APPEBDIX I

Formulae for Hycological Hedia

The following is a list of formulae for media commonly used to enumerate yeasts and molds in foods. Unless otherwise stated, all ingredients should be combined, heated to dissolve agar and sterilized by autoclaving at 121°C for 15 min. Distilled water should be used for all media. Antibiotic solutions should be filter sterilized if added to sterile base media. pH tolerance is ±0.2.

Hany of these media are commercially available. Descriptions of historical development, use and limitations are provided by Difco (1984) and Oxoid (1982). Formulae of commercial products may differ in some instances from those listed in reports describing their development. Such changes have been made to improve the utility and performance of media.

1. AFPA: Aspergillus flavus and parasiticus Agar (Pitt et al. 1983)

Yeast extract Peptone, bacteriological Ferric ammonium citrate Dichloran (0.2~ in ethanol, w/v) Chloramphenicol Agar Water

Final pH 6.0-6.5

20 g 10 g 0.5 g 1 ml 0.1 g

15 g to 1000 ml

This medium is suitable for the enumeration of Aspergillus flavus/parasiticus. Dichloran (2,6-dichloro-4-nitroanaline> and chloramphenicol can be added before sterilization.

2. ATGY: Acidified Tryptone Glucose Yeast Extract Agar

Glucose Yeast extract Agar Water

Final pH 4.5

20 g 5 g

15 g 1000 ml

To obtain a reaction of pH 4.5, acidify the sterile medium at a temperature not greater than 50°C with sterile 10~ tartaric acid.

295

3.

4.

CRn:

CYA:

creatine Sucrose Agar (Frisvad 1983)

creatine (1 H2O) 3 g Sucrose 30 g KCl 0.5 g HgS04' 7H20 0.5 g FeS04'7H20 0.01 g K2HP04 1.3 g Bromocresol purple 0.05 g Agar 15 g Water 1000 ml

Final pH 8.0 (adjusted after medium is autoclaved)

Czal!ek Yeast Autollsate har (Pitt 1979)

Sucrose Yeast extract NaN03 KCl HgS04 '7H20 FeS04' 7H20 K2HP04 Agar Water

Final pH 6.0-6.5

30 g 5 g 3 g 0.5 g 0.5 g 0.01 g 1 g

20 g 1000 ml

If distilled water is used, it is recommended to add 0.01 g of ZnS04'7H20 and 0.005 g of CUS04'5H20 per liter medium. Copper ions are essential for the production of melanoproteins, which color the conidia of most Penicillia green.

5. DG18: Dichloran 18~ Glycerol Agar (Hocking and Pitt 1980)

296

Glucose Peptone KH2P04 HgS04' 7H20 Glycerol, A. R. Agar Dichloran (O.2~ in ethanol, w/v) Chloramphenicol Water

Final pH 5.6

10 g 5 g 1 g 0.5 g

220 g 15 g 1.0 ml 0.1 g

1000 ml

Add minor ingredients and agar to 800 ml of water. steam to dissolve agar, then make to 100 ml with water. Add glycerol (18~, final concentration) and sterilize by autoclaving. The final 8w i"s 0.955.

6. DRBC: Dichloran Rose Bengal Chlortetracycline (Chloramphenicol) Agar (King et al. 1979)

Glucose Peptone, bacteriological KH2P04 KgS04'7H20 Rose bengal (5~ aqueous soln., w/v) Dichloran (O.2~ in ethanol, w/v) Chlortetracycline (0.01~ soln., w/v) Agar Water

Final pH 5.6

10 g 5 g 1 g 0.5 g 0.5 ml 1 ml 1 ml

15 g 1000 ml

Dichloran (2,6-dichloro-4-nitroaniline)(2 ~g/ml, final concentration) and chlortetracycline (10 ~g/ml) are added to the sterile medium just before pouring. A later publication (Hocking 1981) reports replacement of chlortetracycline with chloramphenicol (100 ~g/ml). In this case, autoclaving (15 min, 121°C) all ingredients together does not compromise the performance of the medium.

7. DRYES: Dichloran Rose Bengal Yeast Extract Sucrose Agar (Frisvad 1983)

Yeast extract Sucrose Dichloran Rose bengal Chloramphenicol Agar Water to

20 g 150 g

0.002 g 0.025 g 0.1 g

20 g 1000 ml

Final pH 5.6 (adjusted after medium is autoclaved)

Prepare as described for DRBC above.

8. GTC: Glucose Tryptone Chloramphenicol Agar

9.

Glucose Tryptone Chloramphenicol (0.1~ soln., w/v) Agar Water

Final pH 5.6

40 g 10 g

1 ml 15 g

1000 ml

Chloramphenicol can be added before sterilizing the medium.

GYE: Glucose Yeast Extract Agar

Glucose 20 g Yeast extract 5 g Agar 20 g Water 1000 ml

Final pH 5.6

297

To obtain a reaction of pH 3.5, acidify the sterile medium at a temperature not greater than 50·C with sterile 1~ tartaric acid. The medium should not be heated after addition of acid. Chloramphenicol (100 pg/ml, final concentration) may be added to medium (final pH 5.6) before sterilization to control growth of bacteria.

10. GYES: Glucose Yeast Extract Sucrose Agar

Sucrose Glucose Yeast extract Agar Water

Final pH 7.0

450 g 20 g 5 g

20 g 505 ml

The reduced aw (0.91) of this medium selects for xerophilic fungi.

11. G25N: 25~ Glycerol Nitrate Agar (Pitt 1979)

Glycerol (analytical grade) Yeast extract NaH03 KCl HgS04·7H20 FeS04·7H20 K2HP04 Agar Water

Final pH 6.0-6.5

12. HBA: Halt Extract Agar

Formula 1 (Oxoid)

Halt extract Peptone Agar Water

Final pH 5.4

250 g 3.7 g 2.25 g 0.375 g 0.375 g 0.0075 g 0.975 g

12 g 750 ml

30 g 5 g

15 g 1000 ml

Formula 2 (Raper and Thom formula used by pitt 1979)

298

Halt extract Peptone Glucose Agar Water

Final pH 4.6-5.0

20 g 1 g

20 g 20 g

1000ml

13. HSA: Halt Salt Agar

14.

