Media appendix

Aspergillus flavus and parasiticus agar Czapek concentrate (AFPA) NaN03 30 g Peptone, bacteriological 10 g EI 5g Yeast extract 20 g MgS04.7H20 5 g Ferric ammonium citrate 0.5 g FeS04.7H20 0.1 g Chloramphenicol 100 mg Water, distilled 100 ml Agar 15 g Czapek concentrate will keep indefinitely Dichloran 2mg without sterilisation. The precipitate of (0.2% in ethanol, 1.0 ml) Fe(OH)3 which forms in time can be resus• Water, distilled 1 litre pended by shaking before use. After addition of all ingredients, sterilise by autoclaving at 121 DC for 15 min. The final pH of this medium is 6.0-6.5. Czapek iprodione dichloran agar (CZID) Sucrose 30 g Creatine sucrose neutral agar (CSN) Yeast extract 5g CS concentrate 10 ml Chloramphenicol 100 mg Sucrose 10 g Dichloran 2mg Creatine 5.0 g (0.2% in ethanol, 1 mD KH2P04 1.0 g Czapek concentrate 10 ml Bromocresol purple 0.05 g Trace metal solution 1 ml Agar 15 g Agar 15 g Water, distilled to 1 litre Water, distilled 1 litre Iprodione (suspension) 1 ml Creatine sucrose (CS) concentrate Add iprodione suspension [0.3 g Roval 50WP KCI 5 g (Rhone-Poulenc Agro-Chemie, Lyon, France)

MgS04.7H2 5 g in 50 ml sterile water, shaken before addi•

FeS04.7H20 0.1 g tion to medium] after autoclaving. Sterilise

ZnS04 .7H20 0.1 g by autoclaving at 121 DC for 15 min. This CuS04.5H20 0.05 g formulation is an adaptation of the original Water, distilled to 100 ml published formulation (Abildgren et al., Sterilise by autoclaving at 121 DC for 15 min. 1987), made from basic ingredients rather Final unadjusted pH is approximately 6.8. A than using commercial Czapek-Dox broth. pH between 5.5 and 6.8 is satisfactory. For Chloramphenicol (l00 mg per litre) replaces identification of Penicillium subgenus Peni• the original combination of chlortetracycline cillium species. (50 mg) and chloramphenicol (50 mg).

509 510 Media appendix

Czapek yeast extract agar (CYA) Dichloran 2 mg KzHP04 1 g (0.2% in ethanol, 1 ml) Czapek concentrate 10 ml Agar 15 g Trace metal solution 1 ml Water, distilled I litre Yeast extract, powdered 5 g Mter addition of all ingredients, sterilise by Sucrose 30 g autoclaving at 121 DC for 15 min. The final Agar 15 g pH of this medium is 5.5-6.0. Water, distilled 1 litre Refined table grade sucrose is satisfactory for use in CYA provided it is free from sulphur Dichloran 18% glycerol agar (DG18) dioxide. Sterilise by autoclaving at 121 DC Glucose 10 g for 15 min. Final pH 6.7. Peptone 5 g

KH2P04 1 g MgS04.7H20 0.5 g Czapek yeast extract agar with 20% Glycerol, AR. 220 g sucrose (CY20S) Agar 15 g KzHP04 1 g Dichloran 2 mg Czapek concentrate 10 ml (0.2% w/v in ethanol, 1 ml) Yeast extract 5 g Chloramphenicol 100 mg Sucrose 200 g Water, distilled 1 litre Agar 15 g To produce this medium, add minor ingredi• Water, distilled 1 litre ents and agar to ca 800 ml distilled water. Sterilise by autoclaving at 121 DC for 15 min. Steam to dissolve agar, then make to 1 litre Final pH 5.2. with distilled water. Add glycerol: note that the final concentration is 18% weight in weight, not weight in volume. Sterilise by Dichloran chloramphenicol malt extract autoclaving at 121 DC for 15 min. The final agar (DCMA) 3.w of this medium is 0.955 and pH is in the Malt extract 10 g range 5.5 to 5.8. Dichloran 2 mg (0.2% w/v in ethanol, 1 ml) Chloramphenicol 0.1 g Dichloran rose bengal chloramphenicol Agar 15 g agar (DRBC) Distilled water to 1 litre Glucose 10 g Sterilise by autoclaving at 121 DC for 15 min. Peptone, bacteriological 5 g Recommended for identification ofAlternaria KH2P04 1 g species and some other dematiaceous Hyph• MgS04.7H20 0.5 g omycetes. Final pH is 5.5-6.0. Agar 15 g Rose bengal 25 mg (5% w/v in water, 0.5 ml) Dichloran chloramphenicol peptone Dichloran 2 mg agar (DCPA) (0.2% w/v in ethanol, 1 ml) Peptone 15 g Chloramphenicol 100 mg KH2P04 19 Water, distilled 1 litre MgS04·7H20 0.5 g Mter the addition of all ingredients, sterilise Chloramphenicol 0.1 g by autoclaving at 121 DC for 15 min. The Media appendix 511 final pH is in the range 5.5 to 5.8. Store Glycerol, analytical grade 250 g prepared media away from light; photo• Agar 12 g products of rose bengal are highly inhibitory Water, distilled 750 ml to some fungi, especially yeasts. In the dark, Glycerol for G25N should be of high quality, the medium is stable for at least one month with a low (1%) water content. If a lower at 1-4DC. The stock solutions of rose bengal grade is used, allowance should be made for and dichloran need no sterilisation, and are the additional water. Sterilised by auto• also stable for very long periods. The origi• claving at 121 DC for 15 min. Final pH 7.0. nal formulation of King et al. (1979) con• tained chlortetracycline as the antibiotic. Pitt and Hocking (1985) substituted chlor• Malt acetic agar (MAA) amphenicol, an effective antibiotic originally To 100 ml sterile tempered Malt Extract recommended for mycological media by Put Agar, aseptically add 0.5 ml glacial acetic (1974). Media containing chloramphenicol acid, giving a final concentration of 0.5% are easier to prepare, are not affected by acetic acid. Mix well before pouring. Note autoclaving, and have greater long term that MAA cannot be autoclaved or reheated stability. as the low pH (approx. 3.2) causes the agar gel to break down if the medium is subjected to any further heat treatment after the Dichloran rose bengal yeast extract addition of the acetic acid. There is no need sucrose agar (DRYS) to sterilise the glacial acetic acid. Yeast extract 20 g Sucrose 150 g Dichloran 2mg Malt extract agar (MEA) (0.2% in ethanol, 1 rol) Malt extract, powdered 20 g Rose bengal 25 mg Peptone I g (5% w/v in water, 0.5 rol) Glucose 20 g Chloramphenicol 50 mg Agar 20 g Agar 20 g Water, distilled I litre Water, distilled, to 11itre Commercial malt extract used for home Chlortetracycline 50 mg brewing is satisfactory for use in MEA, as is (1% in water, filter sterilised, 5 rol) bacteriological peptone. Sterilise by auto• Sterilise all ingredients except chlortetracycl• claving at 121 DC for 15 min. Do not sterilise ine by autoclaving at 121 DC for 15 min. Add for longer, as this medium will become soft chlortetracycline after tempering to 50DC. In on prolonged or repeated heating. Final pH our experience, chloramphenicol at twice the 5.6. concentration specified (i.e. 100 mg/l), ad• equately controls bacteria in most situations, and this avoids the need for a second anti• Malt extract yeast extract 50% glucose biotic which must be filter sterilised. agar (MY50G) Malt extract 10 g Yeast extract 2.5 g 25% Glycerol nitrate agar (G25N) Agar 10 g ~HP04 0.75 g Water, distilled, to 500 g Czapek concentrate 7.5 ml Glucose, A.R. 500 g Yeast extract 3.7 g Add the minor constituents and agar to ca 512 Media appendix

450 ml distilled water and steam to dissolve Malt extract yeast extract 5% (or 10%) the agar. Immediately make up to 500 g salt 12% glucose agar (MY5·12 and with distilled water. While the solution is MY10·12) still hot, add the glucose all at once and stir Malt extract 20 g rapidly to prevent the formation of hard Yeast extract 5g lumps of glucose monohydrate. If lumps do NaCI 50 g form, dissolve them by steaming for a few (100 g for MY10-12) minutes. Sterilise by steaming for 30 min; Glucose 120 g note that this medium is of a sufficiently low Agar 20 g llw not to require autoclaving. Food grade Water, distilled, to 1 litre glucose monohydrate (dextrose) may be used Sterilise MY5-12 by autoclaving at 121 DC for in this medium instead of analytical reagent 10 minutes, and MY10-12 by steaming for 30 grade glucose, but allowance must be made minutes. Overheating of these media will

for the additional water present. Use 550 g cause softening. The final aw of MY5-12 is of C6Hlz06.HzO, and 450 g of the basal 0.93 and of MY10-12 is 0.88. medium. As the concentration of water is unaffected by this procedure, the quantities of the minor ingredients are unaltered. The Oxytetracycline glucose yeast extract finalllw of this medium is 0.89. Final pH is agar (OGY) 5.3. Glucose 20 g Yeast extract 5 g Agar 15 g Malt extract yeast extract 70% glucose Water, distilled 1 litre fructose agar (MY70GF) Oxytetracycline 100 mg Malt extract 6 g Sterilise by autoclaving at 121 DC for 15 min. Yeast extract 1.5 g After tempering to 50 DC, add 10 ml of filter Agar 6 g sterilised oxytetracycline (Terramycin, Pfizer; Water, distilled, to 300 g 0.1% aqueous) per 100 ml of medium. The Glucose, A.R. 350 g final pH is 6.8-7.2. Fructose, A.R. 350 g Mter steaming to dissolve agar, make the solution accurately to 300 g with water and, Potato dextrose agar (PDA) while it is still hot, add both sugars. Steam Potatoes 250 g gently for up to 30 minutes to completely Glucose 20 g dissolve the sugars. Further sterilisation is Agar 15 g unnecessary: contaminant microorganisms of Water, distilled to 1 litre any kind are unable to grow on this medium, PDA prepared from raw ingredients is more which is about 0.76 aw• MY70GF will take satisfactory than commercially prepared some hours to gel, because of the low propor• media. Wash the potatoes, which should not tion of water and agar. If possible, allow 24 be ofa red skinned variety, and dice or slice, hr after pouring for the medium to attain gel unpeeled, into 500 ml of water. Steam or strength before use. boil for 30 to 45 min. At the same time, melt the agar in 500 ml of water. Strain the potato through several layers of cheese cloth into the flask containing the melted agar. Squeeze some potato pulp through also. Add Media appendix 513 the glucose, mix thoroughly, and make up to medium. Chloramphenicol may be omitted if 1 litre with water if necessary. Sterilise by supression of growth of bacteria is not re• autoclaving at 121°C for 15 min. quired. Final pH 5.5-6.0.

