List of mushrooms in food production
This list includes food microbiological fungi . Food spoilage mushrooms are not on this list. Food production bacteria are on the list of food production bacteria .
Mushrooms in cocoa processing
Mushrooms in cheese production
Mushrooms in the manufacture of other foods
Mushrooms in beverage production
literature
- F. Bourdichon, S. Casaregola, C. Farrokh, JC Frisvad, ML Gerds, WP Hammes, J. Harnett, G. Huys, S. Laulund, A. Ouwehand, IB Powell, JB Prajapati, Y. Seto, E. Ter Schure, A. Van Boven, V. Vankerckhoven, A. Zgoda, S. Tuijtelaars, EB Hansen: Food fermentations: microorganisms with technological beneficial use. In: International journal of food microbiology. Volume 154, Number 3, March 2012, ISSN 1879-3460 , pp. 87-97, doi : 10.1016 / j.ijfoodmicro.2011.12.030 , PMID 22257932 . (PDF) .
- RF Schwan, AE Wheals: The microbiology of cocoa fermentation and its role in chocolate quality. In: Critical reviews in food science and nutrition. Volume 44, Number 4, 2004, ISSN 1040-8398 , pp. 205-221, doi : 10.1080 / 10408690490464104 , PMID 15462126 .
Individual evidence
- ↑ a b c d Microbe Wiki, "Chocolate"
- ↑ a b c d e f g M. M. Ardhana, GH Fleet: The microbial ecology of cocoa bean fermentations in Indonesia. In: International journal of food microbiology. Volume 86, Number 1-2, September 2003, ISSN 0168-1605 , pp. 87-99, PMID 12892924 .
- ↑ a b Christine L. Case, The Microbiology of Chocolate ( page no longer available , search in web archives ) Info: The link was automatically marked as defective. Please check the link according to the instructions and then remove this notice. , Skyline College.
- ↑ a b c d e f g h i j k l F. Bourdichon, S. Casaregola, C. Farrokh, JC Frisvad, ML Gerds, WP Hammes, J. Harnett, G. Huys, S. Laulund, A. Ouwehand, IB Powell, JB Prajapati, Y. Seto, E. Ter Schure, A. Van Boven, V. Vankerckhoven, A. Zgoda, S. Tuijtelaars, EB Hansen: Food fermentations: microorganisms with technological beneficial use. In: International journal of food microbiology. Volume 154, Number 3, March 2012, ISSN 1879-3460 , pp. 87-97, doi : 10.1016 / j.ijfoodmicro.2011.12.030 , PMID 22257932 . (PDF) .
- ↑ a b c d e f g h i j k l m n o p q r s t u v w x y z aa ab ac ad ae af ag ah ai aj ak al am an ao ap aq Egon Bech Hansen: Microorganisms with technologically beneficial use. ( Memento of the original from February 26, 2015 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. presented at the IDF World Dairy Summit 2011.
- ↑ a b c d e f g h i j k l m n o p q r s t Barry A. Law, Adnan Tamime (Ed.): Technology of Cheesemaking . (= Society of Dairy Technology series). 2nd Edition. Wiley-Blackwell by John Wiley & Sons, Chichester (West Sussex, United Kingdom) 2010, doi: 10.1002 / 9781444323740 , ISBN 978-1-4443-4789-0 (English).
- ↑ a b c d e f g h i j k l m n o p q r : 2002 Inventory of Microorganisms with a documented history of use in food. IDF Bulletin 377, 2002. (PDF) ( Memento of the original from October 7, 2014 in the Internet Archive ) Info: The archive link was automatically inserted and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. .
- ↑ a b c NOTE: Candida mycoderma , Candida valida and / or Candida vini are occasionally mentioned as starter cultures for wine, but they only produce floral off-shades
- ^ A b A. Hosono, F. Tokita: "The lipolytic properties of Candida mycoderma and Debaryomyces kloeckeri isolated from Limburger Cheese and some properties of the lipases produced by these yeasts." ( Page no longer available , search in web archives ) Info: The link was automatically marked as defective. Please check the link according to the instructions and then remove this notice. Nihon Chikusan Gakkaiho (1970). Volume 41, Issue 10, pp. 519-527.
- ↑ a b c d e f g h i j k Arthur P. Riley: New Developments in Food Policy, Control and Research. Nova Publishers, 2005. ISBN 978-1-59454-957-1 . P. 35.
- ↑ a b c d e f g h i j Robert Wayne Hutkins: Microbiology and Technology of Fermented Foods. Volume 22 of Institute of Food Technologists Series, John Wiley & Sons, 2006. ISBN 978-0-470-27624-2 . Pp. 75-76.
- ^ Walid A. Lotfy, Khaled M. Ghanem, Ehab R. El-Helow: Citric acid production by a novel Aspergillus niger isolate: II. Optimization of process parameters through statistical experimental designs . In: Bioresource Technology (2007), Volume 98, Issue 18, pp. 3470-3477, doi: 10.1016 / j.biortech.2006.11.032 . PMID 17317159 .