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)
Dinner
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
Posters
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