15.

16.

Halt extract Sodium chloride Agar Water

Final pH 7.0

30 g 75 g 15 g

1000 ml

Halt salt agar may be formulated to contain sodium chloride at a concentration less than or exceeding 7.5~, depending upon the food being analyzed and the major genera of molds suspected to be present. Chloramphenicol (100 ~g/ml) may be added before sterilization to control the growth of halotolerant bacteria.

N02S: Nitrite Sucrose Agar

NaN02 5 g Sucrose 30 g KCI 0.5 g HgS04' 7H20 0.5 g FeS04' 7H20 0.01 g K2HP04 1 g Agar 15 g Water 1000 ml

Final pH 6.0-6.5

OGY: Ox~tetrac~cline Glucose Yeast Extract AAar (Hossel et a1. 1970)

Glucose 10 g Yeast extract 5 g oxytetracycline (0.1~ soln., w/v) 100 ml Agar 15 g Water 1000 ml

Final pH 7.0

Oxytetracycline solution should be added to sterile medium. Gentamicin (50 ~g/ml, final concentration) can replace or be used in combination with oxytetracycline to control the growth of Enterobacteriaceae. Commercial oxytetracycline glucose yeast extract agar has been modified to contain 20 g of glucose and 12 g of agar per liter of water.

peA: Plate Count Agar

Tryptone 5 g Yeast extract 2.5 g Glucose 1 g Agar 15 g Water 1000 ml

Final pH 7.0

Addition of chloramphenicol and/or chlortetracycline at concentrations not exceeding 100 ~g/ml has been used successfully to select for yeasts and molds in foods.

299

17. PCHB: Pentachloronitrobenzene Agar (Nash & Snyder 1962)

Peptone I<H2P04 KgS04·7H20 Streptomycin Pentachloronitrobenzene

Final pH 5.2

15 g 1 g 0.5 g 0.3 g 1 g

This medium was developed for estimating Fusarium propagules in soils but may have also utility for food. Pentachloronitrobenzene is added as a 75~ wettable powder, and the authors state that best results are obtained by allowing poured plates to dry in a dark, cool, dry place for 3-5 days before application of the sample.

18. PDA: Potato Dextrose Agar (Booth 1971)

Potatoes, infusion from Dextrose Agar Water

Final pH 5.6

200 g 15 g 20 g

1000 ml

To obtain a reaction of pH 3.5, acidify the sterile medium at a temperature not greater than 50°C with sterile 10~ tartaric acid. The amount of acid added to the medium is stated on the package label of commercial products. Medium should not be heated after addition of acid.

19. PRYES: Pentachloronitrobenzene Rose Bengal Yeast Extract Sucrose ~ (Frisvad 1983)

300

Yeast extract Sucrose Pentachloronitrobenzene Chloramphenicol Rose bengal Agar Water to

Final pH 5.6

20 150

0.1 0.1

g g g g

0.025 g 20 g

1000 ml

PCNB (pentachloronitrobenzene) is sparingly soluble in water. A fine powder should be used and the medium should be agitated very thoroughly during preparation. Commercial 50~ active preparations (Brassicol and Quintozen) can be added instead of PCNB.

A combination of chloramphenicol (50 ~g/ml) and chlortetracycline (50 ~g/ml) is more effective in inhibiting bacteria than 100 ~g/ml of chloramphenicol alone. Chlortetracycline should be added to molten heat-sterilized base medium adjusted to 45-50°C.

The pH of the medium is adjusted to 5.6 after autoclaving.

20. RBC: Rose Bengal Chlortetracycline Agar (Jarvis 1973)

Peptone Glucose KH2P04 MgS04·7H20 Rose bengal (0.5~ aqueous soln., w/v) Chlortetracycline (O.l~ soln., w/v) Agar Water

Final pH 7.2

5 g 10 g

1 g 0.5 g

10 ml 1 ml

20 g 1000 ml

Rose bengal and chlortetracycline solutions should be added to sterile medium. Modifications of this medium include replacement of chlortetracycline with chloramphenicol. This medium can be autoclaved after addition of all ingredients.

2l.

22.

SDA: Sabouraud Dextrose Agar

Peptone Dextrose Agar Water

Final pH 5.6

YES: Yeast Extract Sucrose Agar

Yeast extract Sucrose Agar Water

Final pH 6.0-6.5

10 g 40 g 15 g

1000 ml

20 g 150 g

20 g 1000 ml

Chloramphenicol and chlortetracycline may be added to YES agar to give final concentrations of 50 ~g/ml.

References

BOOTH, C. 1971 Fungal culture media. In Methods in MicrobioloRY ed. Booth, C. pp. 49-94. London: Academic Press.

DIFCO MANUAL 1984 Dehydrated Culture Media and Reagents for Microbiology, 10th ed. 1155 pp. Difco Laboratories, Inc., Detroit, Michigan 48232, USA.

FRISVAD, J. C. 1983 A selective and indicative medium for groups of Penicillium viridicatum producing different mycotoxins in cereals. Journal of Applied Bacteriology 54, 409-416.

HOCKING, A. D. 1981 Improved media for enumeration of fungi from foods. CSIRO Food Research Quarterly 41, 7-11.

301

HOCKING, A. D. & PITT, J. I. 1980 Dichloran-glycerol medium for enumeration of xerophilic fungi from low-moisture foods. Applied and Environmental KicrobioloRY 39, 488-492.

JARVIS, B. 1973 Comparison of an improved rose bengal-chlortetracycline agar with other media for the selective isolation and enumeration of moulds and yeasts in foods. Journal of Applied Bacteriology 36, 723-727.

KING, A. D., JR, HOCKING, A. D. & PITT, J. I. 1979 Dichloran-rose bengal medium for enumeration and isolation of molds from foods. Applied and Environmental Kicrobiology 37, 959-964.

KOSSEL, D. A. A., KLEYNEN-SEKKELING, A. K. C., VINCENTIE, H. K., BEERENS, H. & CATSARAS, K. 1970. Oxytetracycline-glucose-yeast extract agar for selective enumeration of moulds and yeasts in foods and clinical material. Journal of Applied Bacteriology 33, 454-457.

