Bibliography

1. C. Thom and M.B. Church, The Aspergilli, Williams & Wil-kins, Baltimore, Md., 1926.

2. C. Thom and K.B. Raper, A Manual of the Aspergilli, Williams & Wilkins, Baltimore, Md., 1945.

3. K.B. Raper and D.I. Fennell, The Genus Aspergillus, Williams & Wilkins, Baltimore, Md., 1965.

4. M.A. Klich and J.I. Pitt, A Laboratory Guide to the Common Aspergillus Species and Their Teleomorphs, CSIRO Div. Food Processing, North Ryde, Australia, 1988.

5. K.J. Kwon-Chung and J.E. Bennett, in Medical Mycology, Lea & Febiger, Philadelphia, 1992, pp. 201-247.

6. R.S. Samson and J.I. Pitt, Advances in Penicillium and Aspergillus Systematics, Plenum Press, New York, 1985.

7. J.W. Bennett, in A.L. Demain and N.A. Soloman eds., Biology of Industrial Microorganisms, Benjamin/Cummings, Menlo Park, Calif., 1985, pp. 359-406.

8. R.A. Samson and J.I. Pitt, Modern Concepts in Penicillium and Aspergillus Classification, Plenum Press, New York, 1990.

9. R.A. Samson, in J.W. Bennett and M.A. Klich eds., Aspergil-lus: Biology and Industrial Applications, ButterworthHeinemann, Boston, 1992, pp. 355-390.

10. J.I. Pitt and R.A. Samson, in W. Grauter ed. NCU-2, Names in Current Use in the Families Trichocomaceae, Cladoniaceae, Pinaceae andLemnaceae, Koeltz Scientific Books, Konigstein, Germany, 1993, pp. 13-57.

11. A.H.S. Onions, D. Allsopp, and H.O.W. Eggins, Smith's Introduction to Industrial Mycology, E. Arnold, London, 1981.

12. G. Pontecorvo, J.A. Roper, L.M. Hemmons, K.D. MacDonald, and A.W.J. Bufton, Adv. Genet. 5, 141-239 (1953).

13. O.A. Clutterbuck, in J.W. Bennett and M.A. Kich eds., Asper-gillus Biology and Industrial Applications, ButterworthHeinemann, Boston, 1992, pp. 3-18.

14. J.E. Smith and H.A. Pateman eds., Genetics and Physiology ofAspergillus, Academic Press, London, 1977.

15. S.D. Martinelli and J.R. Kinghorn eds., Aspergillus: 50 Years On, Elsevier, Amsterdam, 1994.

16. J.W. Bennett, Fungal Gen. Biol. 21, 3-7 (1997).

17. M. Roehr, C.P. Kubicek, and J. Kominek, in J.W. Bennett and M.A. Klich eds., Aspergillus: Biology and Industrial Applications, Butterworth-Heinemann, Boston, 1992, pp. 91-131.

18. C.P. Kubicek, C.F.B. Witteveen, and J. Visser, in K.A. Powell, A. Renwick, and J.F. Peberdy eds., The Genus Aspergillus: From Taxonomy and Genetics to Industrial Application, Plenum, New York, 1994, pp. 135-145.

19. W.B. Turner, Fungal Metabolites, Academic Press, London, 1971.

20. W.B. Turner, Fungal Metabolites II, Academic Press, London, 1983.

21. G. Lancini andR. Lorenzetti, Biotechnology of Antibiotics and Other Bioactive Microbial Metabolites, Plenum, New York, 1993.

22. N.R. Reddy, M.D. Pierson, and D.K. Salunkhe eds., Legume-Based Fermented Foods, CRC, Boca Raton, Fla., 1986.

23. K.H. Steinkraus ed., Handbook of Indigenous Fermented Foods, Dekker, New York, 1983.

24. T. Christensen, in K.A. Powell, A. Renwick, and J.F. Peberdy eds., The Genus Aspergillus: From Taxonomy and Genetics to Industrial Application, Plenum, New York, 1994, pp. 251-259.

25. R.M. Berka, N. Dunn-Coleman, M. Ward, in J.W. Bennett and M.A. Klich eds., Aspergillus: Biology and Industrial Applications, Butterworth-Heinemann, Boston, 1992, pp. 155-202.

26. T. Godfrey and S. West eds., IndustrialEnzymology, Stockton, New York, 1996.

27. D.M. Dixon and T.J. Walsh, in J.W. Bennett and M.A. Klich eds., Aspergillus: Biology and Industrial Applications, Butterworth-Heinemann, Boston, 1992, pp. 249-267.

28. L.A. Goldblatt, Aflatoxin, Academic Press, New York, 1969.

29. D.L. Eaton and J.D. Groopman eds., The Toxicology of Afla-toxins, Academic Press, New York, 1994.

30. V. Betina, Mycotoxins—Production, Isolation, Separation, and Purification, Elsevier, Amsterdam, 1984.

31. Food and Agricultural Organization of the United Nations, World Wide Regulations for Mycotoxins: A Compendium, FAO, Rome, 1995.

See also Metabolites, primary and secondary; Rheology of filamentous microorganisms, submerged culture; Secondary metabolite

PRODUCTION, ACTINOMYCETES, OTHER THAN STREPTOMYCES.

Brew Your Own Beer

Brew Your Own Beer

Discover How To Become Your Own Brew Master, With Brew Your Own Beer. It takes more than a recipe to make a great beer. Just using the right ingredients doesn't mean your beer will taste like it was meant to. Most of the time it’s the way a beer is made and served that makes it either an exceptional beer or one that gets dumped into the nearest flower pot.

Get My Free Ebook


Post a comment