Advances in Food Mycology

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Advances in Food Mycology Edited by A.D. Hocking Food Science Australia North Ryde, Australia J.I. Pitt Food Science Australia North Ryde, Australia R.A. Samson Centraalbureau voor Schimmelcultures Utrecht, Netherlands and U. Thrane Technical University of Denmark Lyngby, Denmark
A.D. Hocking Food Science Australia PO Box 52, North Ryde NSW 1670 Australia Ailsa.Hocking@csiro.au R.A. Samson Centraalbureau voor Schimmelcultures PO Box 85167 3508 AD Utrecht Netherlands Samson@cbs.knaw.nl Library of Congress Control Number: 2005930810 ISBN-10: 0-387-28385-4 e-ISBN: 0-387-28391-9 ISBN-13: 978-0387-28385-2 Printed on acid-free paper. J.I. Pitt Food Science Australia PO Box 52, North Ryde NSW 1670 Australia John.Pitt@csiro.au U. Thrane Biocentrum-DTU Technical University of Denmark Building 221 DK-2800 Kgs. Lyngby Denmark ulf.thrane@biocentrum.dtu.dk © 2006 Springer Science+Business Media, Inc. All rights reserved. This work may not be translated or copied in whole or in part without the written permission of the publisher (Springer Science+Business Media, Inc., 233 Spring Street, New York, NY 10013, USA), except for brief excerpts in connection with reviews or scholarly analysis. Use in connection with any form of information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed is forbidden. The use in this publication of trade names, trademarks, service marks and similar terms, even if they are not identified as such, is not to be taken as an expression of opinion as to whether or not they are subject to proprietary rights. Printed in the United States of America. (SPI/EB) 987654321 springeronline.com
Page 2 and 3: Advances in Food Mycology
Page 6 and 7: FOREWORD This book represents the P
Page 8 and 9: CONTENTS Foreword .................
Page 10 and 11: Contents ix Mycobiota, mycotoxigeni
Page 12 and 13: CONTRIBUTORS M. Lourdes Abarca, Dep
Page 14 and 15: Contributors xiii Dilek Heperkan, I
Page 16 and 17: Section 1. Understanding the fungi
Page 18 and 19: 4 Jens C. Frisvad et al. Furthermor
Page 20 and 21: 6 Jens C. Frisvad et al. Table 1. M
Page 22 and 23: 8 Jens C. Frisvad et al. Major sour
Page 24 and 25: 10 Jens C. Frisvad et al. Major sou
Page 26 and 27: 12 Jens C. Frisvad et al. 3.4. Cycl
Page 28 and 29: 14 Jens C. Frisvad et al. and poult
Page 30 and 31: 16 Jens C. Frisvad et al. 3.9. Zear
Page 32 and 33: 18 Jens C. Frisvad et al. 4.5. Myco
Page 34 and 35: 20 Jens C. Frisvad et al. 4.9. Peni
Page 36 and 37: 22 Jens C. Frisvad et al. Major sou
Page 38 and 39: 24 Jens C. Frisvad et al. only occu
Page 40 and 41: 26 Jens C. Frisvad et al. 1977, Myc
Page 42 and 43: 28 Jens C. Frisvad et al. Kamyar, M
Page 44 and 45: 30 Jens C. Frisvad et al. Pitt, J.
Page 46 and 47: RECOMMENDATIONS CONCERNING THE CHRO
Page 48 and 49: 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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PREVENTION OF OCHRATOXIN A IN CEREA
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Prevention of Ochratoxin A in Cerea
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RECOMMENDED METHODS FOR FOOD MYCOLO
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Recommended Methods for Food Mycolo
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Recommended Methods for Food Mycolo
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APPENDIX 1 - MEDIA All media are st
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Appendix 1 - Media 351 CYA (1): Cza
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Appendix 1 - Media 353 note that th
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Appendix 1 - Media 355 PCA: Potato
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Appendix 1 - Media 357 Pitt, J. I.,
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Appendix 2 - International Commissi
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362 Index Antifungal agents (Contin
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364 Index Cellulase, from F. culmor
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366 Index Fusarenon X, 15 Fusarin C
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368 Index Mycophenolic acid, 18, 21
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370 Index Phaffia, 74 Phoma tenuazo
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