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Relevant bibliographies by topics / Fungi as food

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Academic literature on the topic 'Fungi as food'

Author: Grafiati

Published: 4 June 2021

Last updated: 10 February 2022

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Journal articles on the topic "Fungi as food"

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Hines, Pamela J. "Food for fungi." Science 356, no. 6343 (June 15, 2017): 1134.1–1134. http://dx.doi.org/10.1126/science.356.6343.1134-a.

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Campbell-Platt, Geoffrey. "Fungi and food spoilage." Food Control 10, no. 1 (February 1999): 59–60. http://dx.doi.org/10.1016/s0956-7135(98)00132-7.

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Tennesen, Michael. "More Food from Fungi?" Scientific American 302, no. 5 (May 2010): 27–28. http://dx.doi.org/10.1038/scientificamerican0510-27.

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Jones, Nicola. "Food fuelled with fungi." Nature 504, no. 7479 (December 2013): 199. http://dx.doi.org/10.1038/504199a.

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Meyers, S. P., John I. Pitt, and Ailsa D. Hocking. "Fungi and Food Spilage." Mycologia 79, no. 4 (July 1987): 661. http://dx.doi.org/10.2307/3807615.

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Christensen, Martha, R. A. Samson, and E. S. van Reenen-Hoekstra. "Introduction to Food-Borne Fungi." Mycologia 81, no. 6 (November 1989): 942. http://dx.doi.org/10.2307/3760119.

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Kocic-Tanackov, Suncica, and Gordana Dimic. "Fungi and mycotoxins: Food contaminants." Chemical Industry 67, no. 4 (2013): 639–53. http://dx.doi.org/10.2298/hemind120927108k.

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The growth of fungi on food causes physical and chemical changes which, further affect negatively the sensory and nutritive quality of food. Species from genera: Aspergillus, Penicillium, Fusarium, Alternari?, Cladosporium, Mucor, Rhizopus, Eurotium and Emericella are usually found. Some of them are potentially dangerous for humans and animals, due to possible synthesis and excretion of toxic secondary metabolites - mycotoxins into the food. Their toxic syndroms in animals and humans are known as mycotoxicoses. The pathologic changes can be observed in parenhimatic organs, and in bones and central nervous system also. Specific conditions are necessary for mycotoxin producing fungi to synthetize sufficient quantities of these compounds for demonstration of biologic effects. The main biochemical paths in the formation of mycotoxins include the polyketide (aflatoxins, sterigmatocystin, zearalenone, citrinine, patulin), terpenic (trichothecenes), aminoacid (glicotoxins, ergotamines, sporidesmin, malformin C), and carbonic acids path (rubratoxins). Aflatoxins are the most toxigenic metabolites of fungi, produced mostly by Aspergillus flavus and A. parasiticus species. Aflatoxins appear more frequently in food in the tropic and subtropic regions, while the food in Europe is more exposed to also very toxic ochratoxin A producing fungi (A. ochraceus and some Penicillium species). The agricultural products can be contaminated by fungi both before and after the harvest. The primary mycotoxicoses in humans are the result of direct intake of vegetable products contaminated by mycotoxins, while the secondary mycotoxicoses are caused by products of animal origin. The risk of the presence of fungi and mycotoxin in food is increasing, having in mind that some of them are highly thermoresistent, and the temperatures of usual food sterilization is not sufficient for their termination. The paper presents the review of most important mycotoxins, their biologic effects, the condition of their synthesis, occurence in food, permitted tolerant intake, as well as the possibility of their degradation.

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UDAGAWA, Shun-ichi. "Food-borne fungi and biodeterioration." Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 28, no. 4 (1987): 219–29. http://dx.doi.org/10.3358/shokueishi.28.219.

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Sugiura, Yoshitsugu. "Food fungi and its inspection." JSM Mycotoxins 70, no. 2 (July 31, 2020): 95–104. http://dx.doi.org/10.2520/myco.70-2-5.

