Media Appendix

Aspergillus flavus and parasiticus agar (AFPA) MgSO4Á7H2O5g FeSO Á7H O 0.1 g Peptone, bacteriological 10 g 4 2 Water, distilled 100 ml Yeast extract 20 g Ferric ammonium citrate 0.5 g Czapek concentrate will keep indefinitely without Chloramphenicol 100 mg sterilisation. The precipitate of Fe(OH) which forms Agar 15 g 3 Dichloran 2 mg in time can be resuspended by shaking before use. (0.2% in ethanol, 1.0 ml) Water, distilled 1 l Czapek iprodione dichloran agar (CZID) After addition of all ingredients, sterilise by auto- Sucrose 30 g Yeast extract 5 g claving at 1218C for 15 min. The final pH of this Chloramphenicol 100 mg medium is 6.0–6.5. Dichloran 2 mg (0.2% in ethanol, 1 ml) Creatine sucrose neutral agar (CSN) Czapek concentrate 10 ml CS concentrate 10 ml Trace metal solution 1 ml Sucrose 10 g Agar 15 g Creatine 5.0 g Water, distilled 1 l Iprodione (suspension) 1 ml KH2PO4 1.0 g Bromocresol purple 0.05 g Add iprodione suspension [0.3 g Roval 50 WP Agar 15 g Water, distilled to 1 l (Rhone-Poulenc Agro-Chemie, Lyon, France) in 50 ml sterile water, shaken before addition to med- Creatine sucrose (CS) concentrate ium] after autoclaving. Sterilise by autoclaving at KCl 5 g 1218C for 15 min. This formulation is an adaptation MgSO4Á7H2O5gof the original published formulation (Abildgren FeSO4Á7H2O 0.1 g et al., 1987) made from basic ingredients rather ZnSO Á7H O 0.1 g 4 2 than using commercial Czapek–Dox broth. Chlor- CuSO4Á5H2O 0.05 g Water, distilled to 100 ml amphenicol (100 mg/l) replaces the original combination of chlortetracycline (50 mg) and chloram- Sterilise by autoclaving at 1218C for 15 min. Final phenicol (50 mg). unadjusted pH is approximately 6.8. A pH between 5.5 and 6.8 is satisfactory. For identification of Czapek yeast extract agar (CYA) Penicillium subgenus Penicillium species. K2HPO4 1g Czapek concentrate Czapek concentrate 10 ml Trace metal solution 1 ml NaNO3 30 g Yeast extract, powdered 5 g KCl 5 g Sucrose 30 g

423 424 Media Appendix

Agar 15 g Dichloran 2 mg Water, distilled 1 l (0.2% w/v in ethanol, 1 ml) Chloramphenicol 100 mg Refined table grade sucrose is satisfactory for use in Water, distilled 1 l CYA provided it is free from sulphur dioxide. Ster- ilise by autoclaving at 1218C for 15 min. The final To produce this medium, add minor ingredients and pH is 6.7. agar to ca. 800 ml distilled water. Steam to dissolve agar, then make to 1 l with distilled water. Add Czapek yeast extract agar with 20% sucrose glycerol: note that the final concentration is 18% (CY20S) w/w, not w/v. Sterilise by autoclaving at 1218C for 15 min. The final a of this medium is 0.955 and pH K2HPO4 1g w Czapek concentrate 10 ml is in the range 5.5–5.8. Yeast extract 5 g Sucrose 200 g Dichloran rose bengal chloramphenicol agar Agar 15 g (DRBC) Water, distilled 1 l Glucose 10 g Sterilise by autoclaving at 1218C for 15 min. The Peptone, bacteriological 5 g final pH is 5.2. KH2PO4 1g MgSO4Á7H2O 0.5 g Dichloran chloramphenicol malt extract agar Agar 15 g (DCMA) Rose bengal 25 mg (5% w/v in water, 0.5 ml) Malt extract 10 g Dichloran 2 mg Dichloran 2 mg (0.2% w/v in ethanol, 1 ml) (0.2% w/v in ethanol, 1 ml) Chloramphenicol 100 mg Chloramphenicol 0.1 g Water, distilled 1 l Agar 15 g Water, distilled to 1 l After the addition of all ingredients, sterilise by autoclaving at 1218C for 15 min. The final pH is in Sterilise by autoclaving at 1218C for 15 min. the range 5.5–5.8. Store prepared media away from Recommended for identification of Alternaria spe- light; photoproducts of rose bengal are highly inhi- cies and some other dematiaceous Hyphomycetes. bitory to some fungi, especially yeasts. In the dark, The final pH is 5.5–6.0. the medium is stable for at least 1 month at 1–48C. Dichloran chloramphenicol peptone agar (DCPA) The stock solutions of rose bengal and dichloran need no sterilisation, and are also stable for very Peptone 15 g long periods. The chlortetracycline in the original KH2PO4 1g MgSO4Á7H2O 0.5 g formulation of King et al. (1979) has been replaced Chloramphenicol 0.1 g with chloramphenicol, an effective antibiotic origin- Dichloran 2 mg ally recommended for mycological media by Put (0.2% in ethanol, 1 ml) (1974). Media containing chloramphenicol are Agar 15 g Water, distilled l l easier to prepare, are not affected by autoclaving and have greater long-term stability. After addition of all ingredients, sterilise by autoclaving at 1218C for 15 min. The final pH of this Dichloran rose bengal yeast extract sucrose agar medium is 5.5–6.0. (DRYS) Dichloran 18% glycerol agar (DG18) Yeast extract 20 g Sucrose 150 g Glucose 10 g Dichloran 2 mg Peptone 5 g (0.2% in ethanol, 1 ml) KH2PO4 1g Rose bengal 25 mg MgSO4Á7H2O 0.5 g (5% w/v in water, 0.5 ml) Glycerol, A.R. 220 g Chloramphenicol 50 mg Agar 15 g Agar 20 g Media Appendix 425

Water, distilled to 1 l Agar 10 g Chlortetracycline 50 mg Water, distilled to 500 g (l% in water, filter sterilised, 5 ml) Glucose, A.R. 500 g Sterilise all ingredients except chlortetracycline by Add the minor constituents and agar to ca. 450 ml autoclaving at 1218C for 15 min. Add chlortetracy- distilled water and steam to dissolve the agar. cline after tempering to 508C. In our experience, Immediately make up to 500 g with distilled water. chloramphenicol at twice the concentration speci- While the solution is still hot, add the glucose all at fied (i.e. 100 mg/l) adequately controls bacteria in once and stir rapidly to prevent the formation of most situations, and this avoids the need for a sec- hard lumps of glucose monohydrate. If lumps do ond antibiotic which must be filter sterilised. form, dissolve them by steaming for a few minutes. Sterilise by steaming for 30 min; note that this med- 25% Glycerol nitrate agar (G25N) ium is of a sufficiently low aw not to require auto- K2HPO4 0.75 g claving. Food grade glucose monohydrate (dex- Czapek concentrate 7.5 ml trose) may be used in this medium instead of Yeast extract 3.7 g Glycerol, analytical grade 250 g analytical reagent grade glucose, but allowance Agar 12 g must be made for the additional water present. Water, distilled 750 ml Use 550 g of C6H12O6ÁH2O, and 450 g of the basal Glycerol for G25N should be of high quality, with a medium. As the concentration of water is unaf- low (1%) water content. If a lower grade is used, fected by this procedure, the quantities of the allowance should be made for the additional water. minor ingredients are unaltered. The final aw of Sterilised by autoclaving at 1218C for 15 min. The this medium is 0.89. The final pH is 5.3. final pH is 7.0. Malt extract yeast extract 70% glucose fructose agar Malt acetic agar (MAA) (MY70GF) To 100 ml sterile tempered malt extract agar, asepti- Malt extract 6 g cally add 0.5 ml of glacial acetic acid, giving a final Yeast extract 1.5 g Agar 6 g concentration of 0.5% acetic acid. Mix well before Water, distilled to 300 g pouring. Note that MAA cannot be autoclaved or Glucose, A.R. 350 g reheated as the low pH (approx. 3.2) causes the agar Fructose, A.R. 350 g gel to break down if the medium is subjected to any After steaming to dissolve agar, make the solution further heat treatment after the addition of acetic acid. accurately to 300 g with water and, while it is still There is no need to sterilise the glacial acetic acid. hot, add both sugars. Steam gently for up to 30 min Malt extract agar (MEA) to completely dissolve the sugars. Further sterilisation is unnecessary: contaminant micro-organisms Malt extract, powdered 20 g of any kind are unable to grow on this medium, Peptone l g Glucose 20 g which is about 0.76 aw. MY70GF will take some Agar 20 g hours to gel, because of the low proportion of water Water, distilled l l and agar. If possible, allow 24 h after pouring for Commercial malt extract used for home brewing is the medium to attain gel strength before use. satisfactory for use in MEA, as is bacteriological pep- Malt extract yeast extract 5% (or 10%) salt 12% tone. Sterilise by autoclaving at 1218C for 15 min. Do glucose agar (MY5-12 and MY10-12) not sterilise for longer, as this medium will become soft on prolonged or repeated heating. The final pH is 5.6. Malt extract 20 g Yeast extract 5 g Malt extract yeast extract 50% glucose agar NaCl 50 g (MY50G) (100 g for MY10-12) Glucose 120 g Malt extract 10 g Agar 20 g Yeast extract 2.5 g Water, distilled to 1 l 426 Media Appendix

