Food Mycology: A Multifaceted Approach to Fungi and Food (Mycology, Vol 25) PDF
Preview Food Mycology: A Multifaceted Approach to Fungi and Food (Mycology, Vol 25)
Food Mycology A Multifaceted Approach to Fungi and Food MYCOLOGY SERIES Editor J. W. Bennett Professor Department of Plant Biology and Pathology Rutgers University New Brunswick, New Jersey Founding Editor Paul A. Lemke 1. Viruses and Plasmids in Fungi, edited by Paul A. Lemke 2. The Fungal Community: Its Organization and Role in the Ecosystem, edited by Donald T. Wicklow and George C. Carroll 3. Fungi Pathogenic for Humans and Animals (in three parts), edited by Dexter H. Howard 4. Fungal Differentiation: A Contemporary Synthesis, edited by John E. Smith 5. Secondary Metabolism and Differentiation in Fungi, edited by Joan W. Bennett and Alex Ciegler 6. Fungal Protoplasts, edited by John F. Peberdy and Lajos Ferenczy 7. Viruses of Fungi and Simple Eukaryotes, edited by Yigal Koltin and Michael J. Leibowitz 8. Molecular Industrial Mycology: Systems and Applications for Filamentous Fungi, edited by Sally A. Leong and Randy M. Berka 9. The Fungal Community: Its Organization and Role in the Ecosystem, Second Edition, edited by George C. Carroll and Donald T. Wicklow 10. Stress Tolerance of Fungi, edited by D. H. Jennings 11. Metal Ions in Fungi, edited by Gü'fcnther Winkelmann and Dennis R. Winge 12. Anaerobic Fungi: Biology, Ecology, and Function, edited by Douglas O. Mountfort and Colin G. Orpin 13. Fungal Genetics: Principles and Practice, edited by Cees J. Bos 14. Fungal Pathogenesis: Principles and Clinical Applications, edited by Richard A. Calderone and Ronald L. Cihlar 15. Molecular Biology of Fungal Development, edited by Heinz D. Osiewacz 16. Pathogenic Fungi in Humans and Animals: Second Edition, edited by Dexter H. Howard 17. Fungi in Ecosystem Processes, John Dighton 18. Genomics of Plants and Fungi, edited by Rolf A. Prade and Hans J. Bohnert 19. Clavicipitalean Fungi: Evolutionary Biology, Chemistry, Biocontrol, and Cultural Impacts, edited by James F. White Jr., Charles W. Bacon, Nigel L. Hywel-Jones, and Joseph W. Spatafora 20. Handbook of Fungal Biotechnology, Second Edition, edited by Dilip K. Arora 21. Fungal Biotechnology in Agricultural, Food, and Environmental Applications, edited by Dilip K. Arora 22. Handbook of Industrial Mycology, edited by Zhiqiang An 23. The Fungal Community: Its Organization and Role in the Ecosystem, Third Edition, edited by John Dighton, James F. White, and Peter Oudemans 24. Fungi: Experimental Methods in Biology, Ramesh Maheshwari 25. Food Mycology: A Multifaceted Approach to Fungi and Food, edited by Jan Dijksterhuis and Robert A. Samson Food Mycology A Multifaceted Approach to Fungi and Food Edited by Jan Dijksterhuis CBS Fungal Biodiversity Centre The Netherlands Robert A. Samson CBS Fungal Biodiversity Centre The Netherlands Boca Raton London New York CRC Press is an imprint of the Taylor & Francis Group, an informa business CRC Press Taylor & Francis Group 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487‑2742 © 2007 by Taylor & Francis Group, LLC CRC Press is an imprint of Taylor & Francis Group, an Informa business No claim to original U.S. Government works Printed in the United States of America on acid‑free paper 10 9 8 7 6 5 4 3 2 1 International Standard Book Number‑13: 978‑0‑8493‑9818‑6 (Hardcover) This book contains information obtained from authentic and highly regarded sources. Reprinted material is quoted with permission, and sources are indicated. A wide variety of references are listed. Reasonable efforts have been made to publish reliable data and information, but the author and the publisher cannot assume responsibility for the validity of all materials or for the consequences of their use. No part of this book may be reprinted, reproduced, transmitted, or utilized in any form by any electronic, mechanical, or other means, now known or hereafter invented, including photocopying, microfilming, and recording, or in any informa‑ tion storage or retrieval system, without written permission from the publishers. For permission to photocopy or use material electronically from this work, please access www.copyright.com (http:// www.copyright.com/) or contact the Copyright Clearance Center, Inc. (CCC) 222 Rosewood Drive, Danvers, MA 01923, 978‑750‑8400. CCC is a not‑for‑profit organization that provides licenses and registration for a variety of users. For orga‑ nizations that have been granted a photocopy license by the CCC, a separate system of payment has been arranged. Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation without intent to infringe. Library of Congress Cataloging‑in‑Publication Data Food mycology : a multifaceted approach to fungi and food / edited by Jan Dijksterhuis and Robert A. Samson. p. cm. ‑‑ (Mycology series) Includes bibliographical references and index. ISBN‑13: 978‑0‑8493‑9818‑6 (alk. paper) ISBN‑10: 0‑8493‑9818‑5 (alk. paper) 1. Fungi. 2. Mycology. 3. Food‑‑Microbiology. I. Dijksterhuis, Jan. II. Samson, Robert A. III. Title. IV. Series. QK603.F66 2007 664.001’5795‑‑dc22 2007013028 Visit the Taylor & Francis Web site at http://www.taylorandfrancis.com and the CRC Press Web site at http://www.crcpress.com Contents Part 1. Fungi and living crops 1 Cross-talk between host and fungus in postharvest situations and its effect on symptom development..........................................................................................................................3 Dov Prusky and Pappachan E. Kolattukudy 2 Real time monitoring of ethylene during fungal-plant interaction by laser-based photoacoustic spectroscopy........................................................................................................................27 Simona M. Cristescu, Ernst J. Woltering and Frans J. M. Harren Part 2. The fungal spore in food mycology 3 Spore formation in food-relevant