Tap water agar (TWA) Tryptone glucose yeast extract acetic Agar 15 g agar (TGYA) Tap water to 1 litre Make as for Malt Acetic Agar (MAA), but use Sterilise by autoclaving at 121°C for 15 min. TGY agar without chloramphenicol as the Natural substrates such as carnation leaf base rather than MEA. As with MAA, TGYA pieces, wheat straw, wheat or millet grains should not be reheated. The final pH is 3.S. may be added to TWA plates after the agar is poured and before it sets. These can provide a substrate for growth and sporula• Tryptone glucose yeast extract broth tion of plant pathogenic fungi like Fusarium, (TGY broth) Drechslera, Bipolaris and some other dema• Make as for TGY agar, but omit the agar ticaeous Hyphomycetes. from the formulation.

Trace metal solution Tryptone glucose yeast extract acetic CuS04.5H20 0.5 g broth (TGYA broth)

ZnS04.7H20 1 g Make as for TGY broth with the addition of Water, distilled 100 ml glacial acetic acid to give a final concentra• Keeps indefinitely without sterilisation. tion of 0.5%. Sterilise by steaming for 30 min. Final pH 3.S.

Tryptone glucose yeast extract agar (TGY) V-S Juice Agar (V-SJ) Glucose 100 g V-S Juice, clarified 200 ml

Tryptone 5g CaC03 23 g Yeast extract 5g Agar 20 g Chloramphenicol 0.1 g Water, distilled SOO ml Agar 15 g Clarify V-S juice by straining through cheese Distilled water to 1 litre cloth. Mix ingredients well and sterilise by Sterilise by autoclaving at 121°C for 10 min. autoclaving at 121°C for 15 min. Prolonged heating will cause browning of the Glossary

A acerose needle-like; shaped like a pine needle. bears conidia, including conidiophores, acervulae, acervulus a flat or cup-shaped fruiting body, usually pycnidia and sporodochia. embedded in the agar, containing conidiophores and conidiophore a specialised hypha, either simple or conidia. branched, bearing conidiogenous cells and conidia. aleurioconidium a terminal conidium, usually thick- conidium (pI. conidia) an asexually produced spore. walled, blown out from the end of a sporogenous cell. coremium (pI. coremia) an erect, compact, sometimes ampulliform flask-shaped. fused cluster of conidiophores, bearing conidia at the anamorph the asexual or conidial form of a fungus. apex only, or on both apex and sides. annelide a conidiogenous cell which produces conidia in succession, each conidium being produced through D the scar of the previous one, leaving a ring-like scar dendritic irregularly branched; tree-like. at the apex of the spore-bearing cell. denticle a smooth tooth-like projection, especially one apical at the apex, e.g. of a hypha or phialide. on which a spore is borne. apiculate having a short projection at one end. doliiform barrel-shaped. arthroconidium (pI. arthroconidia) conidia, often cylindrical, produced by fragmentation of hyphae into E separate cells. ellipsoidal elliptical in optical section. ascocarp a fruiting body in Ascomycetes containing exudate drops of liquid on the surface of fungal colo• asci and ascospores. nies; sometimes minute droplets adhering to hyphae. ascospore a sexual spore formed in an ascus. ascus (pI. asci) a thin walled sac containing asco• F spores, usually eight, but in some cases one, two or fascicle a little group or bundle, especially of hyphae. four. fimbriate fringed; delicately toothed; referring to aseptate without any crosswalls; usually refers to colony margins. hyphae. floccose cottony, fluffy. asporogenous not having any spores. footcell in Aspergillus, the basal cell from which a stipe forms. B funicle a fine rope of hyphae. basipetal describes the succession of conidia in which funiculose aggregated into rope-like strands. the youngest conidium is at the base of the chain. fusiform spindle-like; narrowing towards the ends. biverticillate having two branching points; usually referring to a penicillus or similar spore-bearing G structure with metulae and phialides. geniculate bent like a knee gymnothecium an ascocarp having walls composed of C hyphae. clavate club-shaped. chlamydoconidium (pI. chlamydoconidia) a thick• H walled resting spore formed by the swelling and holomorph referring to the whole fungus; both thickening of a single cell, usually within a hypha. anamorph and teleomorph. cleistothecium an ascocarp with a well defined wall, hyphomycete a fungus bearing conidia on an aerial but without a special opening (ostiolel. fruiting structure. collula the necks of phialides or annelides. Hulle'cells thick walled cells surrounding ascocarps in columella in some Mucorales species, the swollen tip e.g. Emericella nidulans. ofthe sporangiophore formed within the sporangium. hyaline transparent or nearly so; colourless. coelomycete a fungus forming conidia in a closed body such as an acervulus. I conidioma (pI. conidiomata) any structure which intercalary between the apex and the base.

515 516 Glossary

M S macroconidium in Fusarium, the larger type of coni• sclerotium (pI. sclerotia) a resting body, usually dium, multicelled and more or less curved. globose, consisting ofa compacted mass of mycelium, merosporangium in Mucorales, a cylindrical out• often very hard. growth from the swollen end of the sporangiophore, sclerotioid hard, like a sclerotium. in which sporangiospores are produced. septum (pI. septa) a crosswall in a cell. metula (pI. metulae) apical branch of a stipe bearing spinose spiny. phialides, especially in Penicillium and Aspergillus. sporangiole a small sporangium. microconidium in Fusarium species, a small, usually sporangiophore a specialised hyphal branch which one-celled conidium, distinction from macroconidium. supports one or more sporangia. sporangiospore an asexual spore borne within a N sporangium. non-septate without any crosswalls; usually referring sporangium (pI. sporangia) a closed unicellular to hyphae. structure, usually round, in which asexual spores are produced (e.g. in Mucorales). o sporodochium (pl. sporodochia) a cushion-like mass oblate flattened at the poles. of conidiogenous cells producing conidia (e.g. macro• ogival pointed at one end, rounded at the other. conidia in Fusarium). ontogeny development (of fruiting structures or stipe a hypha supporting a fruiting structure, the conidia). whole forming a conidiophore. ostiole a pore by which spores are freed from an stolon a "runner", as in Rhizopus. ascocarp or other enveloping fruiting body. striate marked with ridges, grooves or lines. stroma (pl. stromata) a layer or matrix of vegetative p hyphae bearing spores on very short conidiophores, or papilla a small, rounded process. having perithecia or pycnidia embedded in it. pedicel a small stalk. sympodial describes a mechanism of conidiogenous cell penicillUS the structure which bears conidia inPenicil• proliferation in which each new growing point ap• lium and similar genera; consisting of phi ali des alone pears just behind and to one side of the previous or in combination with metulae or other supportive apex, producing a succession of fruiting structures. elements, borne on a stipe. sulcate furrowed or grooved. perithecium (pI. perithecia) a subglobose or flask~ shaped ascocarp, closed at maturity except for a T narrow passage (ostiole) through which the asco• teleomorph the ascosporic state of a fungus. spores are liberated. terverticillate refers to a penicillus with three branch phialide a conidiogenous cell which produces conidia points, i.e., bearing rami, metulae and phialides. in basipetal succession, without an increase in the truncate ending abruptly, as if cut straight across. length of the phialide itself. pionnotes a spore mass with a mucoid or grease-like U appearance (in Fusarium). umbonate having the central portion of the colony polyphialide conidiogenous cell with more than one raised. opening, through which conidia are produced in basipetal succession. V pycnidium flask-shaped or spherical fruiting body velutinous with a surface texture like velvet. superficially resembling a perithecium, but lined with verticil a cluster of metulae or phialides with a com- conidiophores and conidia. mon origin. pyriform pear-shaped. vesicle a swelling; the apical swelling of a stipe. vesiculate terminating in a vesicle. R ramus (pI. rami) a specialised cell giving rise to a X whorl of metulae and phialides. xerophile a fungus which is able to grow at or below reniform kidney-shaped. a water activity of 0.85. rhizoid a root-like structure, usually acting as a holdfast or feeding organ for hyphae (in Rhizopus). Z rugose with surface roughened. zygospore a thick-walled sexual spore produced by Zygomycetes. References

