Advances in Food Mycology

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Mixtures of Natural and Synthetic Antifungal Agents 285 Larson, E., 1984, Clinical and Infection Control, Blackwell Scientific, Boston, MA. López-Malo, A., Alzamora, S. M., and Argaiz, A., 1998, Vanillin and pH synergistic effects on mold growth, J. Food Sci. 63:143-146. López-Malo, A., Alzamora, S. M., and Argaiz, A., 1997, Effect of vanillin concentration, pH and incubation temperature on Aspergillus flavus, A. niger, A. ochraceus and A. parasiticus growth, Food Microbiol. 14:117-124. López-Malo, A., Alzamora, S. M., and Argaiz, A., 1995, Effect of natural vanillin on germination time and radial growth of moulds in fruit-based agar systems, Food Microbiol. 12:213-219. López-Malo, A., Alzamora, S. M., and Guerrero, S., 2000, Natural antimicrobials from plants, in: Minimally Processed Fruits and Vegetables. Fundamentals Aspects and Applications, S. M. Alzamora, M. S. Tapia, and A. López-Malo, ed., Aspen Publishers, Gaithersburg, MD, p. 237. López-Malo, A., Alzamora, S. M., and Palou, E., 2005a, Naturally occurring compounds – Plant sources, in: Antimicrobials in Food, 3rd edition, P. M. Davidson, J. N. Sofos, and A. L. Branen, eds, CRC Press, New York, pp. 429-451. López-Malo, A., Palou, E., and Argaiz, A., 1994, Measurement of water activity of saturated salt solutions at various temperatures, in: Proceedings of the Poster Session: International Symposium on the Properties of Water, Practicum II, A. Argaiz, A. López-Malo, E. Palou, and P. Corte, eds, Universidad de las Américas-Puebla, Mexico, pp. 113-116. López-Malo, A., Palou, E., Parish, M. E., and Davidson, P. M., 2005b, Methods for activity assay and evaluation of results, in: Antimicrobials in Food, 3rd edition, P. M. Davidson, J. N. Sofos, and A. L. Branen, eds, CRC Press, New York, pp 659-680. Matamoros-León, B., Argaiz, A., and López-Malo, A., 1999, Individual and combined effects of vanillin and potassium sorbate on Penicillium digitatum, P. glabrum and P. italicum growth, J. Food Prot. 62:540-542. Monzón, M., Oteiza, C., Leiva, J., and Amorena, B., 2001, Synergy of different antibiotic combinations in biofilms of Staphylococcus epidermis, J. Antimicrob. Chemother. 48:793-801. NCCLS, 1999, Methods for Determining Bactericidal Activity of Antimicrobial Agents; Approved Guideline, National Committee for Clinical Laboratory Standards, Wayne, PA. NCCLS, 2002, Methods for Dilution Antimicrobial Susceptibility Tests for Bacteria That Grow Aerobically; Approved Standard, 6th edition, National Committee for Clinical Laboratory Standards, Wayne, PA. Nychas, G. J. E., 1995, Natural antimicrobials from plants, in: New Methods of Food Preservation, G. W. Gould, ed., Blackie Academic & Professional, Glasgow, UK, pp. 58-89. Parish, M. E., and Carroll, D. E., 1988, Effects of combined antimicrobial agents on fermentation initiation by Saccharomyces cerevisae in a model broth system, J. Food Sci. 53:240. Paster, N., Juven, B. J., Shaaya, E., Menasherov, M., 1990, Inhibitory effect of oregano and thyme essential oils on moulds and foodborne bacteria, Lett. Appl. Microbiol. 11:33-37. Prindle, R. F., and Wright, E. S., 1977, Phenolic compounds, in: Disinfection, Sterilization and Preservation, 2nd edition, S. S. Block, ed., Lea & Febiger, Philadelphia, PA. Rehm, H., 1959, Untersuchung zur Sirkung von Konservierungsmittelkombinationen, Z. Lebesm. Untersuch. Forsch. 110:356.
286 Aurelio López-Malo et al. Roberts, T. A., 1989, Combinations of antimicrobials and processing methods, Food Technol. 42:156-163. Sebti F., and Tantaoui-Elaraki, A., 1994, In vitro inhibition of fungi isolated from “Pastilla” papers by organic acids and cinnamon, Lebensm.-Wiss. u-Technol. 27:370-74. Shelef, L.A., 1983, Antimicrobial effects of spices, J. Food Safety 6:29-44. Smid, E. J., and Gorris, L. G. M., 1999, Natural antimicrobials for food preservation, in: Handbook of Food Preservation, M. S. Rahman, ed., Marcel Dekker, New York, pp. 285-308. Sofos, J. N., Beuchat, L. R., Davidson, P. M., and Johnson, E. A., 1998, Naturally Occurring Antimicrobials in Food, Council for Agricultural Science and Technology, Task Force Report No 132. Squires, E., and Cleeland, R., 1985, Methods of Testing Combinations of Antimicrobial Agents, Hoffman-LaRoche, Nutley, NJ. Wilkins, K. M., and Board, R. G., 1989, Natural antimicrobial systems, in: Mechanisms of Action of Food Preservation Procedures, G. W. Gould, ed., Elsevier, New York, pp. 285-362. Zaika, L. L., 1988, Spices and herbs: their antimicrobial activity and its determination, J. Food Safety 6:29-44.
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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 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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Page 240 and 241: Aflatoxin and CPA Production in Pea
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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
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Page 292 and 293: PROBABILISTIC MODELLING OF ASPERGIL
Page 294 and 295: Probabilistic Modelling of Aspergil
Page 312 and 313: ANTIFUNGAL ACTIVITY OF SOURDOUGH BR
Page 314 and 315: Antifungal Activity of Sourdough Br
Page 322 and 323: PREVENTION OF OCHRATOXIN A IN CEREA
Page 324 and 325: 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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