362 Index Antifungal agents (Cont<strong>in</strong>ued) from plants, 263 mode of action, 264 phenolic compounds, 264 of sourdough bread cultures, 307–315 of lactic acid bacteria, 307–315 natural, 261–262 phenolics, naturally occurr<strong>in</strong>g, 263 test<strong>in</strong>g activity, 266 aga<strong>in</strong>st Aspergillus flavus, 268–276 ternary mixtures, 269, 277–281 traditional, 261 Apple flowers, fungi <strong>in</strong>, 139 Apple juice, patul<strong>in</strong> <strong>in</strong>, 18 Apples, Alternaria tox<strong>in</strong>s <strong>in</strong>, 22 Apples, Antibiotic Y <strong>in</strong>, 10 Apples, spoilage fungi, 138, 139, 142–144, 149–150 Apricots, dried, fungi <strong>in</strong>, 182, 184 Apricots, dried, ochratox<strong>in</strong> A <strong>in</strong>, 184 Arthr<strong>in</strong>ium, aureum, 8 phaeospermum, 8 sacchari, 8 saccharicola, 8 sereanis, 8 term<strong>in</strong>alis, 8 Ascladiol, 148 Ascospores, activation of, 253–258 dormancy, 256–258 effects of heat and pressure, 253–256 germ<strong>in</strong>ation process, 251 Aspergillic acid, 146, 147 Aspergillus flavus and parasiticus agar (AFPA), 346, 349 Aspergillus spp., <strong>in</strong> barley and wheat, 145 section Circumdati, 9, 19, 38 section Nigri, 153, 167, 174 tox<strong>in</strong>s, 5–10 aculeatus, 21, 154, 176 alliaceus, 176, 178 bombycis, 6 caespitosus, 10 candidus, 8, 145, 147 carbonarius <strong>in</strong> air, 156, 157, 163 <strong>in</strong> coffee, 190, 193, 194 Aspergillus spp. (Cont<strong>in</strong>ued) <strong>in</strong> dried fruit, 181, 182, 184–186 <strong>in</strong> soil, 156–157, 161–163 <strong>in</strong> v<strong>in</strong>eyards, 153–154, 161–162, 167 ochratox<strong>in</strong> production, 8–9, 178, 321 on grapes, 153–158, 165–168, 174–178, 181, 186 survival on grapes, 157, carneus, 17 clavatus, 7,19 cretensis, 9 flavipes, 176 flavus, 130 aflatox<strong>in</strong>s, 5–6, 147 cyclopiazonic acid, 5–7, 147 effect of antifungals, 268–276, 309–314 growth and tox<strong>in</strong> production, 226, 231 growth, measurement, 51, 52, 56, 58–61, 65 growth, predictive modell<strong>in</strong>g, 287–306 <strong>in</strong> gra<strong>in</strong>, 145 <strong>in</strong> grapes, 176 <strong>in</strong> olives, 203 tox<strong>in</strong>s, 8 floccosus, 9 fumigatus, 7, 10, 176, giganteus, 19 lactocoffeatus, 9 longivesica, 19 melleus, 9, 176, 178 niger, <strong>in</strong> cereals, 145, 147, <strong>in</strong> coffee, 190, 193 <strong>in</strong> dried fruit, 181, 184, 186 <strong>in</strong> grapes, 154, 175, 177, 186 ochratox<strong>in</strong> production, 8–9, 154, 178, 322–324 nomius, 5,6 ochraceoroseus, 6 ochraceus effect of antifungals, 309–312 growth, predictive modell<strong>in</strong>g, 287–306 <strong>in</strong> coffee, 190, 193, 194
Index 363 Aspergillus spp. (Cont<strong>in</strong>ued) <strong>in</strong> dried fruit, 181–182, 184–187 <strong>in</strong> grapes, 176 mycotox<strong>in</strong>s, 22 ochratox<strong>in</strong> production, 8–9, 17, 18, 173, 194, 322–324 physiology and ochratox<strong>in</strong> production, 324–325 oryzae, cyclopiazonic acid production, 7 β-nitropropionic acid production, 7 ostianus, 9, 176, 178 parasiticus, 5–7, 176, 203 growth, predictive modell<strong>in</strong>g, 287–306 parvisclerotigenus, 5, 6 persii, 9 pseudoelegans, 9 pseudotamarii, 7 rambellii, 6 roseoglobulosus, 9 sclerotioniger, 9 sclerotiorum, 9 steynii, 22 sulphureus, 9 ochratox<strong>in</strong> production by, 322 tamarii, 7, 176 terreus, 17, 19, 176, 204 toxicarius, 6 ustus, 176 versicolor, 10, 176, 206, 207 wentii, 8, 176 westerdijkiae, 8,22 Aureobasidium pullulans, 81 Aurofusar<strong>in</strong>, 147, 148, 150 a w see Water activity Barley, cyctochalas<strong>in</strong> <strong>in</strong>, 7 Barley, surface dis<strong>in</strong>fection, 140 Beauvaric<strong>in</strong>, 12, 146, 147 Beauveria bassiana, 12 Beta-nitropropionic acid (BNP), 7 Bipolaris sorok<strong>in</strong>iana, 143, 145, 147 Bipolaris spp., <strong>in</strong> gra<strong>in</strong>, 143 BNP, 7 Botrytis <strong>in</strong> apples, 141, 144 <strong>in</strong> cherries, 142, 144 <strong>in</strong> fruit and gra<strong>in</strong>, 141–145, 149 Brettanomyces, 73, 79 Butenolide, 11 Byssochlamic acid, 147, 211, 219 Byssochlamys spp., 110, 144, 147, 211–224, 247 heat resistance of, 215, 219–220 morphological characteristics, 216 multivariate analysis of, 215 mycotox<strong>in</strong> production, 219 secondary metabolites of, 215 taxonomy, 212–224 divaricatum, 213, 214, 217, 218, 219, 221, 222 fulva effect of high pressure process<strong>in</strong>g, 240–241, 243–245 heat resistance, 248 measurement of growth, 51–59 method for detection, 107 taxonomy, 212, 213, 216–221 lagunculariae, 213, 217–221 nivea, 51–54, 56, 58–61, 107, 211, 213, 216–221, 253 heat resistance, 248 mycophenolic acid, 18, 219 patul<strong>in</strong> production, 19, 219, 221 pressure resistance, 253 spectabilis, 213, 217–222 heat resistance, 221–223, 247, 248 verrucosa, 214, 216, 217–221 zollneriae, 212, 214, 216–221 Byssochlamysol, 211 Byssotox<strong>in</strong> A, 211 Candida spp., 73, 78, 81 albicans, 78, 81, boid<strong>in</strong>ii, 83 catenulata, 81 dubl<strong>in</strong>ensis, 81 krusei, 78, 79 lambica, 82 mesenterica, 83 parapsilosis, 78 sake, 83 stellata, 77, 82, 83 tropicalis, 78 v<strong>in</strong>i, 81 zelanoides, 82 Carvacrol, antimicrobial activity, 269–282
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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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Recommendations Concerning the Chro
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Recommendations Concerning the Chro
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Recommendations Concerning the Chro
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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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Evaluation of Molecular Methods for
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Evaluation of Molecular Methods for
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Evaluation of Molecular Methods for
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Evaluation of Molecular Methods for
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Evaluation of Molecular Methods for
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Evaluation of Molecular Methods for
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Evaluation of Molecular Methods for
