Advances in Food MycologyAilsa D. Hocking, John I. Pitt, Robert A. Samson, Ulf Thrane This book represents the Proceedings of the Fifth International Workshop on Food Mycology, which was held on the Danish island of Samsø from 15-19 October, 2003. This series of Workshops c- menced in Boston, USA, in July 1984, from which the proceedings were published as Methods for Mycological Examination of Food (edited by A. D. King et al. , published by Plenum Press, New York, 1986). The second Workshop was held in Baarn, the Netherlands, in August 1990, and the proceedings were published as Modern Methods in Food Mycology (edited by R. A. Samson et al. , and published by Elsevier, Amsterdam, 1992). The Third Workshop was held in Copenhagen, Denmark, in 1994 and the Fourth near Uppsala, Sweden, in 1998. The proceedings of those two workshops were p- lished as scientific papers in the International Journal of Food Microbiology. International Workshops on Food Mycology are held under the auspices of the International Commission on Food Mycology, a Commission under the Mycology Division of the International Union of Microbiological Societies. Details of this Commission are given in the final chapter of this book. This Fifth Workshop was organised by Ulf Thrane, Jens Frisvad, Per V. Nielsen and Birgitte Andersen from the Center for Microbial Biotechnology, Technical University of Denmark, Kgs. Lyngby, v vi Foreword Denmark. |
Contents
| 2 | |
| 3 | |
Recommendations concerning the chronic problem | 33 |
Media and method development in food mycology | 47 |
Stephen Holmes ADGEN Ltd Nellies Gate Auchincruive Ayr | 50 |
Prakitchaiwattana Food Science and Technology School | 69 |
Jos Houbraken Centraalbureau voor Schimmelcultures PO | 107 |
Mycobiota mycotoxigenic fungi and citrinin production | 114 |
Santiago Minguez and F Javier Cabañes | 181 |
An update on ochratoxigenic fungi and ochratoxin | 189 |
Ulf Thrane Center for Microbial Biotechnology BioCentrumDTU | 192 |
Effect of water activity and temperature on production | 225 |
Activation of ascospores by novel food preservation | 247 |
Mixtures of natural and synthetic antifungal agents | 261 |
Enrique Palou and Aurelio LópezMalo | 287 |
Lloyd B Bullerman Marketa Giesova Yousef Hassan | 307 |
CONTRIBUTORS | 115 |
production | 123 |
Foodborne fungi in fruit and cereals and their production | 137 |
Beatriz T Iamanaka Food Technology Institute ITAL C P | 139 |
from soil | 153 |
Marta Bau M Rosa Bragulat M Lourdes Abarca | 173 |
Birgitte Andersen Center for Microbial Biotechnology BioCentrum | 315 |
Naresh Magan Applied Mycology Group Biotechnology Centre | 317 |
Recommended methods for food mycology | 343 |
International Commission on Food Mycology | 358 |
Graham H Fleet Food Science and Technology School of Chemical | 359 |
Other editions - View all
Advances in Food Mycology Ailsa D. Hocking,John I. Pitt,Robert A. Samson,Ulf Thrane No preview available - 2005 |
Advances in Food Mycology Ailsa D. Hocking,John I. Pitt,Robert A. Samson,Ulf Thrane No preview available - 2010 |
Common terms and phrases
aflatoxin Agric Alternaria analysis antimicrobial Appl ascospores Aspergillus carbonarius Aspergillus flavus berries Beuchat Byssochlamys Carvacrol cells cereals cerevisiae cherries citrinin coffee colonies compounds concentration contamination culmorum culture cyclopiazonic acid detected dried drying effect ergosterol Eugenol Eurotium expansum fermentation Food Microbiol Food Prot Frisvad fruit fulva fumonisin fungal fungal growth fungal species fungi Fusarium germination grain grapes harvest heat resistant hyphal length incubation inhibit inhibitory inoculated isolates juice López-Malo Magan maize Malt medium metabolites methods microbial microorganisms mould mycobiota mycotoxin production mycotoxins niger nivea occur ochraceus ochratoxin ochratoxin A production Paecilomyces patulin Penicillic acid Penicillium Penicillium verrucosum Pitt and Hocking plates potassium sorbate primers Saccharomyces samples Samson spoilage spores storage strains substrate Sucrose Table Talaromyces temperature Thrane Thymol tion toxigenic toxin trichothecenes vanillin verrucosum vineyard water activity wheat wine Yeast extract yeast species zearalenone µg/kg