NASH, S. K. & SNYDER, W. C. 1962 Quantitative estimations by plate counts of propsagules of the bean root rot Fusarium in field soils. Phytopathology 52, 507-572.

OXOID MANUAL 1982 CUlture Kedia, Ingredients, and Other Laboratory Services, 5th ed. 352 pp. Oxoid Ltd., Basingstoke, Hampshire RG24 OPW, England.

PITT, J. I. 1979 The Genus Penicillium and Its Teleomorphic States Eupenicillium and Talaromyces. London: Academic Press.

PITT, J. I., HOCKING, A. D. & GLENN, D. R. 1983 An improved medium for the detection of Aspergillus flavus and !. parasiticus. Journal of Applied Bacteriology 54, 109-114.

302

PAKTICIPAlr.rS AIm A'l'rERDEES

AlDERSON, C. B., Del Monte Corporation, Walnut Creek, California, U. S. A.

AlDREWS, S., South Australian Institute of Technology, South Australia, Australia

BECKERS, H. J., National Institute of Public Health, Bilthoven, The Netherlands

BEUCHAT, L. R., University of Georgia, Experiment, Georgia, U. S. A.

BULLERKAN, L. B., University of Nebraska, Lincoln, Nebraska, U. S. A.

CONNER, D. E., University of Georgia, Experiment, Georgia, U. S. A.

COUSIN, M. A., Purdue University, West Lafayette, Indiana, U. S. A.

DEAK, T., University of Horticulture, Budapest, Hungary

DIJKKANN, K. E., University of Utrecht, Utrecht, The Netherlands

EKE, D., Marmara Scientific and Industrial Research Institute, Gebze, Turkey

FERGUSON, R., Pillsbury Co., Minneapolis, Minnesota, U. S. A.

FRISVAD, J., Institute of Biotechnology, Food Technology, Lyngby, Denmark

HOCKING, A. D., Commonwealth Scientific and Industrial Organization, North Ryde, New South Wales, Australia

HOWELL, M., Ministry of Agriculture, Fisheries and Food, London, U. K.

KING, A. D., JR., United States Department of Agriculture, Albany, California, U. S. A.

KOBURGER, J. A., University of Florida, Gainesville, Florida, U. S. A.

LANE, A. L., Difco Laboratories, Detroit, Michigan, U. S. A.

LENOVICH, L. M., Hershey Foods Corporation, Hershey, Pennsylvania, U. S. A.

MISLIVEC, P. B., United States Food and Drug Administration, Washington, D. C.

MOSSEL, D. A. A., University of Utrecht, Utrecht, The Netherlands

OLSON, K. E., General Mills, Inc., Minneapolis, Minnesota, U. S. A.

303

PITT, J. I., Commonwealth Scientific and Industrial Research Organization, North Ryde, New South Wales, Australia

SAMSON, R. A., Centraalbureau voor Schimmelcultures, Baarn, The Netherlands

SEILER, D. A. L., Flour Milling and Baking Research Association, Chorleywood, Herts, U. K.

SPLITTSTOESSER, D. F., Cornell University, Geneva, New York, U. S. A.

WILLIAMS, A. P., The British Food Manufacturing Industries Research Association, Leatherhead, Surrey, U. K.

304

AUTHOR INDEX

This index does not include any reference to the names of authors of publications listed in bibliographies. It contains the names of all authors and co-authors of papers contained in this Proceedings.

Anderson, C. B., 166, 186 Andrews, S., 32, 45

Beckers, H. J., 76, 182 Beuchat, L. R., 21, 112, 132, 171 Bu11erman, L. B., 9, 49, 96, 230

Cousin, M. A., 101, 109, 226

Dargan, R. A., 174 Davenport, R. R., 187, 215 Deak, T., II, 114, 119, 148, ISO,

168, 189, 192, 194, 200, 202, 219, 293

de Boer, E., 76 Dijkmann, K. E., 76, 123

Fabri, I., II, 114, 119, 148, ISO, 168, 189, 192, 194, 200, 202

Ferguson, R. B., 52, 55, 146, 162 Fi1tenborg, 0., 40, 138, 142, 270 Frisvad, J. C., 40, 47, 135, 138,

142, 270, 278

Hannon, C. B., 106 Hartog, B. J., 76 Hastings, J. W., 9, 49, 96, 230 Hocking, A. D., 128, 153

Jarvis, B., 3, 16, 103

Kellen, L. A., 103 King, A. D., 12, ISS, 185 Koburger, J. A., 174 Kristensen, A. B., 40 Kuik, D., 76

Lehoczki, J., 119 Lenovich, L. M., 7, 14, 83 Lin, H. H., 101, 109

Mis1ivec, P. R., 208 Moberg, L. J., 166, 186 Mol, N., 76 Mosse1, D. A. A., 20, 66, 179, 227

Nagel, V., ISO, 168, 194 Nooitgedagt, A. J., 76 Northo1t, M. D., 76

Olson, K. E., 106

Pitt, J. I., 65, 128, 153, 212, 214

Reed, D. M., 7, 14, 83 Reichart, 0., 119, 219 Richard-Mo1ard, D., 17, 19, Ill, 142

Samson, R. A., 76, 245, 270 Seiler, D. A. L., 25, 28, 85, 163, 197 Shapton, N., 3, 16, 103 Smith, T. M., 106

Tabajdi-Pinter, V., II, 114, 119, 148, ISO, 189, 192, 194

Thrane, U., 138, 142 Torok, T., 119 Tsai, W. Y. J., 9, 49, 96, 230

van Eijk. G. W., 245 van Kooij, J. A., 76 Viuf, B. T., 47

Walters, J. L., 7, 14, 83 Weijman, A. C. M., 245 Williams, A. P., 89, 91, 93, 238 Windig, W., 245 Wood, J. M., 238