Sterilise MY5-12 by autoclaving at 1218C for Trace metal solution 10 min, and MY10-12 by steaming for 30 min. Over- CuSO Á5H O 0.5 g heating of these media will cause softening. The 4 2 ZnSO4Á7H2O1g final aw of MY5-12 is 0.93 and of MY10-12 is 0.88. Water, distilled 100 ml Oxytetracycline glucose yeast extract agar (OGY) Keeps indefinitely without sterilisation. Glucose 20 g Tryptone glucose yeast extract agar (TGY) Yeast extract 5 g Agar 15 g Glucose 100 g Water, distilled 1 l Tryptone 5 g Oxytetracycline 100 mg Yeast extract 5 g Chloramphenicol 0.1 g Sterilise by autoclaving at 1218C for 15 min. After Agar 15 g tempering to 508C, add 10 ml of filter-sterilised oxy- Distilled water to 1 l tetracycline (Terramycin, Pfizer; 0.l% aqueous) per Sterilise by autoclaving at 1218C for 10 min. Pro- 100 ml of medium. The final pH is 6.8–7.2. longed heating will cause browning of the medium. Potato dextrose agar (PDA) Chloramphenicol may be omitted if suppression of growth of bacteria is not required. The final pH is Potatoes 250 g 5.5–6.0. Glucose 20 g Agar 15 g Tryptone glucose yeast extract acetic agar (TGYA) Water, distilled to 1 l Make as for malt acetic agar (MAA), but use TGY PDA prepared from raw ingredients is more satis- agar without chloramphenicol as the base rather factory than commercially prepared media. Wash than MEA. As with MAA, TGYA should not be the potatoes, which should not be of a red skinned reheated. The final pH is 3.8. variety, and dice or slice, unpeeled, into 500 ml of water. Steam or boil for 30–45 min. At the same Tryptone glucose yeast extract broth (TGY broth) time, melt the agar in 500 ml of water. Strain the Make as for TGY agar, but omit the agar from the potato through several layers of cheese cloth into formulation. the flask containing the melted agar. Squeeze some potato pulp through also. Add the glucose, mix Tryptone glucose yeast extract acetic broth (TGYA thoroughly, and make up to 1 l with water if neces- broth) sary. Sterilise by autoclaving at 1218C for 15 min. Make as for TGY broth with the addition of glacial Tap water agar (TWA) acetic acid to give a final concentration of 0.5%. Sterilise by steaming for 30 min. The final pH is 3.8. Agar 15 g Tap water to 1 l V-8 Juice agar (V-8 J)

Sterilise by autoclaving at 1218C for 15 min. Natural V-8 Juice, clarified 200 ml substrates such as carnation leaf pieces, wheat straw, CaCO3 23 g wheat or millet grains may be added to TWA plates Agar 20 g Water, distilled 800 ml after the agar is poured and before it sets. These can provide a substrate for growth and sporulation of plant Clarify V-8 juice by straining through cheese cloth. pathogenic fungi like Fusarium, Drechslera, Bipolaris Mix ingredients well and sterilise by autoclaving at and some other dematiaceous Hyphomycetes. 1218C for 15 min. Glossary

A C clavate club-shaped. acerose needle-like; shaped like a pine needle. chlamydoconidium (pl. chlamydoconidia) a thick-walled rest- acervulus a flat- or cup-shaped fruiting body, usually ing spore formed by the swelling and thickening of a single embedded in the agar, containing conidiophores and cell, usually within a hypha. conidia. cleistothecium an ascocarp with a well-defined wall, but with- aleurioconidium a terminal conidium, usually thick-walled, out a special opening (ostiole). blown out from the end of a sporogenous cell. collula the necks of phialides or annelides. ampulliform flask-shaped. columella in some Mucorales species, the swollen tip anamorph the asexual or conidial form of a fungus. of the sporangiophore formed within the sporangium. annelide a conidiogenous cell which produces conidia in suc- coelomycete a fungus–forming conidia in a closed body such cession, each conidium being produced through the scar of as an acervulus. the previous one, leaving a ring-like scar at the apex of the spore-bearing cell. conidioma (pl. conidiomata) any structure which bears conidia, including conidiophores, acervulae, pycnidia and apical at the apex, e.g. of a hypha or phialide. sporodochia. apiculate having a short projection at one end. conidiophore a specialised hypha, either simple or branched, arthroconidium (pl. arthroconidia) conidia, often cylindrical, bearing conidiogenous cells and conidia. produced by fragmentation of hyphae into separate cells. conidium (pl. conidia) an asexually produced spore. ascocarp a fruiting body in Ascomycetes—containing asci coremium (pl. coremia) an erect, compact, sometimes fused and ascospores. cluster of conidiophores, bearing conidia at the apex only, or ascospore a sexual spore formed in an ascus. on both apex and sides. ascus (pl. asci) a thin-walled sac containing ascospores, D usually eight, but in some cases one, two or four. dendritic irregularly branched; tree-like. aseptate without any crosswalls; usually refers to hyphae. denticle a smooth tooth-like projection, especially one on asporogenous not having any spores. which a spore is borne. B doliiform barrel-shaped. basipetal describes the succession of conidia in which the E youngest conidium is at the base of the chain. ellipsoidal elliptical in optical section. biverticillate having two branching points; usually referring exudate drops of liquid on the surface of fungal colonies; to a penicillus or similar spore-bearing structure with metulae sometimes minute droplets adhering to hyphae. and phialides.

427 428 Glossary

F ontogeny development (of fruiting structures or conidia). fascicle a little group or bundle, especially of hyphae. ostiole a pore by which spores are freed from an ascocarp or other enveloping fruiting body. fimbriate fringed; delicately toothed; referring to colony margins. P floccose cottony, fluffy. papilla a small, rounded process. footcell in Aspergillus, the basal cell from which a stipe forms. pedicel a small stalk. funicle a fine rope of hyphae. penicillus the structure which bears conidia in Penicillium and similar genera; consisting of phialides alone or in combination funiculose aggregated into rope-like strands. with metulae or other supportive elements, borne on a stipe. fusiform spindle-like; narrowing towards the ends. perithecium (pl. perithecia) a subglobose or flask-shaped G ascocarp, closed at maturity except for a narrow passage (ostiole) through which the ascospores are liberated. geniculate bent like a knee. phialide a conidiogenous cell which produces conidia in basi- gymnothecium an ascocarp having walls composed of petal succession, without an increase in the length of the hyphae. phialide itself. H pionnotes a spore mass with a mucoid or grease-like appear- ance (in Fusarium). holomorph referring to the whole fungus; both anamorph and teleomorph. polyphialide conidiogenous cell with more than one opening, through which conidia are produced in basipetal hyphomycete a fungus-bearing conidia on an aerial fruiting succession. structure. pycnidium flask-shaped or spherical fruiting body superfi- Hu¨lle cells thick-walled cells surrounding ascocarps in, e.g. cially resembling a perithecium, but lined with conidiophores Emericella nidulans. and conidia. hyaline transparent or nearly so; colourless. pyriform pear-shaped. I R intercalary between the apex and the base. ramus (pl. rami) a specialised cell giving rise to a whorl of metulae and phialides. M reniform kidney-shaped. macroconidium in Fusarium, the larger type of conidium, multicelled and more or less curved. rhizoid a root-like structure, usually acting as a holdfast or feeding organ for hyphae (in Rhizopus). merosporangium in Mucorales, a cylindrical outgrowth from the swollen end of the sporangiophore, in which sporangios- rugose with surface roughened. pores are produced. S metula (pl. metulae) apical branch of a stipe-bearing phialides, especially in Penicillium and Aspergillus. sclerotium (pl. sclerotia) a resting body, usually globose, consisting of a compacted mass of mycelium, often very hard. microconidium in Fusarium species, a small, usually one- celled conidium, distinction from macroconidium. sclerotioid hard, like a sclerotium. N septum (pl. septa) a crosswall in a cell. nonseptate without any crosswalls; usually referring to spinose spiny. hyphae. sporangiole a small sporangium. O sporangiophore a specialised hyphal branch which supports one or more sporangia. oblate flattened at the poles. sporangiospore an asexual spore borne within a sporangium. ogival pointed at one end, rounded at the other. Glossary 429 sporangium (pl. sporangia) a closed unicellular structure, terverticillate refers to a penicillus with three branch points, usually round, in which asexual spores are produced (e.g. in i.e. bearing rami, metulae and phialides. Mucorales). truncate ending abruptly, as if cut straight across. sporodochium (pl. sporodochia) a cushion-like mass of conidiogenous cells producing conidia (e.g. macroconidia in U Fusarium). umbonate having the central portion of the colony raised. stipe a hypha supporting a fruiting structure, the whole forming a conidiophore. V velutinous with a surface texture like velvet. stolon a ‘‘runner’’, as in Rhizopus. verticil a cluster of metulae or phialides with a common striate marked with ridges, grooves or lines. origin. stroma (pl. stromata) a layer or matrix of vegetative hyphae bearing spores on very short conidiophores, or having peri- vesicle a swelling; the apical swelling of a stipe. thecia or pycnidia embedded in it. vesiculate terminating in a vesicle. sympodial describes a mechanism of conidiogenous cell proliferation in which each new growing point appears just X behind and to one side of the previous apex, producing a succession of fruiting structures. xerophile a fungus which is able to grow at or below a water activity of 0.85. sulcate furrowed or grooved. Z T zygospore a thick-walled sexual spore produced by teleomorph the ascosporic state of a fungus. Zygomycetes. References

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Note: Bold face denotes fungal species description

