Naming fungi involved in spoilage of food, drink, and water
2015
Hawksworth, D. L.
Correct identifications are the key to all data on an organism. Fungi cultured or sequenced from a foodstuff may not always be the spoilage agents, and there are potential pit-falls in culturing and molecular identification. Molecular phylogenetics is resulting in major changes in fungal classification, and substantial changes in the rules on naming fungi were agreed in 2011. Different morphs of a single pleomorphic species can no longer have different scientific names, and stability is to be fostered through lists of protected names. The naming of fungi is becoming increasingly fit-for-purpose by taking advantage of the possibilities arising from advances in molecular and digital technologies. A list of the current names of 100 species of spoilage fungi is included.
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Эту запись предоставил National Agricultural Library
