Abstract
Principles underlying fungal classification have been outlined in Chap. 3, including a brief overview of the relevant divisions of the Kingdom Fungi and their principal methods of reproduction. Some further detailed information is necessary to assist in use of the keys which follow in this chapter. This chapter provides keys and descriptions of a wide range of fungal genera and species found in foods, but not covered by subsequent chapters. The chapter includes the major genus Fusarium, dematiaceus hyphomycetes including Alternaria, Bipolaris, and Curvularia, the heat resistant genus Byssochlamys, Chaetomium and related genera and a variety of others.
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Pitt, J.I., Hocking, A.D. (2022). Primary Keys and Miscellaneous Fungi. In: Fungi and Food Spoilage. Springer, Cham. https://doi.org/10.1007/978-3-030-85640-3_5
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