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Advances in Food Mycology

  • Conference proceedings
  • © 2006

Overview

Editors:
  1. A. D. Hocking

    1. Food Science Australia, Australia

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  2. J. I. Pitt

    1. Food Science Australia, Australia

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  3. Robert A. Samson

    1. Department of Applied Research and Services, Centraalbureau voor Schimmelcultures, Netherlands

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  4. U. Thrane

    1. Biocentrum-DTU, Technical University of Denmark, Denmark

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  • Is the Proceedings of the Fifth International Workshop on Food Mycology, which was held on the Danish island of Samsø from 15-19 October, 2003
  • Devoted to media and methods development in food mycology with an emphasis placed on the fungi which produce mycotoxins, especially their ecology, and through ecology, potential control measures
  • Includes supplementary material: sn.pub/extras

Part of the book series: Advances in Experimental Medicine and Biology (AEMB, volume 571)

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Table of contents (22 papers)

  1. Front Matter

    Pages i-xiv
    Download chapter PDF

  2. Understanding the fungi producing important mycotoxins

    1. Front Matter

      Pages 1-1
      Download chapter PDF

    2. Important mycotoxins and the fungi which produce them

      • Jens C. Frisvad, Ulf Thrane, Robert A. Samson, John I. Pitt
      Pages 3-31

    3. Recommendations concerning the chronic problem of misidentification of mycotoxigenic fungi associated with foods and feeds

      • Jens C. Frisvad, Kristian F. Nielsen, Robert A. Samson
      Pages 33-46

  3. Media and method development in food mycology

    1. Front Matter

      Pages 47-47
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    2. Comparison of hyphal length, ergosterol, mycelium dry weight, and colony diameter for quantifying growth of fungi from foods

      • Marta H. Taniwaki, John I. Pitt, Ailsa D. Hocking, Graham H. Fleet
      Pages 49-67

    3. Evaluation of molecular methods for the analysis of yeasts in foods and beverages

      • Ai Lin Beh, Graham H. Fleet, C. Prakitchaiwattana, Gillian M. Heard
      Pages 69-106

    4. Standardization of methods for detecting heat resistant fungi

      • Jos Houbraken, Robert A. Samson
      Pages 107-111

  4. Physiology and ecology of mycotoxigenic fungi

    1. Front Matter

      Pages 113-113
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    2. Ecophysiology of fumonisin producers in Fusarium section Liseola

      • Vicente Sanchis, Sonia Marín, Naresh Magan, Antonio J. Ramos
      Pages 115-122

    3. Ecophysiology of Fusarium culmorum and mycotoxin production

      • Naresh Magan, Russell Hope, David Aldred
      Pages 123-136

    4. Food-borne fungi in fruit and cereals and their production of mycotoxins

      • Birgitte Andersen, Ulf Thrane
      Pages 137-152

    5. Black Aspergillus species in Australian vineyards: from soil to ochratoxin A in wine

      • Su-lin L. Leong, Ailsa D. Hocking, John I. Pitt, Benozir A. Kazi, Robert W. Emmett, Eileen S. Scott
      Pages 153-171

    6. Ochratoxin A producing fungi from Spanish vineyards

      • Marta Bau, M. Rosa Bragulat, M. Lourdes Abarca, Santiago Minguez, F. Javier Cabañes
      Pages 173-179

    7. Fungi producing ochratoxin in dried fruits

      • Beatriz T. Iamanaka, Marta H. Taniwaki, E. Vicente, Hilary C. Menezes
      Pages 181-188

    8. An update on ochratoxigenic fungi and ochratoxin A in coffee

      • Marta H. Taniwaki
      Pages 189-202

    9. Mycobiota, mycotoxigenic fungi, and citrinin production in black olives

      • Dilek Heperkan, Burçak E. Meriç, Gölçin Sismanoglu, Gözde Dalkiliç, Funda K. Güler
      Pages 203-210

    10. Byssochlamys: significance of heat resistance and mycotoxin production

      • Jos Houbraken, Robert A. Samson, Jens C. Frisvad
      Pages 211-224

    11. Effect of water activity and temperature on production of aflatoxin and cyclopiazonic acid by Aspergillus flavus in peanuts

      • Graciela Vaamonde, Andrea Patriarca, Virginia E. Fernández Pinto
      Pages 225-235

  5. Control of fungi and mycotoxins in foods

    1. Front Matter

      Pages 237-237
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Keywords

About this book

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.

Reviews

"Ultimately, this user-favourable book gives a unified presentation of the case of food mycology and reflects some advanced knowledge with discriminative methods. Designed to be both a context sensitive and a research monograph, specialists will find some useful features and those who are involved in food mycology will achieve a fundamental understanding." 
- Berat Nursal Tosun, PhD, Hacettepe University, Department of Nutrition and Dietetics, Ankara, Turkey, International Journal of Food Science and Technology

Editors and Affiliations

  • Food Science Australia, Australia

    A. D. Hocking, J. I. Pitt

  • Department of Applied Research and Services, Centraalbureau voor Schimmelcultures, Netherlands

    Robert A. Samson

  • Biocentrum-DTU, Technical University of Denmark, Denmark

    U. Thrane

Bibliographic Information

  • Book Title: Advances in Food Mycology

  • Editors: A. D. Hocking, J. I. Pitt, Robert A. Samson, U. Thrane

  • Series Title: Advances in Experimental Medicine and Biology

  • DOI: https://doi.org/10.1007/0-387-28391-9

  • Publisher: Springer New York, NY

  • eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)

  • Copyright Information: The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Science+Business Media, LLC, part of Springer Nature 2006

  • Hardcover ISBN: 978-0-387-28385-2Published: 12 December 2005

  • Softcover ISBN: 978-1-4419-3941-8Published: 23 November 2010

  • eBook ISBN: 978-0-387-28391-3Published: 29 August 2006

  • Series ISSN: 0065-2598

  • Series E-ISSN: 2214-8019

  • Edition Number: 1

  • Number of Pages: XIV, 372

  • Number of Illustrations: 50 b/w illustrations

  • Topics: Food Science, Chemistry/Food Science, general

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