Abarca, M.L., Bragulat, M.R, Castella, G. and Cabanes, Abbas, H.K, Vesonder, RF., Boyette, C.D., Hoagland, F.J. 1994. Ochratoxin A production by strains of RE. and Krick, T. 1992c. Production offumonisins by Aspergillus niger var. niger. Appl. Environ. Microbiol. Fusarium moniliforme cultures isolated fromjimson• 60: 2650-2652. weed in Mississippi. J. Phytopathol. 136: 199-203. Abbas, H.K and Bosch, U. 1990. Evaluation of tricho• Abdel-Azim, O.Z. and Khalil, 1.1. 1979. Studies on thecene and nontrichothecene mycotoxins produced storage moulds in Egypt. III. Deterioration and by Fusarium in soybeans. Mycotoxin Res. 6: 13-20. discoloration of rice grains. Agric. Res. Rev. 57: 79- Abbas, H.K and Mirocha, C.J. 1988. Isolation and 94. purification of a hemorrhagic factor (wortmannin) Abdel-Gawad, KM. and Zohri, AA 1993. Fungal flora from Fusarium oxysporum (N17B). Appl. Environ. and mycotoxins of six kinds of nut seeds for human Microbiol. 54: 1268-1274. consumption in Saudi Arabia. Mycopathologia 124: Abbas, H.K, Bosch, U. and Mirocha, C.J. 1988a. Toxici• 55-64. ty of Fusarium proliferatum and other Fusarium Abdel-Kader, M.1.A, Moubasher, AH. and Abdel-Hafez, species isolated from corn ears in Minnesota. Phyto• S.1.1. 1979. Survey of the mycoflora of barley grains pathology 78: 1552. in Egypt. Mycopathologia 69: 143-147. Abbas, H.K, Mirocha, C.J., Meronuck, RA, Pokorny, Abdel-Hafez, S.1.1. 1984. Mycoflora of bean, broad bean, J.D., Gould, S.L. and Kommedahl, T. 1988b. Myco• lentil lupine and pea seeds in Saudi Arabia. Myco• toxins and Fusarium spp. associated with infected pathologia 88: 45-49. ears of corn in Minnesota. Appl. Environ. Microbiol. Abdel-Hafez, S.1.L and Saber, S.M. 1993. Mycoflora and 54: 1930-1933. mycotoxin of hazelnut (Corylus auellana L.l and Abbas, H.K, Mirocha, C.J. and Gunther, R 1989a. walnut (Juglans regia L.) seeds in Egypt. Zentralbl. Mycotoxins produced by toxic Fusarium isolates Mikrobiol. 148: 137-147. obtained from agricultural and nonagricultural areas Abdel-Hafez, ALI., Moharram, AM.M. and Abdel-Mal• (Arctic) of Norway. Mycopathologia 105: 143-151. lek, AY. 1987a. Thermophilic and thermotolerant Abbas, H.K, Mirocha, C.J., Kommedahl, T., Vesonder, fungi associated with seeds of five members of RF. and Golinski, P. 1989b. Production of tricho• Umbelliferae from Egypt. Cryptogam., Mycol. 8: thecene and non-trichothecene mycotoxins by Fusa• 315-320. rium species isolated from maize in Minnesota. Abdel-Hafez, S.LI., El-Kady, LA, Mazen, M.B. and El• Mycopathologia 108: 55-58. Maghraby, AD. 1987b. Mycoflora and trichothecene Abbas, H.K, Mirocha, C.J. and Gunther, R 1991. toxins of paddy grains from Egypt. Mycopathologia Production of zearalenone, nivalenol, moniliformin, 100: 103-112. and wortmannin from toxigenic cultures of Fusarium Abildgren, M.P., Lund, F., Thrane, U. and Elmholt, S. obtained from pasture soil samples collected in New 1987. Czapek-Dox agar containing iprodione and Zealand. Mycotoxin Res. 7: 53-60. dicloran as a selective medium for the isolation of Abbas, H.K, Mirocha, C.J. and Shier, W.T. 1992a. Fusarium. Lett. Appl. Microbiol. 5: 83-86. Isolation, identification and biological activity of Abramson, D., Clear, RM. and Nowicki, T.w. 1987. chlamydosporol from Fusarium culmorum HM-8. Fusarium species and trichothecene mycotoxins in Mycopathologia 118: 115-123. suspect samples of 1985 Manitoba wheat. Can. J. Abbas, H.K, Mirocha, C.J., Shier, W.T. and Gunther, R Plant Sci. 67: 611-619. 1992b. Bioassay, extraction, and purification proced• Abramson, D., Clear, RM. and Smith, D.M. 1993. ures for wortmannin, the hemorrhagic factor pro• Trichothecene production by Fusarium spp. isolated duced by Fusarium oxysporum N17B grown on rice. from Manitoba grain. Can. J. Plant Pathol. 15: J. AOAC Int. 75: 474-480. 147-152.

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Abramson, D., Mills, J.T. and Sinha, RN. 1990. Myco• Adisa, V.A. 1985. Fungi associated with the spoilage of toxin production in amber durum wheat stored at 15 stored yam chips and flour in Nigeria. Nahrung 29: and 19% moisture content. Food Addit. Contam. 7: 481-485. 617-627. Adisa, V.A. 1986a. Microbial spoilage of Solanum Abramson, D., Sinha, RN. and Mills, J.T. 1980. Myco• tuberosum L. tubers in Nigeria. Nahrung 30: 709- toxin and odor formation in moist cereal grain during 712. granary storage. Cereal Chern. 57: 346-351. Adisa, V.A. 1986b. The influence of molds and some Abramson, D., Sinha, RN. and Mills, J.T. 1983. Myco• storage factors on the ascorbic acid content of orange toxin and odor formation in barley stored at 16 and and pineapple fruits. Food Chern. 22: 139-146. 20% moisture in Manitoba. Cereal Chern. 60: 350- Adisa, V.A. 1989. Pectic enzymes of Aspergillus aculea 355. tus associated with post-harvest deterioration of Acharya, P.B., Mohanty, C.R and Gangopadyay, S. Citrus sinensis fruit. J. Food Biochem. 13: 243-252. 1984. Production of aflatoxin Bl in rice and rice Adler, A, Lew, H. and Edinger, W. 1990. [Incidence and products. Indian Phytopathol. 37: 611-616. toxigenicity of Fusarium species in cereals and corn Adamek, P., Bergstrom, B., Borjesson, T. and Stollman, of Austria.] Bodenkultur 41: 145-152. U. 1992. Determination of volatile compounds for the Ahmad, S.K. 1993. Mycoflora changes and aflatoxin detection of moulds. In Modern Methods in Food production in stored blackgram seeds. J. Stored Prod. Mycology, eds RA. Samson, A.D. Hocking, J.I. Pitt Res. 29: 33-36. and A.D. King. Amsterdam: Elsevier. pp. 327-336. Ahmad, S.K. and Singh, P.L. 1991. Mycofloral changes Adaskaveg, J.E. and Ogawa, J.M. 1994. Penetration of and aflatoxin contamination in stored chickpea seeds. iprodione into mesocarp fruit tissue and suppression Food Addit. Contam. 8: 723-730. of gray mold and brown rot of sweet cherries. Plant Airede, C.E. and Esuruoso, O.F. 1987. Deterioration of Dis. 78: 293-296. shelled oil palm kernels caused by seedborne fungi. Adebajo, L.O. 1993. Survey of aflatoxins and ochratoxin J. Sci. Food Agric. 40: 293-304. A in stored tubers of Cyperus esculent us L. Myco• Aja-Nwachukwu, J. and Emejuaiwe, S.O. 1994. Aflatox• pathologia 124: 41-46. in-producing fungi associated with Nigerian maize. Adebajo, L.O. 1994. Isolation and assay for the toxicity Environ. Toxicol. Water Qual. 9: 17-23. offungi from kola nuts. Chern., Mikrobiol., Technol., Akano, D.A. and Atanda, 0.0. 1990. The present level Lebensm. 16: 25-28. of aflatoxin in Nigerian groundnut cake ('kulikuli'). Adebajo, L.O. and Oyesiku, 0.0.1994. Investigation on Lett. Appl. Microbiol. 10: 187-189. the toxicity of fungi from rootstock snacks. N ahrung Akerstrand, K. and Josefsson, E. 1979. [Moulds and 38: 26-31. mycotoxins in beans and peas.] Vaar Foeda 31: Adebajo, L.O., Bamgbelu, O.A. and Olowu, RA. 1994a. 405-414. Mould contamination and the influence of water Alasoadura, S.O. 1970. Culture studies on Botryodi• activity and temperature on mycotoxin production by plodia theobromae Pat. Mycopathol. Mycol. Appl. 42: two Aspergilli in melon seed. Nahrung 38: 209-217. 153-160. Adebajo. L.O., Idowu, A.A. and Adesanya, 0.0. 1994b. Alcorn, J.L. 1983. Generic concepts in Drechslera, Mycoflora and mycotoxin production in Nigerian corn Bipolaris and Exserohilum. Mycotaxon 17: 1-86. and corn-based snacks. Mycopathologia 126: 183-192. Alderman, S.C. and Lacy, M.L. 1984. Influence of Adegoke, G.O., Akinnuoye, O.F.A. and Akanni, A.O. temperature and water potential on growth of 1993. Effect of processing on the mycoflora and Botrytis allii. Can. J. Bot. 62: 1567-1570. aflatoxin Bl level of a cassava-based product. Plant Allcroft, Rand Carnaghan, RB.A. 1963. Groundnut Foods Hum. Nutr. 43: 191-196. toxicity: an examination for toxin in human food Adeniji, M.O. 1970a. 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A Absidia 176, 177 padwickiii 163, 165 oxygen requirements 9 passifiorae, in passionfruit 477 pathogenicity 177 radicina 69 corymbifera 177 raphini 69 in tree nuts 496 solani 69 ramosa 177 tenuis 69, 71 Acetic acid preserves, spoilage of 505-507 tenuissima 69, 72 Moniliella acetoabutans 154 Alternaria alternata toxin (AAT) 71 Candida krusei 448 Alternariol 71 Pichia membranaefaciens 454 Alternariol monomethyl ether 71 Acetyldeoxynivalenol 120, 123, 132, 140 Altertoxin 71 Acremonium 64, 66 Apples, spoilage of 471-472 strictum 66, 67 Botrytis cinerea 80 Acuminatin 111 Penicillium brevicompactum 286 Acute cardiac beriberi 240 Penicillium expansum 300 Aflatoxins Penicillium funiculosum 326 from milk 378 Penicillium solitum 319 toxicity 377 Arthrinium 65, 74, 156 from Aspergillus fiavus 377 phaeospermum 74 from Aspergillus nomius 383 state of Apiospora montagnei 74, 75 from Aspergillus parasiticus 396 Arthroderma 422 Air sampling 25 Ascomycete-deuteromycete connections 18 Alimentary toxic aleukia (ATA) 1, 140 Ascomycetes 59 Altenuene 71 Ascomycotina 16-18 Alternaria 66, 67, 161, 170 Aspergillus 203, 234, 339, 366, 418 alternata 69, 71 classification 341 in cereals 482 colony diameters 343 in mangoes 477 key to common species 342 in pome fruits 472 in processed meats 504 in rice 483 in rice 483 in sorghum 485 teleomorphs of 341 in soybeans 484 aculeatus 342, 366 in wheat 482 in onions 478 brassicae 69 alliaceus 394 brassicicola 69 alutaceus 392 citri 69 amstelodami 349 in citrus 471 awamori 387 cucumerina 69 candidus 8,343,368,390 dauci 69 in cheese 506 infectoria 69, 71 in maize 493 in sorghum 485 in peanuts 495 in wheat 482 in rice 491

