Advances in Food Mycology

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Contributors xiii Dilek Heperkan, Istanbul Technical University, Dept. of Food Engineering Istanbul, 34469 Maslak, Turkey Ailsa D. Hocking, Food Science Australia, CSIRO, PO Box 52, North Ryde, NSW 1670, Australia Stephen Holmes, ADGEN Ltd, Nellies Gate, Auchincruive, Ayr KA6 5HW, UK Russell Hope, Applied Mycology Group, Biotechnology Centre, Cranfield University, Silsoe, Bedford MK45 4DT, UK Jos Houbraken, Centraalbureau voor Schimmelcultures, PO Box 85167, 3508 AD, Utrecht, The Netherlands Beatriz T. Iamanaka, Food Technology Institute, ITAL C.P 139 CEP13.073-001 Campinas-SP, Brazil Nils Jonsson, Swedish Institute of Agricultural and Environmental Engineering, PO Box 7033, SE-750 07 Uppsala, Sweden Benozir A. Kazi, Department of Primary Industries, PO Box 905, Mildura, Vic. 3502, Australia Reyna León-Cruz, Ingeniería Química y Alimentos, Universidad de las Américas, Puebla, Cholula 72820, Mexico Su-lin L. Leong, Food Science Australia, CSIRO, PO Box 52, North Ryde, NSW 1670, Australia Aurelio López-Malo, Ingeniería Química y Alimentos, Universidad de las Américas, Puebla, Cholula 72820, Mexico Naresh Magan, Applied Mycology Group, Biotechnology Centre, Cranfield University, Barton Road, Silsoe, Bedford MK45 4DT, UK Sonia Marín, Food Technology Department, Lleida University, 25198 Lleida, Spain Hilary C. Menezes, Food Engineering Faculty (FEA), Unicamp, Campinas-SP, Brazil Burçak E. Meriç, Istanbul Technical University, Dept. of Food Engineering Istanbul, 34469 Maslak, Turkey Santiago Minués, Institut Català de la Vinya i el Vi (INCAVI), Generalitat de Catalunya, Vilafranca del Penedés, Barcelona, Spain Kristian F. Nielsen, BioCentrum-DTU, Building 221, Technical University of Denmark, 2800 Lyngby, Denmark Juhani Olkku, Oy Panimolaboratorio-Bryggerilaboratorium AB, P.O. Box 16, FIN-02150 Espoo, Finland Monica Olsen, National Food Administration, PO Box 622, SE-751 26 Uppsala, Sweden Enrique Palou, Ingeniería Química y Alimentos, Universidad de las Américas, Puebla, Cholula 72820, Mexico
xiv Contributors Andrea Patriarca, Laboratorio de Microbiología de Alimentos, Departamento de Química Orgánica, Area Bromatología, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, Pabellón II, 3˚ Piso, 1428, Buenos Aires, Argentina Sven-Johan Persson, Akron maskiner, SE-531 04 Järpås, Sweden John I. Pitt, Food Science Australia, CSIRO, PO Box 52, North Ryde, NSW 1670, Australia C. Prakitchaiwattana, Food Science and Technology, School of Chemical Engineering and Industrial Chemistry, University of New South Wales, Sydney, NSW 2052, Australia Antonio J. Ramos, Food Technology Department, Lleida University, 25198 Lleida, Spain Aldo Rizzo, National Veterinary and Food Res. Inst., PO Box 45, FIN-00581, Helsinki, Finland Dojin Ryu, Department of Food Science and Technology, University of Nebraska, Lincoln, NE 68583-0919, USA Robert A. Samson, Department of Applied Research and Services, Centraalbureau voor Schimmelcultures, Fungal Biodiversity Centre, Uppsalalaan 8, 3584 CT, Utrecht, Netherlands Vicente Sanchis, Food Technology Department, Lleida University, 25198 Lleida, Spain Eileen S. Scott, School of Agriculture and Wine, University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia Gülçin S¸is¸manog˘lu, Department of Food Engineering, Istanbul Technical University, Istanbul, 34469 Maslak, Turkey Cindy Stewart, National Center for Food Safety and Technology, 6502 S. Archer Rd, Summit-Argo, IL 60501, USA Marta H. Taniwaki, Food Technology Institute (ITAL), C.P 139 CEP13.073-001 Campinas-SP, Brazil Ulf Thrane, Center for Microbial Biotechnology, BioCentrum-DTU, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark Graciela Vaamonde, Laboratorio de Microbiología de Alimentos, Departamento de Química Orgánica, Area Bromatología, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, Pabellón II, 3˚ Piso, 1428, Buenos Aires, Argentina E. Vicente Food Technology Institute, ITAL C.P 139 CEP13.073-001 Campinas-SP, Brazil
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 10 and 11: Contents ix Mycobiota, mycotoxigeni
Page 12 and 13: CONTRIBUTORS M. Lourdes Abarca, Dep
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
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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
Page 30 and 31: 16 Jens C. Frisvad et al. 3.9. Zear
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
Page 60 and 61: Section 2. Media and method develop
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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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Advances in Food Mycology

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