Advances in Food Mycology

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Probabilistic Modelling of Aspergillus Growth 305 Cuppers, H. G. M., Oomes, S., and Brul, S., 1997, A model for the combined effects of temperature and salt concentration on growth rate of food spoilage moulds, Appl. Environ. Microbiol. 63:3764-3769. Gibson, A. M., Baranyi, J., Pitt, J. I., Eyles, M. J., and Roberts, T. A., 1994, Predicting fungal growth: effect of water activity on Aspergillus flavus and related species, Int. J. Food Microbiol. 23:419-431. Gould, G. W., 1989, Mechanisms of Action of Food Preservation Procedures, Elsevier, London. Hosmer, D. W., and Lemeshow, S., 1989, Applied Logistic Regression, John Wiley and Sons, New York, p. 307. ICMSF (International Commission on the Microbiological Specifications for Foods), 1980, Microbial Ecology of Foods, Vol. 1. Factors Affecting Life and Death of Microorganisms. ICMSF, Academic Press, New York. Lanciotti, R., Sinigaglia, M., Gardini, F., Vannini, L., and Guerzoni, M. E., 2001, Growth/no growth interfaces of Bacillus cereus, Staphylococcus aureus and Salmonella enteritidis in model systems based on water activity, pH, temperature and ethanol concentration, Food Microbiol. 18:659-668. Leistner, L., 1985, Hurdle technology applied to meat products of shelf stable and intermediate moisture food types, in: Properties of Water in Foods in Relation to Quality and Stability, D. Simatos, and J. L. Multon, ed., Martinus Nihof Publishers, Dordrecht, The Netherlands, pp. 309-329. López-Malo, A., and Palou E., 2000a, Growth/no growth interface of Zygosaccharomyces bailii as a function of temperature, water activity, pH, potassium sorbate and sodium benzoate concentration, Presented at Predictive Modeling in Foods, Leuven, Belgium, September 12-15. López-Malo, A., and Palou E., 2000b, Modeling the growth/no growth interface of Zygosaccharomyces bailii in mango puree, J. Food Sci. 65:516-520. López-Malo, A., Alzamora, S. M., Argaiz, A., 1998, Vanillin and pH synergistic effects on mold growth, J. Food Sci. 63:143-146. López-Malo, A., Guerrero, S., and Alzamora, S. M., 2000, Probabilistic modeling of Saccharomyces cerevisiae inhibition under the effects of water activity, pH and potassium sorbate, J. Food Prot. 63:91-95. López-Malo, A., Palou, E., and Argaiz, A., 1993, Medición de la actividad de agua con un equipo electrónico basado en el punto de rocío, Información Tecnológica. 4(6): 33-37. Masana, M. O., and Baranyi, J., 2000a, Adding new factors to predictive models: the effect on the risk of extrapolation, Food Microbiol. 17:367-374. Masana, M. O., and Baranyi, J., 2000b, Growth/no growth interface of Brochothrix thermosphacta as a function of pH and water activity, Food Microbiol. 17:485-493. McMeekin, T. A., Olley, J., Ross, T., and Ratkowsky, D. A., 1993, Predictive Microbiology: Theory and Application, Research Studies Press, Tauton, UK. McMeekin, T. A., Presser, K., Ratkowsky, D. A., Ross, T., Salter, M., and Tienungoon, S., 2000, Quantifying the hurdle concept by modelling the growth/no growth interface. A review, Int. J. Food Microbiol. 55:93-98. McMeekin, T. A., Ross, T., and Olley, J., 1992, Application of predictive microbiology to assure the quality and safety of fish and fish products, Int. J. Food Microbiol. 15:13-32. Montgomery, D. C., 1984, Design and Analysis of Experiments, John Wiley and Sons, New York.
306 Enrique Palou and Aurelio López-Malo Palou, E., and López-Malo, A., 2004, Growth/no-growth interface modeling and emerging technologies, in: Novel Food Processing Technologies, G. V. Barbosa- Canovas, M. S. Tapia, and P. Cano, eds, Marcel Dekker, New York, pp. 629-651. Pitt, J. I., 1989, Food mycology – an emerging discipline, Soc. Appl. Bacteriol. Symp. Suppl. 1989:1S-9S. Pitt, J. I., and Hocking, A. D., 1977, Influence of solute and hydrogen ion concentration on the water relations of some xerophilic fungi, J. Gen. Microbiol. 101:35-40. Pitt, J. I., and Miscamble, B. F., 1995, Water relations of Aspergillus flavus and closely related species, J. Food Prot. 58:86-90. Presser, K. A., Ross, T., and Ratkowsky, D. A., 1998, Modelling of the growth limits (growth/no-growth) of Escherichia coli as a function of temperature, pH, lactic acid concentration, and water activity, Appl. Environ. Microbiol. 64:1773-1779. Ratkowsky, D. A., and Ross, T., 1995, Modelling the bacterial growth/no-growth interface, Lett. Appl. Microbiol. 20:29-33. Ratkowsky, D. A., 1993, Principles of modelling, J. Indust. Microbiol. 12:195-199. Ratkowsky, D. A., Ross, T., McMeekin, T. A., and Olley, J., 1991, Comparison of Arrhenius-type and Belehradek-type models for prediction of bacterial growth in foods, J. Appl. Bacteriol. 71:452-459. Ross, T., and McMeekin, T. A., 1994, Predictive microbiology, Int. J. Food Microbiol. 23:241-264. Rosso, L., and Robinson, T. P., 2001, Cardinal model to describe the effect of water activity on the growth of moulds, Int. J. Food Microbiol. 63:265-273. Salter, M. A., Ratkowsky, D. A., Ross, T., and McMeekin, T. A., 2000, Modelling the combined temperature and salt (NaCl) limits for growth of a pathogenic Escherichia coli strain using nonlinear logistic regression, Int. J. Food Microbiol. 61:159-167 Samson, R. A., 1989, Filamentous fungi in food and feed, Soc. Appl. Bacteriol. Symp. Suppl. 1989:27S-35S. Schaffner, D. W., and Labuza, T. P., 1997, Predictive microbiology: where are we, and where are we going?, Food Technol. 51:95-99. Smith, J. E., and Moss, M .O., 1985, Mycotoxins, Formation, Analysis and Significance, John Wiley and Sons, Chichester, UK. Tienungoon, S., Ratkowsky, D. A., McMeekin, T. A., and Ross, T., 2000, Growth limits of Listeria monocytogenes as a function of temperature, pH, NaCl, and lactic acid, Appl. Environ. Microbiol. 11:4979-4987. Valik, L., Baranyi, J., and Gorner, F., 1999, Predicting fungal growth: the effect of water activity on Penicillium roqueforti, Int. J. Food Microbiol. 47:141-146. Whiting, R. C., and Call, J. E., 1993, Time of growth model for proteolytic Clostridium botulinum, Food Microbiol. 10:295-301.
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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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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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Page 260 and 261: 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
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Page 312 and 313: ANTIFUNGAL ACTIVITY OF SOURDOUGH BR
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Page 322 and 323: PREVENTION OF OCHRATOXIN A IN CEREA
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Page 348 and 349: RECOMMENDED METHODS FOR FOOD MYCOLO
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Page 354 and 355: APPENDIX 1 - MEDIA All media are st
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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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