The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 325 photographs and illustrations - mostly color. Free of charge in digital PDF format.

The world's most comprehensive, well documented and well illustrated book on this subject. With extensive subject and geographical index. 234 photographs and illustrations - mostly color. Free of charge in digital PDF format on Google Books

The world's most comprehensive, well documented and well illustrated book on this subject. With extensive subject and geographical index. 615 photographs and illustrations - mostly color. Free of charge in digital PDF format on Google Books.

The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 84 photographs and illustrations - mostly color. Free of charge in digital PDF format.

This reference book includes 24 chapters written by a group of experts in the different fields of microfungi and cover a broad range of topics on microfungi. It provides the most updated information on the latest development in systematics and taxonomy of microfungi, new techniques which were developed in the last ten years and their application in microfungal research. After the International Code of Nomenclature for algae, fungi, and plants (Melbourne Code) was adopted by the Eighteenth International Botanical Congress Melbourne, Australia, July 2011, it has had a profound impact on mycology and its research. Fungal nomenclature changes and its significance to fungal taxonomy and naming of microfungi in the future is discussed in detail. Since dual names system for fungi developing both sexual and asexual states, and fungi developing only asexual state is no longer available, the first five chapters will clarify some confusion and provides perspective views on the direction for future research. The next nine chapters cover microfungi and their ecological roles or functions in the different habitats (air, indoor, aquatic, marine, plants, soils, etc). The remaining 13 chapters cover the relationship of microfungi and humans (good and bad) and usage or application microfungi in different industries, such as food, agriculture, forestry, green technology, pharmaceutics, and medicine, as well as in our daily life. The book bridges the gap between basic mycological research and applied mycology and provide readers a unique set of information and knowledge of microfungi generated from multiple angles in different fields of mycology.

Asia has a long history of preparation and consumption of various types of ethnic fermented foods and alcoholic beverages based on available raw substrates of plant or animal sources and also depending on agro-climatic conditions of the regions. Diversity of functional microorganisms in Asian ethnic fermented foods and alcoholic beverages consists of bacteria (Lactic acid bacteria and Bacillus species, micrococcii, etc.), amylolytic and alcohol-producing yeasts and filamentous moulds. Though there are hundreds of research articles, review papers, and limited books on fermented foods and beverages, the present book: Ethnic Fermented Foods and Alcoholic Beverages of Asia is the first of this kind on compilation of various ethnic fermented foods and alcoholic beverages of Asia. This book has fifteen chapters covering different types of ethnic fermented foods and alcoholic beverages of Asia. Some of the authors are well-known scientists and researchers with vast experiences in the field of fermented foods and beverages who include Prof. Tek Chand Bhalla, Dr. Namrata Thapa (India), Prof. Yearul Kabir and Dr. Mahmud Hossain (Bangladesh), Prof. Tika Karki (Nepal), Dr. Saeed Akhtar (Pakistan), Prof. Sagarika Ekanayake (Sri Lanka), Dr. Werasit Sanpamongkolchai (Thailand), Prof. Sh. Demberel (Mongolia), Dr. Yoshiaki Kitamura, Dr. Ken-Ichi Kusumoto, Dr. Yukio Magariyama, Dr. Tetsuya Oguma, Dr. Toshiro Nagai, Dr. Soichi Furukawa, Dr. Chise Suzuki, Dr. Masataka Satomi, Dr. Kazunori Takamine, Dr. Naonori Tamaki and Dr. Sota Yamamoto (Japan), Prof. Dong-Hwa Shin, Prof. Cherl-Ho Lee, Dr. Young-Myoung Kim, Dr. Wan-Soo Park Dr. Jae-Ho Kim (South Korea) Dr. Maryam Tajabadi Ebrahimi (Iran), Dr. Francisco B. Elegado (Philippines), Prof. Ingrid Suryanti Surono (Indonesia), Dr. Vu Nguyen Thanh (Vietnam). Researchers, students, teachers, nutritionists, dieticians, food entrepreneurs, agriculturalist, government policy makers, ethnologists, sociologists and electronic media persons may read this book who keep interest on biological importance of Asian fermented foods and beverages.