fungi....................................................................................................53 Unai Ugalde and Luis M. Corrochano 4 Dispersal of fungal spores through the air...............................................................................................65 Alastair McCartney and Jon West 5 The germinating spore as a contaminating vehicle.................................................................................83 Gilma Silva Chitarra and Jan Dijksterhuis 6 Heat-resistant ascospores...........................................................................................................................101 Jan Dijksterhuis Part 3. Fungi and mycotoxins 7 Why do fungi produce mycotoxins?.........................................................................................................121 Naresh Magan and David Aldred 8 Mycotoxin producers..................................................................................................................................135 Jens C. Frisvad, Ulf Thrane and Robert A. Samson Part 4. Fungi as hyperproducers 9 Filamentous fungi as cell factories for metabolite production..............................................................163 Wian A. de Jongh and Jens Nielsen 10 Hyperproduction of enzymes by fungi....................................................................................................183 Han A. B. W(cid:246)sten, Karin Scholtmeijer and Ronald P. de Vries Part 5. Fungal spoilage: Ecology, growth and detection 11 Association of moulds to foods .................................................................................................................199 Jens C. Frisvad, Birgitte Andersen and Robert A. Samson 12 Transport phenomena in fungal colonisation on a food matrix ...........................................................241 Yovita S. P. Rahardjo and Arjen Rinzema 13 Molecular detection and monitoring.........................................................................................................255 Rolf Geisen 14 Fungal volatiles: Biomarkers of good and bad food quality..................................................................279 Kristian Karlshłj, Per V(cid:230)ggemose Nielsen and Thomas Ostenfeld Larsen 15 Wine and fungi (cid:151) implications of vineyard infections..........................................................................303 Su-lin L. Leong 16 Cheese and fermented sausages................................................................................................................319 Jacques Stark Part 6. Fungi as food 17 The colonizing fungus as a food provider................................................................................................335 Rob M. J. Nout 18 Fungal protein for food...............................................................................................................................353 Ulf Thrane 19 Edible mushrooms: from industrial cultivation to collection from the wild.......................................361 Jacqueline Baar, Gerben Straatsma, Istvan Paradi and Jos G. M. Amsing Subject Index............................................................................................................................................................375 List of contributors Aldred, David, Applied Mycology Group, Biotechnology Centre, Cranfield University, Silsoe, Bedford MK45 4DT, U.K. E-mail: [email protected]. Amsing, Jos G. M., Applied Plant Research, Mushroom Unit, Wageningen University and Research Center, P.O. Box 6042, 5966 AA Horst, The Netherlands. E-mail: [email protected]. Andersen, Birgitte, Center For Microbial Biotechnology, Biocentrum-DTU, Technical University of Denmark, DK- 2800 Kgs. Lyngby, Denmark. E-mail: [email protected]. Baar, Jacqueline, Applied Plant Research, Mushroom Unit, Wageningen University and Research Center, P.O. Box 6042, 5966 AA Horst, The Netherlands. E-mail: [email protected]. Chitarra, Gilma Silva, Laboratory for Food Microbiology, University of Wageningen, The Netherlands. Present Address: Rua Rio de Janeiro 832, Bairro Nova VÆrzea Grande,VÆrzea Grande- MT CEP 78 135 710, Brazil. E-mail: [email protected]. Corrochano, Luis M., Departamento de GenØtica, Facultad de Biolog(cid:237)a, Universidad de Sevilla, Apartado 1095, 41080 Sevilla, Spain. Cristescu, Simona M., Department of Molecular and Laser Physics, Institute for Molecules and Materials, Radboud University Nijmegen, Toernooiveld 1, 6525 ED Nijmegen, The Netherlands. E-mail: [email protected]. Dijksterhuis, Jan, Applied and Industrial Mycology, CBS Fungal Diversity Centre, Uppsalalaan 8, 3584 CT, Utrecht, The Netherlands. E-mail: [email protected]. Frisvad, Jens C., Centre for Microbial Biotechnology, BioCentrum-DTU, Building 221, Technical University of Denmark, 2800 Kgs. Lyngby, Denmark. E-mail: [email protected]. Geisen, Rolf, Federal Research Centre for Nutrition and Food, Location Karlsruhe, Haid-und-Neu-Str. 9, 76131 Karlsruhe, Germany. E-mail: [email protected]. Harren, Frans J. M., Department of Molecular and Laser Physics, Institute for Molecules and Materials, Radboud University Nijmegen, Toernooiveld 1, 6525 ED Nijmegen, The Netherlands. E-mail: [email protected]. Jongh, Wian A. de, Center for Microbial Biotechnology BioCentrum-DTU Słltofts Plads 221, DK-2800 Kgs. Lyngby, Denmark. Present Address: Pharmexa A/S, Kogle AllØ 6, DK-2970 Hłrsholm, Denmark. E-mail: [email protected]. Karlshłj, Kristian, Center for Microbial Biotechnology, BioCentrum-DTU, Technical University of Denmark, Kgs. Lyngby, Denmark. E-mail: [email protected]. Kolattukudy, Pappachan E., Burnett College of Biomedical Sciences, Biomolecular Science Center, University of Central Florida, 12722 Research Parkway, Orlando, FL 32826, USA. E-mail: [email protected]. Larsen, Thomas Ostenfeld, Center for Microbial Biotechnology, BioCentrum-DTU, Technical University of Den- mark, Kgs. Lyngby, Denmark. E-mail: [email protected].
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