Food Engineering and Processing 2017 o Food Mycology

Food quality and safety are aspects strictly linked between them, and depend by numerous and interconnected variables, among which mycology science take a relevant part; both for the quality of food in fermentation process, or for the safety issue due to fungal contamination of food. In fact, several microfungi species have been used successfully throughout human history to produce foods and beverages, such as bread, cheese, soy sauce, tea, beer, wine, and sake. In the last years, most studies in relation to food mycology have explored the "omics" field such as metagenomics or transcriptomics for the identification of new species, or characterization/identification of new metabolic pathway or enzymes. In addition, studies on selection of new yeast genera in wine fermentation process or new Penicillium species for dry meat curing phase have intrigued various researcher teams. The importance of ecology and behavior of molds occurring on foods, spore germination and resistance; especially for mycotoxins producer, their biosynthesis and factor affecting play a very important role in addressing the right prevention and biocontrol measures in food chain. Increasing attention also received the exposure to Alternaria mycotoxins at EFSA level. The reviews gathered in this issue try to give a breakdown of these different facets relevant for the food mycology.