577 578 Index

Aspergillus candidus (cont'd) in fruit cakes 500 in soybeans 493 in salt fish 502 carbonarius 386 pseudoglaucus 355 chevalieri 352 restrictus 343, 397, 400 clavatus 343,371 in fruit cakes 500 equitis 352 in jams 499 fischeri 363 in maize 492 fischerianus 363 repens 355 flavipes 343, 373 reptans 355 flavus 2,266,342,375,382,387,394,406 ruber 358 in cashews 486 rub"robrunneus 358 in figs 499 sejunctus 358 in maize 483, 493 sojae 375,377,394 in peanuts 485, 495 sydowii 343, 402 in pistachios 486 in cashews 496 in rice 491 in spices 497 in salt fish 502 tamarii 342, 404 in sorghum 485 in cashews 496 in soybeans 493 in maize 493 in spices 497 in peanuts 495 fumigatus 56, 57, 342, 362, 383 terre us 342, 407 in maize products 493 ustus 342,409 in tree nuts 495 versicolor 343, 404, 411 glaucus 361 wentii 343, 390, 414, 431 hollandicus 349 Aspergillus flavus and parasiticus agar (AFPA) 32, japonicus 342, 368 377,392,394,406,509 japonicus var. aculeatus 366 ATP, estimation of 42 manginii 361 Aureobasidium 64, 76 nidulans 345 pullulans 76 nidulellus 345 in meat 481 niger 342, 366, 368, 385 in chickpeas 494 B in dried vine fruit 499 Baked goods, mycoflora of 491-492 in figs 499 Eurotium chevalieri 354 in grapes 475 Balkan endemic nephropathy 283 in maize 484, 493 Bananas, spoilage of 476 in onions 478 Alternaria alternata 71 in peanuts 485, 494 Colletotrichum gloeosporioides 97 in pistachios 486 Fusarium oxysporum 130 in salt fish 502 Fusarium subglutinans 142 in spices 497 Lasiodiplodia theobromae 148 in tree nuts 495 Nigrospora spherica 156 niveus 343,368,388 Pestalotiopsis guepini 158 nomius 343, 382 Phoma sorghina 161 ochraceus 343,390 Barley, mycoflora of 482 in chickpeas 494 Aspergillus clavatus 371 in coffee beans 498 Fusarium graminearum 124 in figs 499 Penicillium hordei 307 in pistachios 496 Penicillium verrucosum 321 oryzae 342,375,377,382 Basipetospora 419 parasiticus 342,375,394,406 halophila 418, 419, 431 in peanuts 486 in salt fish 502, 503 penicillioides 343, 397, 400, 431 Beans, mycoflora of 477 in cereals 490 Rhizopus stolonifer 192 Index 579

Beauvericin 142 Butenolide 117, 119, 123, 132 Beer, spoilage of, Brettanomyces bruxellensis 446 Butter, spoilage of 480 Berries, spoilage of 475-476 Candida parapsilosis 449 Bettsia 418, 422 Penicillium thomii 251 alvei 422 Rhodotorula mucilaginosa 456 Biltong, mycoflora of 498 Byssochlamys 204, 205 Biomass, estimation of fungal 38 in cream cheeses 480, 506 ATP estimation 42 in heat processed acid foods 504 chitin assay 39 heat resistance 7, 206, 210 conductimetry 41 oxygen requirements 9, 206 ergosterol assay 40 fulva 2, 7, 205, 222 fluorescent antibodies 44 nwea 9, 205, 208 immunological techniques 43 impedimetry 41 C latex agglutination 44 Cakes, spoilage of 500 molecular methods 44 Eurotium rubrum 361 PCR 44 Penicillium crustosum 296 pectinesterase assay 42 Xeromyces bisporus 437 Biosystematics 13-20 Calonectria 117, 123 Bipolaris 66, 78, 101, 103 Candida 439-440 australiensis 78 in cheese 506 bicolor 79 chodatii 146 maydis 78 famata 449 oryzae 78 holmii 460 setariae 78 krusei 445, 447 spicifera 79 mogii 465 Botryodiplodia theobromae 147 parapsilosis 444, 445, 448 Botryosphaera rhodina 148, 149 in cheese 506 Botrytis 65, 80 in preserved foods 505 allii 90 in yoghurt 480 in garlic 478 valida 453 byssoides 81 Capsicums, spoilage of 473-474 cinerea 80 Alternaria alternata 71 in beans 477 Rhizopus stolonifer 191 in berries 475 Carbon dioxide, tolerance of fungi to 9 in carrots 478 Carnation leaf agar (CLA) 48 in grapes 474 Carpenteles 211 in kiwifruit 476 Carrots, spoilage of 478 in peas 477 Rhizopus stolonifer 192 in pome fruits 471 Cashews, mycoflora of 486, 496 in stone fruit 473 Aspergillus flavus 380 state of Sclerotinia porri 81 Aspergillus niger 388 Bread, spoilage of 491-492 Aspergillus tamarii 406 Chrysonilia sitophila 87 Eurotium chevalieri 355 Endomyces fibuliger 105 Cassava, mycoflora of 479 Hyphopichia burtonii 147 Penicillium oxalicum 264 Moniliella suaveolens 155 Cephalosporium acremonium 67 Penicillium roqueforti 316 Cereals, mycoflora of 481-484,490-494 Pichia membranaefaciens 454 Aspergillus versicolor 413 Brettanomyces Chaetomium globosum 85 bruxellensis 445 Curvularia lunata 99 intermedius 445, 446 Fusarium culmorum 118 Brines for olives, pickles and cheese, spoilage of, Fusarium equiseti 121 Torulopsis holmii 461 Fusarium graminearum 123 580 Index

Cereals, mycoflora of (cont'd) in coconut 497 Penicillium aurantiogriseum 283 Citreoviridin 240 Penicillium chrysogenum 291 from Eupenicillium ochrosalmoneum 219 Penicillium verrucosum 321 from Penicillium citreonigrum 240 Chaetomium 65, 81 Citrinin 152, 300 brasiliense 82, 84 from Penicillium citrinum 252 funicola 82, 84 from Penicillium verrucosum 321 globosum 82, 84 Citrus, spoilage of 470-471 in spices 497 Geotrichum candidum 144 Cheese, manufacture 505-507 Penicillium digitatum 297 Debaryomyces hansenii 451 Penicillium italicum 309 Penicillium camemberti 288 Penicillium ulaiense 309 Penicillium commune 293 Cladosporium 64, 87 Penicillium roqueforti 316 key to included species 88 Cheese, mycoflora and spoilage of 505-507 butyri 154 Aspergillus niger 387 chodati 146 Aspergillus versicolor 413 cladosporioides 88, 89, 92, 94 Candida parapsilosis 449 in cheese 506 Cladosporium sphaerospermum 94 in chilled meat 481 Debaryomyces hansenii 451 in grains 482 Eurotium amstelodami 351 in margarine 480 Eurotium herbariorum 361 in tree nuts 495 Eurotium repens 358 in wheat 482 Geotrichum candidum 145 herbarum 88, 89, 92 Penicillium commune 293 in cheese 506 Penicillium crustosum 296 in margarine 480 Penicillium glabrum 244 in meat 481 Penicillium roqueforti 316 in tomatoes 473 Pichia membranaefaciens 454 macrocarpum 88, 89,92 Rhodotorula mucilaginosa 456 sphaerospermum 88, 89, 92 Chickpeas, mycoflora of 484, 493 in maize products 493 Chitin assay 39 suaveolens 154 Chlamydosporol 111,112,117,121,142 Classification of fungi 14, 19-20 Chloroanisole formation in foods 498 Claviceps purpurea 1 Aspergillus versicolor 413 Cocoa beans, mycoflora of Byssochlamys fulva 224 Aspergillus fumigatus 385 Eurotium amstelodami 357 Candida krusei 448 Penicillium chrysogenum 289 Kloeckera apiculata 453 Chocolates, spoilage of 500-501 Coconut, spoilage of 497 Chrysosporium inops 426 Aspergillus niger 387 Chrysosporium xerophilum 427 Chrysosporium farinicola 424 Xeromyces bisporus 437 Chrysosporium xerophilum 427 Zygosaccharomyces rouxii 467 Eurotium amstelodami 351 Chrysonilia 65, 86 Eurotium chevalieri 354 sitophila 56, 87 Eurotium rubrum 360 Chrysosporium 419, 421 Coelomycetes 60 key to xerophilic species 422 Coffee beans, mycoflora of 497 farinicola 422, 425 Aspergillus ochraceus 394 in chocolate 501 Coffee, off flavours 497 in coconut 497 Aspergillus versicolor 413 fastidium 424, 426 Colletotrichum 65, 96 inops 422, 425 acutatum 96, 97 in confectionery 501 in berries 475 xerophilum 422, 427 circans 96 Index 581