A padwickiii, 137, 138 Absidia passiflorae, in passionfruit, 390 corymbifera, 148 tenuis, 60, 62 in tree nuts, 408 tenuissima, 60, 62 oxygen requirements, 7 Alternariol, 62 ramosa, 149 Alternariol monomethyl ether, 62 Acetic acid preserves, spoilage of, 419 Altertoxin, 62 Candida krusei, 363 Anaerobic growth of fungi, 7 Moniliella acetoabutans, 130 Anamorph, 15 Pichia membranaefaciens, 371 Apples, spoilage of, 385, 386 Acremonium, 57, 58 Botrytis cinerea,69 strictum, 58 Epicoccum nigrum,90 Acute cardiac beriberi, 197 Penicillium brevicompactum, 233 Aflatoxins, 307–309 Penicillium expansum, 245 from Aspergillus flavus, 307 Penicillium funiculosum, 264 from Aspergillus nomius, 311 Penicillium solitum, 258 from Aspergillus parasiticus, 322 Arthrinium, 58, 64, 132 coconut cream agar for detection of, 28 phaeospermum, 64 from milk, 308 state of Apiospora montagnei,65 Air sampling, 23 Ascomycete–conidial fungus connections, 15 Alimentary toxic aleukia (ATA), 1, 91, 109, 117 Ascomycetes, 53 Altenuene, 62 Ascomycotina, 13–15 Alternaria, 58, 60, 142 Aspergillus, 277, 278, 279, 295 alternata, 60,63 aculeatus, 277, 295 in cantaloupes, 387 in onions, 391 in cereals, 395, 396 alliaceus, 320 in citrus, 385 alutaceus, 317, 321 in figs, 389 amstelodami, 282 in mangoes, 390 awamori, 313 mycotoxins, 61 candidus, 277, 279, 297, 317 in pome fruits, 386 in cereals, 402 in rice, 396 in cheese, 421 in sorghum, 398 in flour and pasta, 403 in soybeans, 397 heat resistance, 6 in tomatoes, 387 in maize, 402 in wheat, 395 in peanuts, 406 citri,60 in rice, 403 in citrus, 384, 385 in soybeans, 405 infectoria, 60, 62 carbonarius, 277, 279, 299 in sorghum, 398 in coffee beans, 410, 411 in wheat, 396 in dried vine fruit, 413

503 504 Index

Aspergillus (cont.) parasiticus, 277, 279, 306, 321 in grapes, 388 in peanuts, 407 ochratoxin A, 388, 411 in tree nuts, 408 chevalieri, 285 penicillioides, 278, 279, 323, 325 classification, 277 in cereals, 402 clavatus, 277, 279, 302 in confectionery, 415 colony diameters, 278 in flour, 403 fischeri, 293 in fruit cakes, 414 fischerianus, 293 in salt fish, 416 flavipes, 277, 279, 303 in processed meats, 417 flavus, 277, 279, 305, 315, 322, 329 pseudoglaucus, 287 in Brazil nuts, 399, 409 pulchellus, 299 in cashews, 399, 409 repens, 287 in coffee beans, 411 reptans, 287 in copra, 400 restrictus, 278, 279, 324, 325 in figs, 414 in cereals, 403 in maize, 397, 406 in fruit cakes, 414 in peanuts, 398, 406, 407 in jams, 412 in pistachios, 400, 409 in maize, 404 in rice, 38, 396, 402, 403 in nuts, 409 in salt fish, 416, 417 in soybeans, 405 in sorghum, 398 in rice, 403 in soybeans, 397, 405 ruber, 289 in spices, 410 rubrobrunneus, 289 in sunflower seed, 398 sejunctus, 289 in tree nuts, 399, 401, 408, 409 sojae, 306, 322 fonsecaeus, 299 steynii, 278, 279, 320 fumigatus, 51, 277, 279, 311 sydowii, 278, 279, 329 in maize products, 405 in cashews, 399, 409 in rice, 402, 403 in rice, 396 in tree nuts, 399, 408, 409 in salt fish, 416 glaucus, 291 in spices, 410 japonicus, 277, 279, 297 tamarii, 278, 279, 328 key to common species, 277 in Brazil nuts, 409 manginii, 291 in cashews, 399, 409 nidulans, 279 in cocoa, 411, 412 niger, 277, 279, 313 in coffee beans, 411 in chickpeas, 406 in maize, 404 in cocoa, 411, 412 in peanuts, 406, 407 in coffee beans, 410, 411 teleomorphs, 276 in dried vine fruit, 413 terreus, 278, 279, 330 in figs, 389, 414 tubingensis, 313, 314 in grapes, 388 ustus, 277, 279, 332 in maize, 404, 405 versicolor, 278, 279, 327, 333 in onions, 391 vitis, 282 in peanuts, 398, 406, 407 wentii, 278, 279, 336 in pistachios, 400, 408, 409 westerdijkiae, 278, 279, 317, 320 in rice, 402, 403 in coffee beans, 411 in salt fish, 416, 417 ochratoxin, 411 in spices, 410 Aspergillus flavus and parasiticus agar (AFPA), 28, 307, 319, in tree nuts, 399, 407, 408 322, 329, 423 in yams, 392 ATP, estimation of, 37 niveus, 278, 279, 298, 315 Aureobasidium, 57, 65 nomius, 277, 279, 311 pullulans, 65 ochraceus, 278, 279, 317 in meat, 394 in chickpeas, 406 Aurofusarin, 104, 117 in coffee beans, 410, 411 in dried fruit, 413 in figs, 414 B in pistachios, 408 Baked goods, mycoflora of, 403–404 oryzae, 277, 279, 306, 310 Eurotium chevalieri, 287 Index 505

Balkan endemic nephropathy, 261 Botryosphaera Bananas, spoilage of, 390 rhodina, 125, 126 Alternaria alternata,62 ribis, 386 Colletotrichum gloeosporioides,82 Botrytis, 58, 68 Fusarium oxysporum, 108 allii, 69 Fusarium semitectum, 113, 114 in garlic, 391 Fusarium subglutinans, 120 byssoides,69 Fusarium verticillioides, 121, 122 cinerea, 68 Lasiodiplodia theobromae, 127 in beans, 391 Nigrospora spherica, 133 in berries, 389 Pestalotiopsis guepini, 134 in carrots, 392 Phoma sorghina, 135 in grapes, 388 Barley, mycoflora of, 395 in kiwifruit, 389 Alternaria alternata, 62, 64 in peas, 391 Arthrinium,65 in pome fruits, 385 Aspergillus clavatus, 302 in stone fruit, 386 Chaetomium,73 state of Sclerotinia porri,69 Cladosporium, 76, 79, 81 Bread, spoilage of, 403 Fusarium culmorum, 100 Chrysonilia sitophila, 73, 74 Fusarium graminearum, 104 Endomyces fibuliger,88 Fusarium sporotrichioides, 118 Hyphopichia burtonii, 125 Geotrichum candidum, 124 Moniliella suaveolens, 131 Penicillium hordei, 249 Penicillium roqueforti, 256 Penicillium verrucosum, 261 Pichia membranaefaciens, 371 Basidiomycotina, 15 Brettanomyces Basipetospora, 340 bruxellensis, 360, 361 halophila, 341, 350 intermedius, 360 in salt fish, 416 Brines for olives, pickles and cheese, spoilage of, 358, 364, Beans, mycoflora of, 391, 397, 405 365, 366, 371, 372 Rhizopus stolonifer, 160 Butenolide, 102, 104 Beauvericin, 102, 108, 110, 112, Butter, spoilage of, 394 117, 119 Candida parapsilosis, 364 Beer, spoilage of, Brettanomyces bruxellensis, Penicillium thomii, 207 358, 362 Rhodotorula mucilaginosa, 373 Berries, spoilage of, 389 Byssochlamys, 169, 170 Bettsia, 340, 343 in cream cheeses, 393 alvei, 343 fulva, 2, 5, 170, 171, 184 Biltong, mycoflora of, 412 in heat processed acid foods, 418 Biomass, estimation of fungal, 34 heat resistance, 5, 171, 173 ATP estimation, 37 nivea, 6, 170, 173 chitin assay, 34 oxygen requirements, 7, 171 conductimetry, 37 spectabilis, 170, 184 ELISA, 39 ergosterol assay, 35 fluorescent antibodies, 40 C immunological techniques, 38 Cakes, spoilage of, 404 impedimetry, 37 Eurotium rubrum, 291 latex agglutination, 39 Penicillium crustosum, 241 molecular methods, 40 Xeromyces bisporus, 355 PCR, 40 Calonectria,90 volatiles, 37 Candida, 360, 361 Biosystematics, 11–17 chodatii, 124 Bipolaris, 58, 67, 85 famata, 364 australiensis,67 holmii, 366 bicolor,67 krusei, 360, 361, 362 maydis, 67 mogii, 379 oryzae,67 parapsilosis, 360, 361, 363 setariae,67 in cheese, 420 spicifera,67 in preserved foods, 419 Botryodiplodia theobromae, 125 in yoghurt, 393 506 Index

