Advances in Food Mycology

Recommendations

Info

Activation of Ascospores by Novel Food Preservation Techniques 251 the degradation of trehalose and the simultaneous formation of glucose early in the germination process. The glucose is present in the cells for only a short time. After that it occurs in measurable quantities in the substrate, indicating a massive release of glucose from the germinating cell. After 150 min or more the inner cell emerges rapidly from within the outer cell wall, which is ruptured. The emptied outer cell wall remains attached to the protoplast, which is encompassed by the inner layer of the ascospore cell wall. This process is very sudden, it only takes a second or less, and is termed prosilition (Lat: prosilire, to jump out). After this remarkable phenomenon, the respiration of the cells increases quickly and the cells swell and form a germ tube 6 hours after the heat treatment. Figure 3 shows snap frozen cells that are in various stages of the process, as observed by Cryo-Scanning Electron Microscopy using a JEOL JSM 840 scanning electron microscope (Dijksterhuis et al., 2002). Recently, prosilition was confirmed in other species of Talaromyces namely T. stipitatus, T. helicus and T. bacillosporus (our unpublished observations). However, ascospores of Neosartorya species seem to germinate by a slow separation of the two shell-like ornamented halves and subsequent formation of a germ tube. Apparently, these two genera show different modes of ascospore germination. 3. FUNGI IN FOOD AND HIGH PRESSURE TREATMENT Ultra high pressure is a suitable candidate for non-thermal treatment of food products. These treatments have the benefit that the organoleptic properties of the food are less affected compared to pasteurisation or more severe heat treatment. In addition, vitamins are better preserved after the application of this alternative preservation technique. While vegetative microbial cells are inactivated at relatively low pressures (200-300 MPa), spores are more resistant to these treatments. Bacterial spores even are activated to germinate at a treatment of 200 MPa, but bacterial spores germinate so quickly that they are killed during prolonged treatment. When higher pressures are applied the germination sequence of the bacterial spores is blocked rendering the spores less vulnerable to ultra high pressures
252 Jan Dijksterhuis and Robert A. Samson (A) (B) (C) Figure 3. Germinating ascospores of T. macrosporus. In the top panel (A) an unprosilited cell (left) and a fully prosilited spore (middle) are shown. At the right a spore in the process of prosilition is captured. The outer cell wall has opened and the smooth inner cell wall is visible. In the middle panel (B) two fully prosilited spores are shown. Note the connection between the released cell and the empty outer cell wall. In the bottom panel (C), spores 6 h after heat treatment are shown, most of the swollen cells exhibit a germ tube, in one case two germ tubes are formed. Bars are 1 µm (A and B) and 10 µm (C).
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 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
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 50 and 51:
Page 52 and 53:
Page 54 and 55:
Page 56 and 57:
Page 58 and 59:
Page 60 and 61:
Section 2. Media and method develop
Page 62 and 63:
50 M. H. Taniwaki et al. the counti
Page 64 and 65:
52 M. H. Taniwaki et al. Table 1. O
Page 66 and 67:
54 M. H. Taniwaki et al. 60 column
Page 68 and 69:
56 M. H. Taniwaki et al. 3.2. Growt
Page 70 and 71:
58 M. H. Taniwaki et al. 3.4. Estim
Page 72 and 73:
60 M. H. Taniwaki et al. lowest; ab
Page 74 and 75:
62 M. H. Taniwaki et al. 4. DISCUSS
Page 76 and 77:
64 M. H. Taniwaki et al. viable cou
