Advances in Food Mycology

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Evaluation of Molecular Methods for the Analysis of Yeasts in Foods 83 ERIC1R, ERIC2 C. boidinii, C. mesenterica, C. sake, C. stellata, Hierro et al. (2004) D. anomala, D. bruxellensis, H. uvarum, I. terricola, S. ludwigii, Schiz. pombe, T. debrueckii, Z. bailii, S. bayanus, S. cerevisiae from wine REPIR1, REP2I Intron splice site primer EI1 Intron splice primers Differentiation of commercial wine S. cerevisiae de Barros Lopes et al. (1996, 1998) strains. Differentiation of non-Saccharomyces wine species and strains; S. cerevisiae, S. bayanus, T. delbrueckeii, I. orientalis, H. uvarum, H. guillermondii, M. pulcherrima, P. fermentans, P. membranaefaciens EI1, EI2, LA1, LA2 S. cerevisiae and sensu stricto strains Primers δ1 and δ2 Differentiation of S. cerevisiae strains, S. douglassi, Ness et al. (1993) S. chevalierii, S. bayanus Primers δ12 and δ2 Lavallée et al. (1994), Fernández-Espinar et al. (2001), Schuller et al. (2004) Identification/authentication of commercial wine S. cerevisiae strains Characterisation of wild S. cerevisiae strains from Versavaud et al. (1995), Cappello et al. grapes and wine fermentations (2004), Demuyter et al. (2004) Differentiating S. cerevisiae strains from sourdough Pulvirenti et al. (2001) Genetic relatedness between clinical and food de Llanos et al. (2004) S. cerevisiae strains Introns in COX1 Monitor wine starter S. cerevisiae strains López et al. (2003) mitochondrial gene during fermentation Continued
84 Ai Lin Beh et al. Table 4. Application of PCR-based methods for strain and species differentiation of yeasts associated with foods and beverages—cont’d Primers Application References Microsatellite markers/Sequence-Tagged Site markers (ScTAT1) chromosome XIII Differentiation of S. cerevisiae strains Gallego et al. (1998) Locus SCYOR267, Locus SC8132X, Differentiation of industrial S. cerevisiae wine strains González Techera et al. (2001) Locus SCPTSY7 Locus SC8132X Monitoring the populations of S. cerevisiae Howell et al. (2004) strains during grape juice fermentation Multiplex 1; Loci ScAAT2, ScAAT3, ScAAT5 Differentiation of S. cerevisiae isolates from Pérez et al. (2001), Gallego et al. (2005) spontaneous wine fermentations Multiplex 2; Loci ScAAT1, ScAAT4, ScAAT6 Differentiation of commercial S. cerevisiae Schuller et al. (2004) wine strains Minisatellite core sequence (wild type phage) GAG GGT GGC GGT TCT; M13V universal; GTT TCC CCA GTC ACG AC; Phage M13 core sequence; GAG GGT GGX GGX TCT
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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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Page 80 and 81: EVALUATION OF MOLECULAR METHODS FOR
Page 82 and 83: Evaluation of Molecular Methods for
Page 118 and 119: STANDARDIZATION OF METHODS FOR DETE
Page 120 and 121: Standardization of Methods for Dete
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Page 124 and 125: ECOPHYSIOLOGY OF FUMONISIN PRODUCER
Page 126 and 127: Ecophysiology of Fumonisin Producer
Page 132 and 133: ECOPHYSIOLOGY OF FUSARIUM CULMORUM
Page 134 and 135: 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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