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Chapter 17.26 References and further reading

Álvarez, S., Riera, F.A., Álvarez, R., Coca, J., Cuperus, F.P., Bouwer, S.T., Boswinkel, G., van Gemert, R.W., Veldsink, J.W., Giorno, L., Donato, L., Todisco, S., Drioli, E., Olsson, J., Trägårdh, G., Gaeta, S.N. & Panyor L. (2000). A new integrated membrane process for producing clarified apple juice and apple juice aroma concentrate. Journal of Food Engineering, 46: 109-125. . DOI: http://dx.doi.org/10.1016/S0308-8146(00)00139-4. CLICK HERE to download the complete text.

Bhat, M.K. (2000). Cellulases and related enzymes in biotechnology. Biotechnology Advances, 18: 355-383. DOI: http://dx.doi.org/10.1016/S0734-9750(00)00041-0. CLICK HERE to download the complete text.

Bocking, S.P., Wiebe, M.G., Robson, G.D., Hansen, K., Christiansen, L.H., Trinci, A.P.J. (1999). Effect of branch frequency in Aspergillus oryzae on protein secretion and culture viscosity. Biotechnology and Bioengineering, 65: 638-648. DOI: http://dx.doi.org/10.1002/(SICI)1097-0290(19991220)65:6<638::AID-BIT4>3.0.CO;2-K. CLICK HERE to download the complete text.

Briggs, D.E., Brookes, P.A. & Boulton, C.A. (2004). Brewing: Science and practice. 900 pp. Woodhead Publishing Limited, Cambridge, England. ISBN-10: 1855734907, ISBN-13: 9781855734906.

Caldwell, I.Y. & Trinci, A.P.J. (1973). The growth unit of the mould Geotrichum candidum. Archives of Microbiology, 88: 1-10. DOI: http://dx.doi.org/10.1007/BF00408836. CLICK HERE to download the complete text.

Capalbo, D.M.F., Valicente, F.H., de Oliveira Moraes, I. & Pelizer, L.H. (2001). Solid-state fermentation of Bacillus thuringiensis tolworthi to control fall armyworm in maize. Electronic Journal of Biotechnology, 4 (2): issue of August 15, 2001. This paper is available online at: http://www.ejbiotechnology.info/content/vol4/issue2/full/5/5.pdf

Chamberlin, E.M., Ruyle, W.V., Erickson, A.E., Chemerda, J.M., Aliminosa, L.M., Erickson, R.L., Sita, G.E. & Tishler, M. (1951). Synthesis of 11-keto steroids. Journal of the American Chemical Society, 73: 2396-2397. DOI: http://dx.doi.org/10.1021/ja01149a551. CLICK HERE to download the complete text.

Clandinin, M., Van Aerde, J., Merkel, K., Harris, C., Springer, M., Hansen, J. & Diersen-Schade, D. (2005). Growth and development of preterm infants fed infant formulas containing docosahexaenoic acid and arachidonic acid. The Journal of Pediatrics, 146: 461-468. DOI: http://dx.doi.org/10.1016/j.jpeds.2004.11.030. CLICK HERE to download the complete text.

Csiszár, E., Szakács, G. & Koczka, B. (2007). Biopreparation of cotton fabric with enzymes produced by solid-state fermentation. Enzyme and Microbial Technology, 40: 1765-1771. DOI: http://dx.doi.org/10.1016/j.enzmictec.2006.12.003. CLICK HERE to download the complete text.

Donova, M.V., Egorova, O.V. & Nikolayeva, V.M. (2005). Steroid 17β-reduction by microorganisms - a review. Process Biochemistry, 40: 2253-2262. DOI: http://dx.doi.org/10.1016/j.procbio.2004.09.025. CLICK HERE to download the complete text.

El-Mansi, M., Bryce, C.F.A., Demain, A.L. & Allman, A.R. (2007). Fermentation Microbiology and Biotechnology: An Historical Perspective. 544 pp. CRC Press. ISBN-10: 0849353343, ISBN-13: 9780849353345.

