Advances in Food Mycology Advances in Experimental Medicine and Biology
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Advances in Food Mycology Advances in Experimental Medicine and Biology Editorial Board: NATHAN BACK, State University of New York at Buffalo IRUN R. COHEN, The Weizmann Institute of Science DAVID KRITCHEVSKY, Wistar Institute ABEL LAJTHA, N.S. Kline Institute for Psychiatric Research RODOLFO PAOLETTI, University of Milan Recent Volumes in this Series Volume 563 UPDATES IN PATHOLOGY Edited by David C. Chhieng and Gene P. Siegal Volume 564 GLYCOBIOLOGY AND MEDICINE: PROCEEDINGS OF THE 7TH JENNER GLYCOBIOLOGY AND MEDICINE SYMPOSIUM Edited by John S. Axford Volume 565 SLIDING FILAMENT MECHANISM IN MUSCLE CONTRACTION: FIFTY YEARS OF RESEARCH Edited by Haruo Sugi Volume 566 OXYGEN TRANSPORT TO ISSUE XXVI Edited by Paul Okunieff, Jacqueline Williams, and Yuhchyau Chen Volume 567 THE GROWTH HORMONE-INSULIN-LIKE GROWTH FACTOR AXIS DURING DEVELOPMENT Edited by Isabel Varela-Nieto and Julie A. Chowen Volume 568 HOT TOPICS IN INFECTION AND IMMUNITY IN CHILDREN II Edited by Andrew J. Pollard and Adam Finn Volume 569 EARLY NUTRITION AND ITS LATER CONSEQUENCES: NEW OPPORTUNITIES Edited by Berthold Koletzko, Peter Dodds, Hans Akerbloom, and Margaret Ashwell Volume 570 GENOME INSTABILITY IN CANCER DEVELOPMENT Edited by Erich A. Nigg Volume 571 ADVANCES IN MYCOLOGY Edited by J.I. Pitts, A.D. Hocking, and U. Thrane A Continuation Order Plan is available for this series. A continuation order will bring delivery of each new volume immediately upon publication. Volumes are billed only upon actual shipment. For further information please contact the publisher. Advances in Food Mycology Edited by A.D. Hocking Food Science Australia North Ryde, Australia J.I. Pitt Food Science Australia North Ryde, Australia R.A. Samson Centraalbureau voor Schimmelcultures Utrecht, Netherlands and U. Thrane Technical University of Denmark Lyngby, Denmark A.D. Hocking J.I. Pitt Food Science Australia Food Science Australia PO Box 52, North Ryde PO Box 52, North Ryde NSW 1670 NSW 1670 Australia Australia [email protected] [email protected] R.A. Samson U. Thrane Centraalbureau voor Schimmelcultures Biocentrum-DTU PO Box 85167 Technical University of Denmark 3508 AD Utrecht Building 221 Netherlands DK-2800 Kgs. Lyngby [email protected] Denmark [email protected] Library of Congress Control Number: 2005930810 ISBN-10: 0-387-28385-4 e-ISBN: 0-387-28391-9 ISBN-13: 978-0387-28385-2 Printed on acid-free paper. © 2006 Springer Science+Business Media, Inc. All rights reserved. This work may not be translated or copied in whole or in part without the written permission of the publisher (Springer Science+Business Media, Inc., 233 Spring Street, New York, NY 10013, USA), except for brief excerpts in connection with reviews or scholarly analysis. Use in connection with any form of information storage and retrieval, electronic adap- tation, computer software, or by similar or dissimilar methodology now known or hereafter developed is forbidden. The use in this publication of trade names, trademarks, service marks and similar terms, even if they are not identified as such, is not to be taken as an expression of opinion as to whether or not they are subject to proprietary rights. Printed in the United States of America. (SPI/EB) 987654321 springeronline.com FOREWORD 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 com- 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 pub- 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. This Center, through numerous publications and both undergraduate teaching and graduate supervision has been highly influential in the world of food mycology for the past 20 years and more. Trine Bro and Lene Nordsmark from the Center also carried out the important tasks of providing secretarial help to the Organisers and solving the logistics of moving participants from Copenhagen to Samsø and back. Samsø provided an ideal setting for the Fifth Workshop, as the island is made up of rural agricultural communities, with old villages and rustic land and seascapes. The Fifth Workshop was attended by some 35 participants, drawn from among food mycology and related disciplines around the world. The workshop was highly