Relevant bibliographies by topics / Cookery (Fungi)

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Academic literature on the topic 'Cookery (Fungi)'

Author: Grafiati
Published: 4 June 2021
Last updated: 1 February 2022

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Journal articles on the topic "Cookery (Fungi)"

1

Kryvtsova, M. V., I. Salamon, J. Koscova, D. Bucko, and M. Spivak. "Antimicrobial, antibiofilm and biochemichal properties of Thymus vulgaris essential oil against clinical isolates of opportunistic infections." Biosystems Diversity 27, no. 3 (July 19, 2019): 270–75. http://dx.doi.org/10.15421/011936.

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Thyme belongs to a genus encompassing over 215 species of hardy perennial herbaceous plants and sub-shrubs, which are native to Europe, particularly around the Mediterranean. Thymus vulgaris L., or garden thyme, with narrow small leaves and clusters of tubular mauve flowers, is used mainly in cookery. Dried herb yields 1% and more essential oil, which is a pale yellowish-red liquid with a sweet, very aromatic odour. Thyme is widely used in the pharmaceutical industry and is a source of substances of antimicrobial effect upon antibiotic-resistant strains of microorganisms. The purpose of our work was to identify the biochemical and antimicrobial peculiarities of Th. vulgaris essential oil against clinical isolates of opportunistic microorganisms. The analysis of thyme essential oil was carried out using GC/MS analysis. The clinical isolates were isolated with the use of differentially diagnostic nutrient media. The antibiotic susceptibility was identified with the help of the disc-diffusion test. The sensitivity of microorganisms to plant extracts was determined by the agar diffusion test. The antibiofilm activity of the extracts was tested in standard 96-well microtitration plates. The GC/MS results confirm the earlier reports that the major volatile constituents obtained from the aerial parts of thyme species were thymol, γ-terpinene, p-cymene, 3-carene and carvacrol. After subjecting the selected essential oil to effective steam distillation, substantial contents of phenolic monoterpenoids were obtained – thymol (67.7%) and γ-terpinene (8.2%). The European Pharmacopoeia set quality standards for thyme essential oil, which dealt mainly with the % content (w/w) of the volatile phenols (expressed as thymol: 36.0–55.0%). Garden thyme essential oil has been found to show a high antimicrobial activity against antibiotic-resistant microorganism strains. The obtained results proved the wide spectrum of antibiotic activity of thyme essential oil. The highest antimicrobial activity was registered against the typical and clinic strains of S. aureus and microscopic Candida genus fungi. Garden thyme essential oil was ascertained to show high antibiofilm-forming activity against S. aureus. The antimicrobial and antibiofilm-forming activities of thyme essential oil against both bacterial pathogens of opportunistic infections and microscopic fungi have proven the good prospects for development of a broad-spectrum agent against opportunistic microbial associations based on this oil.
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2

Lebel, Teresa, and Michael A. Castellano. "Australasian truffle-like fungi. IX. History and current trends in the study of the taxonomy of sequestrate macrofungi from Australia and New Zealand." Australian Systematic Botany 12, no. 6 (1999): 803. http://dx.doi.org/10.1071/sb97039.

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Australian sequestrate macrofungi have not been studied extensively until recently, even though their presence in Australia was recognised over 120 years ago by Baron Ferdinand von Mueller in connection with mycophagy by marsupials. The early mycological history in Australia is linked to the first expeditions and collections of plant material by naturalists from 1790 to 1830. These collections were sent to, and described by, foreign mycologists such as the Rev. M. J. Berkeley, the Rev. C. Kalchbrenner and E. M. Fries. M. C. Cooke's (1892) Handbook of Australian Fungi was the first attempt at compiling an Australian mycoflora. D. McAlpine and L. Rodway were the first resident collectors to expand on the information collated by Cooke. Later, G. H. Cunningham (1944) wrote The Gasteromycetes of New Zealand and Australia, bringing together the taxonomy of all known sequestrate macrofungi in the region. By 1895 approximately 2000 species of fungi had been recorded from Australia, 32 of them sequestrate. Recent intensive efforts in limited habitats have expanded our knowledge considerably, with more than 600 new species of sequestrate fungi recorded over the past 7 years. Many more remain to be discovered in Australia and New Zealand and knowledge of their biology and ecology needs to be developed.
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Ogórek, Rafał, Agata Piecuch, Zuzana Višňovská, Magdalena Cal, and Katarzyna Niedźwiecka. "First Report on the Occurence of Dermatophytes of Microsporum Cookei Clade and Close Affinities to Paraphyton Cookei in the Harmanecká Cave (Veľká Fatra Mts., Slovakia)." Diversity 11, no. 10 (October 13, 2019): 191. http://dx.doi.org/10.3390/d11100191.

