Advances in Food Mycology

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Recommended Methods for Food Mycology 347 Hocking, 1997) plus chloramphenicol or oxytetracycline (100 mg/kg) are recommended. For products where yeasts must be enumerated in the presence of moulds, DRBC is recommended. For products where bacteria may be encountered, or are suspected (e.g. cultured dairy products, fresh meat products) examination of representative colonies under the microscope is important. 3.3. Detection of Low Numbers of Yeasts For detection of low numbers of yeasts in liquid products, membrane filtration is recommended. If the substrate is not filterable, enrichment techniques are available but are not quantitative. 3.4. Preservative Resistant Yeasts An effective medium for detection of preservative resistant yeasts is Tryptone Glucose Yeast extract agar with 0.5% acetic acid (TGYA) (Hocking, 1996). Malt Extract Agar with 0.5% acetic acid (MAc) may also be used, but the pH is lower than TGYA, and the medium may be too inhibitory for recovery of some injured cells. 4. PREPARATION OF DRIED SAMPLES FOR DILUTION PLATING Where dried particulate foods such as cereal grains are to be dilution plated, soaking for 30 minutes in 0.1% aqueous peptone solution before homogenising is recommended. 5. ENUMERATION OF HEAT RESISTANT FUNGI The method for detection of heat resistant fungi detailed in an earlier chapter of this volume (Houbraken and Samson, 2006) is based on the method previously endorsed by ICFM. Note that very acid samples should be adjusted to pH 3.5-4.0 with NaOH before heating. Care should be taken to avoid contamination during pouring of
348 Recommended Methods for Food Mycology plates.. Heavily sporulating colonies of, for example, Penicillium and Aspergillus species generally indicate contamination. Such colonies should be ignored. 6. REFERENCES Albidgren, M. P., Lunf, F., Thrane, U., and Elmholt, S., 1987, Czapek-Dox agar containing iprodione and dicloran as a selective medium for the isolation of Fusarium species, Lett. Appl. Microbiol., 5:83-86. Andrews, S., and Pitt, J. I., 1986, Selective medium for isolation of Fusarium species and dematiaceous hyphomycetes from cereals, Appl. Environ. Microbiol. 51:1235-1238. Hocking, A. D., 1996, Media for preservative resistant yeasts: a collaborative study, Int. J. Food Microbiol. 29:167-175. Hoekstra, E. S., Samson, R. A., and Summerbell, R. C., 2000, Methods for the detections and isolation of fungi in the indoor environment, in: Introduction to Foodand Airborne Fungi, 6th edition, R. A. Samson, E. S. Hoekstra, J. C. Frisvad and O. Filtenborg, eds, Centraalbureau voor Schimmelcultures, Utrecht, Netherlands, pp. 298-305. Houbraken, J., and Samson, R. A., 2006, Standardization of methods for detection of heat resistant fungi, in: Advances in Food Mycology, A. D. Hocking, J. I. Pitt, R. A. Samson and U. Thrane, eds, Springer, New York. pp. 107-111. ICMSF (International Commission on Microbiological Specifications for Foods), 1986, Sampling for Microbiological Analysis: Principles and Specific Applications, 2nd edition, University of Toronto Press, Toronto. King, A. D., Hocking, A. D., and Pitt, J. I., 1979, Dichloran-rose bengal medium for enumeration of molds from foods, Appl. Environ. Microbiol. 37:959-964. Pitt, J. I., and Hocking, A. D., 1997, Fungi and Food Spoilage, 2nd edition, Blackie Academic and Professional, London. Pitt, J. I., Hocking, A. D., and Glenn, D. R., 1983, An improved medium for the detection of Aspergillus flavus and A. parasiticus, J. Appl. Bacteriol. 54:109-114. Pitt, J. I., Hocking, A. D., Samson, R. A., and King, A. D., 1992, Recommended methods for the mycological examination of foods, 1992, in: Modern Methods in Food Mycology, R. A. Samson, A. D. Hocking, J. I. Pitt and A. D. King, eds, Elsevier, Amsterdam, pp. 365-368. Samson, R. A., Hoekstra, E. S., and Frisvad, J. C., eds, 2004, Introduction to Foodand Airborne Fungi, 7th edition, Centraalbureau voor Schimmelcultures, Utrecht, Netherlands, 389 pp.
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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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PROBABILISTIC MODELLING OF ASPERGIL
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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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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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