successful, with papers devoted to media and methods development in food mycology, as is usual with these workshops. Particular emphasis was placed on the fungi which pro- duce mycotoxins, especially their ecology, and through ecology, poten- tial control measures. Sessions were also devoted to yeasts, and the inactivation of fungal spores by the use of heat and high pressure. Nearly 40 scientific papers were presented over three days of the work- shop, and these papers are the major contributions in these Proceedings. The organisers especially wish to thank the sponsors of the Fifth Workshop: BCN Laboratories, Knoxville, Tennessee, USA; the Danish ECB5 Foundation, Copenhagen; Novozymes A/S, Bagsværd, Denmark; LMC Centre for Advanced Food Studies, Copenhagen; the Danish Research Agency STVF, Copenhagen, though Grant Number 26-03-0188; Eurofins Denmark A/S, Copenhagen and the Mycology Division of the International Union of Microbiological Societies, for their support which made this workshop possible. A.D. Hocking J.I. Pitt R.A. Samson U. Thrane CONTENTS Foreword ..............................................v Contributors ........................................... xi Section 1. Understanding the fungi producing important mycotoxins ..................................... 1 Important mycotoxins and the fungi which produce them...... 3 Jens C. Frisvad, Ulf Thrane, Robert A. Samson and John I. Pitt Recommendations concerning the chronic problem of misidentification of mycotoxigenic fungi associated with foods and feeds............................ 33 Jens C. Frisvad, Kristian F. Nielsen and Robert A. Samson Section 2. Media and method development in food mycology .... 47 Comparison of hyphal length, ergosterol, mycelium dry weight, and colony diameter for quantifying growth of fungi from foods............................ 49 Marta H. Taniwaki, John I. Pitt, Ailsa D. Hocking and Graham H. Fleet vii viii Contents Evaluation of molecular methods for the analysis of yeasts in foods and beverages.......................... 69 Ai Lin Beh, Graham H. Fleet, C. Prakitchaiwattana and Gillian M. Heard Standardization of methods for detecting heat resistant fungi . 107 Jos Houbraken and Robert A. Samson Section 3. Physiology and ecology of mycotoxigenic fungi ...... 113 Ecophysiology of fumonisin producers in Fusarium section Liseola ............................ .... 115 Vicente Sanchis, Sonia Marín, Naresh Magan and Antonio J. Ramos Ecophysiology of Fusarium culmorum and mycotoxin production............................ ....... 123 Naresh Magan, Russell Hope and David Aldred Food-borne fungi in fruit and cereals and their production of mycotoxins............................ .... 137 Birgitte Andersen and Ulf Thrane Black Aspergillus species in Australian vineyards: from soil to ochratoxin A in wine......................... 153 Su-lin L. Leong, Ailsa D. Hocking, John I. Pitt, Benozir A. Kazi, Robert W. Emmett and Eileen S. Scott Ochratoxin A producing fungi from Spanish vineyards....... 173 Marta Bau, M. Rosa Bragulat, M. Lourdes Abarca, Santiago Minguez and F. Javier Cabañes Fungi producing ochratoxin in dried fruits................ 181 Beatriz T. Iamanaka, Marta H. Taniwaki, E. Vicente and Hilary C. Menezes An update on ochratoxigenic fungi and ochratoxin A in coffee..................................... 189 Marta H. Taniwaki Contents ix Mycobiota, mycotoxigenic fungi, and citrinin production in black olives.................................. 203 Dilek Heperkan, Burçak E. Meriç, Gülçin Sismanoglu, Gözde Dalkiliç and Funda K. Güler Byssochlamys: significance of heat resistance and mycotoxin production.................................. 211 Jos Houbraken, Robert A. Samson and Jens C. Frisvad Effect of water activity and temperature on production of aflatoxin and cyclopiazonic acid by Aspergillus flavus in peanuts............................. 225 Graciela Vaamonde, Andrea Patriarca and Virginia E. Fernández Pinto Section 4. Control of fungi and mycotoxins in foods .......... 237 Inactivation of fruit spoilage yeasts and moulds using high pressure processing........................ 239 Ailsa D. Hocking, Mariam Begum and Cindy M. Stewart Activation of ascospores by novel food preservation techniques.................................