Chapter 17.26 References and further reading Skip to main content

Chapter 17.26 References and further reading

Ali, A., Shehzad, A., Khan, M.R., Shabbir, M.A. & Amjid, M.R. (2012). Yeast, its types and role in fermentation during bread making process - a review. Pakistan Journal of Food Sciences, 22: 171-179. URL:

Anbu, P., Gopinath, S.C.B. Chaulagain, B.P. & Lakshmipriya, T. (2017). Microbial enzymes and their applications in industries and medicine 2016. BioMed Research International, 2017: article 2195808. DOI:

Bhat, M.K. (2000). Cellulases and related enzymes in biotechnology. Biotechnology Advances, 18: 355-383. DOI:

Bhattacharya, A.S., Bhattacharya, A. & Pletschke, B.I. (2015). Synergism of fungal and bacterial cellulases and hemicellulases: a novel perspective for enhanced bio-ethanol production. Biotechnology Letters, 37: 1117-1129. DOI:

Blamey, J.M., Fischer, F., Meyer, H.-P., Sarmiento, F. & Zinn, M. (2017). Enzymatic biocatalysis in chemical transformations: a promising and emerging field in green chemistry practice. In: Biotechnology of Microbial Enzymes: Production, Biocatalysis and Industrial Applications, (ed G. Brahmachari), pp. 347-403. San Diego, USA: Academic Press, an imprint of Elsevier. ISBN 9780128037256. DOI:

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

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:

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:

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:

Cui, C., Zhao, M., Li, D., Zhao, H. & Sun, W. (2014). Biochemical changes of traditional Chinese-type soy sauce produced in four seasons during processing. CyTA - Journal of Food, 12: 166-175. DOI:

Das, U.N. (2018). Arachidonic acid in health and disease with focus on hypertension and diabetes mellitus: a review. Journal of Advanced Research, 11: 43-55. DOI:

Dearing, M.D. & Kohl, K.D. (2017). Beyond fermentation: other important services provided to endothermic herbivores by their gut microbiota. Integrative and Comparative Biology, 57: 723-731. DOI:

Demasi, M. (2018). Statin wars: have we been misled about the evidence? A narrative review. British Journal of Sports Medicine, 52: 905-909. DOI:

Donova, M.V. & Egorova, O.V. (2012). Microbial steroid transformations: current state and prospects. Applied Microbiology and Biotechnology, 94: 1423-1447. DOI:

Donova, M.V., Egorova, O.V. & Nikolayeva, V.M. (2005). Steroid 17β-reduction by microorganisms - a review. Process Biochemistry, 40: 2253-2262. DOI:

Doran, P.M. (2012). Bioprocess Engineering Principles, 2nd Edn. Oxford: Academic Press, an imprint of Elsevier. 926 pages. ISBN: 978-0122208515. VIEW on Amazon.

Farkye, N.Y. (2004). Cheese technology. International Journal of Dairy Technology, 57: 91-98. DOI:

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:

Ghosh, J.S. (2015). Solid state fermentation and food processing: a short review. Journal of Nutrition & Food Sciences, 6: 453. DOI:

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:

Gresham, D. & Hong, J. (2015). The functional basis of adaptive evolution in chemostats. FEMS Microbiology Reviews, 39: 2-16. DOI:

Hadley, K.B., Ryan, A.S., Forsyth, S., Gautier, S. & Salem, N. (2016). The essentiality of arachidonic acid in infant development. Nutrients, 8: 216. DOI:

Hogg, J.A. (1992). Steroids, the steroid community, and Upjohn in perspective: a profile of innovation. Steroids, 57: 593-616. DOI:

Honma, M. & Nakada, M. (2007). Enantioselective total synthesis of (+)-digitoxigenin. Tetrahedron Letters, 48: 1541-1544. DOI:

Huberman, L.B., Liu, J., Qin, L. & Glass, N.L. (2016). Regulation of the lignocellulolytic response in filamentous fungi. Fungal Biology Reviews, 30: 101-111. DOI:

Hussain, A., Tian, M.-Y., Ahmed, S. & Shahid, M. (2012). Current status of entomopathogenic fungi as mycoinecticides and their inexpensive development in liquid cultures. In: Zoology, (ed M.-D. García), pp. 104-122. Croatia: InTech. Pp. 206. ISBN: 9789535103608. URL:

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

Jackson, R.S. (2008). Wine Science: Principles and Applications. Third edition, 776 pp. London: Academic Press. ISBN: 9780080568744. VIEW on Amazon.