Farkye, N.Y. (2004). Cheese technology. International Journal of Dairy Technology, 57: 91-98. DOI: http://dx.doi.org/10.1111/j.1471-0307.2004.00146.x. CLICK HERE to download the complete text.

Feng, K.C., Liu, B.L. & Tzeng, Y.M. (2000). Verticillium lecanii spore production in solid-state and liquid-state fermentations. Journal of Bioprocess and Biosystems Engineering, 23: 25-29. DOI: http://dx.doi.org/10.1007/s004499900115. CLICK HERE to download the complete text.

Fernandes, P., Cruz, A., Angelova, B., Pinheiro, H.M & Cabral, J.M.S. (2003). Microbial conversion of steroid compounds: recent developments. Enzyme and Microbial Technology, 32: 688-705. DOI: http://dx.doi.org/10.1016/S0141-0229(03)00029-2. CLICK HERE to download the complete text.

Frey, S. & Magan, N. (2001). Production of the fungal biocontrol agent Ulocladium atrum by submerged fermentation: accumulation of endogenous reserves. Applied Microbiology and Biotechnology, 56: 372-377. DOI: http://dx.doi.org/10.1007/s002530100657. CLICK HERE to download the complete text.

Gibson, B.R., Lawrence, S.J. Leclaire, J.P.R. Powell, C.D. & Smart, K.A. (2007). Yeast responses to stresses associated with industrial brewery handling. FEMS Microbiology Reviews, 31: 535-569. DOI: http://dx.doi.org/10.1111/j.1574-6976.2007.00076.x. CLICK HERE to download the complete text.

Hebbar, K.P. Lumsden, R.D. Poch, S.M. & Lewis, J.A. (1997). Liquid fermentation to produce biomass of mycoherbicidal strains of Fusarium oxysporum. Applied Microbiology and Biotechnology, 48: 714-719. DOI: http://dx.doi.org/10.1007/s002530051121. CLICK HERE to download the complete text.

Hogg, J.A. (1992). Steroids, the steroid community, and Upjohn in perspective: a profile of innovation. Steroids, 57: 593-616. DOI: http://dx.doi.org/10.1016/0039-128X(92)90013-Y. CLICK HERE to download the complete text.

Hölker, U., Höfer, M. & Lenz, J. (2004). Biotechnological advantages of laboratory-scale solid-state fermentation with fungi. Journal of Applied Microbiology and Biotechnology, 64: 175-186. DOI: http://dx.doi.org/10.1007/s00253-003-1504-3. CLICK HERE to download the complete text.

Honma, M. & Nakada, M. (2007). Enantioselective total synthesis of (+)-digitoxigenin. Tetrahedron Letters, 48: 1541-1544. DOI: http://dx.doi.org/10.1016/j.tetlet.2007.01.024. CLICK HERE to download the complete text.

Hutkins, R.W. (2006). Microbiology of Fermented Foods: A Modern Approach. Pp. 488. Blackwell Publishing. ISBN-10: 0813800188, ISBN-13: 978-0813800189.

Ingledew, W.M., Austin, G. & Kelsall, D.R. (2008). The Alcohol Textbook: A reference for the beverage, fuel and industrial alcohol industries. 5th Edition Nottingham University Press. ISBN-10: 1904761658, ISBN-13: 9781904761655.

Jackson, R.S. (2000). Wine Science: Principles, Practice, Perception. Second edition, 648 pp. Academic Press. ISBN-10: 012379062X, ISBN-13: 9780123790620.

Jin, M.-J., Huang, H., Xiao , A.-H., Zhang, K., Liu , X., Li, S. & Peng, C. (2008). A novel two-step fermentation process for improved arachidonic acid production by Mortierella alpina. Biotechnology Letters, 30: 1087-1091. DOI: http://dx.doi.org/10.1007/s10529-008-9661-1. CLICK HERE to download the complete text.

Johnson, M.E. & Lucey, J.A. (2006). Major technological advances and trends in cheese. Journal of Dairy Science, 89: 1174-1178. CLICK HERE to download the complete text.

