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Program: Food Mycology -  Taxonomy, Spoilage and Mycotoxins

Saturday, July 16 2022
18.30 Get together at Biltsche Hoek Hotel, de Bilt, the Netherlands

Sunday July 17 2022 (Westerdijk Fungal Biodiversity Institute, Utrecht, NL)

08.30 – 09.30 Registration

09.30 Welcome; Ludwig Niessen, Jos Houbraken, Rob Samson
09.45–10.00 Emilia Rico, Su-lin Hedén and Marta Taniwaki - John Pitt in memoriam and ICFM

Session: Developments in methodology
10.05    Emilia Rico                     ICFM and the update of the ISO standard enumeration of yeast and moulds
10.25    Christiane Baschien       Advances and limitations of fungal metabarcoding
10.55    Christopher Magro         From orchard to post-harvested Bambinella fruit: a fungal spore assessment through conventional and molecular methods

11:15   Break

Session: Fungal communities and ecology
11.40    Jens C. Frisvad              Different fungal species are associated to different parts of plants  
12.00    Grzegorz Ostrowski       Microbial communities of the dry aged beef      
12.20    Naresh Magan               Ecology and control of Aspergillus flavus and aflatoxin B1 in chilli powder and whole red chillies using food-grade preservatives
12.40    Marta Taniwaki               Fungal communities and potential for mycotoxin production in Brazilian cassava tubers and food

13.00 Lunch

Session: Mycotoxins
14.00    Esther Garcia-Cela        Characterisation of the emerging mycotoxigenic pathogen Fusarium asiaticum through genome sequencing by Oxford Nanopore technology
14.20    Angel Medina                 Impact of environmental conditions and predicted climate change factors on Fusarium asiaticum growth and mycotoxin production in wheat
14.40    Markus Schmidt-Heydt   AflaZ -  new safety aspects on aflatoxin producing fungi in maize fields near Nairobi/Kenya
15.00    Endang S. Rahayu         Current food safety status in Indonesia

15.20    Break

15.50    Sofía Noemí Chulze*      Biocontrol strategy at pre-harvest stage for reducing AFB1 in maize during storage in Argentina (online)
16.10    María A. Pavicich           Does Alternaria mouldy core infection of apple favour mycotoxin accumulation?
16:30    Jens C. Frisvad              3-Nitropropionic acid is an emerging important mycotoxin

17.00 – 17.45 Poster session  

18.30 Dinner

Monday 18 July 2022

Session: Taxonomy of food borne fungi
09.00    Rob Samson                   In memoriam John Pitt and his contribution to the International Commission of Penicillium and Aspergillus
09.20    Jens C. Frisvad              Revitalization of phenotypic taxonomy in Aspergillus, Penicillium and Talaromyces
09.40    Pedro Crous et al.          A taxonomic overview of Fusarium
10.00    Monika Coton                 New insights on the unexpected diversity of Nectriaceae species in cheese and a glimpse at their functional diversity
10:20    František Sklenář           Implementation of species delimitation methods in Aspergillus

10.40    Break

11.00    Roya Vahedi                   Aspergillus section Terrei: Taxonomic status and antifungal susceptibility profiles
11.20    Paul Dyer                       Relevance of sexual states to modern taxonomy and food mycology, insights from Aspergillus species
11.40    Jos Houbraken               New diversity in Aspergillus and Penicillium

Session: Biocontrol and processing
12.05    Elettra Berni                   Effect of gaseous ozone and ozonized water against food-spoiling filamentous fungi on stainless steel        
12.25    Masja Nierop Groot        Impact of (mild) processing on food spoilage fungi

12.50    Lunch

13:45    Donato Magistà*             Studies on the efficacy of electrolysed oxidising water to control Aspergillus carbonarius and ochratoxin A contamination on grape (online)
14:05    Gemma Castellá             Non-ochratoxigenic black aspergilli as biological control agents
14:25    Naresh Magan                Effect of ozone treatment of different commodities: relative control of germination, growth and mycotoxin production by Aspergillus and Fusarium species
14.45    Emmanuel Coton           Biotic and abiotic factors impact the efficacy of antifungal biocides used in the dairy industry

15.05    Break

Session: Food fermentation
15.30    Seung-Beom Hong        The role of indigenous meju fungi for fermented soybean products 
15.50    Giancarlo Perrone          Penicillium genome project: the case of Italian strains from fermented food   
16.10    Vasilis Valdramidis         Optimisation of koji production from a simulant system to rice and its association with flavour enhancement
16.30    Kap-Hoon Han               Fermentation of Korean traditional meju using GRAS fungal strains
16.50    Ewen Crequer                Adaptive differences between Penicillium roqueforti cheese and “non-cheese” populations

ICFM commission meeting (closed)



Tuesday 19 July 2022

Session: Physiology of food spoilage fungi
9.00      Jan Dijksterhuis              The fungal spore; tales of beginnings
9.25      Tom van den Brule         Intraspecific variability in conidial heat resistance of food spoilage fungi         
9.50      Miloslava Kavková         The interactions among isolates of Lactiplantibacillus plantarum and dairy yeast contaminants: towards biocontrol applications
10.15    Sjoerd Seekles               Natural variation and the role of Zn2Cys6 transcription factors SdrA, WarA and WarB in sorbic acid resistance of Aspergillus niger

10.40    Break

11.10    Maarten Punt                  High sorbic acid resistance of Penicillium roqueforti is mediated by the SORBUS gene cluster     
11.35    Harry Harvey                  Preservative resistance of spoilage yeasts at low glucose and relevance for reduced-sugar formulations     
12.00    Joe Violet                        Inoculum size matters: relationship between preservative MIC and heteroresistance in spoilage yeasts

Closing of the workshop

13:00   Lunch


Dana Tančinová                          Microscopic fungi causing cherry tomato rot in stores
Gemma Castellá                         Diversity of non-ochratoxigenic strains of Aspergillus section Nigri from Spanish grapes
Manuela Zadravec                      Diversity of Penicillium and Aspergillus species isolated from traditional meat products of different regions in Croatia
Marina V. Copetti                        Biofilm formation by fungi relevant in matured meat production
Massimo Cigarini                        Aspergillus montevidensis: how much does its heat-resistance increase in low-aw foods?
Monika Coton                              Dynamic changes in Champagne mycobiota diversity from vine to wine
Naresh Magan                            Climate change and acclimatization of A. flavus strains influences colonisation, biosynthetic gene expression and aflatoxin B1 production by Aspergillus flavus in vitro and in raw pistachio nuts
Nicolas Nguyen Van Long          Rapid flow cytometry methodology for airborne fungal conidia enumeration
Sjoerd Seekles                            The effect of cultivation temperature on the heat resistance of Aspergillus niger conidia
Zuzana Barboráková                   Micromycetes responsible for the decay of strawberries and blueberries in Slovak supermarkets
Zuzana Mašková                         Fungal agents of table grape spoilage in the retail network and their toxigenic potential