Candida (cont.) Eurotium repens, 289 pelliculosa, 369 Fusarium oxysporum, 108 valida, 370 Geotrichum candidum, 124 Capsicums, spoilage of, 387 Moniliella suaveolans, 131 Alternaria alternata,62 Penicillium commune, 238 Rhizopus stolonifer, 160 Penicillium crustosum, 241 Carbon dioxide, tolerance of fungi to, 7 Penicillium glabrum, 200 Carnation leaf agar (CLA), 43 Penicillium roqueforti, 256 Carpenteles, 175 Pichia membranaefaciens, 371 Carrots, spoilage of, 392 Rhodotorula mucilaginosa, 373 Rhizopus stolonifer, 160 Chickpeas, mycoflora of, 398, 405, 406 Cashews, mycoflora of, 399, 409 Chitin assay, 34–35 Aspergillus flavus, 309 Chloroanisole formation in foods, 233, 411 Cassava, mycoflora of, 392, 393 Aspergillus versicolor, 336 Penicillium oxalicum, 218 Eurotium repens, 289 Cephalosporium acremonium,56 Paecilomyces variotii, 185 Cereals, mycoflora of Penicillium chrysogenum, 236 Alternaria alternate, 60, 62 Chocolates, spoilage of, 415 Aspergillus versicolor, 335 Chrysosporium inops, 347 Chaetomium globosum,73 Chrysosporium xerophilum, 347 Cladosporium,78 Xeromyces bisporus, 355 Curvularia lunata,84 Zygosaccharomyces rouxii, 382 Drechslera,85 Chrysonilia, 57, 73 Endomyces fibuliger,88 sitophila, 51, 73, 74 Fusarium avenaceum,97 Chrysosporium, 340, 342 Fusarium culmorum, 100 farinicola, 343 Fusarium equiseti, 102 in chocolate, 415 Fusarium graminearum, 104 in coconut, 409 Fusarium oxysporum, 108 fastidium,9,344, 346 Fusarium poae, 110 inops, 343, 345 Fusarium sporotrichioides, 117, 118 in confectionery, 415 Fusarium spp, 91, 92 isolation techniques, 30 Nigrospora oryzae, 132 key to xerophilic species, 343 Penicillium aurantiogriseum, 231 in prunes, 413 Penicillium chrysogenum, 237 xerophilum, 343, 347 Penicillium verrucosum, 261 in coconut, 409 Pestalotiopsis, 133 Citreoviridin, 197 Phoma, 135, 136 from Eupenicillium ochrosalmoneum, 182 Trichothecium roseum, 142 from Penicillium citreonigrum, 197 Cereals, spoilage of, 395–397, 402–406 Citrinin, 129 Chaetoglobosin, 73 from Monascus ruber, 129 Chaetomium, 57, 70 from Penicillium citrinum, 208 brasiliense, 70 from Penicillium verrucosum, 261 funicola, 70, 71 Citrus, spoilage of, 384–385 globosum, 70, 72 Alternaria, 61, 62 in cashews, 399, 409 Fusarium oxysporum, 108 in rice, 396 Geotrichum candidum, 123 in soybeans, 397 Penicillium digitatum, 242 in spices, 410 Penicillium italicum, 251 Cheese, manufacture, 419–421 Penicillium ulaiense, 251 Debaryomyces hansenii, 366 Cladosporium, 57, 75 Penicillium camemberti, 235 butyri, 131 Penicillium commune, 238 chodati, 124 Penicillium roqueforti, 256 cladosporioides, 75, 78, 80, 81 Cheese, mycoflora and spoilage of, 419–421 in cheese, 419 Aspergillus versicolor, 335 in chilled meat, 394 Candida parapsilosis, 364 in coconut, 409 Cladosporium, 75, 77, 78, 81 in low salt margarine, 394 Debaryomyces hansenii, 366 in rice, 396 Eurotium amstelodami, 284 in salt fish, 416 Eurotium herbariorum, 292 in soybeans, 397, 405 Index 507

in tree nuts, 399, 407 Copra, mycoflora of, 400 in wheat, 395, 396 Cream cheese, spoilage of, 393, 419, 421 in grapes, 389 Creatine sucrose agar (CREA), 42, 224 herbarum, 75, 76, 77,78 Creatine sucrose neutral agar (CSN), 224, 423 in cheese, 419, 420 Cucumbers, spoilage of, 388 in chickpeas, 398 Penicillium oxalicum, 218 in margarine, 394 Culmorin, 100, 104 in meat, 394 Culture mites, 50 in tomatoes, 387 Cultures, examination, 45 in tree nuts, 408 Cunninghamella, 148, 149 key to included species, 75 berttholletiae, 149 macrocarpum, 75, 78 echinulata, 149 sphaerospermum, 75, 76, 80 elegans, 149 in citrus, 385 Curvularia, 58, 67, 82 in maize products, 405 lunata, 83 in strawberries, 389 lunata var. aeria,83 suaveolens, 131, 394 pallescens, 83, 84 Classification of fungi, 11, 16–17 Cyclochlorotine, 266 Claviceps purpurea,1 Cyclopaldic acid, 238 Cochliobolus lunatus,83 Cyclopiamine, 238 Cocoa beans, mycoflora of, 411–412 Cyclopiazonic acid Aspergillus fumigatus, 312 from Aspergillus flavus, 308 Candida krusei, 363 from Aspergillus tamarii, 330 Kloeckera apiculata, 368 from Penicillium camemberti, 235 Coconut cream agar, 28 from Penicillium commune, 238 Coconut, spoilage of, 400, 409 from Penicillium griseofulvum, 246 Aspergillus niger, 315 Cyclopolic acid, 238 Chrysosporium farinicola, 344 Cyclosporin, 116 Chrysosporium xerophilum, 347 Cytochalasins, 302 Coelomycetes, 54 Czapek casein 50% glucose agar, 343 Coffee beans, mycoflora of, 410–411 Czapek concentrate, 41, 423 Aspergillus ochraceus and related species, 320 Czapek iprodione dichloran agar (CZID), 29, 423 Ochratoxin in, 410, 411 Czapek yeast extract agar with 20% sucrose (CY20S), 42, 424 Coffee, off flavours, 411 Czapek yeast extract agar (CYA), 41, 423 Aspergillus versicolor, 336 Colletotrichum, 57, 81 acutatum, 81, 82 D in berries, 389 Dairy foods, spoilage of, 393–394 circans,81 Debaryomyces coccodes,81 hansenii, 358, 360, 361, 364, 380 dermatium,82 in cheese, 420 gloeosporioides, 81 in meat, 395 in avocados and mangoes, 390 in processed meats, 412, 417, 418 higginsianum,81 salt tolerance, 365 lindemuthianum,81 in yoghurt, 394 musae, 81, 82 membranaefaciens, 364 in bananas, 390 Dekkera Colony bruxellensis, 360 characters, 45 intermedia, 360 diameters, 45 Dematium pullulans,65 Commodities, tropical, mycoflora of, 396–398 Deoxynivalenol, 90, 91, 100, 102, 104 Chaetomium brasiliense,70 Diacetoxyscirpenol, 95, 102, 104, 109, 114, 117 Chaetomium funicola,72 Dichloran 18% glycerol agar (DG18), 27, 29, 424 Cladosporium cladosporioides,77 Dichloran chloramphenicol malt extract agar (DCMA), Concentrated foods, spoilage of, 412–416 43, 424 Conductimetry, 37 Dichloran chloramphenicol peptone agar (DCPA), 29, 43, 424 Confectionery, spoilage of, 415 Dichloran rose bengal chloramphenicol agar (DRBC), 25, Chrysosporium inops, 347 26, 30, 424 Xeromyces bisporus, 355 Dichloran rose bengal yeast extract sucrose agar (DRYS), Zygosaccharomyces rouxii, 382 28, 424 Consistency, effect on growth, 8 Diluents, 21 508 Index

Dilution plating, 23 in maize, 404, 405 Dipodascus, 122 in peanuts, 407 Direct plating, 20 in spices, 410 Drechslera, 58, 67, 85 in beans, 398, 405 tritici-repentis, 85 in cereal products, 403 Dual nomenclature, 15–16 in cereals, 402 Duclauxin, 191 chevalieri, 2, 6, 282, 285 in beans, 385, 405, 406 in cereals, 402, 403 E in maize, 404 Echinulin, 287 in peanuts, 407 Eggplant, spoilage of, 387 in spices, 410 Alternaria alternata,62 in tree nuts, 399, 407, 409 Colletotrichum,81 in cocoa, 411 Fusarium avenaceum,97 in coconut, 409 Rhizopus stolonifer, 160 in coffee beans, 411 Ehrlich reagent, 224 in confectionery, 415 ELISA techniques, 39 cristatum, 282, 285 Emericella, 277–279 in dried fruit, 413 nidulans, 279 in dried meat, 412, 417, 418 in chickpeas, 406 in fruit cakes, 414 Emestrin, 281 halophilicum, 282, 292, 412, 418 Emodin, 336 herbariorum, 282, 291 Endomyces, 57, 86 in dried fruit, 413 fibuliger, 86, 87, 124, 125 identification methods, 281 Endomycopsis key to common species, 282 burtonii, 124 in maize, 404, 405, 406 chodatii, 124 media for, 27, 42 fibuliger, 87, 125 in nuts, 399, 406, 407, 408, 409 in bread, 125, 404 pseudoglaucum, 287 Enniantin, 95, 97, 110, 112, 117 repens, 282, 287, 292 Enrichment in cereals, 402 for preservative resistant yeasts, 32 in peanuts, 407 for yeasts, 31 in salt fish, 416 Enumeration techniques, 19–22 in tree nuts, 406, 407, 408 Epicoccum, 58, 88 rubrum, 282, 289 nigrum, 88 in beans, 405 in cereals, 395, 396 in cereals, 402 in curcurbits, 388 in cured meat, 417 in nuts, 399, 408 in maize, 404 purpurascens,88 in peanuts, 407 Equilibrium relative humidity (ERH), 4 in spices, 410 Eremascus, 340, 347 in tree nuts, 407, 408, 409 albus, 347 in salt fish, 416 fertilis, 348 in spices, 410 Ergosterol assay, 35–37 Exserohilum, 67, 85 Erythroskyrin, 266 Eupenicillium, 169, 175 brefeldianum, 176, 180 F cinnamopurpureum, 176, 196 Fennellia in soybeans, 405 flavipes, 303 in heat processed acid foods, 418 nivea, 315 heat resistance, 176 Fermented foods, manufacture using hirayamae, 176, 178, 197 Aspergillus oryzae, 310 javanicum, 176, 178 Candida krusei, 363 key to species, 176 Rhizopus oligosporus, 158, 162, 163 ochrosalmoneum, 176, 181, 198 Schizosaccharomyces pombe, 376 Eurotium, 276, 278, 281, 282 Figs, spoilage of, 389, 414 amstelodami,6,282 aflatoxins in, 414 in beans, 406 Fish, dried, spoilage of, 416–417 in confectionery, 415 Aspergillus niger, 315 Index 509