Jones, P., Shahab, B.A., Trinci, A.P.J. & Moore, D. (1988). Effect of polymeric additives, especially Junlon and Hostacerin, on growth of some basidiomycetes in submerged culture. Transactions of the British Mycological Society, 90: 577-583. DOI: http://dx.doi.org/10.1016/S0007-1536(88)80062-7. CLICK HERE to download the complete text.

Kirk, P.M., Cannon, P.F., Minter, D.W. & Stalpers, J.A. (2008). Dictionary of the Fungi, 10th edn. CABI Publishing. ISBN-10: 0851998267, ISBN-13: 978-0851998268.

Kumar, R., Singh, S. & Singh, O.V. (2008). Bioconversion of lignocellulosic biomass: biochemical and molecular perspectives. Journal of Industrial Microbiology and Biotechnology, 35: 377-391. DOI: http://dx.doi.org/10.1007/s10295-008-0327-8. CLICK HERE to download the complete text.

Latorre, B.A., Agosín, E., San Martín, R. & Vásquez, G.S. (1997). Effectiveness of conidia of Trichoderma harzianum produced by liquid fermentation against Botrytis bunch rot of table grape in Chile. Crop Protection, 16: 209-214. DOI: http://dx.doi.org/10.1016/S0261-2194(96)00102-0. CLICK HERE to download the complete text.

Lin, Y.-L., Wang, T.-H., Lee, M.-H. & Su, N.-W. (2008). Biologically active components and nutraceuticals in the Monascus-fermented rice: a review. Applied Microbiology and Biotechnology, 77: 965-973. DOI: http://dx.doi.org/10.1007/s00253-007-1256-6. CLICK HERE to download the complete text.

Liu, K.S. (2008). Food use of whole soybeans. In: Soybeans: Chemistry, Production. Processing and Utilization, (L.A. Johnson, P.J. White & R. Galloway eds), pp.441-481. AOCS Press, Urbana, IL.

Luh, B.S. (1995). Industrial production of soy sauce. Journal of Industrial Microbiology and Biotechnology, 14: 467-471. DOI: http://dx.doi.org/10.1007/BF01573959. CLICK HERE to download the complete text.

Luna-Solano, G., Salgado-Cervantes, M.A., Rodriguez-Jimenes, G.C. & Garcia-Alvarado, M.A. (2005). Optimization of brewer's yeast spray drying process. Journal of Food Engineering, 68: 9-18. DOI: http://dx.doi.org/10.1016/j.jfoodeng.2004.05.019. CLICK HERE to download the complete text.

McSweeney, P.L.H. (2004). Biochemistry of cheese ripening. International Journal of Dairy Technology, 57: 127-144. DOI: http://dx.doi.org/10.1111/j.1471-0307.2004.00147.x. CLICK HERE to download the complete text.

Mitchell, D.A., Krieger, N. & Berovic, M. (2006). Solid-State Fermentation Bioreactors: Fundamentals of Design and Operation. pp. 447. Springer. ISBN-10: 3540312854, ISBN-13: 978-3540312857.

Moore, D. & Chiu, S.W. (2001). Fungal products as Food. Chapter 10 in Bio-Exploitation of Filamentous Fungi (eds S.B. Pointing & K.D. Hyde), pp. 223-251. Fungal Diversity Press: Hong Kong. CLICK HERE to download the complete text.

Nielsen, J. (1996). Physiological Engineering Aspects of Penicillium chrysogenum. World Scientific Publishing Company Limited, 269 pp. ISBN-10: 9810227655, ISBN-13: 978-9810227654.

Olempska-Beer, Z.S., Merker, R.I., Ditto, M.D. & DiNovi, M.J. (2006). Food-processing enzymes from recombinant microorganisms - a review. Regulatory Toxicology and Pharmacology, 45: 144-158. DOI: http://dx.doi.org/10.1016/j.yrtph.2006.05.001. CLICK HERE to download the complete text.

