Advances in Food Mycology

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APPENDIX 1 – MEDIA All media are sterilized by autoclaving at 121°C for 15 min unless otherwise specified. Czapek agars may be made from basic ingredients, or their production can be simplified by the use of Czapek concentrate and Czapek trace metal solution which contain the required additional salts in the specified concentrations. Both options are provided in this appendix. AFPA: Aspergillus flavus and parasiticus agar (Pitt et al., 1983; Pitt and Hocking 1997) Peptone 10 g Yeast extract 20 g Ferric ammonium citrate 0.5 g Chloramphenicol 100 mg Agar 15 g Dichloran 2 mg (0.2% w/v in ethanol, 1 ml) Water, distilled 1 litre After addition of all ingredients, sterilise by autoclaving at 121°C for 15 min. Final pH 6.0-6.5. CMA: Corn Meal agar (Samson et al., 2004). Add 60 g freshly ground cornmeal to 1 litre water. Heat to boiling and simmer gently for 1 h. Strain through cloth. Make volume up to 1 litre with water, add 15 g agar, heat to dissolve agar, then autoclave for 15 min at 121°C. Also available commercially. 349
350 Appendix 1 – Media CREA: Creatine Sucrose agar (Samson et al., 2004). Creatine.1H 2 O 3.0 g Sucrose 30 g KCl 0.5 g MgSO 4 .7H 2 O 0.5 g FeSO 4 .7H 2 O 0.01 g K 2 HPO 4 .3H 2 O 1.3 g Bromocresol purple 0.05 g Agar 15 g Distilled water 1 litre Final pH 8.0 ± 0.2 (adjust after medium is autoclaved) Czapek concentrate (Pitt and Hocking, 1997) NaNO3 KCl 30 g 5 g MgSO .7H O 4 2 FeSO .7H O 4 2 Water, distilled 5 g 0.1 g 100 ml Czapek concentrate and trace metal solution (below) do not require sterilisation. The precipitate of Fe(OH) 3 which forms in time can be resuspended by shaking before use. Czapek trace metal solution (Pitt and Hocking, 1997) CuSO 4 .5H 2 O 0.5 g ZnSO 4 .7H 2 O 1 g Water, distilled 100 ml Cz: Czapek Dox agar (Samson et al., 2004) NaNO 3 K HPO 2 4 KCl MgSO z 4 3 g 1 g 0.5 g . 7H O 2 FeSO z 4 0.5 g . 7H O 2 ZnSO z 4 0.01 g . 7H O 2 CuSO z 4 0.01 g . 5H O 2 Sucrose 0.005 g 30 g Agar 20 g Water, distilled l litre Final pH 6.3 ± 0.2
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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 304 and 305: 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
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Page 348 and 349: RECOMMENDED METHODS FOR FOOD MYCOLO
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Page 356 and 357: Appendix 1 - Media 351 CYA (1): Cza
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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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