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Campbell-Platt, G., and P. E. Cook. "Fungi in the production of foods and food ingredients." Journal of Applied Bacteriology 67 (December 1989): 117s—131s. http://dx.doi.org/10.1111/j.1365-2672.1989.tb03776.x.

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Dissertations / Theses on the topic "Fungi as food"

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Landgraf, Maria. "Detection of food relevant filamentous fungi by real time PCR." [S.l.] : [s.n.], 2006. http://deposit.ddb.de/cgi-bin/dokserv?idn=98023946X.

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Lo, Ying-Chu. "Evolution of Penicillium fungi : Adaptation and Degeneration in Fermented Food Environments." Thesis, Université Paris-Saclay (ComUE), 2019. http://www.theses.fr/2019SACLS127.

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La domestication est un modèle idéal pour étudier les processus évolutifs car elle implique des événements d'adaptation récents avec une sélection forte. Les champignons sont de bons organismes modèles pour étudier la domestication et plus généralement l’adaptation, grâce à leurs petits génomes et leur facilité de manipulation. Ils sont utilisés depuis longtemps pour la transformation alimentaire, par exemple P. camemberti et P. roqueforti pour la fabrication du fromage, et la levure Saccharomyces pour la fermentation du vin et de la bière. Chez ces champignons, des caractéristiques bénéfiques ont été acquises pour la transformation alimentaire, et les transferts horizontaux de gènes se sont révélés être un moyen essentiel d’adaptation rapide dans l’environnement alimentaire. Ici, j’ai étudié principalement l’adaptation de deux espèces de Penicillium relativement distantes phylogénétiquement - P. nalgiovense et P. salamii, toutes deux utilisées pour la maturation de la viande séchée. J’ai étudié si ces champignons ont été domestiqués, c’est-à-dire si les populations alimentaires se sont adaptées à l’environnement de la viande séchée, et s’il y a eu une différenciation génétique par rapport à d’autres populations; j’ai aussi recherché si des traces génomiques d’adaptation pouvaient être détectées. En analysant des génomes complets, j’ai trouvé peu de diversité génétique et de structure de population chez P. salamii et encore moins chez P. nalgiovense. Des expériences ont montré que les populations de P. salamii et P. nalgiovense provenant de viande séchée présentaient des taux de protéolyse et de lipolyse plus faibles et des couleurs différentes de celles des populations de viande non séchée. De plus, nous avons trouvé des transferts de gènes horizontaux partagés par P. salamii et P. nalgiovense et absents chez d’autres espèces de Penicillium. En résumé, ces résultats indiquent une évolution convergente et une adaptation des populations de P. salamii et P. nalgiovense à la viande séchée. J'ai également étudié les conséquences de la domestication chez le champignon utilisé pour la production de fromages bleus, P. roqueforti, montrant une faible fertilité des souches fromagères par rapport aux souches non fromagères. Les résultats de la thèse soulignent donc l'importance des transferts de gènes horizontaux pour une adaptation rapide chez les champignons et renforcent l'idée que les champignons domestiqués pour la production de nourriture sont de bons modèles pour étudier l'adaptation et l'évolution
Domestication is an ideal model to study evolutionary processes due to the recent adaptation events and strong selection it implies. Fungi in particular are good model organisms to study domestication and more generally adaptation, with their small genomes and experimental tractability. Fungi have been used for food production, e.g., P. camemberti and P. roqueforti for cheesemaking, and Saccharomyces yeast for wine and beer fermentation. In these fungi, beneficial traits have been acquired for food production, and horizontal gene transfers (HGTs) have been shown to be a major way to rapid adaptation in food environment. Here, I mainly studied the adaptation of food Penicillium fungi using two distantly related Penicillium species - P. nalgiovense and P. salamii, both used for dry-cured meat maturation, to assess whether these fungi have been domesticated, i.e., whether food populations adapted to the dry-cured meat environment, whether were genetically differentiated from other populations, and whether we could find genomic footprints of adaptive events. Using genome sequencing, we found little diversity and population structure in P. salamii and even less in P. nalgiovense. Experiments showed that both P. salamii and P. nalgiovense dry-cured meat populations had lower proteolysis and lipolysis rates and different colors from non-dry-cured meat populations. Furthermore, we found HGTs shared by P. salamii and P. nalgiovense while lacking in other Penicillium species. Altogether, these results indicate convergence evolution and adaptation in P. salamii and P. nalgiovense dry-cured meat populations, as was previously found in cheese Penicillium fungi. I also studied the consequences of domestication in the blue cheese fungus P. roqueforti, showing lower fertility of cheese strains compared to non-cheese strains. The results of the thesis thus point out the importance of HGTs for rapid adaptation in fungi and reinforce the view that fungi are ideal models to study adaptation and evolution