Pandey, A. (2003). Solid-state fermentation. Biochemical Engineering Journal, 13: 81-84. DOI: http://dx.doi.org/10.1016/S1369-703X(02)00121-3. CLICK HERE to download the complete text.

Pattanagul, P., Pinthong, R., Phianmongkhol, A. & Leksawasdi, N. (2007). Review of angkak production (Monascus purpureus). Chiang Mai Journal of Science, 34: 319-328. CLICK HERE to download the complete text

Pazarlioğlu, N.K., Sariişik, M. & Telefoncu, A. (2005). Treating denim fabrics with immobilized commercial cellulases. Process Biochemistry, 40: 767-771. DOI: http://dx.doi.org/10.1016/j.procbio.2004.02.003. CLICK HERE to download the complete text.

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Pirt, S.J. (1975). Principles of Microbe and Cell Cultivation. Blackwell Scientific Publications, Ltd, pp.274. ISBN-10: 0632081503, ISBN-13: 9780632081509.

Plassard, C. & Fransson, P. (2009). Regulation of low-molecular weight organic acid production in fungi. Fungal Biology Reviews, 23: 30-39. DOI: http://dx.doi.org/10.1016/j.fbr.2009.08.002. CLICK HERE to download the complete text.

Righelato, R.C. (1979). The kinetics of mycelial growth. In: Fungal Walls and Hyphal Growth, (J.H. Burnett & A.P.J. Trinci, eds), pp. 385-399. Cambridge University Press: Cambridge, UK. ISBN 0 521 22499 3.

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Sakuradani, E., Hirano, Y., Kamada, N., Nojiri, M., Ogawa, J. & Shimizu, S. (2004). Improvement of arachidonic acid production by mutants with lower n-3 desaturation activity derived from Mortierella alpina 1S-4. Applied Microbiology and Biotechnology, 66: 243-248. DOI: http://dx.doi.org/10.1007/s00253-004-1682-7. CLICK HERE to download the complete text.

Samuel, D. (1996). Investigation of ancient Egyptian baking and brewing methods by correlative microscopy. Science, 273: 488-490. DOI: http://dx.doi.org/10.1126/science.273.5274.488. CLICK HERE to download the complete text.

Sánchez, C. (2009). Lignocellulosic residues: Biodegradation and bioconversion by fungi. Biotechnology Advances, 27: 185-194. DOI: http://dx.doi.org/10.1016/j.biotechadv.2008.11.001. CLICK HERE to download the complete text.

Schwan, R.F. (1997). Microbiology and physiology of cocoa fermentation. SGM Quarterly, 24: 6-7.

Schwan, R.F. & Wheals, A.E. (2004). The microbiology of cocoa fermentation and its role in chocolate quality. Critical Reviews in Food Science and Nutrition, 44: 205-221. DOI: http://dx.doi.org/10.1080/10408690490464104. CLICK HERE to download the complete text.

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Shen, J., Rushforth, M., Cavaco-Paulo, A., Guebitz, G. & Lenting, H. (2007). Development and industrialisation of enzymatic shrink-resist process based on modified proteases for wool machine washability. Enzyme and Microbial Technology. 40: 1656-1661. DOI: http://dx.doi.org/10.1016/j.enzmictec.2006.07.034. CLICK HERE to download the complete text.

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Wiebe, M. G., Robson, G. D., Oliver, S. G. & Trinci, A. P. J. (1994). Evolution of Fusarium graminearum A3/5 grown in a glucose-limited chemostat culture at a slow dilution rate. Microbiology, 140: 3023-3029. DOI: http://dx.doi.org/10.1099/13500872-140-11-3023. CLICK HERE to download the complete text.

Wiebe, M. G., Robson, G. D., Oliver, S. G. & Trinci, A. P. J. (1995). Evolution of Fusarium graminearum A3/5 grown in a series of glucose-limited chemostat cultures at a high dilution rate. Mycological Research, 99: 173-178. DOI: http://dx.doi.org/10.1016/S0953-7562(09)80883-6. CLICK HERE to download the complete text.

Updated December 17, 2016