305

SUBJECT INDEX

Absidia, 81, 133, 250, 252-253 corymbifera, 72-73 glauca, 232

Acidified tryptone glucose yeast extract agar, 295

Acremonium, 81, 250, 257-258, 261 ADM (Aspergillus differential

medium), 46, 128-132 Af1atoxins, 46, 127, 209-210, 272 AFPA (Aspergillus f1avus/parasiticus

agar), 33, 37, 128-132, 136-137, 139-140, 156

formula, 295 AGY (acidified glucose yeast extract

agar), 115, 117-118, 146-147, 166-167

A1ecost, 138-139 Almonds, 49-50, 53, 138-139, 184,

202 Alternaria, 8, 17, 32, 42-43, 47,

64, 80-81, 94, 99, 108, 110, 133-134, 141, 183-185, 209, 228, 250, 260, 262, 265, 271

a1ternata, 39, 41, 72, 224, 265, 271

solani, 224-225 tenuis, 18, 271 tenuissima, 265

A1ternario1, 41-42, 209 A1ternario1 monomethy1 ether, 41-42,

209 Amy1omyces, 250, 252-253

rouxii, 253 APDA (acidified potato dextrose

agar), 63, 94, 103-106, 112 Apiotrichum humico1a, 71-73 Apple, 146 Arthrinium, 250, 259, 261, 264

apiospermum, 264 Artichoke, 139-140 Ascochyta, 250, 266 Ascomycotina, 249-250, 253-256 Aspergilli, 30, 80, 82, 129, 133,

137, 141, 249, 260 Aspergi11ic acid, 272 Aspergi11oides, 263, 273

Aspergillus, 42, 71, 98-99, 107-108, 127, 134, 152, 185, 211, 239, 249-250, 253-254, 257-258, 261, 271-273

candidus, 38-39, 42, 72-73, 81, 136-137, 141, 272-273

chevalieri, 232 c1avatus, 183, 262, 272-273 fischeri, 151 flavipes, 273 f1avus, 4-5, 7, 13, 23, 28-30, 37-

39, 41-44, 46-47, 64, 72-73, 77, 80-81, 86, 92, 94, 127-132, 136-137, 140-141, 152, 183-184, 207, 209-211, 228, 232, 247, 257, 260, 262, 272

f1avus and parasiticus agar, 295 selective medium for, 127

fumigatus, 136, 141, 184, 232, 262, 272

glaucus, 17, 79-81, 133, 143, 183, 253, 262, 271

nidu1ans, 72-73, 232, 257, 260, 262, 271

niger, 7, 23, 28-32, 38-40, 42-43, 47, 72-73, 81, 94, 119, 128, 134, 136-137, 140-141, 152, 183-184, 228, 232, 260, 271, 272

ochraceus, 4-5, 7, 13, 38, 47, 72, 81, 94, 128, 136, 231-235, 237-238, 260, 271-272

ornatus, 81 oryzae, 72-73, 232, 247 parasiticus, 127-132, 272 penici11oides, 72, 273 phoenicis, 72 repens, 207 restrictus, 136-137, 140, 262, 273 sydowii, 72-73, 272-273 tamarii, 38, 136-137, 141, 272 terreus, 42-43, 183, 272-273 versicolor, 37, 39, 72-73, 141,

262, 272-273 wentii, 72-73, 232, 272-273

Asperline, 272

307

Aspermutarubro1, 272 Aspu1rinones, 272 ATGY (acidified tryptone glucose

yeast extract agar), 119 formula, 295

Aureobasidium, 17, 110, 250, 259, 261, 265

pu11u1ans, 232, 265 AYEGA, 167

Barley, 20, 27, 33-40, 44-46, 111, 133-134, 137-139, 183, 210

Baseline counts, 177-178, 180, 187, 190, 192, 194

for beverages, 185, 187 for flour, 192, 194 for frozen foods, 185 for honey, 190 for soft drinks, 188 for sugar, 190 for vegetables, 185, 197 for wheat, 194

Basipetospora, 254 Beans, 20, 111, 182 Beef, 120-121 Beer, 67, 288 Benzoic acid, 213 Beverages, 22, 164-165, 185-187,

189, 220-221, 288 Bipo1aris, 250, 262, 265 Bivertici11ium, 273 Black pepper, 50, 53, 86, 88, 90,

93, 138-139, 184 Blackberries, 183 Blending

evaluation of, 4-9, 10-11 Botryodip1odia theobromae, 265 Botryosphaeria, 265

rhodina, 265 Botrytis, 133, 232, 250, 258, 261,

263 Boysenberries, 183 Bran, 103-105, 109-110, 194-197 Bread, 144, 179, 181 Brettanomyces anoma1us, 286, 290

bruxe11ensis, 286 c1aussenii, 286, 290-292 custerianus, 282 intermedia, 286 naardensis, 282, 286, 291

Buckwheat, 133 Bu11era alba, 286, 289-290 Buttermilk", 181 Byssoch1amys, 150, 154, 177, 222,

251, 254-256, 264 fu1va, 151, 153-154, 212, 256 nivea, 151

Camomile, 138-139 Candida, 38-39, 81, 108, 137, 248

apico1a, 286, 291

308

berthetii, 282 boidinii, 286, 289 brumptii, 284 cantare11ii, 286, 289 castellii, 282 catenu1ata, 286, 292 citrea, 287 dendrica, 282 diddensiae, 286, 289 etche11sii, 286, 290 famata, 71 friedrichii, 286, 289 fructus, 282 glabrata, 282, 286, 293 glaebosa, 71 globosa, 286 gui11iermondii, 71, 73, 287, 291 ho1mii, 288 inconspicua, 286, 293 ingeniosa, 71 intermedia, 286, 291 iaponica, 290 iavanica (t = Fi10basidium

capsulig.), 286 kefyr, 71, 73, 287 1actis-condensi, 282, 286, 290 1ambica, 284, 287 lipo1ytica, 289 1ipo1ytica (t = Yarrowia), 286 1usitaniae, 71, 286 magno1iae, 286, 290 membranaefaciens, 287 mesenterica, 286, 289 norvegica, 286, 290 parapsi1osis, 286, 292 pe11icu1osa, 287 pseudotropica1is, 86 pu1cherrima (t = Metschnikowia),

