02097nas a2200205   4500008004100000245006700041210006600108260000800174300001400182490000800196520145800204653001401662653002001676653002701696653002301723100001701746700001701763700001901780856009201799       2017                        eng d00aCan fungi compete with marine sources for chitosan production?0 aCan fungi compete with marine sources for chitosan production  cNOV  a1415-14210 v1043 a<p>Chitosan, a β-1,4-linked glucosamine polymer is formed by deacetylation of chitin. It has a wide range of applications from agriculture to human health care products. Chitosan is commercially produced from shellfish, shrimp waste, crab and lobster processing using strong alkalis at high temperatures for long time periods. The production of chitin and chitosan from fungal sources has gained increased attention in recent years due to potential advantages in terms of homogenous polymer length, high degree of deacetylation and solubility over the current marine source. Zygomycetous fungi such as Absidia coerulea, Benjaminiella poitrasii, Cunninghamella elegans, Gongrenella butleri, Mucor rouxii, Mucor racemosus and Rhizopus oryzae have been studied extensively. Isolation of chitosan are reported from few edible basidiomycetous fungi like Agaricus bisporus, Lentinula edodes and Pleurotus sajor-caju. Other organisms from mycotech industries explored for chitosan production are Aspergillus niger, Penicillium chrysogenum, Saccharomyces cerevisiae and other wine yeasts. Number of aspects such as value addition to the existing applications of fungi, utilization of waste from agriculture sector, and issues and challenges for the production of fungal chitosan to compete with existing sources, metabolic engineering and novel applications have been discussed to adjudge the potential of fungal sources for commercial chitosan production.</p>10aCell wall10aChitin/chitosan10aWaste Mycelial Biomass10aZygomycetous Fungi1 aGhormade, V.1 aPathan, E.K.1 aDeshpande, M.V  uhttps://library.ncl.res.in/content/can-fungi-compete-marine-sources-chitosan-production01708nas a2200169   4500008004100000020001900041245008300060210006900143260002300212300000900235520111800244100002001362700001501382700001701397700001501414856010901429       2017                        eng d  a978-981102620100aDiversity of natural yeast flora of grapes and its significance in wine making0 aDiversity of natural yeast flora of grapes and its significance   aNew YorkbSpringer  a1-273 aThe biodiversity of yeasts associated with grapes has been studied in different regions of wine producing countries throughout the world. Most of the species associated with the wine environment are similar, while some species are specifically associated with specific regions. Though Saccharomyces cerevisiae is primarily used for fermentation of grape juice, its occurrence is low on grape berries. Non-Saccharomyces yeasts belonging to the genera Torulaspora, Hanseniaspora, Pichia, Candida, Issatchenkia, Metschnikowia etc. are in abundance in grape musts and may dominate the early stages of fermentation. Subsequently, S. cerevisiae proliferates, becomes dominant and completes the wine fermentation. Therefore, yeasts diversity associated with the grapes and must significantly contribute to the quality and varietal character of wine. In present review, the diversity of yeasts associated with vineyard, winery, succession of yeasts during fermentation and their role in wine quality is discussed. The knowledge will be useful to monitor and control the fermentation with respect to quality and spoilage. 1 aDeshpande, M.V.1 aMane, S.S.1 aGhormade, V.1 aTupe, S.G.  uhttps://library.ncl.res.in/content/diversity-natural-yeast-flora-grapes-and-its-significance-wine-making