Advances in Food Mycology

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366 Index Fusarenon X, 15 Fusarin C, 146, 147 Fusarium ear blight, 123 in fruit and grain, 141–150 section Liseola, 113–122 toxins, 10–16 acuminatum, 12, 13 anthophilum, 13 avenaceum, 10–12, 14, 142–145, 147 chlamydosporum, 11 crookwellense, 11, 15, 16 culmorum, 11, 14–16, 123–136, 144, 145, 147 a w effects, 123, 128–129 deoxynivalenol production, 128, 130, enzyme production, 124, 133–134 growth temperatures, 123, 128–129 nivalenol production, 128, dlaminii, 12 equiseti, 12, 15, 16, 144, 145, 147 globosus, 13 graminearum, 11, 14–16, 145, 147 guttiforme, 13 langsethiae, 11, 13, 15, 145, 147 lateritium, 11, 13, 142, 145, 147 longipes, 12 moniliforme, 13 napiforme, 13, 14 nivale, 11 nygamai, 12–14 oxysporum, 12, 14, 51, 52, 54, 55–60, 62, 65, 107, 240–243 effect of high pressure processing, 240–243 poae, 11, 13, 15, 144, 145, 147 proliferatum, 12–14, 116–119, 124, 128, 135 effect of competing species, 118–119 effect of substrate, 116 effect of temperature, 116–117, 119 effect of water activity, 116–117, 119 pseudocircinatum, 13 pseudograminearum, 14 pseudonygami, 13 Fusarium (Continued) sambucinum, 11, 12, 15 sporotrichioides, 11, 13, 15, 145, 147 subglutinans, 12–14 thapsinum, 13, 14 tricinctum, 10, 11, 14, 144, 145, 147 venenatum, 11, 15 verticillioides, 12–14, 116–120, 124, 128, 135 effect of competing species, 118–119 effect of substrate, 116 effect of temperature, 116–117, 119 effect of water activity, 116–117, 119 Fusarochromanone, 146, 147 Geotrichum candidum, 81, 82 Gibberella fujikuroi complex, 12 Ginger, mycophenolic acid in, 18 Glassy state, in ascospores, 256 Gliocladium virens, 7 Gliotoxin, 7 Grain, fungi in, 137–150 Grapes, fungi in, 153–168, 174–179, ochratoxin A in, 8, 154–156 Growth, predictive modelling, 287–306 Halosarpeia sp., 12 Ham, ochratoxin A in, 9, 18 Hamigera, 110 Hanseniaspora, 76, 82 uvarum, 83 Hay infusion agar (HAY), 212, 214, 353 Heat resistance, of Byssochlamys species, 215, 248 Byssochlamys spectabilis, 220–222, 247, 248 Eurotium chevalieri, 248 Eurotium herbariorum, 248 Monascus ruber, 247 Neosartorya fischeri, 248 Neosartorya pseudofischeri, 248 Talaromyces flavus, 249 Talaromyces helicus, 249 Talaromyces macrosporus, 248–250 Talaromyces stipitatus, 249 Talaromyces trachyspermus, 249 Xeromyces bisporus, 249
Index 367 Heat resistant fungi, 211–224 incubation time, 110 methods for, 107–111, 346–348 High pressure processing, effect on ascospores, 251–256 effect on fungi, 239–246, 251–254 Homogenisation, 344 Horses, mycotoxicoses, 23 Humicola fuscoatra, 10 Hybridisation, 75 Hyphal length, 49, 53, 57–59, 62–63 ICFM, 343 IGS region, of yeasts, 71, 73, 74 International Commission on Food Mycology, 343, 356–357 Isaria fumorosea, 12 Islanditoxin, 17 Isofumigaclavin, 147 Issatchenkia orientalis, 81, 83 terricola, 83 ITS region, of yeasts, 71, 73, 74 Katsuobushi, β-nitropropionic acid in, 7 Kloeckera, 76 apiculata, 77, 82 Kluveromyces spp., 73 lactis, 81, 82 marxianus, 73, 81, 82 Kojic acid 7 Lactobacillus spp., 307–315 antifungal effects, 307–315 on Aspergillus flavus, 309–314 on Aspergillus ochraceus, 309–311 on Penicillium commune, 309–313 on Penicillium roqueforti, 309–313 on Penicillium verrucosum, 309–312 Lupinosis toxin, 22 Lupins, toxins in, 23 Luteoskyrin, 17 Maize aflatoxins in, 5 fumonisins in, 13, 116 temperature effect, 117–118 water activity effect, 116–118 Malformins, 147 Malt Extract agar (MEA), 51, 139, 174, 182, 205, 212, 346, 354 Malt Extract Yeast Extract 50% glucose agar (MY50G), 51, 345, 354 MAS 15 MEA, 51, 139, 174, 175, 182, 205, 212, 346, 354 Media recommended for food mycology, 345–346, Media for aflatoxigenic fungi, 346, 349 Fusarium, 346, 351–352 toxigenic Penicillium species, 346 xerophilic fungi, 345–346, 352, 354 yeasts, 346–347 Media, formulations, 349–356 Media, general purpose, 345 Merck’s Malt Extract Agar (MME), 42, 354 Metabolite profiling, of fungi, 140–141 Methods for food mycology, 343–348 Methods for yeasts, 346–347 Metschnikowia spp., 81 Metschnikowia pulcherrima, 77, 82, 83, 90 Microsatellites, in yeasts, 81–84, 85 Miso, β-nitropropionic acid in, 7 MME, see Merck’s Malt Extract Agar Molecular methods for yeasts, 69–106 factors affecting performance, 91–94 standardisation, 94–95 Monascus ruber, 23, 204, 247 heat resistance of, 247 Monascus toxins, 23, 204 Monilia, 144 Moniliformin, 13–14, 146, 147 Monoacetyoxscirpenol, 15 Monocillium nordinii, 10 Mrakia spp., 74 Mucor plumbeus, 51, 52, 56–62, 245 Multivariate analysis of Byssochlamys, 215 MY50G, 51, 345, 354 Mycelium dry weight and hyphal length, 60 Mycelium dry weight, 50, 52, 57, 59, 60, 62
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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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ANTIFUNGAL ACTIVITY OF SOURDOUGH BR
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Antifungal Activity of Sourdough Br
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Page 320 and 321: 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 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 372 and 373: 368 Index Mycophenolic acid, 18, 21
Page 374 and 375: 370 Index Phaffia, 74 Phoma tenuazo
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