Colletotrichum (cont'd) Czapek iprodione dichloran agar (CZID) 33, 509 coccodes 96 Czapek yeast extract agar (CYA) 45, 510 gloeosporioides 96 Czapek yeast extract agar with 20% sucrose (CY20S) in avocados and mangoes 476 46, 510 higginsianum 96 lindemuthianum 96 D in beans 477 Dairy foods, spoilage of 479-480 musae 97 Debaryomyces in bananas 476 salt tolerance 450 Colony hansenii 444, 449, 465 characters 50 in cheese 506 diameters 50 in meat 481 Commodities, tropical, mycoflora of 490-491 in processed meats 503 Chaetomium brasiliense 82 in yoghurt 480 Chaetomium funicola 84 membranaefaciens 449 Cladosporium cladosporioides 90 Dekkera Concentrated foods, spoilage of 498-502 bruxellensis 445 Conductimetry 41 intermedia 445 Confectionery, spoilage of 500-501 Dematium pullulans 76 Chrysosporium inops 426 Deoxynivalenol 112, 115, 117, 120, 123, 132, 140 Xeromyces bisporus 437 Deuteromycotina 16-18 Zygosaccharomyces rouxii 467 Diacetoxyscirpenol 111,117,120,132,135,140 Consistency, effect on growth 9-10 Dichloran 18% glycerol agar (DG18) 29, 33, 510 Copra, mycoflora of 487 Dichloran chloramphenicol malt extract agar Aspergillus flavus 380 (DCMA) 47,510 Aspergillus tamarii 406 Dichloran chloramphenicol peptone agar (DCPA) 33, Eurotium chevalieri 355 47, 510 Cream cheese, spoilage of 480 Dichloran rose bengal chloramphenicol agar (DRBC) Creatine sucrose agar (CREA) 46, 273, 274 29, 33, 510 Creatine sucrose neutral agar (CSN) 46, 273, 509 Dichloran rose bengal yeast extract sucrose agar Cucumbers, spoilage of 474 (DRYS) 32, 511 Penicillium oxalicum 264 Diluents 23 Culmorin 117,121,123,132 Dilution plating 23 Culture mites 55 Dipod.ascus 144 Cultures, examination 50 Direct plating 22 Cunninghamella 176, 178 Drechslera 66, 78, 101 echinulata 178 sorkiniana 103 elegans 178 tritici-repentis 101 Curvularia 66, 78, 98 Dual nomenclature 18-19 lunata 98 Duclauxin 234 lunata var. aeria 100 pallescens 100 E Cyclochlorotine 328 Echinulin 354 Cyclopaldic acid 293 Eggplant, spoilage of 473 Cyclopiamine 293 Alternaria alternata 71 Cyclopiazonic acid 291, 304 Rhizopus stolonifer 191 from Aspergillus flavus 377, 379 Ehrlich reagent 275 from Aspergillus tamarii 406 Emericella 341, 342, 344 from Penicillium camemberti 288 nidulans 345 from Penicillium commune 293 in chickpeas 494 Cyclopolic acid 293 Emestrin 347 Cytochalasins 371 Emodin 414 Czapek casein 50% glucose agar 422 Endomyces 64, 103, 146 Czapek concentrate 45, 509 fibuliger 103, 146 582 Index

Endomycopsis repens 349, 355, 361 burtonii 146 in cereals 490 chodatii 103, 105 in peanuts 495 fibuliger 103, 105 rubrum 349,358,431 in bread 492 in beans 494 Enniatin 111, 114, 120 in cereals 490 Enrichment in maize 492 for preservative resistant yeasts 36 in peanuts 495 for yeasts 35 in spices 497 Enumeration techniques 22-25 Exserohilum 78, 101, 103 Epicoccum 65, 105 nigrum 105 F in cereals 482 Fennellia purpurascens 105 {lavipes 373 Equilibrium relative humidity (ERH) 3 nivea 388 Equisetin 120, 135 Fermented foods, manufacture Eremascus 419, 428 Aspergillus oryzae 382 albus 428 Candida krusei 448 fertilis 428 Rhizopus oligosporus 195 Ergosterol assay 40 Schizosaccharomyces pombe 460 Erythroskyrin 330 Figs, spoilage of 476, 499 Eupenicillium 204, 211 Fish, dried, spoilage of 502-503 key to species 212 Aspergillus niger 387 in heat processed acid foods 504 Aspergillus wentii 416 heat resistance 211 Basipetospora halophila 421 brefeldianum 212, 216 Monascus ruber 152 cinnamopurpureum 212, 238 Polypaecilum pisce 431-432 in soybeans 494 Wallemia sebi 434 hirayamae 212, 214, 238 Flour, mycoflora of 491 javanicum 212,216 Aspergillus penicillioides 399 ochrosalmoneum 212,217,240 Fluorescent antibody assays 44 Eurotium 341, 343, 347, 362, 418 Frozen foods, Aureobasidium pullulans 76 in beans 493 Fruit, dried, spoilage of 499-500 in cereals 490 Aspergillus restrictus 402 in dried fruit 499 Chrysosporium farinicola 424 in fruit cakes 500 Chrysosporium fastidium 425 identification methods 347-348 Eurotium chevalieri 354 key to common species 348 Eurotium herbariorum 361 in maize 492 Eurotium repens 358 media for 31,46 Eurotium rubrum 360 amstelodami 8, 348, 349 Monascus ruber 152 in peanuts 495 Wallemia sebi 434 chevalieri 2, 8, 348, 352 Xeromyces bisporus 437 in cereals 490 Fruit, fresh, spoilage of 470-477 in maize 492 Aspergillus niger 387 in peanuts 495 Botrytis cinerea 80 in soybeans 494 Cladosporium herbarum 92 in spices 497 Colletotrichum gloeosporioides 97 chevalieri var. intermedius 352 Lasiodiplodia theobromae 148 cristatum 349, 352 Penicillium aurantiogriseum 284 halophilicum 348, 362 Rhizopus oryzae 196 herbariorum 349, 361 Fruit juice concentrates, spoilage of 501 in dried fruit 499 Zygosaccharomyces bailii 464 pseudoglaucum 355 Zygosaccharomyces rouxii 467 Index 583

Fruit juices, spoilage of 504-505 subglutinans 110, 142 Debaryomyces hansenii 451 in maize 483 Saccharomyces cereuisiae 458 uerticillioides 126, 128 Zygosaccharomyces bailii 464 Fusarochromanone 119 Fumiclavine 406 Fumonisins 108, 126, 133, 142 Fumitremorgens 272, 365, 383 from Fusarium moniliforme 126 Fusarenone-X 112, 120, 130, 132, 135, 140 Fusaric acid 108, 126, 133, 142 G Fusarin 114, 126, 132 Garlic, spoilage of 478 Fusarium 64, 65, 107 Aspergillus niger 387 cultural instability 108 Penicillium allii 307 diagnostic features 109 General key 61 in garlic 478 Geosmithia 204, 219 identification methods 109 putterillii 220 key to species 110 in bread 492 in maize 483 swiftii 219, 220, 228 in melons 474 Geotrichum 64, 65, 144 mycotoxins 108 oxygen requirements 9 in onions 478 candidum 144 oxygen requirements 9 in carrots 478 in peanuts 486 in cheese 506 single sporing of 47 in citrus 471 in sweet potatoes 479 in dairy products 479 taxonomy 108 in hams 503 acuminatum 111, 113 in margarine 480 auenaceum 111, 113 in tomatoes 473 in carrots 478 Gibberella chlamydosporum 110, 115 acuminata 111, 113 coeruleum 138 auenacea 113, 115 culmorum 110, 117, 138 intricans 119, 121 equiseti 110, 119 subglutinans 142 fusarioides 115, 116 zeae 121, 124 graminearum 110,117,121 Gliocladium 165 in maize 483 Gliotoxin 383 in wheat 482 Glomerella cingulata 96 longipes 110, 124 Glycerol (25%) nitrate agar (G25N) 45, 418, 511 moniliforme 110, 126, 133, 142 Grain fumigants, effects on fungi 377 in maize 483 Grain, germinability loss moniliforme var. subglutinans 142 from Aspergillus candid us 370 oxysporum 110, 128, 142 from Aspergillus penicillioides 399 pallidoroseum 135 Grape fermentation, Kloeckera apiculata 453 poae 110, 130 Grape products, spoilage of 504 proliferatum 110, 133 Byssochlamys fulua 208 in maize 483 Grapes, spoilage of 474-475 sacchari 142 Aspergillus niger 387 semLtectum 110, 135 Botrytis cinerea 80 in bananas 476 Colletotrichum musae 97 in maize 493 Penicillium breuicompactum 286 in soybeans 484 Griseofulvin 261, 268, 279 solani 110, 137 from Penicillium griseofuluum 304 in carrots 478 Gymnoascus 422 in peanuts 495 in potatoes 478 H sporotrichioides 110, 140 Halophilic xerophiles 418,421 584 Index