286 reukaufii (t = Metschnikowia), 286 rugosa, 286, 292 sake, 71, 73, 286, 291-292 scottii, 290 scottii (t = Leucosporidium), 286 solani, 286, 291 sorboxy1osa, 286, 292 steato1ytica, 286, 291 ste11ata, 282, 286, 291 tenuis, 286, 289 tropica1is, 71, 73, 284, 286, 291 uti1is, 284, 290 uti1is (t = Pichia 1adinii), 286 valida, 284, 287 vartiovaarai, 286, 290 versati1is, 286, 290 vini, 284, 286, 292 zey1anoides, 71-73, 217, 284, 286,

292 Candidulin, 272 Cauliflower, 179-180 Cayenne, 50-51, 53-55, 160

CCPDA, 77-82, 97-99, 106-108 Celery, 198-199 Cereal, 20, 27, 40, 111, 132 Cereals, 17, 26, 46, 57, 64, 127,

134, 139-140, 157, 210 CGY, 68-74, 115, 117-118 CGYE, 197, 200 Chaetomium, 251, 254, 256

dobosum, 256 Cheese, 1-2, 14-16, 85, 87-88, 90,

93, 101-102, 179, 181, 183, 210, 236, 288

Chili powder, SO-51, 53-54, 160 Chitin, 223-225, 239-240, 244 Chlorine, 28, 30-32, 42, 45, 56 Chrysoni1ia, 251, 254, 257, 259,

261, 265 Chrysosporium, 143, 145, 157, 251,

258, 261, 264 farinico1a, 264 sulfureum, 264 xerophilum, 264

Circine11a, 99 Citeromyces matritensis, 290

matritensis (a = Candida globosa), 286

Citrinin, 45, 132, 135, 210, 272, 275

Cladosporium, 8, 17, 24, 47, 77, 94, 99, 108, 133-134, 141, 183-185, 228, 248, 251, 258, 261-262, 264

c1adosporoides, 42-43 herbarum, 72-74, 86, 92, 232 macrocarpum, 72-73 resinae, 23 sphaerospermum, 72-73 tenuissimum, 72

C1athrospora dip1ospora, 271 ~, 271

C1avispora 1usitaniae, 286. 291 Coccidioides immitis, 207 Coch1iobo1us, 265 Cocoa. 5-6. 13. 58, 78-79. 97-99.

177 Coconut. 20, 111. 177 Coe1omycete. 265 Coe1omycetes. 250 Coffee beans. 37 Co11etotrichum. 251, 265

coccodes, 225 gloeosporioides. 265

Confectionery. 64. 157, 159. 169 Coniochaeta. 263 Corn, 87-88, 90. 93. 128. 161. 209 Corn flour. SO-51. 53-54 Corn meal, 7-8, 50-51, 53-54, 57,

94-95, 129-131, 160, 183, 227-230

Cow cake. 27 Cowpeas, 129-131

CREA (creatine sucrose agar), 296 Cryptococcus, 71

a1bidus, 71, 286, 290 infirmo-a1bidus, 286 infirmo-miniatus, 290 1aurentiae, 71, 290 1aurentii, 286. 289 macerans, 71

Cunninghame11a. 251-253 b1akes1eeanus, 232 echinu1ata, 253 elegans, 253

Curry, 138-139 Curvu1aria, 64. 251, 260. 265 CYA (Czapek yes at autolysate agar).

133 formula, 296

Cyc1opiazonic acid, 210, 272, 275 Czapek yeast autolysate agar. 296

Dairy, 11, 64, 67, 183. 186-187 DCPA (dich1oran chloramphenicol

peptone agar), 41 Debaryomyces hansenii. 71-73, 214.

217, 283-284. 287. 289. 291 marama. 287, 289

Dehydrated milk. 20. 111 Dekkera, 286

bruxe11ensis, 290. 292 intermedia. 290-292

Dematiaceae. 38-39, 141 Deoxyniva1eno1, 43-44. 210 Desserts, 181 Deuteromycetes. 250 Deuteromycotina, 257, 261-262 De Whalley agar, 146 DG18 (dich1oran 18% glycerol agar).

1-2. 16, 29, 31, 33. 37-39. 63. 68-74, 77-82. 91-93. 101-110, 115. 117-118, 120. 122-123. 133-134. 136-141, 143-144, 156-157. 296

formula, 296 Dich10ran rose bengal

chlortetracycline agar. 297 Dich10ran rose bengal yeast extract

sucrose agar. 297 Didyme11a. 266 Diluents

evaluation of. 13-19 Dilution plating. 40-47 Dipodascus, 265 Direct plating, 40-47 Divaricatum, 263 Dog food. 11 DRBC (dich1oran rose bengal

chloramphenicol agar). 1, 6. 8. 11. 16. 20-22, 29. 33. 37. 41-43, 45, 47-52. 63. 68-74. 77-82. 84-91. 94-99. 101-106. 109-112. 115. 117.

309

DRBC, 118, 120, 122-123, 126-127, 133-134, 136-141, 156, 159-161, 164-165, 182, 211, 228-229

formula, 297 DRBC-15, 6 Drechs1era, 39, 41, 43, 64, 141,

251, 260, 262, 265 Dried fruit, 157 DRYES (dich1oran rose bengal yeast

extract sucrose agar), 33, 37, 133-134, 136-139

formula, 297

Egg noodles, 106 Eggs, 210 Embellisia, 141 Emerice11a, 251, 254, 256-257, 260,

271 nidu1ans, 141 nidu1ans var. nidu1ans, 272

Emerice11opsis, 257 Emodin, 272 Endomyces fibu1iger, 284, 287, 289 Endomycopse11a vini, 282, 284 Epicoccum, 251, 260, 262, 265

nigrum, 265 Eremascus, 143

albus, 145 Ergosterol, 223, 239-240, 244 Ethanol, 33, 36 Eupenici11ium, 151, 251, 254-255,

262 Eurotium, 37-39, 133-134, 136-137,

141, 156-157, 249, 251, 253-255, 260, 271-272

amste1odami, 253 chevalieri, 253 eug1aucum, 254 herbariorum, 72-73, 253 hirayamae, 254 ochrosa1moneum, 254 repens, 29, 31, 253