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Evans, John Parker. "Autoregenerative Laccase Cathodes: Fungi at the Food, Water, and Energy Nexus." Thesis, The University of Arizona, 2016. http://hdl.handle.net/10150/612407.

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Today’s most pressing problems would greatly benefit from an integrated production method for food, water, and energy. Biological fuel cells can offer such a production method, but current designs cannot be scaled to meet global demand. The ability of five different fungal strains to secrete laccase was evaluated under optimized culture conditions using three inducers. A specialized electrode was developed to increase the loading of laccase on the cathode. Trametes versicolor was then immobilized at the modified cathode and shown to secrete electrochemically active laccase. This hybrid design combines the power density of an enzymatic catalyst with the robustness of a microbial catalyst by facilitating biological renewal of the enzymatic catalyst laccase.

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Kershri, G. "Novel food applications of electronic nose technology for detection of spoilage fungi." Thesis, Cranfield University, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.392743.

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de, Senna Antoinette BoYee. "Screening of biocontrol organisms for the management of phytopathogenic fungi and foodborne pathogens on produce." DigitalCommons@CalPoly, 2015. https://digitalcommons.calpoly.edu/theses/1402.

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The multibillion dollar agricultural industry is an important part of the United States economy, and the management of factors that affect crop and human health is imperative to maintaining this economic sector. The fungi Botrytis cinerea, Fusarium pallidoroseum, and Fusarium moniliforme are the causative agents of several plant diseases and can cause significant crop loss both before and after harvest in commodities such as strawberries, lettuce, citrus, and grains. Fungicides are employed to control these phytopathogens, but the use of these chemicals has led to an increase in fungicide resistance and may negatively affect the environment and human health. In addition to plant pathogens, foodborne pathogens also have a substantial impact on the agricultural industry. Foodborne disease outbreaks involving Listeria monocytogenes, Salmonella, and Escherichia coli O157:H7 not only cause considerable economic losses, but can also result in devastating health problems for consumers. The increase in fungicide resistance and number of produce-related foodborne disease outbreaks warrants investigation into additional methods of microbial control for use in the agricultural industry. Many bacterial species, including Lactic Acid Bacteria (LAB) and Bacillus species, produce antifungal and antimicrobial compounds, thus the use of biological control agents pre- and postharvest could augment current methods of pathogen management. The purpose of this study was to screen 22 bacterial isolates for inhibitory activity against the fungal phytopathogens Botrytis cinerea, Fusarium pallidoroseum, and Fusarium moniliforme and the foodborne pathogens Listeria monocytogenes, Salmonella, and Escherichia coli O157:H7 in vitro, then evaluate antimicrobial efficacy of select isolates against the foodborne pathogens on fresh produce. To evaluate antifungal activity, the bacterial isolates were individually spot-inoculated onto Tryptic Soy Agar, Potato Dextrose Agar, or MRS agar, depending on isolate growth requirements and then a plug of fungal-colonized agar was placed onto the center of the isolate-inoculated plate. Plates were incubated at 24°C for 10 days; fungal growth was evaluated daily, beginning on Day 3. Nine of the 22 isolates screened inhibited all three fungi; inhibition by these isolates ranged from 51-62% for B. cinerea, 60-68% for F. pallidoroseum, and 40-61% for F. moniliforme. Isolates were also screened for biosurfactant activity using the drop-collapse test. Biosurfactant production was detected in seven of the nine isolates. Bacillus megaterium, Bacillus coagulans, Bacillus thuringiensis BT2 and three Bacillus amyloliquefaciens isolates demonstrated strong biosurfactant activity and suppression of all three fungi, and therefore are recommended for further study. Antimicrobial activity of the isolates was assessed using two methods: LAB isolates were screened using a seeded-overlay method and all other isolates were evaluated by spot inoculating the isolate on pathogen-seeded TSA. Three LAB isolates and six Bacillus isolates suppressed L. monocytogenes, Salmonella, and