Basipetospora halophila, 342 in ginger, 392 Monascus ruber, 129 graminearum, 90, 91, 94, 102 Polypaecilum pisce, 350 in maize, 104, 395 Wallemia sebi, 352 in wheat, 104, 395 Flour, mycoflora of, 403 identification methods, 92 Aspergillus penicillioides, 325 incarnatum, 112 Fluorescent antibody assays, 40 key to species, 93 Frozen foods, Aureobasidium pullulans,66 langsethiae, 110 Fruit cakes, spoilage of, 414 longipes, 94, 105 Fruit, dried, spoilage of, 413–414 in maize, 92, 97, 100, 102, 103, 104, 106, 108, 110, 111, Aspergillus restrictus, 327 112, 114, 116, 118, 119, 121, 122, 396–397 Chrysosporium farinicola, 344 in melons, 108, 115, 116, 388 Chrysosporium fastidium, 345 moniliforme, 91, 120, 121, 122 Eurotium chevalieri, 287 moniliforme var. subglutinans, 118 Eurotium herbariorum, 292 mycotoxins, 90 Eurotium repens, 289 in onions, 112, 391 Eurotium rubrum, 291 oxygen requirements, 7 Monascus ruber, 129 oxysporum, 91, 94, 106, 115 Wallemia sebi, 352 pallidoroseum, 112 Xeromyces bisporus, 355 in peanuts, 97, 99, 102, 106, 108, 114, 116, 118, 122, 398 Fruit, fresh, spoilage of, 383–391 poae, 91, 92, 93, 108, 116 Aspergillus niger, 315 proliferatum, 90, 91, 92, 93, 110, 121 Botrytis cinerea,69 fumonisin production, 111, 112 Cladosporium herbarum,78 in maize, 112 Colletotrichum gloeosporioides,82 pseudograminearum, 103, 104 concentrates, spoilage of, 412, 415 sacchari, 118, 121 Geotrichum candidum, 123 semitectum, 94, 112 Lasiodiplodia theobromae, 127 in bananas, 114, 390 Penicillium aurantiogriseum, 231 in maize, 114, 397 Rhizopus oryzae, 164 in melons, 388 Fruit juice concentrates, spoilage of, 415 in millet, 114 Zygosaccharomyces bailii, 379 in rice, 396 Zygosaccharomyces rouxii, 381 in soybeans, 397 Fruit juices, spoilage of, 418 in sweet potatoes, 392 Debaryomyces hansenii, 366 in tomatoes, 387 Saccharomyces cerevisiae, 375 single sporing of, 43 Zygosaccharomyces bailii, 379 solani, 94, 114 Fumiclavine, 312, 330 in carrots, 392 Fumitremorgens, 223, 295, 311 in peanuts, 116, 398 Fumonisins, 90, 91, 108, 111, 112, 119, 121 in potatoes, 116 from Fusarium proliferatum, 111, 112 sporotrichioides, 90, 93, 116 from Fusarium verticillioides, 121 subglutinans, 91, 94, 118 Fusaproliferin, 119 in maize, 119 Fusarenone-X, 102, 110, 114 in sweet potatoes, 108, 116, 392 Fusaric acid, 91, 116, 121 taxonomy, 90 Fusarin, 97, 104, 112, 121 thapsinum, 121 Fusarium torulosum, 107 acuminatum, 93, 94, 97 tricinctum, 116 armeniacum,95 venenatum, 105 in asparagus, 97, 108, 112, 122 verticillioides, 90, 93, 110, 119, 121 avenaceum, 93, 94, 96 fumonisin production, 121 in carrots, 97, 392 in maize, 122, 396 chlamydosporum, 93, 97, 116 Fusarochromanone, 102 crookwellense, 91, 100 culmorum, 90, 91, 94, 99 cultural instability, 92 G diagnostic features, 92 Garlic, spoilage of, 391 equiseti, 91, 94, 101 Aspergillus niger, 315 fujikeroi, 110, 121 Fusarium, 108, 112, 116, 122, 391 fusarioides, 97, 98 Penicillium allii, 249 in garlic, 108, 112, 116, 122, 391 Gas tension, effect on fungal growth, 7–8 510 Index

General key, 54, 55–56 Candida parapsilosis, 364 Geosmithia, 169, 182 conidia, 6 putterillii, 182 Eurotium amstelodami, 6, 284 in bread, 404 Eurotium chevalieri, 6, 287 Geotrichum, 57, 122 Eurotium repens, 289 candidum, 122 Eurotium rubrum, 291 in asparagus, 393 Neosartorya fischeri, 294 in carrots, 392 Pichia membranaefaciens, 371 in cheese, 124, 420 Rhodotorula mucilaginosa, 373 in citrus, 123, 384 Saccharomyces cerevisiae, 374 in dairy products, 124, 393 Schizosaccharomyces pombe, 376 in hams, 124, 417 Talaromyces macrosporus, 191 machinery mould, 123 Talaromyces trachyspermus, 193 in margarine, 394 Wallemia sebi,6 in melons, 388 Xeromyces bisporus, 6, 355 in milk, 124 Zygosaccharomyces bailii, 378 in tomatoes, 123, 387 Zygosaccharomyces rouxii, 381 oxygen requirements, 7 Heat resistant fungi Gibberella isolation techniques, 32–33 acuminata, 94, 96 spoilage by, 393, 418 avenacea, 96, 97 Helminthosporium, 67, 85 intermedia, 110 Honey, spoilage of, 416 intricans, 101, 102 Housekeeping in the laboratory, 50–52 moniliformis, 120 and the immunocompromised, 51 subglutinans, 118 mites, 50 zeae, 102, 103, 105 pathogens, 51 Gliotoxin, 311 problem fungi, 51 Glomerella cingulata,81 HT-2 toxin, 95, 98, 102, 104, 117 Glycerol (25%) nitrate agar (G25N), 41, 425 Hydrophobic grid membrane filter, 33 Grain fumigants, effects on fungi, 307 Hyphomycetes, 53, 54 Grain, germinability loss Hyphopichia, 57, 86, 124 from Aspergillus candidus, 299 burtonii, 87, 88, 124 from Aspergillus penicillioides, 325 in bread, 125, 404 Grape fermentation, Kloeckera apiculata, 368 Hypocrea, 139 Grape products, spoilage of, 413 lixii, 140 Byssochlamys fulva, 173 Grapes, spoilage of, 388–389 Aspergillus aculeatus, 297 I carbonarius, 301 Identification, 41 niger, 315 Dematiaceous Hyphomycetes, 43 Botrytis cinerea, 68, 69 Fusarium species, 43 Colletotrichum gloeosporioides,82 inoculation for, 41, 42 Penicillium brevicompactum, 233 Penicillium subgenus Penicillium,42 Griseofulvin, 213, 219, 221 plating regimen for, 41, 42 from Penicillium griseofulvum, 246 standard methodology for, 41 yeasts, 44 Illumination during incubation, 43 H Immunological assays, 38–40 Haemonectria haematococca, 114, 115 Impedimetry, 37 Halophilic xerophiles, 339, 342, 350 Incubation conditions, 22 Hams, mycoflora of, 417–418 International Code of Botanical Nomenclature Hanseniaspora uvarum, 367 (ICBN), 11 Hansenula anomola, 369 International Commission on Food Mycology (ICFM), 19 Heat processed foods, spoilage of, 418 Irradiation, effect on fungi Heat resistance of Aspergillus ochraceus, 319 ascospores, 6 Aspergillus parasiticus, 322 Aspergillus candidus,6 Aspergillus versicolor, 335 Aspergillus flavus, 307 Islanditoxin, 266 Aspergillus parasiticus, 322 Isolation techniques, 23 Byssochlamys fulva, 172 for Aspergillus flavus,28 Byssochlamys nivea, 175 for extreme xerophiles, 29 Index 511

for filamentous fungi, 24 problem fungi in, 51 for Fusarium species, 28 safety, 51 for yeasts, 23 Lasiodiplodia, 57, 125 Issatchenkia orientalis, 362 theobromae, 125 in avocados and mangoes, 127, 390 in bananas, 390 J in cassava, 393 Jams, mycoflora of, 412–413 in citrus, 385 Penicillium corylophilum, 221 in copra, 400 Janthitrems, 216 in guavas, 391 in sorghum, 398 in soybeans, 127, 397 K in sweet potatoes, 392 Katsuobushi, starter cultures in yams, 127, 392 Eurotium repens, 289 Latex agglutination assays, 39 Eurotium rubrum, 291 Leafy vegetables, spoilage of, 393 Kazachstania exigua, 360, 361, 366 Leucoencephalomalacia, 92, 121 Kemiri nuts, mycoflora, 409 Lewia infectoria,64 Keys Licorice, spoilage of, Xeromyces bisporus, 415 Alternaria species, 60 Light bank, 44, 90, 92, 93 Aspergillus species, 277 Lodderomyces elongisporus, 364 Aspergillus teleomorphs, 277 Luteoskyrin, 266 Byssochlamys species, 170 Lyophilisation, 48 Chaetomium species, 70 Chrysosporium species, 343 Cladosporium species, 75 M Eupenicillium species, 176 Machinery mould, 123 Eurotium species, 282 Maize, spoilage of, 396–397, 404–405 Fusarium species, 93 Acremonium strictum,59 general fungi, 54, 55–56 aflatoxin in, 397, 405 miscellaneous genera, 56 Aspergillus flavus, 308, 310 Mucorales, 148 Aspergillus niger, 315 Mucor species, 151 Aspergillus tamarii, 330 Paecilomyces species, 184 Bipolaris maydis,67 penicilli, genera producing, 169 Chaetomium, 70, 72, 73 Penicillium subgenera, 195 Chrysosporium xerophilum, 347 Penicillium subgenus Aspergilloides, 196 Cladosporium, 77, 81 Penicillium subgenus Biverticillium, 264 Curvulariai,84 Penicillium subgenus Furcatum, 207 Eupenicillium ochrosalmoneum, 182 Penicillium subgenus Penicillium, 226 Eurotium chevalieri, 287 Rhizopus species, 158 Eurotium repens, 289 Talaromyces species, 189 fumonisins in, 92, 111, 112, 121, 405 teleomorphs related to Penicillium, 169 Fusarium avenaceum,97 xerophilic fungi, 340 Fusarium culmorum, 100 yeasts, 361 Fusarium graminearum, 103, 104 Khuskia oryzae, 132 Fusarium moniliforme, 120 Kiwifruit, spoilage of, 389 Fusarium oxysporum, 108 Botrytis cinerea,69 Fusarium poae, 110 Kloeckera apiculata, 358, 360, 361, 367 Fusarium proliferatum, 92, 110, 111, 112 in figs, 390 Fusarium subglutinans, 119 in grapes, 388 Fusarium verticillioides, 92, 120, 121, 122 in strawberries, 389 Lasiodiplodia theobromae, 127 Kojic acid, 299, 302 Nigrospora oryzae, 132, 133 Kwashiorkor, 308 Penicillium crustosum, 241 Penicillium funiculosum, 265 Penicillium oxalicum, 217 L Rhizopus microsporus, 161 Laboratory Malt acetic agar (MAA), 31, 425 housekeeping, 50–52 Malt extract agar (MEA), 30, 41, 425 and immunocompromised people, 52 Malt extract yeast extract 10% salt 12% glucose agar pathogens in, 51 (MY10–12), 30, 425 512 Index

