Advances in Food Mycology

Abstract

Understanding the fungi producing important mycotoxins.- Important mycotoxins and the fungi which produce them.- Recommendations concerning the chronic problem of misidentification of mycotoxigenic fungi associated with foods and feeds.- Media and method development in food mycology.- Comparison of hyphal length, ergosterol, mycelium dry weight, and colony diameter for quantifying growth of fungi from foods.- Evaluation of molecular methods for the analysis of yeasts in foods and beverages.- Standardization of methods for detecting heat resistant fungi.- Physiology and ecology of mycotoxigenic fungi.- Ecophysiology of fumonisin producers in Fusarium section Liseola.- Ecophysiology of Fusarium culmorum and mycotoxin production.- Food-borne fungi in fruit and cereals and their production of mycotoxins.- Black Aspergillus species in Australian vineyards: from soil to ochratoxin A in wine.- Ochratoxin A producing fungi from Spanish vineyards.- Fungi producing ochratoxin in dried fruits.- An update on ochratoxigenic fungi and ochratoxin A in coffee.- Mycobiota, mycotoxigenic fungi, and citrinin production in black olives.- Byssochlamys: significance of heat resistance and mycotoxin production.- Effect of water activity and temperature on production of aflatoxin and cyclopiazonic acid by Aspergillus flavus in peanuts.- Control of fungi and mycotoxins in foods.- Inactivation of fruit spoilage yeasts and moulds using high pressure processing.- Activation of ascospores by novel food preservation techniques.- Mixtures of natural and synthetic antifungal agents.- Probabilistic modelling of Aspergillus growth.- Antifungal activity of sourdough bread cultures.- Prevention of ochratoxin A in cereals in Europe.- Recommended methods for food mycology.