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Food and Indoor Fungi

Handbook / ManualIdentification KeyOut of Print

Series: CBS Laboratory Manual Series Volume: 2

By: Robert A Samson (Editor), Jos Houbraken (Editor), Ulf Thrane (Editor), Jens C Frisvad (Editor), Birgitte Andersen (Editor)

390 pages, 276 colour photos and b/w line drawings

Centraalbureau voor Schimmelcultures

Hardback | Jan 2010 | #214553 | ISBN-13: 9789070351823
Out of Print Details

About this book

Language: English

Food and Indoor Fungi is the second in the CBS Laboratory Manual Series and is based on the seventh edition of Introduction to Food and Airborne Fungi. This new version, Food and Indoor Fungi, has been transformed into a practical user's manual to the most common micro-fungi found in our immediate environment – on our food and in our houses.

The layout of Food and Indoor Fungi starts at the beginning with the detection and isolation of food borne fungi and indoor fungi in chapters 1 and 2, describing the different sampling techniques required in the different habitats. Chapter 3 deals with the three different approaches to identification: morphology, genetics and chemistry. It lists cultivation media used for the different genera and describes step by step how to make microscope slides and tape preparations for morphological identification. The chapter also describes how to do molecular and chemical identification from scratch, how to evaluate the results and warns about pitfalls.

Chapter 4 gives all the identification keys, first for the major phyla (Ascomycetes, Basidiomycetes and Zygomycetes) common on food and indoors, then to the different genera in the Zygomycetes and the Ascomycetes, with a large section on the anamorphic fungi and a section for yeasts. The section on anamorphic fungi contains two keys to the different genera: a dichotomous key and a synoptic key. For each genus a key to the species treated is provided, followed by entries on the different species. For each species colour plates are accompanied by macro- and a micro-morphological descriptions, information on molecular and chemical identification markers, production of mycotoxins, habitats and physiological and ecological characteristics. Food and Indoor Fungi is concluded with an extensive reference list and appendices on the associated mycobiota on different food types and indoor environments, mycotoxins and other secondary metabolites, a glossary on the mycological terms used in Food and Indoor Fungi and lastly a detailed appendix on the media used for detection and identification.

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