods. CRC, Boca Raton, pp 69–83
Talou T, Delmas M, Gaset A (1989) Analysis of headspace volatiles from entire black truffle
(Tuber melanosporum). J Sci Food Agric 48:57–62
Tanaka F, Ando A, Nakamura T, Takagi H, Shima J (2006) Functional genomic analysis of commercial baker’s yeast during initial stages of model dough-fermentation. Food Microbiol
23:717–728
Turk J, Rozman C (2002) A feasibility study of fruit brandy production. Agricultura 1:28–33
4 Fungi in Food Bioprocessing