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Keratinolytic and keratinophilic fungi, such as dermatophytes, are frequently a cause of infections in humans and animals. Underground ecosystems are inhabited by various animals and are of interest for tourists. Therefore, the main goal of our research was the first evaluation of sediment and soil samples taken inside and outside the Harmanecká Cave in Slovakia for the occurrence of keratinolytic and keratinophilic fungi. Tests with Vanbreuseghema bait, as well as phenotyping and molecular methods, showed that all of the sampling sites contained ten isolates, all of the same species of keratinophilic fungi, belonging to the Microsporum cookei clade and with close affinities to Paraphyton cookei (Ajello) Y. Gräser, Dukik & de Hoog. Our research showed that, dependent on the medium, its mycelium varied in color and showed different growth rates. It also produced metabolites alkalizing DTM (dermatophyte test medium) medium. It dissolved keratin in in vitro hair perforation tests and was able to utilize most substrates in the API® 20C AUX, except for MDG (α-methyl-D-glucoside). In addition, the vegetative structures of mycelium were viable after storage at temperatures from −72 to −5 °C for 56 days, and actively grew after 28 days at a temperature range from 15 to 37 °C, with 25 °C being optimal. It showed weak, but active, growth at 5 and 10 °C after 56 days. We can assume that due to the low temperature in the caves, this fungus will not be able to actively grow rapidly on keratin substrates, but the contact with mammals, along with other favorable factors, might lead to an infection.
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4

Maha, Hetty Lendora, Erly Sitompul, and Jansen Silalahi. "The Effect of Turmeric Extract (Curcuma Domestica Val) Against the Durability of Yellow Rice Storage." Indonesian Journal of Pharmaceutical and Clinical Research 2, no. 1 (June 14, 2019): 30–36. http://dx.doi.org/10.32734/idjpcr.v2i1.950.

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Yellow cooked rice is a traditional food in some regions in Indonesia. Yellow cooked rice with the addition of turmeric and flavoring which can longer shelf life of savings because it has antibacterial activity and flavor. The purpose of this study was to determine the effect of turmeric extract (Curcuma domestica Val) to extend shelf life of yellow cooked rice. The samples used were made of yellow cooked rice with handmade and without any seasoning flavored with turmeric extract concentration of 1.8% and 2.4%. Organoleptic testing were conducted every 3 hours, test of microbial growth daily and inhibition of turmeric extract with a concentration of 1.8% and 2.4% of fungi isolated from yellow cooked rice with a total plate count method. Research showed that turmeric extract concentration and the addition of herbs affect the longer shelf life of yellow cooked rice store. High more and more concentration of the turmeric extract can made longer the shelf life of yellow cooked rice either through organoleptic and also total plate count. Yellow cooked rice without seasoning with turmeric extract concentration of 1.8% and 2.4% were 30 and 33 hours respectively, while the yellow cooked rice was flavored with the same concentration of turmeric extract were 36 and 39 hours respectively.
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5

Soares, Ana Cristina Fermino, Carla da Silva Sousa, and Marlon da Silva Garrido. "Streptomycetes antagonism against Cladosporium fulvum Cooke and Fusarium oxysporium f.sp. lycopersici." Ciência Rural 39, no. 6 (June 19, 2009): 1897–900. http://dx.doi.org/10.1590/s0103-84782009005000117.

