Advances in Food Mycology

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Black Aspergillus Species in Australian Vineyards 171 Téren, J., Varga, J., Hamari, Z., Rinyu, E., and Kevei, F., 1996, Immunochemical detection of ochratoxin A in black Aspergillus strains, Mycopathologia 134: 171-176. Tjamos, S. E., Antoniou, P. P., Kazantzidou, A., Antonopoulos, D. F., Papageorgiou, I., and Tjamos, E. C., 2004, Aspergillus niger and Aspergillus carbonarius in Corinth raisin and wine-producing vineyards in Greece: population composition, ochratoxin A production and chemical control, J. Phytopathol. 152:250-255. Zimmerli, B., and Dick, R., 1996, Ochratoxin A in table wine and grape-juice: occurrence and risk assessment, Food Addit. Contam. 13:655-668.
OCHRATOXIN A PRODUCING FUNGI FROM SPANISH VINEYARDS Marta Bau, M. Rosa Bragulat, M. Lourdes Abarca, Santiago Minguez and F. Javier Cabañes * 1. INTRODUCTION Ochratoxin A (OA) is a nephrotoxic mycotoxin naturally occurring in a wide range of food commodities. It has been classified by IARC as a possible human renal carcinogen (group 2B) (Castegnaro and Wild, 1995) and among other toxic effects, is teratogenic, immunotoxic, genotoxic, mutagenic and carcinogenic (Creppy, 1999). Wine is considered the second major source of OA in Europe, with cereals being the primary source. Since the first report on the occurrence of OA in wine (Zimmerli and Dick, 1996) its presence in wine and grape juice have been reported in a broad variety of wines from different origins. Maximum OA levels have been established for cereals and dried vine fruits in the European Union, and it is possible that other commodities such as wine and grape juices will be regulated before the end of 2003 (Anonymous, 2002). Until recently, Aspergillus ochraceus and Penicillium verrucosum were considered the main OA-producing species. P. verrucosum is usually found in cool temperate regions and has been reported almost exclusively in cereal and cereal products while A. ochraceus is found *Marta Bau, M. Rosa Bragulat, M. Lourdes Abarca and F. Javier Cabañes: Departament de Sanitat i d’Anatomia Animals, Universitat Autònoma de Barcelona, 08193 Bellaterra, Barcelona, Spain. Santiago Minguez: Institut Català de la Vinya i el Vi (INCAVI), Generalitat de Catalunya, Vilafranca del Penedés, Barcelona, Spain. Correspondence to: Javier.Cabanes@uab.es 173
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Advances in Food Mycology
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Advances in Food Mycology Edited by
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FOREWORD This book represents the P
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CONTENTS Foreword .................
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Contents ix Mycobiota, mycotoxigeni
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CONTRIBUTORS M. Lourdes Abarca, Dep
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Contributors xiii Dilek Heperkan, I
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Section 1. Understanding the fungi
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4 Jens C. Frisvad et al. Furthermor
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6 Jens C. Frisvad et al. Table 1. M
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8 Jens C. Frisvad et al. Major sour
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10 Jens C. Frisvad et al. Major sou
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12 Jens C. Frisvad et al. 3.4. Cycl
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14 Jens C. Frisvad et al. and poult
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16 Jens C. Frisvad et al. 3.9. Zear
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18 Jens C. Frisvad et al. 4.5. Myco
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20 Jens C. Frisvad et al. 4.9. Peni
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22 Jens C. Frisvad et al. Major sou
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24 Jens C. Frisvad et al. only occu
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26 Jens C. Frisvad et al. 1977, Myc
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28 Jens C. Frisvad et al. Kamyar, M
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30 Jens C. Frisvad et al. Pitt, J.
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RECOMMENDATIONS CONCERNING THE CHRO
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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 Fumonisin Producer
Page 130 and 131: Ecophysiology of Fumonisin Producer
Page 132 and 133: ECOPHYSIOLOGY OF FUSARIUM CULMORUM
Page 134 and 135: Ecophysiology of Fusarium culmorum
Page 146 and 147: FOOD-BORNE FUNGI IN FRUIT AND CEREA
Page 148 and 149: Fungi and Mycotoxins in Fruit and C
Page 162 and 163: BLACK ASPERGILLUS SPECIES IN AUSTRA
Page 164 and 165: Black Aspergillus Species in Austra
Page 182 and 183: 174 Marta Bau et al. sporadically i
Page 184 and 185: 176 Marta Bau et al. Table 1. Occur
Page 186 and 187: 178 Marta Bau et al. Table 2. Ochra
Page 188 and 189: FUNGI PRODUCING OCHRATOXIN IN DRIED
Page 190 and 191: Fungi Producing Ochratoxin in Dried
Page 196 and 197: AN UPDATE ON OCHRATOXIGENIC FUNGI A
Page 198 and 199: An Update on Ochratoxigenic Fungi a
Page 210 and 211: MYCOBIOTA, MYCOTOXIGENIC FUNGI, AND
Page 212 and 213: Mycobiota and Citrinin in Black Oli
Page 218 and 219: BYSSOCHLAMYS: SIGNIFICANCE OF HEAT
Page 220 and 221: Byssochlamys Heat Resistance and My
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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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