Advances in Food Mycology

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Prevention of Ochratoxin A in Cereals 327 common for outdoor storage of dried cereal grain in Europe because they require lower investment costs compared with those placed indoors, or reinforced concrete silos. Numerous investigators have developed mathematical models to describe the heat and mass transfer in stored bulk grain although mainly for maize. Most models have only considered heat transfer during storage but there are more comprehensive models which also include mass transfer (Metzger and Muir, 1983; Tanaka and Yoshida, 1984; Smith and Sokhansanj, 1990; Maier, 1992; Casada and Young, 1994; Chang et al., 1994; Khankari et al., 1995). Most numerical models assume overly simplistic boundary conditions and do not accurately model the headspace and plenum conditions during storage (Maier and Montross, 1998). In a validation of a comprehensive model using realistic boundary conditions, it was concluded that the available literature values for a number of critical variables used to model headspace and plenum conditions proved to be inaccurate and needed more research (Montross et al., 2002). The influence of different systems for air exchange between the headspace and the ambient air, on the temperature and relative humidity in the grain close to the headspace were studied in this project. A mathematical model of dew point temperature and collected data were used to describe the risk of moisture condensation in the headspace of the silos during the storage. Preventive strategies to avoid rehydration of the grain and the risk for mould growth and production of ochratoxin A were also suggested (WP5). There are two main strategies for reducing the occurrence of mycotoxins in cereals: prevention of contamination or detoxification of mycotoxins already present. One of the approaches in this project is based on the preventive strategy during post harvest storage. The use of grain protectant chemicals has been widely applied during the last few years. This has achieved good results in the short-term, but the widespread use of chemical compounds has resulted in resistance in the target organisms. Storage fungi are commonly controlled using preservatives such as organic acids, however the use of preservatives has met with increasing consumer resistance in recent years (Foegeding and Busta, 1991; Basilico and Basilico, 1999). In the past decade research has focused on the use of natural preservatives (Foegeding and Busta, 1991), which are perceived as raising few concerns among consumers, regulatory agencies or within the food industry (Dillon and Board, 1994; Nychas, 1995; Lopez-Malo et al., 1997; Basilico and Basilico, 1999; Etcheverry et al., 2002).
328 Monica Olsen et al. Essential oils are volatile products of plant secondary metabolism which in many cases are biologically active, with antimicrobial, antioxidant and bioregulatory properties (French, 1985; Caccioni et al., 1998). Essential oils of oregano, thyme, basil, garlic, onion and cinnamon have been reported having the greatest antimicrobial effectiveness (Paster et al., 1995; Basilico and Basilico, 1999; Cosentino et al., 1999; Yin and Tsao, 1999). More specifically, cloves and cinnamon have been found to be strong antifungal agents against Penicillium and Aspergillus species. Many of the essential oils that have been tested have been shown to have an antagonistic effect against aflatoxigenic Aspergillus spp. However, few studies have investigated the effects of essential oils on growth and ochratoxin A production by ochratoxigenic strains of A. ochraceus (Basilico and Basilico, 1999). Furthermore, many studies have not taken account of different environmental factors such as temperature and a w on the effectiveness of essential oils in control of fungal growth and ochratoxin A production. Resveratrol is a polyphenolic compound, which exhibits antimicrobial and antioxidant properties. It is a phytoalexin in grapes and is produced in response to various kinds of stress including attack by fungal pathogens. Resveratrol also has anticancer activity (Pervaiz, 2001) and antimicrobial activity against some dermatophytes (Man-Ying, 2002). The effect of resveratrol in combination with environmental variables on growth and ochratoxin A production by P. verrucosum and A. ochraceus has not been investigated. Lactic acid bacteria have been used as biocontrol agents in malting trials (Haikara et al., 1993). Lactobacillus plantarum (VTT E-78076) was reported to have a fungistatic effect against Fusarium species in vitro and in laboratory-scale malting (Laitila et al., 1997, 2002). One of the objectives in the present investigation was to determine the effect of a range of food-grade essential oils, antioxidants and resveratrol under different interacting a w and temperature regimens on (a) growth rate, (b) ochratoxin A production by P. verrucosum and A. ochraceus isolates from wheat grain and (c) the concentration of essential oil needed for control of P. verrucosum. In addition, for barley and malting, the aims were to first investigate the effectiveness of lactic acid bacteria against the growth of P. verrucosum and subsequent production of ochratoxin A in vitro and in a mini-scale storage experiment. A pilot-scale experiment was also carried out to study mould growth and ochratoxin A formation during storage of barley at different moisture levels (WP6).
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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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MIXTURES OF NATURAL AND SYNTHETIC A
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Mixtures of Natural and Synthetic A
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Page 282 and 283: Mixtures of Natural and Synthetic A
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
Page 324 and 325: Prevention of Ochratoxin A in Cerea
Page 348 and 349: RECOMMENDED METHODS FOR FOOD MYCOLO
Page 350 and 351: Recommended Methods for Food Mycolo
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Page 354 and 355: APPENDIX 1 - MEDIA All media are st
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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
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Advances in Food Mycology

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