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:

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: CLICK HERE to download a full-text PDF.

Joshi, V.K. (ed.). (2016). Indigenous Fermented Foods of South Asia. Boca Raton, FL: CRC Press, an imprint of Taylor & Francis Group. 886 pages. ISBN: 9781439887905. VIEW on Amazon.

Karasov, W.H. & Douglas, A.E. (2013). Comparative digestive physiology. Comprehensive Physiology, 3: 741-783. DOI:

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

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:

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:

Liu, B., Liu, J., Ju, M., Lic, X. & Wang, P. (2017). Bacteria-white-rot fungi joint remediation of petroleum-contaminated soil based on sustained-release of laccase. RSC Advances, 7: 39075-39081. DOI:

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. Urbana, IL: AOCS Press. ISBN-10: 1893997642, ISBN-13: 978-1893997646. VIEW on Amazon.

Lucey, J.A. (2007). Microstructural approaches to the study and improvement of cheese and yogurt products. In: Understanding and Controlling the Microstructure of Complex Foods. A volume in Woodhead Publishing Series in Food Science, Technology and Nutrition, (ed D.J. McClements), pp. 600-621. Cambridge, UK: Woodhead Publishing, an imprint of Elsevier Ltd. ISBN: 978-1-84569-151-6. DOI:

Luh, B.S. (1995). Industrial production of soy sauce. Journal of Industrial Microbiology and Biotechnology, 14: 467-471. DOI:

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:

Matteau, D., Baby, V., Pelletier, S. & Rodrigue, S. (2015). A small-volume, low-cost, and versatile continuous culture device. PLoS ONE, 10: article e0133384. DOI:

McSweeney, P.L.H. (2004). Biochemistry of cheese ripening. International Journal of Dairy Technology, 57: 127-144. DOI:

Mendoza-Mendoza, A., Clouston, A., Li, J.-H., Nieto-Jacobo, M.F., Cummings, N., Steyaert, J. & Hill, R. (2016). Isolation and mass production of Trichoderma. In: Microbial-Based Biopesticides. Methods in Molecular Biology, vol 1477, (eds T. Glare & M. Moran-Diez), pp. 13-20. New York, NY: Humana Press. ISBN: 978-1-4939-6365-2. DOI:

Meyer, V., Andersen, M.R., Brakhage, A.A., Braus, G.H., Caddick, M.X., Cairns, T.C., de Vries, R.P., Haarmann, T., Hansen, K., Hertz-Fowler, C., Krappmann, S., Mortensen, U.H., Peñalva, M.A., Ram, A.F.J. & Head, R.M. (2016). Current challenges of research on filamentous fungi in relation to human welfare and a sustainable bio-economy: a white paper. Fungal Biology and Biotechnology, 3: 6. DOI:

Mitchell, D.A., Krieger, N. & Berovič, M. (2006). Solid-State Fermentation Bioreactors: Fundamentals of Design and Operation. pp. 447. Berlin, Heidelberg, New York: Springer Verlag. ISBN-10: 3540312854, ISBN-13: 978-3540312857. VIEW on Amazon.

Mojsov, K.D. (2014). Trends in bio-processing of textiles: a review. Advanced technologies, 3: 135-138. URL:

Montet, D. & Ray, R.C. (eds) (2015). Fermented Foods, Part I: Biochemistry and Biotechnology (Food Biology Series). 413 pages. Boca Raton, FL: CRC Press, an imprint of Taylor & Francis Group. ISBN: 978-1498740791. VIEW on Amazon.