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Evaluation of Molecular Methods for
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Evaluation of Molecular Methods for
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Evaluation of Molecular Methods for
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Evaluation of Molecular Methods for
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Evaluation of Molecular Methods for
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Evaluation of Molecular Methods for
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Evaluation of Molecular Methods for
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Evaluation of Molecular Methods for
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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 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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Ecophysiology of Fusarium culmorum
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Ecophysiology of Fusarium culmorum
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Ecophysiology of Fusarium culmorum
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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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Fungi and Mycotoxins in Fruit and C
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Fungi and Mycotoxins in Fruit and C
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Fungi and Mycotoxins in Fruit and C
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Fungi and Mycotoxins in Fruit and C
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Fungi and Mycotoxins in Fruit and C
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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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Black Aspergillus Species in Austra
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Black Aspergillus Species in Austra
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Black Aspergillus Species in Austra
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Black Aspergillus Species in Austra
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Black Aspergillus Species in Austra
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Black Aspergillus Species in Austra
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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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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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An Update on Ochratoxigenic Fungi a
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An Update on Ochratoxigenic Fungi a
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An Update on Ochratoxigenic Fungi a
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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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Mycobiota and Citrinin in Black Oli
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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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Byssochlamys Heat Resistance and My
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Byssochlamys Heat Resistance and My
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Byssochlamys Heat Resistance and My
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Byssochlamys Heat Resistance and My
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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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Aflatoxin and CPA Production in Pea
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Aflatoxin and CPA Production in Pea
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Aflatoxin and CPA Production in Pea
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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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High Pressure Inactivation of Fungi
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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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Activation of Ascospores by Novel F
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Activation of Ascospores by Novel F
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Activation of Ascospores by Novel F
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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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Mixtures of Natural and Synthetic A
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Mixtures of Natural and Synthetic A
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Mixtures of Natural and Synthetic A
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Mixtures of Natural and Synthetic A
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Mixtures of Natural and Synthetic A
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Mixtures of Natural and Synthetic A
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Mixtures of Natural and Synthetic A
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Mixtures of Natural and Synthetic A
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Mixtures of Natural and Synthetic A
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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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Probabilistic Modelling of Aspergil
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Probabilistic Modelling of Aspergil
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Probabilistic Modelling of Aspergil
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Probabilistic Modelling of Aspergil
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Probabilistic Modelling of Aspergil
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Probabilistic Modelling of Aspergil
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Probabilistic Modelling of Aspergil
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Probabilistic Modelling of Aspergil
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ANTIFUNGAL ACTIVITY OF SOURDOUGH BR
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Antifungal Activity of Sourdough Br
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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 368 and 369: 364 Index Cellulase, from F. culmor
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