Advances in Food Mycology 2006

see also http://www.springer.com/sgw/cda/frontpage/0,11855,5-40106-22-64311643-0,00.html?changeHeader=true

Table of contents

List of contributors
Foreword

Section1. 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

Section 2. 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

Section 3. 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

Section 4. 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

Appendix 1 – Media
Appendix 2 – International Commission on Food Mycology
Index