Exilicaulis, 263

Fennellia, 273 Fi1obasidium, 286 Fish, 67, 123, 179-180 Flour, 7-8, 10-11, 23-27, 47, 78-79,

94-95, 103-105, 109-110, 113, 115, 118, 145, 159-160, 184, 186, 192-197, 203-204, 210, 227-229

Formalin, 33, 36 Fruit, 64, 180, 188, 225, 247 Fruit juices, 67, 150, 154, 177,

187, 212, 288 Fruit purees, 22, 165 Fruits, 11, 29, 177, 179, 183, 186,

224, 288 Fumitremorgens, 272

310

Furcatum, 263, 273 Fusarium, 37-39, 42, 71-72, 99,

108, 127, 133-134, 142, 209-211, 249, 251, 258, 260, 262, 271, 273

selective medium for, 142 f1avipes, 272-273 graminearum, 8, 41, 43-44, 47, 94,

119, 210, 228 moni1iforme, 209 nivea, 272-273 oxysporum, 225 poae, 39

G25N (25% glycerol nitrate agar), 298

General purpose media, 63-123 Geotrichum, 99, 107-108, 251, 259,

261, 265 candidum, 71-72, 225, 265, 287,

292 capitatum, 284, 287, 293 fiei, 282

G1ioc1adium, 251, 258, 261, 263-264 roseum, 264 viride, 264

G1omere11a cingu1ata, 265 G1ucosamine, 224-225, 239, 244 Glucose tryptone chloramphenicol

agar, 297 Glucose yeast extract agar, 297 Glucose yeast extract sucrose agar,

298 Glycerol (25%) nitrate agar, 298 Good manufacturing practice (GMP),

177 Grains, 11, 29, 32, 41, 43, 128,

133, 159, 183-184, 203, 238-239

Granola, 20, 111, 183 Grapes, 183 Gravy mix, 7-8, 94-95. 227, 229 Green coffee beans, 33, 38, 138-139 Griseofulvin, 275 GTC (glucose tryptone

chloramphenicol agar), 297 GY40, 147 GYE (glucose yeast extract agar),

190 formula, 297

GYES (glucose yeast extract sucrose agar), 298

GYS, 68-74

Halophile, 157 Hanseniaspora gui11iermondii, 282,

287, 292 occidenta1is, 282 ~, 71, 282, 287, 292 va1byensis, 282, 287, 292 vineae, 287, 292

Hansenu1a anoma1a, 71, 73, 187, 214, 283-284

mrakH, 282 subpe11icu1osa, 71

Hay, 27 Heat resistant molds, 150-155, 212

incidence, properties, 153-155 techniques for enumeration, 150-

155 Hemispora ste11ata, 265 Honey, 190, 288 Horseradish, 198 Howard mold test, 223-225, 238 Humico1a, 251, 259, 261, 264 Humico1a (Thermomyces) 1anuginosa,

248, 264 Hyphomycetes, 250, 258-260 Hyphopichia burtonii, 287, 289 Hypocrea, 263-264

Ice cream, 181 Impedimetric estimation, 230 Impedimetric responses, 232-233 Impedimetry, 223, 231 Injured fungi, 168 Injured cells, 159, 169-170, 175 Injury, 159-176 Isofumigac1avin, 275 Issatchenkia orienta1is, 287, 292

terrico1a, 287, 292

Jam, 162-163, 288 Jams, 157, 221 Juice, 124, 150, 214, 220

Kale, 180 K1oeckera, 81

apiculata, 119 K1uyveromyces de1phensis, 282

lactis, 86 marxianus, 287, 291 thermoto1erans, 287, 291

Kojic acid, 272

Lasiodip1odia, 251, 265 theobromae, 265

Legume flours, 20, 111 Legumes, 78-79 Lemonade, 67 Lentils, 20, 111, 183 Leptosphaeria, 265

heterospora, 271 Leucosporidium, 71, 286 Linseed, 139 Lodderomyces e1ongisporus, 287, 292

MA (malt agar), 152 Macaroni, 106-108, 183 Maize, 18 MALT, 109-111 Malt extract agar, 298

Malt salt agar, 143, 299 Mango, 212 MEA (malt extract agar), 85-88, 91,

133, 162, 175 formula, 298

Meat, 64, 70, 123, 288 Meats, 11, 120, 122, 184, 187, 210 Memnonie11a, 251, 258, 261, 264

echinata, 264 Mesophilic mycof1ora, 138-142 Metschnikowia, 286

pu1cherrima, 86, 291 reukaufH, 291

Microascus, 263 Milk, 179, 210, 246, 288 Milk powder, 15-16, 101-102, 181 Mixed herbs, 138-139 Monascus, 251, 254-256

bisporus, 256 Moniella, 261 Monilia, 265 Moni1ie11a, 251, 258, 261, 263

acetoabutans, 232 Most probable number (MPN), 166-167,

176, 188, 190, 227-230 MPN technique, 227-230 MSA (malt salt agar), 109-110, 133-

134 formula, 299

Mucor, 37, 43, 52, 71-72, 76, 81, 94, 96, 99, 101, 108, 110, 126, 133, 159-161, 183, 251-253

circine11oides, 72-73, 139, 253

, hiemalis, 253 mucedo, 232 p1umbeus, 86,89, 92, 253 racemosum, 72, 253 rouxH, 119

Mucorales, 37, 80 Mussels, 180 MY40, 185 MY40G, 143-145 MY60G, 143-145 Mycological agar, 143, 202-203 Mycosphaere11a, 264 Myrioconium, 263 Myrothecium, 251, 259, 261, 264

Nectria, 260, 264 Neosartorya, 222, 251, 254, 256-257,

260, 272 fischeri, 151, 153, 212 fischeri var. fischeri, 272

Nephrotoxin, 133 Neurospora, 81, 126, 251, 254,

256-257, 265 crassa, 257 intermedia, 257 sitophilia, 257

311

N02S (nitrite sucrose agar), 299 Noodles, 107-108 Nuts, 11, 20, 78-79, 111, 128, 161,

