This project is focussing on important genera of field fungi (Alternaria, Fusarium, Trichoderma) and storage fungi (Penicillium and Aspergillus) in foods, their taxonomy and ecology at the specie slevel in order to be able to predict spoilage and mycotoxin production and ultimately prevent these problems. The classification and identification of the fungi is based on profiles of secondary metabolites in combinaiton with physiological and morphological characters. The funga of several kinds of foods have been determined most exclusively in dairy products, cereals and fruits. Model experiments conccerning growth of the associated fungi of these kinds of foods have been difficult to apply to field conditions, but dairy and fruit products have been examined concerning production of secondary metabolites.
|Effective start/end date||01/01/1996 → …|