Hams, mycoflora of 503-504 International Code of Botanical Nomenclature Hanseniaspora uvarum 451 (ICBN) 13, 211, 289 Heat processed foods, spoilage of 504 International Commission on Food Mycology (ICFM) Heat resistance of 21 ascospores 8 Irradiation, effect on fungi conidia 8 Aspergillus ochraceus 392, 394 yeasts 448,453,455,457,459,463,466 Aspergillus parasitic us 396 Aspergillus flavus 377 Aspergillus versicolor 411 Aspergillus parasitic us 396 Islanditoxin 328 Byssochlamys 365 Isolation techniques 26 Candida parapsilosis 448 for extreme xerophiles 34 Eurotium amstelodami 351 for filamentous fungi 27 Eurotium chevalieri 354 for yeasts 26 Eurotium repens 356 Issatchenkia orientalis 447 Eurotium rubrum 360 Neosartorya 364-365 J Pichia membranaefaciens 453 Jams, mycoflora of 498-499 Rhodotorula mucilaginosa 455 Penicillium corylophilum 255 Saccharomyces cerevisiae 457 Janthitrems 263 Schizosaccharomyces pombe 459 Talaromyces macrosporus 234 K Xeromyces bisporus 437 Katsuobushi, starter cultures Zygosaccharomyces bailii 463 Eurotium repens 358 Zygosaccharomyces rouxii 466-467 Eurotium rub rum 361 Heat resistant fungi Kemiri nuts, mycoflora of 496 isolation techniques 37 Aspergillus flavus 380 spoilage by 504 Aspergillus niger 388 Helminthosporium 78, 101 Aspergillus tamarii 406 Hemispora stellata 432 Eurotium chevalieri 355 Hepatitis, from aflatoxin 328 Eurotium rubrum 361 Honey, spoilage of 501 Keys Housekeeping in the laboratory 55-57 general fungi 61 and the immunocompromised 57 miscellaneous genera 64 mites 55 Mucorales 176 problem fungi 56 penicilli, genera producing 204 pathogens 57 teleomorphs related to Penicillium 204 HT-2 toxin 111, 112, 115, 117, 120, 132, 140 xerophilic fungi 418 Hydrophobic grid membrane filter 38 yeasts 444 Hyphomycetes 59 Aspergillus species 342 Hyphopichia 64, 103, 105, 146, 152 Aspergillus teleomorphs 342 burtonii 105, 146 Byssochlamys species 205 in bread 492 Chrysosporium species 422 Cladosporium species 88 I Eupenicillium species 212 Identification 44 Eurotium species 348 inoculation for 44, 46 Fusarium species 110 plating regimen for 45 Geosmithia species 220 standard methodology for 44 Mucor species 181 yeasts 48 Paecilomyces species 222 Penicillium subgenus Penicillium 46 Penicillium subgenera 237 Illumination during incubation 48 Penicillium subgenus Aspergilloides 238 Immunological assays 43 Penicillium subgenus Biverticillium 325 Impedimetry 41 Penicillium subgenus Furcatum 252 Incubation conditions 24 Penicillium subgenus Penicillium 276 Index 585

Keys (cont'd) Fusarium moniliforme 127 Rhizopus species 190 Fusarium oxysporum 130 Talaromyces species 228 Fusarium proliferatum 133 Khuskia oryzae 155, 156 Fusarium subglutinans 142 Kiwifruit, spoilage of 476 Nigrospora oryzae 156 Botrytis cinerea 80 Penicillium crustosum 296 Kloeckera apiculata 445, 451 Penicillium fellutanum 257 in figs 476 Penicillium funiculosum 326 in grapes 475 Penicillium oxalicum 264 in strawberries 476 Rhizopus microsporus 193 Kojic acid 370, 406 Malt acetic agar (MAA) 36, 511 Kola nuts, spoilage of Malt extract agar (MEA) 34, 45, 511 Aspergillus niger 387 Malt extract yeast extract 5% salt 12% glucose agar Aspergillus tamarii 406 (MY5-12) 34, 512 Cunninghamella elegans 178 Malt extract yeast extract 10% salt 12% glucose agar Penicillium funiculosum 326 (MY10-12) 34, 512 Kwashiorkor 378 Malt extract yeast extract 50% glucose agar (MY- 50G) 34,418, 511 L Malt extract yeast extract 70% glucose/fructose agar Laboratory (MY70GF) 34,512 housekeeping 55-57 Margarine, spoilage of 480 and immunocompromised people 57 Candida parapsilosis 449 pathogens 57 Penicillium corylophilum 255 problem fungi in 56 Penicillium glabrum 244 Lasiodiplodia 65, 147 Mayonnaise, spoilage of 504-505 theobromae 148 Moniliella acetoabutans 154 in avocados and mangoes 476 Moniliella suaveolens 155 in soybeans 484 Meat, cold stored, mycoflora 481 in sweet potatoes 478 Aureobasidium pullulans 96 in yams 479 Penicillium hirsutum 307 Latex agglutination assays 44 Thamnidium elegans 200 Leafy vegetables, spoilage of 479 Meat, dried, mycoflora of 498 Leucoencephalomalacia 126 Meat, fermented, production of 503-504 Lewia infectoria 73 Penicillium nalgiovense 310 Licorice, spoilage of, Xeromyces bisporus 437 Meat, fresh, spoilage of 481 Light bank 48 Meat, processed, mycoflora of 503-504 Liver cancer 378, 412-413 Debaryomyces hanseni~ 451 and rats 126 Penicillium crustosum 296 Lodderomyces elongisporus 448 Penicillium olsonii 312 Luteoskyrin 328 Media 509-513 Lyophilisation 53 25% glycerol nitrate agar (G25N) 45 Aspergillus flavus and parasiticus agar (AFPA) 32 M choice of 28 Maize, spoilage of 483-484, 492-493 carnation leaf agar (CLA) 46 aflatoxin in 379 creatine sucrose agar (CREA) 46 Acremonium strictum 67 creatine sucrose neutral agar (CSN) 46, 509 Aspergillus flavus 379, 381 Czapek casein 50% glucose agar 422 Aspergillus niger 388 Czapek concentrate 45, 509 Aspergillus tamarii 406 Czapek iprodione dichloran agar (CZID) 33, 509 Chrysosporium xerophilum 427 Czapek yeast extract agar (CYA) 45, 510 Eupenicillium ochrosalmoneum 219 Czapek yeast extract agar with 20% sucrose Eurotium chevalieri 355 (CY20S) 46, 510 Eurotium repens 358 for dematiaceous Hyphomycetes 33 Fusarium graminearum 123 dichloran 18% glycerol agar (DG 18) 29, 33, 510 586 Index

Media (cont'd) Milk, mycoflora of, Geotrichum candidum 145 dichloran chloramphenicol malt extract agar Mites 51 (DCMA) 47, 510 Monascus 64,149,419 dichloran chloramphenicol peptone agar (DCPA) bisporus 435, 436 33,47,510 pilosus 150 dichloran rose bengal chloramphenicol agar purpureus 150, 152 (DRBC) 29, 33, 510 ruber 150 for Fusarium species 33 in bread 492 general purpose 28 Monilia glycerol (25%) nitrate agar (G25N) 45, 511 fructicola 472 malt acetic agar (MAA) 36, 511 in stone fruits 472 malt extract agar (MEA) 34,45, 511 fructigena 472 malt extract yeast extract 5% salt 12% glucose in stone fruits 472 agar (MY5-12) 34, 511 parapsilosis 448 malt extract yeast extract 10% salt 12% glucose sitophila 86, 87 agar (MYlO-12) 34, 511 Moniliella 64 malt extract yeast extract 50% glucose agar oxygen requirements 9 (MY50G) 34, 418, 511 acetoabutans 152, 154 malt extract yeast extract 70% glucose/fructose suaueolens 152, 154 agar (MY70GF) 34,512 Moniliformin 108,111, 112, 113, 117, 130, 133, 142 neutral creatine sucrose agar (CSN) 46, 509 Monoacetoxyscirpenol 132 for ochratoxin A producing species 32 Monoacetylscirpenol 115 oxytetracycline glucose yeast extract agar (OGY) Mucor 176, 180, 188, 198 30, 512 key to species 181 potato dextrose agar (PDA) 47, 512 circinelloides 181 for preservative resistant yeasts 35-36 in yoghurt 480 rose bengal chloramphenicol agar (RBe) 30 hiemalis 181, 182 selective 32 in tomatoes 473 table of 30 in yoghurt 480 tap water agar 47, 513 piriformis 181, 184 trace metals 45, 513 in berries 475 tryptone glucose yeast extract agar (TGY) 35,513 in pome fruits 472 tryptone glucose yeast extract agar plus acetic acid in stone fruits 473 (TGYA) 36, 513 plumbeus 181, 184 V-8 juice agar 47, 513 in stone fruits 473 for xerophilic fungi 33 racemosus 181, 187 for yeasts 34 in stone fruits 473 Zygosaccharomyces bailii medium (ZBM) 36 in yoghurt 480 Melons, spoilage of 474 Mung beans, mycoflora of 484, 493-4 Methods of analysis for fungi in foods 21-28 Mycophenolic acid 286, 316 dilution plating 23 direct plating 22 N enumeration 22 Names in Current Use (NCU) 235, 273, 345, 351, for heat resistant fungi 37 392, 406 for preservative resistant yeasts 35 Nectria haematococca 137, 138 rinsing 23 Neoechinulin 354 sampling 21 Neosartorya 341, 342, 362 standard 44 heat resistance of 365 Microascus 204 fischeri 363 Microscopy 51 in cream cheese 506 aligning the microscope 52 in heat processed acid foods 504 choice of microscope 51 in pistachios 496 preparation of wet mounts 50 fischeri var. glaber 363 staining 51 fischeri var. spinosa 363 Index 587

