Food Mycology: A Multifaceted Approach to Fungi and Food (Mycology, Vol 25)

427 Pages·2007·12.09 MB·English

by  Jan Dijksterhuis

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].