177, 184, 202, 209 OAES (Ohio Agriculture Experiment

Station agar), 26, 84-85 Oatmeal, 103-105 Oats, 20, 111, 139-140, 183 Ochratoxin, 33, 39, 45-46, 132-133,

135, 210, 272 OGGY, 67, 69, 70-74, 120, 122-123 OGY (oxytetracycline glucose yeast

extract agar), 20-22, 26, 51-53, 55, 63, 66-67, 69, 71-74, 84-85, 89-91, 103-106, 109-115, 117-120, 122-123, 126, 148-149, 159-161, 164-165

formula, 299 OGYE, 195 Oilseeds, 128 Onions, 139-140, 198-199 Onion powder, 97-99 Orange juice, 90, 124 Oxytetracycline glucose yeast

extract agar, 299

Pachybasin, 240-243 Paeci1omyces, 80-81, 156, 183-184,

251, 254, 256, 259, 261 variotii, 38, 137, 140, 208, 232,

264 Paprika, 50-51, 53-54, 160, 199-202 Parsley, 139-140, 184 Passionfruit, 212 Pasta, 78-79, 103-107 Pastries, 67, 179, 181 Patulin, 272 PCA (plate count agar), 20-21, 111-

112, 120, 122, 124-125, 172, 175

formula, 299 PCNB (pentach1oronitrobenzene agar),

156 formula, 300

PDA (potato dextrose agar), 4-5, 8, 20-22, 47-48, 63, 77, 94, 96-97, 103, 124, 126, 152, 154, 164-165, 175, 185, 228-229, 249

formula, 300 Peaches, 183 Peanuts, 128-131, 184 Peas, 7-8, 20, 94-95, 111, 183,

227, 229 Pecans, 7, 49-51, 53-54, 95, 160,

184, 202, 227, 229 Penicillia, 6-7, 17, 58, 82,

133-134, 137, 141, 249, 273 Penici11ic acid, 272, 275

312

Penicillium, 4-5, 13, 17, 24, 42-43, 71-72, 81, 98-99, 107-108, 127-128, 133-134, 136, 140, 152, 183-185, 210-211, 220-221, 239, 249-251, 254, 258, 261-263, 271, 273

aurantiogriseum, 7, 37-39, 47, 134-135, 141, 274-276

biforme, 274 brevicompactum, 72-73, 141, 274 camembertii, 141, 274-276 ~, 274 caseico1um, 274 chrysogenum, 29-31, 72, 141, 274 citrinum, 38, 72-73, 137, 141,

232, 273 commune, 274 concentricum, 274 cory1ophi1um, 72-73, 273 corymbiferum, 274 crustosum, 141, 274-276 CYc1opium, 274-275 digitatum, 232-233 echinu1atum, 274-275 expansum, 86, 92, 134, 209, 214,

2'32-233, 274 frequentans, 119, 232, 273 funicu1osum, 273 glabrum, 141, 273 granu1atum, 232 griseofu1yum, 141, 274 hirsutum, 134, 141, 274-276 hordei, 274 imp1icatum, 18-19 is1andicum, 273 ita1icum, 232, 274 mali, 141, 274 martensii, 94, 228, 274 melinii, 141 nigricans, 72-73 notatum, 23, 274 oxalicum, 273 palitans, 274 puberu1um, 274 purpurescens, 45 purpurugenum, 273 roquefortii, 7-8, 38, 47, 72, 94,

137, 141, 228, 232, 248, 274 rubrum, 232 rugu1osum, 273 spinu1osum, 273 steckii, 72-73 sto1oniferum, 274 urticae, 274 variabile, 273 verrucosum, 42, 132, 210, 274-276 verrucosum var. cyc1opium, 72-73 viridicatum, 8, 33-37, 39, 45-47,

94, 132-135, 141, 210-211, 228, 232, 274-276

selective medium for, 132

Pentach1oronitrobenzene agar, 300 Pentach1oronitrobenzene rose bengal

yeast extract sucrose agar, 300

Petromyces, 271 Phaeotheca, 72 Phialophora, 251, 258, 261, 263 Phoenix Pheno~enon, 172-174 Phoma, 251, 265

exigua, 72, 240-243, 265 herbarum, 265 sorghina, 42

Pichia angusta, 287, 289 anoma1a, 289 anoma1a (a = Candida pe11icu1osa),

287 carsonii, 287, 291-292 etche11sii, 284, 287, 291 farinosa, 283-284, 287, 289 fermentans, 284, 292 fermentans (a = Candida 1ambica),

287 gui11iermoridii, 71, 291 gui11iermondii (a = Candida

gui11iermondii), 287 humbo1dtii, 284, 287, 293 :ladinii, 286 k1uyveri, 287, 292 membranaefaciens, 71-73, 217, 284,

293 membranaefaciens (a = Candida

valida), 287 nakasei, 293 nakasei (a = Candida citrea), 287 norvegensis, 282 ohmeri, 291 ohmeri (a = Candida

membranaefaciens), 287 onychis, 287, 290 piiperi, 287, 291 sargatensis, 282 subpe11icu1osa, 287, 289

Pineapple, 212 Pithomyces, 251, 259, 262, 265

chartarum, 265 Plate count agar, 299 P1ectosphaere11a, 260 P1eospora, 265 Popcorn, 20, 111 Pork, 120 Potato, 139-140, 183, 240, 242 Potato dextrose agar, 300 Poultry, 67, 123, 288 Pour plating

versus spread plating, 47-55 Presoaking, 26 PRYES (pentach1oronitrobenzene rose

bengal yeast extract sucrose agar), 33-35, 37-39, 45, 133-134, 136-141

formula, 300

Pseudocochi1obo1us, 265 Pumpkin seed, 20, 111 Pyrenopeziza, 263 Pyrenophora, 265

Radish, 139-140 Raisins, 28, 56, 183 Raspberries, 183 RBC (rose bengal chlortetracycline

agar), 20-21, 23-24, 84-93, 112-114, 119, 126

formula, 301 RBCC, 68-74, 84-85 Rhizomucor, 253

miehii, 253 pusi11us, 253

Rhizopus, 37, 52, 54, 76, 81, 94, 96, 99, 108, 110, 133, 159, 160-161, 183-185, 251-253

microsporus, 253 microsporus var. oligosporus, 253 microsporus var. rhizopodiformis,