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This research aimed to evaluate the secondary effects of secondary metabolites produced by streptomycetes on spore germination and mycelial growth of the phytopathogenic fungi Cladosporium fulvum Cooke and Fusarium oxysporium f. sp. lycopersici from tomato plants. Metabolites produced by streptomycete isolates codified as AC-147 and AC-92 caused 94.1% inhibition of C. fulvum while AC-95 isolate caused 33.9% inhibition. AC-92 was the most efficient for F. oxysporum f. sp. lycopersici, causing 94.2% inhibition of spore germination. For mycelial growth, AC-26 and AC-92 were the most efficient in inhibiting C. fulvum growth by 46.6% and F. oxysporum f. sp. lycopersici by 29.9%. These streptomycetes are potential agents for biocontrol development methods of these tomato plant pathogenic fungi.
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6

Reid, James, and Colin Booth. "Winterella, the correct name for Cryptospora and Ophiovalsa." Canadian Journal of Botany 65, no. 7 (July 1, 1987): 1320–42. http://dx.doi.org/10.1139/b87-185.

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Winterella O. Kuntze is proposed as the correct generic name for the fungi previously assigned to Cryptospora Tul. & C. Tul. and Ophiovalsa Petr. Eleven species are accepted in the genus, including Winterella confusa sp.nov., W. wehmeyeriana sp.nov., W. albofusca (Cooke & Ell.) comb.nov., W. alnicola (Höhn.) comb.nov., W. aurantiaca (Wehm.) comb.nov., W. aurantiaca subsp. valsoides (Rehm) comb.nov. Two new genera are proposed, Mycocryptospora (type M. anthostomoides (Rehm) comb.nov.) and Servazziella (type S. longispora (Servazzi) comb.nov.). Forty-nine other fungi with names in the genus Cryptospora are discussed and, when possible, a disposition is suggested.
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7

Janovský, L., A. Vágner, and J. Apltauer. "The decomposition of wood mass under conditions of climax spruce stands and related mycoflora in the Krkonoše Mountains." Journal of Forest Science 48, No. 2 (May 17, 2019): 70–79. http://dx.doi.org/10.17221/11857-jfs.

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The mycoflora was investigated under the conditions of climax spruce stands in the Krkonoše Mountains in relation to wood decomposition. The areas under observation have been affected more or less by air pollution since the eighties. The average mass of deadwood found on the plots is 124 m<sup>3</sup> per ha – the mass of fallen trunks is about 32 m3 per ha, mean value from total average. About 128 species of macrofungi were identified that besides others included 43 species of wood-decaying fungi. Also 54 mycorrhizal species were identified. Among the mycorrhizal fungi about 10 species were dominant, such as Laccaria laccata (Scop.: Fr.) Cooke, Lactarius helvus Fr., Lactarius mitissimus Fr., Lactarius rufus (Scop.) Fr., Russula emetica (Schaeff.: Fr.) Pers. and Russula ochroleuca Pers. etc. Concerning the volume of decomposed wood on monitored plots in climax spruce stands, the prevalent wood-decaying fungi are brown rot fungi. The proportion of brown rot fungi in wood decomposition is 60–95% of deadwood mass on the plots of climax spruce stands. A dominant species is Fomitopsis pinicola (Sw.: Fr.) P. Karst. causing the brown rot. Concerning the group of white rot fungi, the most important is Stereum sanguinolentum (Alb. &amp; Schw.: Fr.) Fr., participating by 17% in wood decomposition on plots damaged by deer.
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8

TRIERVEILER-PEREIRA, LARISSA, R. GREG THORN, and ADRIANA DE MELO GUGLIOTTA. "Type studies on cyphelloid species (Agaricomycetes, Basidiomycota) described by Rick kept at Herbarium PACA." Phytotaxa 427, no. 1 (December 17, 2019): 60–68. http://dx.doi.org/10.11646/phytotaxa.427.1.7.

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Type specimens of cyphelloid fungi described by Johannes Rick kept at Herbarium PACA (São Leopoldo, Brazil) were studied, described, illustrated and their species names were updated when necessary. Two invalid names, Cyphella grisea Rick and Solenia minima Rick, are reduced to synonyms of existing names, Lachnella subfalcispora D.A. Reid and Henningsomyces minimus (Cooke & W. Phillips) Kuntze, respectively. Cyphella congregatissima Rick, Glabrocyphella rubescens Rick, Solenia pezizoidea Rick and Theleporus griseus Rick are combined to Seticyphella Agerer, Henningsomyces Kuntze, Maireina W.B. Cooke and Resupinatus Nees, respectively, with the last requiring a new name, Resupinatus rickii. Descriptions, color photographs of basidiomes, and line-drawing illustrations of microstructures from the examined material are given.
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9

Ji, Ying, Kexue Zhu, Haifeng Qian, and Huiming Zhou. "Effect of water activity and temperature on growth of Penicillium citreoviride and Penicillium citrinum on MiGao (rice cake)." Canadian Journal of Microbiology 53, no. 2 (February 2007): 231–36. http://dx.doi.org/10.1139/w06-096.

