METHODS FOR ISOLATION AND CHARACTERISATION OF FOOD-BORNE FUNGI

Author (s) : K.Gokuladhas, G.Krishnajayashri, D.Jeevithra

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Abstract :
This chapter describes methods for characterization and identification of mycobiota in food. Direct examination, direct plating and dilution plating are discussed. Dichloran rose bengal chloramphenicol agar and dichloran 18% glycerol agar are recommended as general purpose isolation and enumeration media for foods. Selective media are specified for psychrotolerant fungi, xerophilic fungi, preservative-resistant species, proteinophilic fungi, Fusarium, Trichoderma, Mucor, Penicillium verrucosum, Penicillium, and aflatoxigenic species. Methods for enumeration and detection of yeasts and heat-resistant fungi, and isolation techniques for some fungi (P. verrucosum, Penicillium, Aspergillus flavus, Aspergillus, Fusarium, xerophilic species, heat-resistant species, and yeasts) are briefly described. Constant monitoring of culture media is recommended. Other identification and characterization methods for filamentous fungi are noted.

Keywords : Mycobiota Fusarium, Trichoderma, Mucor, Penicillium verrucosum, Penicillium, and aflatoxigenic, filamentous fungi

Conference Date : 13/11/2020

Pages : 61

Paper ID : 20061