E. coli O157:H7 in vitro. Based on the results of the screening, three LAB isolates—Lactobacillus plantarum, Pediococcus acidilactici, and Pediococcus pentosaceus—were selected for further evaluation and use in challenge studies on fresh produce. The role of organic acids in pathogen inhibition was evaluated by incubating L. monocytogenes, Salmonella, and E. coli O157:H7 cultures in the cell-free supernatant (CFS; pH 3.81-4.27) or the neutralized cell-free supernatant (pH adjusted to 6.5 -7.0) of each isolate. When neutralized, the antimicrobial activity of the CFS of the three LAB isolates was greatly diminished, illustrating the role of lactic acid in the inhibition of pathogen growth. To assess antimicrobial efficacy on Iceberg lettuce, a cocktail of the three LAB isolates (7-8 log CFU/g) was sprayed onto lettuce spot-inoculated with L. monocytogenes (2-3 log CFU/g); lettuce was incubated at 10°C for 14 d. L. monocytogenes levels were 1.84 log lower on LAB-treated lettuce than on untreated lettuce at the end of incubation. Because the LAB cocktail suppressed the growth of L. monocytogenes on lettuce, testing on fresh produce continued using DF1, which was a powdered product comprised of the three LAB isolates and media components. Because DF1 caused substantial browning of Iceberg lettuce after 2 d, Gala apples were chosen to evaluate the antimicrobial activity of DF1 against L. monocytogenes, Salmonella, and E. coli O157:H7. The effect of DF1 on L. monocytogenes, Salmonella, and E. coli O157:H7 on Gala apples was determined by spraying a Gala apple spot-inoculated with pathogen (6-7 log CFU/plug) with approximately 3 mL of a 20% DF1 solution, then incubating at 20°C for 5 d. After 5 d incubation, L. monocytogenes, Salmonella, and E. coli O157:H7 levels on DF1-treated apples were approximately 4, 2, and 2 log higher than the control, respectively. Based on the results of these experiments, DF1 is not the optimal formulation for the biocontrol of foodborne pathogens on fresh produce. This study identified several bacterial isolates with potential for use in the biocontrol of plant and foodborne pathogens. Further investigation is required to assess possible use in the agricultural industry, including characterization of bioactive compounds, optimization of biocontrol product formulation, and evaluation of the commercial viability of the biocontrol product

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Hamladji, Yasmina. "Efficiency of diatom and flagellate-based marine food webs." Thesis, Umeå universitet, Institutionen för ekologi, miljö och geovetenskap, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-184613.

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Aquatic microbial food webs are in general size structured. Phytoplankton, which constitute the base of the food web, are grazed by protozoa and mesozooplankton, which in turn are consumed by planktivorous fish. Food web efficiency (FWE) is a measure of how efficiently energy is transported up the food web. FWE is low if the phytoplankton is inedible by the grazers, while FWE is higher if the phytoplankton community is dominated by edible phytoplankton. Recently, the presence of microfungi in aquatic food webs have been suggested to facilitate energy transfer up the food web, via the “mycoloop”. The aim of the study was to set-up a model system of phytoplankton – zooplankton food chains, relevant to the Baltic Sea, and to test FWE in diatom and flagellate-based food webs. Further, I wanted to introduce microfungi in the system and observe their impact on FWE. After many phytoplankton and zooplankton species tests, I decided to perform grazing experiments using one grazer, the ciliate Tetrahymena pyriformis, and two phytoplankton species: a diatom (Skeletonema marinoi) and a flagellate (Rhodomonas baltica). I hypothesized that T. pyriformis would more efficiently feed on flagellates than on diatoms. I performed a grazing experiment where the increase in ciliate abundance was measured, the consumption of the phytoplankton monitored and the FWE estimated. The diatom-based food web led to 14 times higher FWE than the flagellate-based food web. The variation in FWE may be explained by a difference in initial abundances introduced in the experimental treatment, which created unequal grazer:prey ratio between treatments. Further, the swimming behaviour of the flagellate might have reduced the capture efficiency by the ciliate. Microfungi were introduce in an experiment, from a natural seawater sample, but fungal infection was not observed for any of the tested phytoplankton species. Further development is needed to test the effects of microfungi on marine FWE.