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Contamination by mold is a serious problem in steam-cooked rice cake, a traditional Chinese food. Growth responses to different temperatures and water activity values for Penicillium citreoviride and Penicillium citrinum , two of the most common molds, were investigated. Partial least square regression analysis showed that the growth of the two fungi did not differ in response to changes in water activity and temperature. Optimum water activity for growth was 0.90 and optimum temperatures for growth were 30 °C in most cases.
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10

Wilson, Julia, P. A. Mason, F. T. Last, K. Ingleby, and R. C. Munro. "Ectomycorrhiza formation and growth of Sitka spruce seedlings on first-rotation forest sites in northern Britain." Canadian Journal of Forest Research 17, no. 8 (August 1, 1987): 957–63. http://dx.doi.org/10.1139/x87-149.

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The potential benefits of inoculation of Piceasitchensis (Bong.) Carr. seedlings with ectomycorrhizal fungi are being explored in trials on two first-rotation forest sites (at Wealside and Gleedlee) in Northumberland. Trials have been initiated on two contrasting soil types at each site, using plants inoculated with isolates of fungi that occur early in the mycorrhizal succession (Hebelomacrustuliniforme (Bull, ex St. Amans) Quélet, H. subsaponaceum Karst., Laccarialaccata (Scop, ex Fr.) Cooke, L. proximo (Boud.) Pat., L. tortilis (Bolt.) S. F. Gray, Paxillusinvolutus (Batsch) Fr., and Thelephoraterrestris Ehrenb. ex Fr.), together with appropriate control treatments. Inoculation treatments produced significant differences in growth on both sites. At Wealside, and on one soil type at Gleedlee, height increment was positively correlated with the proportion of the root system that was mycorrhizal at planting, rather than to the type of inoculum perse. In contrast, on the other soil at Gleedlee, increment was positively correlated with root/shoot ratio at the time of planting, not with mycorrhizal infection. Examination of root systems at Wealside suggested that inoculant fungi could infect new roots on site for at least 4 years and that, despite proximity of established woodland, mycorrhizal formation with indigenous fungi was slow. The data suggest that further work on mycorrhizal inoculation for British forestry and elsewhere is justified.
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Dissertations / Theses on the topic "Cookery (Fungi)"

1

David, J. C. "A revision of taxa referred to Heterosporium Klotzsch ex Cooke (mitosporic fungi)." Thesis, University of Reading, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.358161.

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Books on the topic "Cookery (Fungi)"

1

Priscilla, Carluccio, Martin André, and Carluccio Antonio, eds. Mushrooms & truffles. London: Quadrille, 1999.

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2

Grigson, Jane. The mushroom feast. New York: Lyons & Burford, 1992.

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3

Du, Shaopeng. Xiao chi da bu: Gu wu, dou, jun pian = Cook Easy! Eat Healthy! Grains, Beans, Fungi. [Xianggang] Quanwan: Hai bin tu shu gong si, 2003.

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Dudka, Iryna Oleksandrivna. Griby: Spravochnik mikologa i gribnika. Kiev: Nauk. dumka, 1987.

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Dudka, Iryna Oleksandrivna. Griby: Putevoditelʹ po vystavke. 2nd ed. Kiev: Nauk. dumka, 1988.

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Paredes-López, Octavio. Los alimentos mágicos de las culturas indígenas de México: El caso de huitlacoche. Culiacán, Sinaloa: Colegio de Sinaloa, 1999.

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Grigson, Jane. The Mushroom Feast. Grub Street Publishing, 2007.

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8

Field Guide to North American Truffles: Hunting, Identifying, and Enjoying the World's Most Prized Fungi. Ten Speed Press, 2007.

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Marshall, Nina L. Mushroom Book. Kessinger Publishing, 2003.

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Dudka, Iryna Oleksandrivna. Griby: Putevoditel po vystavke. 2nd ed. Nauk. dumka, 1988.

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You might also be interested in the extended bibliographies on the topic 'Cookery (Fungi)' for particular source types:
Journal articles
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