Taxonomic Schemes for Foodborne Fungi

摘要: The papers assembled in this chapter present an update on the taxonomy of foodborne fungi and give some aids to classification these increasingly important microorganisms. Many participants who replied questionnaires distributed before workshop responded that they classified only genus level. This is no doubt due part difficulty fungal taxonomy. A large traditional mold based upon morphology whereas yeast more physiological characteristics. Knowledge language used describe morphological structures required. Species identification often necessary, e.g., when organism for a desirable fermentation process. safety product depends species present. Certain produce mycotoxins while closely related do not. For instance, isolates Aspergillus flavus aflatoxin oryzae does not has been centuries Orient food fermentations. Other reasons are predict spoilage potential food, possible heat resistance fungus, kinds which might be produced level sanitation during processing. mixed flora means something different than single can point source contamination.