253 oryzae, 72, 253 sto1onifer, 18, 42, 72-73, 86, 89,

92, 119, 126, 139, 225, 232, 253

Rhodosporidium, 71, 287 bisporidiis, 71 infirmo-miniatum, 71-73

Rhodotoru1a acheniorium, 71 aurantiaca, 287, 290 glutinis, 86, 287, 290 minuta, 287, 290 muci1aginosa, 287, 290 iubra, 71-73, 284

Rice,S, 13, 20, 33, 35, 78-79, 111, 139-140, 183

Roquefortine, 275 Rose bengal chlortetracycline agar,

301 Rye, 140

SAB (Sabouraud dextrose agar), 103-106

formula, 301 Saccharomyces, 81

cerevisiae, 71, 73, 86, 119, 166, 169, 187, 217, 282-284, 287, 291-292

dairensis, 287, 292 exiguus, 71, 288, 291 k1uyveri, 217, 288, 291 1udwigii, 282, 291 rouxii, 221 unisporus, 288, 292

Saccharomycodes 1udwigii, 288 Sage, 138-139 Salads, 67, 124, 181, 212 Sample preparation, 1-58 Sample size, 1-3

313

Schizosaccharomyces, 290 iaponicus, 288, 290 ma1idevorans, 282, 288 octosporus, 288, 290 pombe, 119, 288, 290 roseus, 288 shibatanus, 288

Scopu1ariopsis, 251, 258, 261, 263 SDA (Sabouraud dextrose agar), 301 Semolina, 109-110 Sesame seed, 20, 111 Shaking

evaluation of, 4-7, 10-11 Shrimp, 179-180 Skim milk powder, 1-2, 14 Sodium hypochlorite, 28-29, 33-35,

37-40, 56 Soft drinks, 188-189, 288 Sorbic acid, 213 Sorghum, 28-30, 32, 42-43, 209 Soybeans, 33, 35-36 Spaghetti, 106-108 Spearmint, 138-139 Spice, 86, 93, 97-99, 103-105, 161 Spices, 11, 67, 70, 128, 177, 179,

180, 184, 186, 200, 204 Sporendonema, 251, 259, 261, 265

casei, 247, 265 epizoum, 265 sebi, 265

Sporidiobo1us, 288 Sporobo1omyces pararoseus, 290

roseus, 290 sa1monico1or, 288, 290

Sporotrichum, 107-108 Spread plating

versus pour plating, 47-55 Squash, 184 Stabilizers, 186 Stachybotrys, 251, 258, 261, 264

atra, 232 chartarum, 264

Starches, 186 Stemphy1ium, 133-134, 251, 260,

262, 265 Sterigmatocystin, 272 Stomaching

evaluation of, 4-9, 10-11 Strawberry, 139-140, 183 Sultana, 29 Sultanas, 28, 31 Sunflower seed, 20, 111 Surface disinfection, 28-40 Swiss chard, 184 Syncepha1astrum, 81, 251, 253

racemosum, 184, 232 Syrups, 67, 159, 188, 190-191, 288

Ta1aromyces, 222, 251, 254-255, 262, 264

baci11isporus, 151

314

f1avus, 151, 212 Tempe, 67 Tenuazonic acid, 209 Thamnidium, 251-253

e1egans, 232, 253 Thermoascus, 264 Tomato, 223, 225 Toru1aspora de1brueckii, 71-73,

283-284, 288, 291-292 Torulopsis rosei, 164-165 TPDA, 94-96, 228-229 Tremorgens, 210 Trichoderma, 99, 133, 249, 251,

258, 261, 263 viride, 232

Trichosporon cutaneum, 288-290 pu11u1ans, 71, 73, 288-289

Trichothecenes, 209-210 Trichothecium, 251, 259, 262, 264 ~, 23, 264

Triticale, 44 Tryptone salt broth, 26-27 Turnip, 139-140, 184

U1oc1adium, 141, 251, 260, 262, 265 atrum, 265 consortia1e, 265

Unacceptable levels, 207-208, 212, 214, 215

for yeasts, 214 in wine, 215 of potentially toxigenic fungi,

208-212

Vegetables, 11, 64, 67, 179-180, 183, 185-186, 197, 199, 224, 288

Verrucu1ogen, 272 Vertici11ium, 71, 251, 258, 261,

263-264 1ecannii, 72

Viome11ein, 132, 135, 275

Wa11emia, 251, 259, 261, 265 sebi, 38, 72, 136-137, 140, 265

Walnuts, 7-8, 94-95, 138-139, 184, 202, 227, 229

Wheat, 18, 20, 26-27, 44, 53, 64; 103-105, 109-111, 113, 133, 144, 160-161, 194-195, 197, 203, 210

Wheat flour, 18, 50-51, 53-55, 114-115

Wheat grains, 16-17 Wickerhamie11a domercgiae, 288, 290 Wi11iopsis ca1ifornica, 288, 290 Wine, 115, 166-168, 187, 215-216,

218-219, 281, 283-285, 288

Xanthomegnin, 132, 135, 275 Xeromyces, 143, 251, 254-256

bisporus, 145, 157, 222, 256 Xerophi1es, 127, 185-186 Xerophilic, 162 Xerophi1ic fungi, 106, 109, 249 Xerophi1ic molds, 143 Xerophi1ic yeasts, 146-147, 157, 177 Xerotroph, 157

Yarrowia, 286 1ipo1ytica, 71, 73

Yeast extract sucrose agar, 301 YES (yeast extract sucrose agar),

45, 132 formula, 301

Yogurt, 90, 124, 181, 212

Zeara1enone, 209 Zygomycotina, 249-250, 252 Zygorynchus moe11eri, 232 Zygosaccharomyces bai1ii, 177, 187,

212-214, 217, 221-222, 282-284, 288, 291-292

bisporus, 284, 288, 292 f1orentinus, 282 microe11ipsoides, 288, 291 rouxii, 71-73, 119, 148-149, 217,

284, 288, 292

315