Titlebook: Key Elements: S, Se, Te / Schlüsselelemente: S, Se, Te; K.-H. Hellwege,A. M. Hellwege Book 1982Latest edition Springer-Verlag Berlin Heide

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roduction of food products such as bread, sufu, kojic rice, soy sauce, tempe, wine and several other products. In this chapter, we have discussed in detail different fermentation processes that have been employed in producing these food products along with its mycological aspect.

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ve been shown to be more informative, precise, reproducible, and faster compared with previous methods and, consequently, have been widely employed for describing fungal communities. More recently, next-generation sequencing has been widely used to study Antarctic fungal communities in diverse sampl

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species. Modeling studies with different target site mutations indicated that some of the observed target alterations conferring resistance to SDHIs have a direct impact on the binding behavior of SDHIs, whereas other mutations influence SDHI binding by long-range structural rearrangement in the tr

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