Malt extract yeast extract 5% salt 12% glucose agar for ochratoxin A producing species, 28 (MY5–12), 30, 425 recommended, 25–26 Malt extract yeast extract 50% glucose agar (MY50G), oxytetracycline glucose yeast extract agar (OGY), 27, 426 30, 425 potato dextrose agar (PDA), 25, 42, 43, 44, 426 Malt extract yeast extract 70% glucose/fructose agar for preservative resistant yeasts, 31–32 (MY70GF), 30, 425 rose bengal chloramphenicol agar (RBC), 27 Margarine, spoilage of, 394 selective, 27–30 Candida parapsilosis, 364 tap water agar, 43, 426 Moniliella, 129, 131 tryptone glucose yeast extract agar plus acetic acid Penicillium corylophilum, 211 (TGYA), 25, 31, 32, 426 Penicillium glabrum, 200 tryptone glucose yeast extract agar (TGY), 25, 30, 31, 426 Mayonnaise, spoilage of, 419 V-8 juice agar, 43, 426 Monascus ruber, 129 for xerophilic fungi, 29–30 Monilella acetoabutans, 129, 130 for yeasts, 30–31 Meat, cold stored, mycoflora, 394–395Aureobasidium Zygosaccharomyces bailii medium (ZBM), 31 pullulans,67Penicillium hirsutum, 249Thamnidium Melons, spoilage of, 387–388 elegans, 167 Methods of analysis for fungi in foods, 19–25 dried, mycoflora of, 412 dilution plating, 21 fermented, production of, 417 direct plating, 20 Penicillium nalgiovense, 253, 417 enumeration, 19 fresh, spoilage of, 394, 395 for heat resistant fungi, 32 processed, mycoflora of, 417–418 for preservative resistant yeasts, 31 Debaryomyces hansenii, 365 sampling, 19 ochratoxin A contamination, 417 standard, 41 Penicillium crustosum, 241 Microascus, 169 Penicillium nordicum, 261 Microscopy, 47 Penicillium olsonii, 253 aligning the microscope, 47 Media choice of microscope, 47 25% glycerol nitrate agar (G25N), 41, 425 preparation of wet mounts, 46 for aflatoxin producing species, 28 staining, 46 Aspergillus flavus and parasiticus agar (AFPA), 28, 423 Milk, mycoflora of, Geotrichum candidum, 124 carnation leaf agar (CLA), 29 Miscellaneous fungi, 56 choice of, 25 Mites, 50 coconut cream agar, 28 Molecular methods, 40–41 creatine sucrose agar (CREA), 42 Monascus, 57, 127 Czapek concentrate, 41, 423 bisporus, 353 Czapek iprodione dichloran agar (CZID), 29, 423 pilosus, 127, 128 Czapek yeast extract agar with 20% sucrose (CY20S), purpureus, 127, 129 42, 424 ruber, 127 Czapek yeast extract agar (CYA), 41, 423 Monilia for dematiaceous Hyphomycetes, 29 fructicola dichloran 18% glycerol agar (DG18), 27, 29, 424 in stone fruits, 386 dichloran chloramphenicol malt extract agar (DCMA), fructigena 29, 424 in stone fruits, 386 dichloran chloramphenicol peptone agar (DCPA), parapsilosis, 363 29, 424 sitophila, 73, 74 dichloran rose bengal chloramphenicol agar (DRBC), 25, Moniliella, 57, 129 26, 30, 424 acetoabutans, 129 for Fusarium species, 29 oxygen requirements, 7 general purpose, 26–27 suaveolens, 129, 131 malt acetic agar (MAA), 31, 425 Moniliformin, 95, 97, 98, 102, 107, 112, 118, 121 malt extract agar (MEA), 30, 41, 425 Monoacetoxyscirpenol, 98, 109, 117 malt extract yeast extract 10% salt 12% glucose agar Mucor, 147, 148, 151, 165 (MY10–12), 30, 425 circinelloides, 151, 153 malt extract yeast extract 5% salt 12% glucose agar in yoghurt, 396 (MY5–12), 30, 425 hiemalis, 151, 152 malt extract yeast extract 50% glucose agar (MY50G), 30, in cheese, 420 42, 425 in tomatoes, 386 malt extract yeast extract 70% glucose/fructose agar in yoghurt, 394 (MY70GF), 30, 425 key to species, 151 neutral creatine sucrose agar (CSN), 42–43, 423 in meat, 394 Index 513

piriformis, 151, 153 Olives, spoilage of in berries, 389 Debaryomyces hansenii, 365 in stone fruits, 386 Pichia membranaefaciens, 371 plumbeus, 151, 155 Onions, spoilage of, 391 in stone fruits, 386 Aspergillus niger, 315 pusillus, 157 Botrytis allii,69 racemosus, 151, 156 Geotrichum candidum, 123 in stone fruits, 386 Penicillium funiculosum, 264 in yoghurt, 394 Onyalay, 62 spinosus, 155 Oospora Mucorales, 145 halophila, 341 Mung beans, mycoflora of, 397, 405–406 lactis, 122 Mycophenolic acid, 175, 232, 256, 257 Ovularia farinicola, 343 Oxytetracycline glucose yeast extract agar (OGY), 25, 426

N Names in Current Use (NCU), 194, 223, 276, P 317, 330 Paecilomyces, 169, 183 Nectria haematococca,90 fulvus, 171, 184 Neosartorya, 277, 278, 292 key to included species, 184 fischeri lilacinus, 184, 185 in cream cheese, 393, 421 variotii, 184 in heat processed acid foods, 401 growth in low oxygen, 7 heat resistance of, 294 Paecilotoxin, 187 in pistachios, 400, 408 Palitantin, 180, 238 in strawberries, 418 Papularia,64 fischeri var. glaber, 294 arundinis,65 fischeri var. spinosa, 294 sphaerosperma, 64, 65 heat resistance of, 6 Passionfruit juice, spoilage of, 418 Neosolaniol, 95, 98, 102, 104, 109, 114 Byssochlamys fulva, 173 Neurospora sitophila,74 Passionfruit, spoilage of, 390 Neutral creatine sucrose agar (CSN), 42, 423 Pasta, mycoflora of, 403 Nigrospora, 58, 131 Pathogens in the laboratory, 51 oryzae, 132 Patulin, 173, 175, 233, 244, 246, 257 spherica, 133 from Aspergillus clavatus, 302 Nivalenol, 90, 91, 100, 102, 104, 109, 114 from Penicillium expansum, 284 Nomenclature, 11–17 Peanuts, mycoflora of, 398–399, 406–407 Nutrient requirements of fungi, 8 aflatoxin in, 308 Nuts, spoilage of, 398–400, 406–409 Aspergillus flavus, 308 Aspergillus niger, 315 Aspergillus parasiticus, 323 O Aspergillus tamarii, 330 Oats, spoilage of, 395, 402 Aspergillus wentii, 336 Ochratoxin A Chaetomium, 70, 71 from Aspergillus carbonarius, 301 Chrysonilia sitophila,74 from Aspergillus ochraceus and related species, Cladosporium, 76, 77, 78, 81 319, 320 Fusarium oxysporum, 108 in cereals, 402, 405 Fusarium semitectum, 114 in cheese, 421 Fusarium solani, 116 in cocoa, 412 Fusarium spp, 96, 97, 99, 102, 106, 108, 114, 116, 118, 122 in coconut, 409 Lasiodiplodia theobromae, 127 in coffee beans, 410, 411 Nigrospora, 133 detection using coconut cream agar, 28 Rhizopus oryzae, 165 in dried fruit, 413, 414 Ulocladium, 142, 143 in figs, 414 Peas, spoilage of, 391 from Penicillium nordicum, 261 Rhizopus stolonifer, 160 from Penicillium verrucosum, 259 Pecans, mycoflora of, 399, 407 in processed meat, 417, 418 Aspergillus flavus, 310 from spergillus niger, 314 Aspergillus niger, 315 Oesophagael cancer, 92, 121 Eurotium chevalieri, 287 Oidium lactis, 122 Penicillium funiculosum, 265 514 Index