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

Nielsen, D.S., Crafack, M., Jespersen, L. & Jakobsen, M. (2013). The microbiology of cocoa fermentation. In: Chocolate in Health and Nutrition, (eds R. Watson, V. Preedy & S. Zibadi), pp. 39-60, volume 7 of the Nutrition and Health book series. Totowa, NJ: Humana Press, an imprint of Springer Science+Business Media, LLC. 553 pages. ISBN: 978-1-61779-802-3. DOI:

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:

Panda, B.P., Javed, S. & Ali, M. (2010). Production of angkak through co-culture of Monascus purpureus and Monascus ruber. Brazilian Journal of Microbiology, 41: 757-764. DOI:

Pandey, A., Selvakumar, P., Soccol, C.R. & Nigam, P. (1999). Solid state fermentation for the production of industrial enzymes. Current Science, 77: 149-162. URL:

Pandey, A. (2003). Solid-state fermentation. Biochemical Engineering Journal, 13: 81-84. DOI:

Pattanagul, P., Pinthong, R., Phianmongkhol, A. & Leksawasdi, N. (2007).  Review of angkak production (Monascus purpureus). Chiang Mai Journal of Science, 34: 319-328. URL:

Pazarlioğlu, N.K., Sariişik, M. & Telefoncu, A. (2005). Treating denim fabrics with immobilized commercial cellulases. Process Biochemistry, 40: 767-771. DOI:

Peralta, R.M., da Silva, B.P., Gomes Côrrea, R.C., Kato, C.G., Vicente Seixas, F.A. & Bracht, A. (2017). Enzymes from basidiomycetes - peculiar and efficient tools for biotechnology. In: Biotechnology of Microbial Enzymes: Production, Biocatalysis and Industrial Applications, (ed G. Brahmachari), pp. 119-149. Amsterdam: Academic Press, an imprint of Elsevier. DOI:

Peterson, D.H. & Murray, H.C. (1952). Microbiological oxygenation of steroids at carbon-11. Journal of the American Chemical Society, 74: 1871-1872. DOI:

Plassard, C. & Fransson, P. (2009). Regulation of low-molecular weight organic acid production in fungi. Fungal Biology Reviews, 23: 30-39. DOI:

Reddy, P.P. (2013). Recent Advances in Crop Protection. New Delhi: Springer India. 290 pages. ISBN: 978-8132207221. VIEW on Amazon.

Richards, T.A., Leonard, G., Soanes, D.M. & Talbot, N.J. (2011). Gene transfer into the fungi. Fungal Biology Reviews, 25: 98-110. DOI:

Rodrigues, A.G. (2016). Secondary metabolism and antimicrobial metabolites of Aspergillus. In: New and Future Developments in Microbial Biotechnology and Bioengineering, Aspergillus System Properties and Applications, (ed V.K. Gupta), pp. 81-93. Amsterdam: Elsevier. 301 pages. ISBN: 978-0-444-63505-1. DOI:

Ropars, J., Cruaud, C., Lacoste, S. & Dupont, J. (2012). A taxonomic and ecological overview of cheese fungi. International Journal of Food Microbiology, 155: 199-210. DOI:

Ropars, J., Rodríguez de la Vega, R.C., López-Villavicencio, M., Gouzy, J., Sallet, E., Dumas, É., Lacoste, S., Debuchy, R., Dupont, J., Branca, A. & Giraud, T. (2015). Adaptive horizontal gene transfers between multiple cheese-associated fungi. Current Biology, 25: 2562-2569. DOI:

Rouches, E., Herpoël-Gimbert, I., Steyer, J.P. & Carrere, H. (2016). Improvement of anaerobic degradation by white-rot fungi pretreatment of lignocellulosic biomass: a review. Renewable and Sustainable Energy Reviews, 59: 179-198. DOI:

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:

Samuel, D. (1996). Investigation of ancient Egyptian baking and brewing methods by correlative microscopy. Science, 273: 488-490. DOI:

Sánchez, C. (2009). Lignocellulosic residues: biodegradation and bioconversion by fungi. Biotechnology Advances, 27: 185-194. DOI:

Sandri, I.G., Fontana, R.C., Barfknecht, D.M. & da Silveira, M.M. (2011). Clarification of fruit juices by fungal pectinases. LWT - Food Science and Technology, 44: 2217-2222. DOI:

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:

Schwarze, F.W.M.R. (2007). Wood decay under the microscope. Fungal Biology Reviews, 1: 133-170. DOI:

Shahid, M., Mohammad, F., Chen, G., Tang, R.-C. & Xing, T. (2016). Enzymatic processing of natural fibres: white biotechnology for sustainable development. Green Chemistry, 18: 2256-2281. DOI:

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:

Show, P.L., Oladele, K.O., Siew, Q.Y., Zakry, F.A.A., Lan, J.C.-W. & Ling, T.C. (2015). Overview of citric acid production from Aspergillus niger. Frontiers in Life Science, 8: 271-283. DOI:

