Food Mycology A Multifaceted Approach to Fungi and Food

Exploring the expansive scope of food mycology and the broad role of fungi in daily food, this reference provides comprehensive coverage of the topic. The book discusses post-harvest problems including plant pathogenic interactions where fungi infect living crops. It addresses the fungal spore as an important vehicle for fungi distribution and presents extensive coverage of mycotoxins, fungi as hyperproducers of enzymes, and fungal spoilage.

For millennia, the presence of fungi in food has been both boon and bane to food stores. Fungi can spoil large quantities of food and produce dangerous toxins that threaten human health; however, fungal spoilage in certain foods can produce a unique, highly prized food source and there are some very effective fungal derived medicines. A thorough understanding of the vast body of knowledge relating to food mycology requires an inclusive volume that covers both the beneficial and detrimental roles of fungi in our food supply.Richly illustrated with full-color images and edited by award winning scientists, Food Mycology: A Multifaceted Approach to Fungi and Food is a comprehensive overview of the many aspects of mycology research. Beginning with post-harvest problems that can include the fungal infection of living crops, the book discusses the high level of communication between plants and fungi and novel techniques currently used to detect a fungal invasion. The second part addresses the fungal spore as a distribution vehicle and the ability of certain spores to survive pasteurization. Certain fungi produce dangerous mycotoxins and part three explains this mechanism, its effects, and the precise identification of mycotoxin-producing fungi. The fourth part considers the parameters and limitations of fungal hyperproduction of enzymes and other metabolites. Devoting considerable space to fungal spoilage, part five explores fungal growth dynamics, molecular detection techniques, and the role of fungal volatiles highlighting wine, cheese, and sausages as exemplar products. The book concludes with edible fungi as tempe, mycoprotein, and the edible fungi hallmark, the fruit bodies.Bringing together many different areas in the study of fungi in food, Food Mycology: A Multifaceted Approach to Fungi and Food provides a rare single source reference to the still underestimated role of fungi in daily food.

Fungi and Living CropsCross-talk Between Host and Fungus in Postharvest Situations and its Effect on Symptom Development, D. Prusky and P. KolattukudyReal Time Monitoring of Ethylene during Fungal-Plant Interaction by Laser-Based Photoacoustic Spectroscopy, S.M. Cristescu, E.J. Woltering and F.J.M. HarrenThe Fungal Spore in Food MycologySpore Formation in Food Relevant Fungi, U. Ugalde and L.M. CorrochanoDispersal of Fungal Spores through the Air, A. McCartney and J. WestThe Germinating Spore as a Contaminating Vehicle, G.S. Chitarra and J. Dijksterhuis Heat-Resistant Ascospores, J. DijksterhuisFungi and MycotoxinsWhy do Fungi Produce Mycotoxins?, N. Magan and D. AldredMycotoxin Producers, J.C. Frisvad, U. Thrane and R.A. SamsonFungi as HyperproducersFilamentous Fungi as Cell Factories for Metabolite Production, W. de Jongh and J. NielsenHyperproduction of Enzymes by Fungi, H.A.B. Wösten, K. Scholtmeijer and R.P. de VriesFungal Spoilage; Ecology, Growth and DetectionAssociation of Moulds to Foods, J.C. Frisvad, B. Andersen and R.A. SamsonTransport Phenomena in Fungal Colonisation on a Food Matrix, Y.S.P. Rahardjo and A. RinzemaMolecular Detection and Monitoring, R. GeisenFungal Volatiles: Biomarkers of Good and Bad Food Quality, K. Karlshøj, Per V. Nielsen and T. Ostenfeld LarsenWine and Fungi - Implications of Vineyard Infections, S.L. LeongCheese and Fermented Sausages, J. StarkFungi as FoodThe Colonizing Fungus as a Food Provider, R. NoutFungal Protein for Food, U. ThraneEdible Mushrooms: From Industrial Cultivation to Collection from the Wild, J. Baar, G. Straatsma, I. Paradi and J.G.M. AmsingIndex