Page 78 and 79:
66 M. H. Taniwaki et al. Brancato,
Page 80 and 81:
EVALUATION OF MOLECULAR METHODS FOR
Page 82 and 83:
Evaluation of Molecular Methods for
Page 84 and 85:
Page 86 and 87:
Page 88 and 89:
Page 90 and 91:
Page 92 and 93:
Page 94 and 95:
Page 96 and 97:
Page 98 and 99:
Page 100 and 101:
Page 102 and 103:
Page 104 and 105:
Page 106 and 107:
Page 108 and 109:
Page 110 and 111:
Page 112 and 113:
Page 114 and 115:
Page 116 and 117:
Page 118 and 119:
STANDARDIZATION OF METHODS FOR DETE
Page 120 and 121:
Standardization of Methods for Dete
Page 122 and 123:
Standardization of Methods for Dete
Page 124 and 125:
ECOPHYSIOLOGY OF FUMONISIN PRODUCER
Page 126 and 127:
Ecophysiology of Fumonisin Producer
Page 128 and 129:
Page 130 and 131:
Page 132 and 133:
ECOPHYSIOLOGY OF FUSARIUM CULMORUM
Page 134 and 135:
Ecophysiology of Fusarium culmorum
Page 136 and 137:
Page 138 and 139:
Page 140 and 141:
Page 142 and 143:
Page 144 and 145:
Page 146 and 147:
FOOD-BORNE FUNGI IN FRUIT AND CEREA
Page 148 and 149:
Fungi and Mycotoxins in Fruit and C
Page 150 and 151:
Page 152 and 153:
Page 154 and 155:
Page 156 and 157:
Page 158 and 159:
Page 160 and 161:
Page 162 and 163:
BLACK ASPERGILLUS SPECIES IN AUSTRA
Page 164 and 165:
Black Aspergillus Species in Austra
Page 166 and 167:
Page 168 and 169:
Page 170 and 171:
Page 172 and 173:
Page 174 and 175:
Page 176 and 177:
Page 178 and 179:
Page 180 and 181:
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 192 and 193:
Page 194 and 195:
Page 196 and 197:
AN UPDATE ON OCHRATOXIGENIC FUNGI A
Page 198 and 199:
An Update on Ochratoxigenic Fungi a
Page 200 and 201:
Page 202 and 203:
Page 204 and 205:
Page 206 and 207: An Update on Ochratoxigenic Fungi a
Page 208 and 209: 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
Page 232 and 233: EFFECT OF WATER ACTIVITY AND TEMPER
Page 234 and 235: Aflatoxin and CPA Production in Pea
Page 244 and 245: INACTIVATION OF FRUIT SPOILAGE YEAS
Page 246 and 247: High Pressure Inactivation of Fungi
Page 252 and 253: ACTIVATION OF ASCOSPORES BY NOVEL F
Page 254 and 255: Activation of Ascospores by Novel F
Page 266 and 267: MIXTURES OF NATURAL AND SYNTHETIC A
Page 268 and 269: Mixtures of Natural and Synthetic A
Page 292 and 293: PROBABILISTIC MODELLING OF ASPERGIL
Page 294 and 295: Probabilistic Modelling of Aspergil
Page 306 and 307:
Probabilistic Modelling of Aspergil
Page 308 and 309:
Page 310 and 311:
Page 312 and 313:
ANTIFUNGAL ACTIVITY OF SOURDOUGH BR
Page 314 and 315:
Antifungal Activity of Sourdough Br
Page 316 and 317:
Page 318 and 319:
Page 320 and 321:
Page 322 and 323:
PREVENTION OF OCHRATOXIN A IN CEREA
Page 324 and 325:
Prevention of Ochratoxin A in Cerea
Page 326 and 327:
Page 328 and 329:
Page 330 and 331:
Page 332 and 333:
Page 334 and 335:
Page 336 and 337:
Page 338 and 339:
Page 340 and 341:
Page 342 and 343:
Page 344 and 345:
Page 346 and 347:
Page 348 and 349:
RECOMMENDED METHODS FOR FOOD MYCOLO
Page 350 and 351:
Recommended Methods for Food Mycolo
Page 352 and 353:
Recommended Methods for Food Mycolo
Page 354 and 355:
APPENDIX 1 - MEDIA All media are st
Page 356 and 357:
Appendix 1 - Media 351 CYA (1): Cza
Page 358 and 359:
Appendix 1 - Media 353 note that th
Page 360 and 361:
Appendix 1 - Media 355 PCA: Potato
Page 362 and 363:
Appendix 1 - Media 357 Pitt, J. I.,
Page 364 and 365:
Appendix 2 - International Commissi
Page 366 and 367:
362 Index Antifungal agents (Contin
Page 368 and 369:
364 Index Cellulase, from F. culmor
Page 370 and 371:
366 Index Fusarenon X, 15 Fusarin C
Page 372 and 373:
368 Index Mycophenolic acid, 18, 21
Page 374 and 375:
370 Index Phaffia, 74 Phoma tenuazo
show all

Advances in Food Mycology

Create successful ePaper yourself

Delete template?

Save as template?