Neosolaneol 111, 112, 115, 120, 135 Aspergillus tamarii 406 Neurospora sitophila 86, 87 Aspergillus wentii 414 Neutral creatine sucrose agar (CSN) 46, 273, 509 Eurotium chevalieri 355 Nigrospora 65, 74, 155 Eurotium rubrum 361 oryzae 155 Fusarium longipes 124 spherica 155, 156 Rhizopus oryzae 196 Neosolaneol 111, 112, 115, 120, 135 Peas, spoilage of 477 Nomenclature 13-20 Rhizopus stolonifer 192 Nutrient requirements of fungi 10 Pecans, mycoflora of 486, 495-496 Nuts, spoilage of 494-497 Aspergillus flavus 381 Aspergillus niger 387 o Aspergillus tamarii 406 Oats, spoilage of 482 Eurotium chevalieri 354 Ochratoxin A 387 Penicillium funiculosum 326 from Aspergillus ochraceus 392 Penicillic acid 272, 283, 316, 393 from Penicillium verrucosum 321 Penicillium 203, 204, 219, 220, 224, 234, 339 Oesophagael cancer 126 in baked goods 491 Oidium lac tis 144 in cheese spoilage 506 Olives, spoilage of in foods 234 Debaryomyces hansenii 457 in grapes 475 Pichi a membranaefaciens 454 key to subgenera 237 Onions, spoilage of 477-478 mycotoxin production 275 Aspergillus niger 387 neutral creatine sucrose agar, responses 274 Botrytis allii 81 in processed meats 503-504 Penicillium funiculosum 326 subgenus Aspergilloides 235, 237 Oospora key to species 238 halophila 419, 420 subgenus Biverticillium 235, 236, 237, 251, 324 lac tis 144 key to species 325 Ovularia farinicola 422 subgenus Furcatum 235, 236, 237, 251 Oxytetracycline glucose yeast extract agar (OGY) 30, key to species 252 512 subgenus Penicillium 235, 237, 272 key to species 276 p taxonomy 235, 276 Paecilomyces 204, 220 teleomorphs 204 key to included species 222 aethiopicum 272, 277, 279 fulvus 221, 222 in kemiri nuts 496 lilacinus 222, 224 allii 278, 307, 317 variotii 222 in kemiri nuts 496 Palitantin 216, 293 aurantiogriseum 277,281, 293, 294 Papularia 74 in cereals 482 arundinis 75 in hazelnuts 495 sphaerosperma 74 in maize 492 Passionfruit juice, spoilage of 504 in soybeans 494 Byssochlamys fulva 208 in yoghurt 480 Pasta, mycoflora of 491 aurantiogriseum var. polonicum 283 Pathogens in the laboratory 57 aurantiogriseum var. viridicatum 322 Patulin 208, 210, 304, 316, 326 aurantiovirens 281 from Aspergillus clavatus 371 bacillisporum 224 from Penicillium expansum 300 brevicompactum 277, 284, 286, 289, 312 Peanuts, mycoflora of 486 in bread and pastries 491 aflatoxin in 379 in cakes 492 Aspergillus flavus 379, 381 in cereals 490 Aspergillus niger 387, 388 camemberti 276, 286, 293 Aspergillus parasitic us 397 candidum 286 588 Index

Penicillium (cont'd) glandicola 276, 278, 286 canescens 252, 261 granulatum 276, 286 carneum 314 griseofulvum 277, 302 caseicola 286, 288 griseoroseum 289 charlesii 257 hirayamae 214, 238 chrysogenum 272, 277, 279, 289, 310 hirsutum 278, 305, 321 in bread and pastries 491 in chilled meat 481 in cakes 492 hirsutum var. allii 307 in cereals 490 hirsutum var. hordei 307 in processed meats 503 hordei 278,307 in tree nuts 495 implicatum 238, 244 cinnamopurpureum 212 indonesiae 216 citreonigrum 238 islandicum 235, 328 citreoviride 238, 240 in rice 491 citrinum 252 italicum 276, 307 in cashews 496 in citrus 470 in cereals 490 javanicum 216 in dried vine fruits 499 janczewskii 252, 259 in maize 484, 493 janthinellum 252, 261 in mung beans 494 jensenii 310 in peanuts 495 lanosogriseum 291 in tree nuts 495 lanosum 291 commune 276, 278, 291, 317 lapidosum 211 in cakes 492 lilacinum 224 in cheese spoilage 506 macrosporum 232 corylophilum 252, 255 martensii 281, 283 injams 499 melanochlorum 317 corymbiferum 305 meleagrinum 289 crustosum 278, 294, 321 multicolor 248 in cakes 492 nalgiovense 276, 277, 310 in cereals 490 nigricans 259 cyclopium 281 notatum 289 dangeardii 230 novae-zeelandiae 252, 266, 270 decumbens 238, 240 ochrosalmoneum 217 digitatum 272, 276, 297 olivinoviride 322 in citrus 470 olsonii 277, 312 echinulatum 278,296 in peanuts 495 expansum 8, 277, 289, 299 in soybeans 494 in cherries and plums 473 oxalicum 252, 263 in grapes 475 in maize 484, 493 in pome fruits 471 in tree nuts 495 fellutanum 252, 257 palitans 283, 293 frequentans 242 pallidum 220 funiculosum 325,326 paneum 314 in maize 484, 493 paraherquei 270 in peanuts 495 parallelosporum 251 in pome fruits 471 patulum 302 glabrum 235, 238, 242, 251 paxilli 252, 266 in cakes 492 phoeniceum 212 in cereals 490 pinophilum 325, 330 in cheese 506 piscarium 270 in onions 478 polonicum 283 in rice 490 puberulum 276, 281, 283, 293 in tree nuts 495 pulvillorum 270 Index 589

Penicillium (cont'd) Phoma 64, 65, 81, 82, 159 purpurogenum 325, 332 betae 161 in peanuts 495 caricae-papayae 160 pusillum 212 cucurbitacearum 161 putterillii 220 lingam 159 raistrickii 252, 266, 268 sorghina 159 in maize 493 Pichia restrictum 238, 246 burtonii 146 roqueforti 2, 9, 276, 278, 314 membranaefaciens 445,453 in bread and pastries 491, 492 in processed foods 505 in cheese spoilage 506 Pineapples and products, spoilage of 477, 500, 504 roqueforti var. carneum 314 Fusarium subglutinans 142 rubrum 332 Penicillium purpurogenum 334 rugulosum 232, 325, 344 Pistachios, mycoflora of 496 sclerotiorum 238, 248 Aspergillus flauus 379 simplicissimum 252, 270 Plant-fungus interactions 469 solitum 276, 277, 293, 317 Pleospora in pome fruits 471 infectoria 73 spinulosum 235, 238, 244 tarda 161 stoloniferum 284 Polymerase chain reaction (peR) 44 tardum 334 Polypaecilum 429 thomii 238, 248 capsici 430 toxicarium 238 insolitum 430 ulaiense 276, 309 pisce 2, 418, 430 in citrus 470 in salt fish 502 urticae 302 Pome fruits, spoilage of 471 uariabile 325, 336 Botrytis cinerea 471 uermiculatum 230 Mucor piriformis 184 uerrucosum 235,276,278,283,319,322,324,392 Penicillium expansum 300 in barley 490 Penicillium purpurogenum 334 in cereals 482 Penicillium solitum 319 uerrucosum var. corymbiferum 305 Potato dextrose agar (PDA) 47 uerrucosum var. cyclopium 281, 284, 317 Potatoes, spoilage of 478 uerrucosum var. melanochlorum 317 Fusarium solani 118 uerrucosum var. uerrucosum 319, 324 PR toxin 316 uiridicatum 235, 278, 294, 319, 321, 322 Preservation of fungi 53 in maize 492 lyophilisation 53 waksmanii 252, 259 storage in silica gel 54 yezoense 251 storage in water 54 Penitrem A 261, 286 Preserved foods, spoilage of 504-505 from Penicillium crustosum 296 Pullularia pullulans 76 Pepper, mycoflora of 497 Pyrenophora tritici-repentis 101, 103 Wallemia sebi 434 Peppercorns, mycoflora of 497 R Aspergillus penicillioides 400 Rapeseed, spoilage of Aspergillus restrictus 402 Eurotium amstelodami 351 Aspergillus sydowii 404 Penicillium corylophilum 255 Aspergillus tamarii 406 Rhizomucor 176, 188 Pericystis aluei 424 miehei 189 Pestalotia 157 pusillus 188 Pestalotiopsis 65, 157 Rhizopus 176,177,180,189 guepinii 157 key to species 190 Petrifilm 38 oxygen requirements 9 pH, effect on fungal growth 6 in tomatoes 473 590 Index