Penicillic acid, 223, 231, 257, 320 commune, 227, 237, 257 Penicillium, 169, 194 in cakes, 404 aethiopicum, 226, 227 in cheese spoilage, 420, 421 in kemiri nuts, 409 in cream, 393 allii, 227, 249 in processed meats, 417, 418 in garlic, 391 in rye bread, 404 in kemiri nuts, 409 corylophilum, 208, 210 aurantiogriseum, 226, 229 in jams, 413 in cereals and cereal products, 395, 396, 402, 403 corymbiferum, 247 in grapes, 388 crustosum, 227, 239 in hams, 417 in cakes, 404 in hazelnuts, 399, 407 in cereals and cereal products, 402, in maize, 404, 405 403, 404 in peanuts, 399 in cocoa, 412 in soybeans, 405 penitrem, 408 in yoghurt, 394 roquefortine, 408 aurantiogriseum var. viridicatum, 261 in tree nuts, 408, 409 aurantiovirens, 229 cyclopium, 229 in baked goods, 403 dangeardii, 189 brevicompactum, 226, 231, 235, 253 decumbens, 197, 199 in bread and pastries, 403 digitatum, 226, 241 in cakes, 402 in citrus, 384 in cereals, 402 echinulatum, 227, 241 in cheese, 420 expansum, 5, 227, 235, 243 in grapes, 388 in cheese, 420 in hams, 417 in cherries and plums, 386 in nuts, 399, 409 in grapes, 388 in spices, 410 in margarine, 394 camemberti, 226, 233, 237 in pome fruits, 385, 386 in cheese, 235 in processed meats, 417 candidum, 233 in tree nuts, 408 canescens, 208, 213 fellutanum, 208, 211 carneum, 257 in foods, 194 caseicola, 233, 234 frequentans, 200 in cheese spoilage, 419 funiculosum, 264 chrysogenum, 226, 229, 235, 252 in maize, 397, 405 in bread and pastries, 403 in peanuts, 399, 406, 407 in cakes, 404 in pineapples, 390 in cereals, 395, 396, 397, 402, 405 in pome fruits, 385 in cheese, 420 in tree nuts, 399 in cocoa, 411 glabrum, 197, 200, 206 in coconut, 409 in cakes, 404 in dairy products, 393 in cereals, 402 in dried fish, 416 in cheese, 420 in grapes, 388 in cream, 393 in margarine, 394 in grapes, 388 in processed meats, 417, 418 in margarine, 394 in tree nuts, 399, 407 in onions, 391 cinnamopurpureum, 176 in peanuts, 399, 407 citreonigrum, 197 in spices, 410 citreoviride, 197 in tree nuts, 399, 408, 409 citrinum, 208 glandicola, 227, 233 in cereals and cereal products, 396, 402, 403 granulatum, 233 in copra, 400 in grapes, 388 in dried fish, 416 griseofulvum, 226, 246 in dried vine fruits, 413 griseoroseum, 235 in maize, 397, 405 hirayamae, 178, 197 in mung beans, 406 hirsutum, 227, 247 in peanuts, 399, 407 in asparagus, 393 in soybeans, 405 in chilled meat, 394 in tree nuts, 399, 407, 408, 409 in garlic, 391 Index 515

hordei, 227, 249 pusillum, 176 implicatum, 197, 201 putterillii, 182 indonesiae, 178 raistrickii, 207, 219 islandicum, 264, 266 in maize, 405 in rice, 396, 402, 403 restrictum, 197, 203 italicum, 226, 250 roqueforti, 2, 7, 9, 227, 254 in citrus, 384 in bread and pastries, 403, 404 in copra, 400 in cereals, 395 janczewskii, 208, 213 in cheese spoilage, 420, 421 janthinellum, 208, 214 in cured meats, 417 javanicum, 178 in maize silage, 405 jensenii, 252 rugulosum, 264, 269 key to subgenera, 196 sclerotiorum, 197, 203 lanosogriseum, 237 simplicissimum, 207, 221 lanosum, 237 solitum, 226, 237, 257 lapidosum, 176 in cheese, 420 lilacinum, 185 in nuts, 409 macrosporum, 191 in pasta, 403 martensii, 229 in pome fruits, 385 melanochlorum, 257 in processed meats, 417 meleagrinum, 235 spinulosum, 197, 201 multicolor, 205 stoloniferum, 231 mycotoxin production, 225 subgenus Aspergilloides, 194, 196 nalgiovense, 226, 251 key to species, 196 in cheese, 420 subgenus Biverticillium, 195, 196, 263 in fermented sausages, 417 key to species, 264 neutral creatine sucrose agar, responses, 224 subgenus Furcatum, 207 nigricans, 213 key to species, 207 nordicum, 261 subgenus Penicillium, 196, 223 ochratoxin A, 417, 418 key to species, 226 in processed meats, 417, 418 tardum, 269 notatum, 235 taxonomy, 194 novae-zeelandiae, 207, 221 teleomorphs, 169 ochrosalmoneum, 181 thomii, 197, 205 olivinoviride, 261 toxicarium, 197 olsonii, 226, 253 ulaiense, 226, 251 in cashews, 409 in citrus, 384 in fermented sausages, 417 urticae, 246 in mung beans, 406 variabile, 264, 273 in peanuts, 407 vermiculatum, 189 in soybeans, 405 verrucosum, 227, 259, 262, 263, 319 oxalicum, 207, 216 in barley, 395 in coconut, 409 in cereals, 402 in maize, 397, 405 in cheese, 420 in tree nuts, 399, 407 in processed meats, 417 paneum, 257 verrucosum var. corymbiferum, 247 paraherquei, 221 verrucosum var. melanochlorum, 257 parallelosporum, 207 viridicatum, 227, 259, 261 patulum, 246 in cheese, 420 paxilli, 207, 218 in maize, 404, 405 phoeniceum, 176 in processed meats, 417 pinophilum, 264, 267 waksmanii, 206, 212 piscarium, 221 yezoense, 207 in processed meats, 219 Penitrem A, 213, 233, 257 puberulum, 229, 237 from Penicillium crustosum, 239, 408 pulvillorum, 221 Pentadiene production, 256 purpurogenum, 264, 269 Peppercorns, mycoflora of, 410 in onions, 391 Aspergillus penicillioides, 325 in peanuts, 406 Aspergillus restrictus, 327 in pears, 385 Aspergillus sydowii, 327 in pineapples, 390 Aspergillus tamarii, 330 516 Index

Pepper, mycoflora of, 410 Pullularia pullulans,65 Wallemia sebi, 353 Pyrenophora tritici-repentis,85 Pericystis alvei, 343 Pestalotia, 134 Pestalotiopsis, 57, 133, 134 Q guepinii, 133 Quorn, 105 Petrifilm, 34 PH, effect on fungal growth, 4–5 Phoma, 56, 134 R betae, 135 Rapeseed, spoilage of caricae-papayae, 135 Eurotium amstelodami, 284 cucurbitacearum, 135 Penicillium corylophilum, 211 lingam, 134 Rhizomucor, 147, 148, 157 sorghina, 134 miehei, 158 Pichia pusillus, 157 anomola, 358, 361, 362, 369 Rhizopus, 147, 148, 151, 158 burtonii, 124 arrhizus, 163 membranaefaciens, 358, 361, 362, 370 key to species, 158 in processed foods, 419 microsporus, 158, 160 Pineapples and products, spoilage of, 390, 414, 418 nigricans, 159 Fusarium oxysporum, 108 oligosporus, 158, 160, 161 Fusarium subglutinans, 120 oryzae, 158, 163 Penicillium purpurogenum, 269 in sweet potatoes, 392 Pistachios. mycoflora of, 399, 400, 408, 409 oxygen requirements, 7 Aspergillus flavus, 310 sexualis, 158, 165 Plant-fungus interactions, 383 stolonifer, 51, 158, 159, 162 Pleospora in berries, 389 infectoria,64 in cassava, 393 tarda, 136 in leafy vegetables, 393 Polymerase chain reaction (PCR), 40 in peanuts, 399, 407 Polypaecilum, 340, 348 in stone fruit, 386 capsici, 350 in sweet potatoes, 392 insolitum, 350 in tree nuts, 399, 407, 408 pisce, 2, 9, 340, 349 in yams, 392 in salt fish, 416 in tomatoes, 387 Pome fruits, spoilage of, 385 Rhodotorula glutinis, 372, 373 Botrytis cinerea, 69, 386 mucilaginosa, 358, 360, 361, 372 Mucor piriformis, 154 rubra, 372, 373 Penicillium expansum, 245 Rice, mycoflora of, 396, 402, 403 Penicillium purpurogenum, 264 Alternaria alternata,62 Penicillium solitum, 258 Arthrinium phaeospermum,65 Potato dextrose agar (PDA), 25, 42, 43, Aspergillus candidus, 299 44, 426 Bipolaris,67 Potatoes, spoilage of, 392 Chaetomium, 70, 71, 72, 73 Botrytis cinerea,69 Cladosporium, 76, 78, 81 Fusarium acuminatum,95 Colletotrichum,82 Fusarium chlamydosporum,99 Curvularia lunata,84 Fusarium equiseti, 102 Fusarium fujikeroi, 110, 121 Fusarium graminearum, 105 Fusarium semitectum, 114 Fusarium solani, 116 Fusarium verticillioides, 122 Geotrichum candidum, 123 Nigrospora oryzae, 132 Phoma, 135 Penicillium citreonigrum, 198 sweet, spoilage of, 392 Penicillium islandicum, 266 Preservation of fungi, 24, 48–49 Phoma, 135 lyophilisation, 48 Trichoconiella padwickii, 138, 139 short term storage, 24 Trichothecium roseum, 142 storage in silica gel, 49 Rinsing, 20 storage in water, 49 RODAC plates, 22 Preservatives, 9 Root vegetables, spoilage of, 392 Preserved foods, spoilage of, 418 Roquefortine C, 236, 246, 249, 256, 257, 405, 408 PR toxin, 256 in cheese, 421 Index 517

