Advances in Food Mycology

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Contents ix Mycobiota, mycotoxigenic fungi, and citrinin production in black olives .................................. 203 Dilek Heperkan, Burçak E. Meriç, Gülçin Sismanoglu, Gözde Dalkiliç and Funda K. Güler Byssochlamys: significance of heat resistance and mycotoxin production .................................. 211 Jos Houbraken, Robert A. Samson and Jens C. Frisvad Effect of water activity and temperature on production of aflatoxin and cyclopiazonic acid by Aspergillus flavus in peanuts ............................. 225 Graciela Vaamonde, Andrea Patriarca and Virginia E. Fernández Pinto Section 4. Control of fungi and mycotoxins in foods . ......... 237 Inactivation of fruit spoilage yeasts and moulds using high pressure processing ........................ 239 Ailsa D. Hocking, Mariam Begum and Cindy M. Stewart Activation of ascospores by novel food preservation techniques .................................. 247 Jan Dijksterhuis and Robert A. Samson Mixtures of natural and synthetic antifungal agents ......... 261 Aurelio López-Malo, Enrique Palou, Reyna León-Cruz and Stella M. Alzamora Probabilistic modelling of Aspergillus growth.............. 287 Enrique Palou and Aurelio López-Malo Antifungal activity of sourdough bread cultures ............ 307 Lloyd B. Bullerman, Marketa Giesova, Yousef Hassan, Dwayne Deibert and Dojin Ryu Prevention of ochratoxin A in cereals in Europe ............ 317 Monica Olsen, Nils Jonsson, Naresh Magan, John Banks, Corrado Fanelli, Aldo Rizzo, Auli Haikara, Alan Dobson, Jens Frisvad, Stephen Holmes, Juhani Olkku, Sven-Johan Persson and Thomas Börjesson
x Contents Recommended methods for food mycology ............... 343 Appendix 1 – Media ............................ .... 349 Appendix 2 – International Commission on Food Mycology . . 358 Index ............................ .... ............ 361
Page 2 and 3: Advances in Food Mycology
Page 4 and 5: Advances in Food Mycology Edited by
Page 6 and 7: FOREWORD This book represents the P
Page 8 and 9: CONTENTS Foreword .................
Page 12 and 13: CONTRIBUTORS M. Lourdes Abarca, Dep
Page 14 and 15: Contributors xiii Dilek Heperkan, I
Page 16 and 17: Section 1. Understanding the fungi
Page 18 and 19: 4 Jens C. Frisvad et al. Furthermor
Page 20 and 21: 6 Jens C. Frisvad et al. Table 1. M
Page 22 and 23: 8 Jens C. Frisvad et al. Major sour
Page 24 and 25: 10 Jens C. Frisvad et al. Major sou
Page 26 and 27: 12 Jens C. Frisvad et al. 3.4. Cycl
Page 28 and 29: 14 Jens C. Frisvad et al. and poult
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Page 32 and 33: 18 Jens C. Frisvad et al. 4.5. Myco
Page 34 and 35: 20 Jens C. Frisvad et al. 4.9. Peni
Page 36 and 37: 22 Jens C. Frisvad et al. Major sou
Page 38 and 39: 24 Jens C. Frisvad et al. only occu
Page 40 and 41: 26 Jens C. Frisvad et al. 1977, Myc
Page 42 and 43: 28 Jens C. Frisvad et al. Kamyar, M
Page 44 and 45: 30 Jens C. Frisvad et al. Pitt, J.
Page 46 and 47: RECOMMENDATIONS CONCERNING THE CHRO
Page 48 and 49: Recommendations Concerning the Chro
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Section 2. Media and method develop
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50 M. H. Taniwaki et al. the counti
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52 M. H. Taniwaki et al. Table 1. O
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54 M. H. Taniwaki et al. 60 column
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56 M. H. Taniwaki et al. 3.2. Growt
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58 M. H. Taniwaki et al. 3.4. Estim
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60 M. H. Taniwaki et al. lowest; ab
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62 M. H. Taniwaki et al. 4. DISCUSS
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64 M. H. Taniwaki et al. viable cou
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66 M. H. Taniwaki et al. Brancato,
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EVALUATION OF MOLECULAR METHODS FOR
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Evaluation of Molecular Methods for
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STANDARDIZATION OF METHODS FOR DETE
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Standardization of Methods for Dete
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Standardization of Methods for Dete
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ECOPHYSIOLOGY OF FUMONISIN PRODUCER
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Ecophysiology of Fumonisin Producer
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ECOPHYSIOLOGY OF FUSARIUM CULMORUM
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Ecophysiology of Fusarium culmorum
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FOOD-BORNE FUNGI IN FRUIT AND CEREA
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Fungi and Mycotoxins in Fruit and C
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BLACK ASPERGILLUS SPECIES IN AUSTRA
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Black Aspergillus Species in Austra
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174 Marta Bau et al. sporadically i
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176 Marta Bau et al. Table 1. Occur
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178 Marta Bau et al. Table 2. Ochra
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FUNGI PRODUCING OCHRATOXIN IN DRIED
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Fungi Producing Ochratoxin in Dried
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AN UPDATE ON OCHRATOXIGENIC FUNGI A
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An Update on Ochratoxigenic Fungi a
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MYCOBIOTA, MYCOTOXIGENIC FUNGI, AND
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Mycobiota and Citrinin in Black Oli
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BYSSOCHLAMYS: SIGNIFICANCE OF HEAT
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Byssochlamys Heat Resistance and My
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EFFECT OF WATER ACTIVITY AND TEMPER
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Aflatoxin and CPA Production in Pea
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INACTIVATION OF FRUIT SPOILAGE YEAS
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High Pressure Inactivation of Fungi
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ACTIVATION OF ASCOSPORES BY NOVEL F
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Activation of Ascospores by Novel F
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MIXTURES OF NATURAL AND SYNTHETIC A
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Mixtures of Natural and Synthetic A
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PROBABILISTIC MODELLING OF ASPERGIL
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Probabilistic Modelling of Aspergil
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ANTIFUNGAL ACTIVITY OF SOURDOUGH BR
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Antifungal Activity of Sourdough Br
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PREVENTION OF OCHRATOXIN A IN CEREA
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Prevention of Ochratoxin A in Cerea
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RECOMMENDED METHODS FOR FOOD MYCOLO
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Recommended Methods for Food Mycolo
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Recommended Methods for Food Mycolo
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APPENDIX 1 - MEDIA All media are st
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Appendix 1 - Media 351 CYA (1): Cza
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Appendix 1 - Media 353 note that th
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Appendix 1 - Media 355 PCA: Potato
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Appendix 1 - Media 357 Pitt, J. I.,
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Appendix 2 - International Commissi
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362 Index Antifungal agents (Contin
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364 Index Cellulase, from F. culmor
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366 Index Fusarenon X, 15 Fusarin C
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368 Index Mycophenolic acid, 18, 21
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370 Index Phaffia, 74 Phoma tenuazo
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