Simpson, D.R., Withers, J.M., Wiebe, M.G., Robson, G.D. & Trinci, A.P.J. (1998). Mutants with general growth rate advantages are the predominant morphological mutants to be isolated from the Quorn production plant. Mycological Research, 102: 221-227. DOI:

Slot, J.C., Townsend, J.P. & Wang, Z. (2017). Fungal gene cluster diversity and evolution. Advances in Genetics, 100: 141-178. DOI:

Soares, J.C., Moreira, P.R., Queiroga, A.C., Morgado, J., Malcata, F.X. & Pintado, M.E. (2011). Application of immobilized enzyme technologies for the textile industry: a review. Biocatalysis and Biotransformation, 29: 223-237. DOI:

Stanbury, P.F., Whitaker, A. & Hall, S.J. (2016). Principles of Fermentation Technology, 3rd Edn. Oxford, UK: Butterworth-Heinemann, an imprint of Elsevier. 824 pages. ISBN: 978-0080999531. VIEW on Amazon.

Steenkamp, E.T., Wingfield, M.J., McTaggart, A.R. & Wingfield, B.D. (2018). Fungal species and their boundaries matter - definitions, mechanisms and practical implications. Fungal Biology Reviews, 32: 104-116. DOI:

Stepaniak, L. (2004). Dairy enzymology. International Journal of Dairy Technology, 57: 153-171. DOI:

Tallima, H. & El Ridi, R. (2017). Arachidonic acid: physiological roles and potential health benefits - a review. Journal of Advanced Research, 11: 33-41. DOI:

Todaro, C.M. & Vogel, H.C. (eds) (2014). Fermentation and Biochemical Engineering Handbook. Norwich, NY: William Andrew, an imprint of Elsevier. 454 pages. ISBN: 978-1455725533. VIEW on Amazon.

Tong, W.-Y. & Dong, X. (2009). Microbial biotransformation: recent developments on steroid drugs. Recent Patents on Biotechnology, 3: 141-153. DOI:

Trinci, A.P.J. (1970). Kinetics of the growth of mycelial pellets of Aspergillus nidulans. Archives of Microbiology, 73: 353-367. DOI:

Trinci, A.P.J., Davies, D.R., Gull, K., Lawrence, M.I., Bonde Nielsen, B., Rickers, A. & Theodorou, M.K. (1994). Anaerobic fungi in herbivorous animals. Mycological Research, 98: 129-152. DOI:

Vigneswaran, C., Ananthasubramanian, M. & Kandhavadivu, P. (2014). Bioprocessing of Textiles. Boca Raton, FL: CRC Press/Woodhead Publishing India in Textiles, an imprint of Taylor & Francis Group. 460 pages. ISBN 9789380308425. VIEW on Amazon.

Walker, G.M., Abbas, C., Ingledew, W.M. & Pilgrim, C. (eds). (2017). The Alcohol Textbook: A Reference for the Beverage, Fuel and Industrial Alcohol Industries. 6th Edition. Duluth, GA: The Ethanol Technology Institute, Lallemand Biofuels & Distilled Spirits. 592 pages. ISBN: 978-0-692-93088-5. VIEW on Amazon.

Wang, J., Liu, L., Ball, T., Yu, L., Li, Y. & Xing, F. (2016). Revealing a 5,000-y-old beer recipe in China. Proceedings of the National Academy of Sciences of the United States of America, 113: 6444-6448. DOI:

Wiebe, M.G (2004). Quorn™ Myco-protein - Overview of a successful fungal product. Mycologist, 18: 17-20. DOI:

Wiebe, M.G., Robson, G.D., Cuncliffe, B., Oliver, S.G. & Trinci, A.P.J. (1993). Periodic selection in long term continuous-flow cultures of the filamentous fungus Fusarium graminearum. Journal of General Microbiology, 139: 2811-2817. DOI:

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:

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:

Wolf, J., Asrar, G.R. & West, T.O. (2017). Revised methane emissions factors and spatially distributed annual carbon fluxes for global livestock. Carbon Balance and Management, 12: 16. DOI:

Wolfe, B.E. & Dutton, R.J. (2015). Fermented foods as experimentally tractable microbial ecosystems. Cell, 161: 49-55. DOI:

Updated July, 2018