Rhizopus (cont'd) Sambucoin 132 arrhizus 195 Sambutoxin 130 microsporus 190, 192 Sample preparation 23 oligosporus 189, 190, 193 Sampling 21 oryzae 190, 195 air 25 in sweet potatoes 479 surfaces 25 sexual is 190, 197 Sauerkraut, spoilage of, Torulopsis holmii 461 stolonifer 56, 190, 195 Schizosaccharomyces pombe 444, 459 in berries 475 in glace fruit 500 in stone fruit 472 in preserved foods 505 in sweet potatoes 479 Sclerotinia in tree nuts 495-496 porri 81 Rhodotorula glutinis 444, 455 sclerotiorum, in carrots 478 mucilaginosa 444, 455, 480 Sclerotium rolfsii 474, 479 rubra 455 Scopulariopsis 204, 224 Rice, mycoflora of 483 brevicaulis 226 Aspergillus candidus 370 halophilica 418, 419, 420 Curvularia lunata 99 Secalonic acid D 368 Fusarium moniliforme 128 from Penicillium oxalicum 264 Fusarium oxysporum 130 Single spore technique 47 Nigrospora oryzae 156 Soft drinks, spoilage of 504-505 Penicillium citreonigrum 240 Brettanomyces bruxellensis 446 Penicillium islandicum 330 Saccharomyces cerevisiae 457 Trichoconiella padwickii 165 Torulopsis holmii 461 Root vegetables, spoilage of 478-479 Zygosaccharomyces bailii 464 Roquefortine C 283, 291, 304, 306, 307, 316 Solutes, specific effects on fungi 10-11 Rubratoxins 332 Sorghum, mycoflora of 485 Rugulosin 232, 336 Aspergillus flavus 380 Rugulovasines 293 Curvularia lunata 99 Curvularia pallescens 100 S Eurotium chevalieri 355 Saccharomyces 440 Fusarium moniliforme 128 fermentative ability 9 Phoma sorghina 159 acidifacens 462 Soybeans, mycoflora of 484, 493 bailii 462 Aspergillus penicillioides 400 cerevisiae 445, 457 Aspergillus restrictus 402 in bread 492 Eurotium chevalieri 355 in cheese 506 Eurotium rubrum 361 in preserved foods 505 Spices, fungal contamination of 497 exiguus 470 Aspergillus flavus 380. 381 rouxii 465 Aspergillus fumigatus 385 Saccharomycopsis fibuliger 103 Aspergillus penicillioides 399 Salad dressings, spoilage of 504-505 Chrysosporium inops 426 Pichia membranaefaciens 454 Xeromyces bisporus 437 Salads, spoilage of, Torulopsis holmii 461 Spiral plate count 38 Salt foods, spoilage of 502-503 Sporendonema Basipetospora halophila 421 epizoum 432 Debaryomyces hansenii 451 sebi 432 Polypaecilum pisce 431 Starch, spoilage of, Chrysosporium inops 426 Salt tolerant fungi Stemphylium 66,67, 170 Basipetospora halophila 421 botryosum 161 Polypaecilum pisce 431 radicinum, in carrots 478 Salt tolerant yeasts 450 Sterigmatocystin 347 Sambucinol 117, 123 from Aspergillus versicolor 411 Index 591

Stone fruits, spoilage of 472-473 Aspergillus aculeatus 368 Botrytis cinerea 80 Aspergillus niger 387 Rhizopus stolonifer 191 Curuularia lunata 99 Storage of fungi 53-54 Geotrichum candidum 144 Strawberries, fresh, spoilage of 475-476 Rhizopus stolonifer 191 Colletotrichum acutatum 97 Torulopsis 439-440 Mucor piriformis 184 candida 449 Rhizopus sexualis 198 famata 449 Rhizopus stolonifer 191 holmii 445,460 Strawberries, processed, spoilage of 504 mogii 465 Byssochlamys fulua 208 stellata 476 Byssochlamys niuea 210 Trace metal solution 513 Neosartorya fischeri 365 Tree nuts, mycoflora of 495-496 Sugar, spoilage of, Zygosaccharomyces rouxii 467 Aspergillus niger 387 Sugar syrups, for glace fruits, spoilage by Schizo• Chrysosporium inops 427 saccharomyces pombe 460 Trichoconiella 66, 69, 78, 101, 163 Sunflower seeds, mycoflora of 485 padwickii 163 Surface in rice 483 disinfection 22 Trichoderma 65, 165 sampling 25 harzianum 165, 166 Sweet potatoes, spoilage of 478-479 uiride 165, 166 Arthrinium phaeospermum 75 Trichosporon Mucor racemosus 187 behrendii 146 Rhizopus stolonifer 192 uariab ile 146 Syncephalastrum 176, 198 Trichothecenes 108 racemosum 198 acetyldeoxynivalenol 120, 123, 132, 140 in tree nuts 496 deoxynivalenol 112,115,117,120,123,132,140 Syrups, spoilage of 501 diacetoxyscirpenol 111,117,120,132,135,140 fusarenone-X 112, 120, 130, 132, 135, 140 T HT-2 toxin 111, 112, 115, 117, 120, 132, 140 T-2 toxin 111,112,115,117,120,132,135,140 monoacetoxyscirpenol 132 Talaromyces 204, 226 monoacetylscirpenol 115 key to species 228 neosolaneol 111, 112, 115, 120, 135 bacillisporus 219, 220, 228, 234 nivalenol 115, 120, 123, 130, 132, 135, 140 fiauus 228,230,232,233,234 T-2 toxin 111,112,115,117,120,132,135,140 fiauus var. macrosporus 232 Trichothecium 64, 168 macrosporus 228, 230, 232 roseum 168 in heat processed acid foods 504 in melons 474 uermiculatus 230 Tropical commodities, mycoflora of 491 wortmannii 228, 232 Tropical fruits, spoilage of 476-477 Tap water agar 47, 513 Colletotrichum gloeosporioides 96 Taxonomy of fungi 13-20 Lasiodiplodia theobromae 148 Tenuazonic acid 71 Mucor circinelloides 181 Terrestric acid 307 Mucor hiemalis 183 Territrems 407 Pestalotiopsis guepini 158 Thamnidium 176, 200 Stemphylium species 163 elegans 200 Truncatella 157, 158 in meat 481 Tryptone glucose yeast extract agar (TGY) 35, 513 Tomato sauce, spoilage of 504-505 Tryptone glucose yeast extract + acetic acid agar Candida krusei 448 (TGYA) 36, 513 Pichia membranaefaciens 454 Tryptoquivalones 371 Zygosaccharomyces bailii 464 Tomatoes, spoilage of 473-474 U Alternaria alternata 71 UHT products, spoilage of 480 592 Index

Ulocladium 66, 67, 161, 170 X botrytis 170 Xanthomegnin 216, 283, 324 Xeromyces 419, 435 V heat resistance 8, 437 V-8 juice agar 47 tolerance to carbon dioxide 9, 437 Vegetables, fresh, spoilage of 477-479 bisporus 2, 435 Alternaria alternata 71 in dried fruit 499, 500 Botrytis cinerea 80 in fruit cakes 500 Cladosporium herbarum 92 in gelatine confectionery 501 Rhizopus oryzae 196 in licorice 501 Rhizopus stolonifer 192 Xerophilic fungi 417 Verrucosidin 283 definition of 417-418 Verruculogen 266, 365, 383 identification media 29-31, 33-34 from Penicillium simplicissimum 272 isolation medi9 29-31, 33-34 Vine fruits, dried, mycoflora of 499-500 isolation techniques 33-34 Viomellein 283 key for identification 418 from Penicillium viridicatum 324 terminology for 417 Vioxanthin 324 Viridicatumtoxin 272, 279 y Volatile formation by fungi 42 Yams, spoilage of 479 in coffee 385, 413 Aspergillus tamarii 406 Aspergillus versicolor 411 Penicillium oxalicum 264 Brettanomyces bruxellensis 447 Yarrowia lipolytica Chrysosporium xerophilum 427 in butter and margarine 480 Eurotium chevalieri 354 in cheese 506 Eurotium repens 356 in meat 481 Yeasts 60, 439 W classification 439-440 Wallemia 418, 432 detection of preservative-resistant 35-37, 505 ichthyophaga 432 enrichment techniques 36-37 sebi 8,432 in foods 440 in bread and pastries 491 identification methods 48, 442, 443 in cashews 496 isolation techniques 26-27 in cereals 490 key to spoilage yeasts 444 in flour 491 media for identification 442 in fruit cakes 500 preservative resistant 35-37 in maize 493 properties 443-444 in maple syrup 502 Candida krusei 447 in salt fish 502 Pichia membranaefaciens 453 Walleminols 434 Schizosaccharomyces pombe 489 Water activity (aw) 3-6 Torulopsis holmii 460 effect on growth of microorganisms 4-6 Zygosaccharomyces bailii 462 interaction with pH 6-7 spoilage yeasts 440, 441 Wheat, spoilage of 482 teleomorph-anamorph connections 440,464 Alternaria alternata 71-72 Yellow rice 240, 330 Alternaria infectoria 74 Yoghurt, spoilage of 480 Aspergillus penicillioides 399 Brettanomyces bruxellensis 447 Aspergillus restrictus 402 Candida parapsilosis 449 Drechslera tritici-repentis 103 Debaryomyces hansenii 451 Fusarium poae 132 Rhodotorula glutinis 456 Fusarium sporotrichioides 140 Rhodotorula mucilaginosa 456 Wines, spoilage of, Brettanomyces bruxellensis 445 Wortmannin 130 Index 593

Z Zearalenone 108,111,115,117,119,123,130,135, bisporus 445,465 140 rouxii 2, 444, 465 Zygomycotina 15-16 in cake icing 492 Zygosaccharomyces 440, 462 in dried fruit 499 fermentative ability 9 in filled chocolates 500 acidifaciens 462 in fruit concentrates 501 bailii 2, 444, 462 in honey 502 in bread 492 in preserved foods 505 in preserved foods 505 in syrups 502 in syrups 502