Rubratoxins, 269 Curvularia lunata,84 Rugulosin, 190, 271 Curvularia pallescens,85 Rugulovasines, 238 Fusarium proliferatum, 112 Fusarium semitectum, 114 Fusarium thapsinum, 121 S Fusarium verticillioides, 122 Saccharomyces Phoma sorghina, 135 acidifaciens, 376 Soybeans, mycoflora of, 397, 405–406 bailii, 376 Aspergillus penicillioides, 325 bisporus, 358, 360, 361, 379 Chaetomium globosum,72 cerevisiae, 358, 360, 361, 373 Fusarium semitectum, 114 in bread, 375 Spices, fungal contamination of, 401, 410 in cheese, 375 Aspergillus flavus, 310 in fruit juices, 375 Aspergillus fumigatus, 313 heat resistance, 374 Aspergillus penicillioides, 325 high pressure, effect of, 375 Xeromyces bisporus, 355 exiguus, 366 Spiral plate count, 33 fermentative ability, 7 Sporendonema rouxii, 379 epizoum, 351 Saccharomycopsis fibuliger, 87, 88 sebi, 351 Salad dressings, spoilage of, 419 Starch, spoilage of, Chrysosporium inops, 415 Pichia membranaefaciens, 371 Stemphylium, 58, 136, 142 Salads, spoilage of, Kazachstania exigua, 367 botryosum, 136 Salt foods, spoilage of, 416 radicinum, in carrots, 392 Basipetospora halophila, 342 Sterigmatocystin, 281 Debaryomyces hansenii, 365 from Aspergillus versicolor, 335 Polypaecilum pisce, 350 Stone fruits, spoilage of, 386–387 Salt tolerant fungi Botrytis cinerea,69 Basipetospora halophila, 342 Cladosporium herbarum,78 Polypaecilum pisce, 350 Colletotrichum,82 Sambucinol, 104 Rhizopus stolonifer, 160 Sample preparation, 21 Storage of fungi, 24–25, 48–50 Sampling, 19 Strawberries, fresh, spoilage of, 389 air, 23 Botrytis cinerea,69 surfaces, 22 Colletotrichum acutatum,81 Sauerkraut, spoilage of, Kazachstania exigua, 367 Mucor piriformis, 154 Schizosaccharomyces pombe, 358, 360, 361, 375 Rhizopus sexualis, 165 in glace´fruit, 414 Rhizopus stolonifer, 160 in preserved foods, 419 Strawberries, processed, spoilage of, 418 resistance to sulphur dioxide, 374 Byssochlamys fulva, 173 Sclerotinia Byssochlamys nivea, 175 porri,69 Neosartorya fischeri, 365 sclerotiorum, in carrots, 392 Sugar, spoilage of, Zygosaccharomyces rouxii, 381 Sclerotium rolfsii, 388, 391 Sugar syrups Scopulariopsis, 169, 187 detection of heat resistant fungi in, 33 brevicaulis, 187 for glace´fruits, spoilage by Schizosaccharomyces pombe, halophilica, 341 414 Secalonic acid D Sunflower seeds, mycoflora of, 398 from Aspergillus aculeatus, 287 Surface from Penicillium oxalicum, 216 disinfection, 20 Single spore technique, 43 sampling, 22 Sirodesmin H, 134 Sweet potatoes, spoilage of, 392 Soft drinks, spoilage of, 419 Arthrinium phaeospermum,65 Brettanomyces bruxellensis, 362 Fusarium solani, 116 Kazachstania exigua, 366 Mucor racemosus, 157 Saccharomyces cerevisiae, 375 Rhizopus stolonifer, 160 Zygosaccharomyces bailii, 378 Syncephalastrum, 146–148, 165 Solutes, specific effects on fungi, 8–9 racemosum, 165 Sorghum, mycoflora of, 398 in tree nuts, 408 Alternaria alternata,61 in syrups, 416 Aspergillus flavus, 310 Syrups, spoilage of, 416 518 Index

T neosolaniol, 95, 98, 102, 104, 109, 114 T-2 toxin, 90, 91, 95, 98, 102, 104, 109, 117 nivalenol, 90, 91, 100, 102, 104, 109, 114 Talaromyces, 169, 188 T-2 toxin, 90, 91, 95, 98, 102, 104, 109, 117 avellaneus Trichothecium, 56, 140 in cream cheese, 421 roseum, 141 in heat processed custard, 393 in melons, 388 flavus, 189, 191, 192 Tropical fruits, spoilage of, 390–391 flavus var. macrosporus, 191 Colletotrichum gloeosporioides,82 key to species, 189 Lasiodiplodia theobromae, 127 macrosporus, 189, 191 Mucor circinelloides, 152 in heat processed acid foods, 393, 418 Mucor hiemalis, 153 trachyspermus, 189, 192 Pestalotiopsis guepini, 134 in heat processed foods, 418 Stemphylium species, 136 vermiculatus, 189 Truncatella, 134 wortmannii, 189, 190 Tryptone glucose yeast extract + acetic acid agar (TGYA), Tap water agar, 43 25, 31, 32, 436 Taxonomy of fungi, 11–17 Tryptone glucose yeast extract agar (TGY), 25, 30, 31, 436 Teleomorph, 15 Tryptoquivalones, 302 Temperature, effect on fungal growth, 5–7 Tenuazonic acid, 61, 62, 134 Terrestric acid, 240, 249 U Territrems, 241, 331 UHT products, spoilage of, 393, 421 Thamnidium, 147, 148, 167 Ulocladium, 58, 142 elegans, 167 botrytis, 142 in meat, 394 Thomitrems, 240 Tomatoes, spoilage of, 387 V Alternaria alternata,62 V-8 juice agar, 43, 436 Aspergillus aculeatus, 297 Vegetables, fresh, spoilage of, 383, 391–393 Aspergillus niger, 315 Alternaria alternata,62 Botrytis cinerea,69 Botrytis cinerea,69 Cladosporium, 75, 78 Cladosporium harbarum,78 Geotrichum candidum, 123 Rhizopus oryzae, 164 Rhizopus stolonifer, 160 Rhizopus stolonifer, 160 Tomato sauce, spoilage of, 419 Verrucosidin, 231 Candida krusei, 363 Verruculogen, 295, 311 Pichia membranaefaciens, 371 from Penicillium aurantiogriseum, 218 Zygosaccharomyces bailii, 378 from Penicillium simplicissimum, 223 Torulopsis Vine fruits, dried, spoilage of, 414 candida, 364 Viomellein, 263 famata, 364 Vioxanthin, 263 holmii, 366 Viridicatin, 238 Tree nuts, mycoflora of, 399–400, 407–409 Viridicatumtoxin, 223, 229 Aspergillus niger, 315 Viriditoxin, 184 Chrysosporium inops, 427 Volatile formation by fungi, 37–38 Trichoconiella, 58, 60, 67, 85, 137 Aspergillus versicolor, 335 padwickii, 137 Brettanomyces bruxellensis, 362 in rice, 138, 139 Chrysosporium xerophilum, 347 Trichoderma, 57, 139 in coffee, 313, 336 harzianum, 139 Eurotium chevalieri, 287 viride, 139, 140 Eurotium repens, 289 Trichosporon behrendii, 124 variabile, 124 W Trichothecenes, 90, 142 Wallemia, 340, 350 acetyldeoxynivalenol, 102, 104 ichthyophaga, 350, 352 deoxynivalenol, 90, 91, 100, 102, 104 muriae, 352 diacetoxyscirpenol, 95, 102, 104, 109, 114, 117 sebi, 351 fusarenone-X, 102, 110, 114 in bread and pastries, 402 HT-2 toxin, 95, 98, 102, 104, 117 in cashews, 409 monoacetoxyscirpenol, 98, 109, 117 in cereals, 402 Index 519

in coffee beans, 411 Y in confectionery, 415 Yams, spoilage of, 392 in flour, 403 Penicillium oxalicum, 218 in fruit cakes, 414 Yarrowia lipolytica heat resistance, 6 in butter and margarine, 393, 394 in maize, 404 in cheese, 420 in maple syrup, 416 in meat, 395, 412 in pasta, 403 in yoghurts, 393 in peanuts, 407 Yeasts, 54 in salt fish, 416 classification, 357 Walleminols, 352 detection of preservative resistant, 31 Water activity (aw), 3–5 enrichment techniques, 30, 32 effect on growth of microorganisms, 3–5 in foods, 359 interaction with pH, 6 identification methods, 44, 45, Wheat, spoilage of, 395–396, 402–403 358–360 Alternaria alternata, 61, 62 isolation techniques, 30, 32 Alternaria infectoria,64 key to spoilage yeasts, 361 Aspergillus penicillioides, 325 media for identification, 359, 423 Chaetomium globosum,73 molecular methods for, 40, 45 Drechslera tritici-repentis,85 preservative resistant, 9, 32 Fusarium acuminatum,96 properties, 358 Fusarium culmorum, 100 spoilage yeasts, 358 Fusarium graminearum, 102, 104 teleomorph–anamorph connections, 357 Fusarium poae, 108 Yellow rice, 197, 266 Fusarium proliferatum, 112 Yoghurt, spoilage of, 393, 394, 418 Fusarium sporotrichioides, 118 Brettanomyces bruxellensis, 362 Fusarium subglutinans, 119 Candida parapsilosis, 364 In wines, 301 Debaryomyces hansenii, 366 Wines, spoilage of, by Brettanomyces bruxellensis, 362 Rhodotorula glutinis, 373 Wortmannin, 107 Rhodotorula mucilaginosa, 373

X Z Xanthomegnin, 180, 231, 263 Zearalenone, 90, 91, 104, 107, 113 Xeromyces, 340, 353 Zygomycotina, 12–13 bisporus,2,9,353 Zygosaccharomyces, 2, 376–382 in dried fruit, 413, 414 acidifaciens, 376 in fruit cakes, 414 bailii, 2, 5, 8, 9, 358, 360, 361, 376 in gelatine confectionery, 415 in bakery products, 404 in licorice, 415 preservative resistance, 9 in spices, 410 in preserved foods, 419 heat resistance, 6 in syrups, 416 isolation techniques, 29, 30 bisporus, 358, 360, 361, 379 tolerance to carbon dioxide, 7 fermentative ability, 7 Xerophilic fungi, 339 rouxii, 2, 5, 9, 358, 360, 361, 379 definition of, 339 in cake icing, 404 identification media, 340 in dried fruit, 413 isolation media, 29, 30 in filled chocolates, 415 isolation techniques, 29, 30 in fruit concentrates, 415 key for identification, 340 in honey, 416 terminology for, 339 in preserved foods, 419