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|a 9781461563914
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|a Pitt, John I.
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| 245 |
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|a Fungi and Food Spoilage
|h Elektronische Ressource
|c by John I. Pitt, A.D. Hocking
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| 250 |
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|a 2nd ed. 1997
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| 260 |
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|a New York, NY
|b Springer US
|c 1997, 1997
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| 300 |
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|a XII, 593 p. 173 illus
|b online resource
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|a Eupenicillium F. Ludw -- Geosmithia Pitt -- Paecilomyces Bainier -- Scopulariopsis Bainier -- Talaromyces CR. Benj -- Penicillium Link -- Penicillium subgenus Aspergilloides Dierckx -- Penicillium subgenus Furcatum Pitt -- Penicillium subgenus Penicillium -- Penicillium subgenus Biverticillum Dierckx -- 8. Aspergillus and Related Teleomorphs -- Emericella Berk -- Eurotium Link: Fr -- Neosartorya Malloch & Cain -- Aspergillus Fr.: Fr -- 9. Xerophiles -- Basipetospora G.T. Cole & W.B. Kendr -- Chrysosporium Corda -- Eremascus Eidam -- Polypaecilum G. Sm -- Wallemia Johan-Olsen -- Xeromyces L.R. Fraser -- 10. Yeasts -- Brettanomyces bruxellensis Kuff. & van Laer -- Candida krusei (Castell.) Berkhout -- Candida parapsilosis (Ashford) Langeron & Talice -- Debaryomyces hansenii (Zopf) Lodder & Kreger -- Kloeckera apiculata (Reess) Janke -- Pichia membranaefaciens E.C. Hansen -- Rhodotorula mucilaginosa (A. Jörg.) F.C. Harrison -- Saccharomyces cerevisiae Meyen ex E.C. Hansen --
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|a 1. Introduction -- 2. The Ecology of Fungal Food Spoilage -- 2.1 Water Activity -- 2.2 Hydrogen Ion Concentration -- 2.3 Temperature -- 2.4 Gas Tension -- 2.5 Consistency -- 2.6 Nutrient Status -- 2.7 Specific Solute Effects -- 2.8 Preservatives -- 2.9 Conclusions: Food Preservation -- 3. Naming and Classifying Fungi -- 3.1 Taxonomy and Nomenclature: Biosystematics -- 3.2 Hierarchical Naming -- 3.3 Zygomycotina -- 3.4 Ascomycotina and Deuteromycotina -- 3.5 The Ascomycete-Deuteromycete Connection -- 3.6 Dual Nomenclature -- 3.7 Practical Classification of Fungi -- 4. Methods for Isolation, Enumeration and Identification -- 4.1 Sampling -- 4.2 Enumeration Techniques -- 4.3 Sampling Surfaces -- 4.4 Air Sampling -- 4.5 Isolation Techniques -- 4.6 Choosing a Suitable Medium -- 4.7 Estimation of Fungal Biomass -- 4.8 Identification Media and Methods -- 4.9 Examination of Cultures -- 4.10 Preservation of Fungi -- 4.11 Housekeeping in the Mycological Laboratory --
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|a Schizosaccharomyces pombe Lindner -- Torulopsis holmii (A. Jörg.) Lodder -- Zygosaccharomyces bailii (Lindner) Guillierm -- Zygosaccharomyces rouxii (Boutroux) Yarrow -- 11. Spoilage of Fresh and Perishable Foods -- 11.1 Spoilage of Living, Fresh Foods -- 11.2 Fruits -- 11.3 Vegetables -- 11.4 Dairy Foods -- 11.5 Meats -- 11.6 Cereals, Nuts and Oilseeds -- 12. Spoilage of Stored, Processed and Preserved Foods -- 12.1 Low Water Activity Foods: Dried Foods -- 12.2 Low Water Activity Foods: Concentrated Foods -- 12.3 Low Water Activity Foods: Salt Foods -- 12.4 Intermediate Moisture Foods: Processed Meats -- 12.5 Heat Processed Acid Foods -- 12.6 Preserved Foods -- 12.7 Cheese -- Media Appendix -- References
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|a 5. Primary Keys and Miscellaneous Fungi -- 5.1 The General Key -- 5.2 Miscellaneous Fungi -- Acremonium Link -- Alternaria Nees: Fr -- Arthrinium Kunze -- Aureobasidium Viala & G. Boyer -- Bipolaris Shoemaker -- Botrytis P. Micheli: Fr -- Chaetomium Kunze -- Chrysonilia Arx -- Cladosporium Link -- Colletotrichum Corda -- Curvularia Boedijn -- Drechslera S. Ito -- Endomyces Reess -- Epicoccum Link -- Fusarium Link -- Geotrichum Link: Fr -- Hyphopichia Arx & van der Walt -- Lasiodiplodia Ellis & Everh -- Monascus Tiegh -- Moniliella Stolk & Dakin -- Nigrospora Zimm -- Pestalotiopsis Steyeart -- Phoma Sacc -- Stemphylium Wallr -- Trichoconiella B.L. Jain -- Trichoderma Pers -- Trichothecium Link -- Ulocladium Preuss -- 6. Zygomycetes -- Absidia Tiegh -- Cunninghamella Matr -- Mucor P. Micheli: Fr -- Rhizomucor (Lucet & Costantin) Vuill -- Rhizopus Ehrenb -- Syncephalastrum J. Schröt.-Thamnidium Link -- 7. Penicillium and Related Genera -- Byssochlamys Westling --
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| 653 |
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|a Food Science
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| 653 |
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|a Chemistry, Organic
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| 653 |
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|a Food science
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| 653 |
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|a Organic Chemistry
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| 700 |
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|a Hocking, A.D.
|e [author]
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|a eng
|2 ISO 639-2
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| 989 |
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|b SBA
|a Springer Book Archives -2004
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| 028 |
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|a 10.1007/978-1-4615-6391-4
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| 856 |
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|u https://doi.org/10.1007/978-1-4615-6391-4?nosfx=y
|x Verlag
|3 Volltext
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|a 641.3
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|a 664
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|a This book is designed as a laboratory guide for the food microbiologist, to assist in the isolation and identification of common food-borne fungi. We emphasise the fungi which cause food spoilage, but also devote space to the fungi commonly encountered in foods at harvest, and in the food factory. As far as possible, we have kept the text simple, although the need for clarity in the descriptions has necessitated the use of some specialised mycological terms. The identification keys have been designed for use by microbiologists with little or no prior knowledge of mycology. For identification to genus level, they are based primarily on the cultural and physiological characteristics of fungi grown under a standardised set of conditions. The microscopic features of the various fungi become more important when identifying isolates at the species level. Nearly all of the species treated have been illustrated with colony photographs, together with photomicrographs or line drawings. The photomicrographs were taken using a Zeiss WL microscope fitted with Nomarski interference contrast optics. We are indebted to Mr W. Rushton and Ms L. Burton, who printed the many hundreds of photographs used to make up the figures in this book. We also wish to express out appreciation to Dr D.L. Hawksworth, Dr A.H.S.
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