Advances in Food Mycology

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Appendix 1 – Media 351 CYA (1): Czapek Yeast Autolysate agar (Samson et al., 2004) NaNO3 K HPO 2 4 KCl MgSO c 4 3 g 1 g 0.5 g . 7H O 2 FeSO c 4 0.5 g . 7H O 2 ZnSO c 4 0.01 g . 7H O 2 CuSO c 4 0.01 g . 5H O 2 Yeast extract (Difco) 0.005 g 5 g Sucrose 30 g Agar 20 g Distilled water l litre This formulation should be used to prepare CYA from base ingredients, without the use of Czapek concentrate or trace metal solutions. CYA (2): Czapek Yeast extract agar (Pitt, 1979; Pitt and Hocking, 1997) K HPO 2 4 Czapek concentrate 1 g 10 ml Trace metal solution 1 ml Yeast extract, powdered 5 g Sucrose 30 g Agar 15 g Water, distilled 1 litre Prepared using Czapek concentrate and Czapek trace metal solution. Table grade sucrose is satisfactory for use provided it is free from sulphur dioxide. Final pH 6.7. CZID: Czapek iprodione dichloran agar (Albidgren et al., 1987; Pitt and Hocking 1997) Sucrose 30 g Yeast extract 5 g Chloramphenicol 100 mg Dichloran 2 mg (0.2% in ethanol, 1 ml) Czapek concentrate 10 ml Trace metal solution 1 ml Agar 15 g Water, distilled 1 litre Iprodione (suspension) 1 ml
352 Appendix 1 – Media Add iprodione suspension [0.3 g Roval 50WP (Rhone-Poulenc Agro-Chemie, Lyon, France) in 50 ml sterile water, shaken before addition to medium] after autoclaving at 121°C for 15 min. CY20S: Czapek Yeast Extract agar with 20% Sucrose (Pitt and Hocking, 1997; Samson et al., 2004) K HPO 2 4 Czapek concentrate 1 g 10 ml Yeast extract 5 g Sucrose 200 g Agar 15 g Water, distilled 1 litre Final pH 5.2. DCPA: Dichloran chloramphenicol peptone agar (Andrews and Pitt, 1986; Pitt and Hocking 1997) Peptone 15 g KH PO 1 g 2 4 MgSO .7H O 0.5 g 4 2 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 5.5.-6.0. DG18: Dichloran 18% Glycerol agar (Hocking and Pitt, 1980; Pitt and Hocking 1997) Glucose 10 g Peptone 5 g KH PO 2 4 MgSO .7H O 4 2 Glycerol, A.R. 1 g 0.5 g 220 g Agar 15 g Dichloran 2 mg (0.2% w/v in ethanol, 1 ml) Chloramphenicol 100 mg Water, distilled 1 litre Add minor ingredients and agar to ca 800 ml distilled water. Steam to dissolve agar, then make to 1 litre with distilled water. Add glycerol:
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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 306 and 307: 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
Page 348 and 349: RECOMMENDED METHODS FOR FOOD MYCOLO
Page 350 and 351: Recommended Methods for Food Mycolo
Page 352 and 353: Recommended Methods for Food Mycolo
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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