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Pearson, Susan M. "Studies on microbiological hazards associated with ethnic foods, with particular reference to mycotoxin formation and clostridium perfringens." Thesis, Glasgow Caledonian University, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.325965.

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McGuire, Lynne. "Determination of the molecular and physiological basis of citric acid tolerance in spoilage yeast /." St Andrews, 2009. http://hdl.handle.net/10023/738.

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Ḥasan, Ṣalāḥ 1964. "Methods to extend the mold free shelf life of pizza crusts." Thesis, McGill University, 1997. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=27337.

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In this research, initial studies were done to determine the effect of various methods of presentation involving chemical preservatives, water activity ($ rm a sb{w}$), and modified atmosphere packaging (MAP) on mold growth in an agar model system. Results showed that preservatives could completely inhibit mold growth for 2-40d depending on concentration and pH used. Gas packaging (60% or 80% CO$ sb2$), oxygen absorbents, alone or in combination with potassium sorbate, could also inhibit mold growth for $>$40d at ambient storage temperature using a Response Surface Methodology (RSM) approach.
The effects of various methods of applying potassium sorbate into pizza crusts via direct incorporation into the batter, surface spraying, and impregnation of packaging material with potassium sorbate to control mold spoilage of pizza crusts were also investigated. Results showed that the antimicrobial effect of potassium sorbate was negligible when the packaging material was impregnated with the inhibitor but more pronounced when it was incorporated directly into the dough or sprayed onto the product's surface. The inhibitory effect of potassium sorbate increased as both the pH and the inoculum level decreased.
Shelf life studies using low concentrations of potassium sorbate (1000 and 2000 p.p.m.) and MAP, alone and in combination with each other, showed that potassium sorbate, gas packaging or oxygen absorbents (Ageless FX) could extend the shelf life of pizza crusts and decrease the growth rate of molds, bacteria and yeast. Furthermore, when pizza crusts were packaged in 60% CO$ sb2$ or with an oxygen absorbent, in combination with potassium sorbate (1000-2000 p.p.m.), a shelf life of 42d was possible without compromising the sensory shelf life of the product. (Abstract shortened by UMI.)

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Mora-Lugo, Rodrigo [Verfasser], Lahore Marcelo [Akademischer Betreuer] Fernandez, Matthias [Akademischer Betreuer] Ullrich, and Jasso Rosa María [Akademischer Betreuer] Rodríguez. "Engineering filamentous fungi to improve bio-reaction performance in fermentation systems: application to the production of food/technical enzymes : Genetic engineering of fungi for food industrial applications / Rodrigo Mora-Lugo. Betreuer: Marcelo Fernandez Lahore. Gutachter: Marcelo Fernandez Lahore ; Matthias Ullrich ; Rosa María Rodríguez Jasso." Bremen : IRC-Library, Information Resource Center der Jacobs University Bremen, 2015. http://d-nb.info/1091564094/34.

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Books on the topic "Fungi as food"

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1950-, Hocking Ailsa D., ed. Fungi and food spoilage. 2nd ed. Gaithersburg: Aspen Publishers, 1999.

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Pitt, John I. Fungi and food spoilage. 2nd ed. London: Blackie Academic & Professional, 1997.

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Pitt, John I. Fungi and food spoilage. 3rd ed. Dordrecht: Springer, 2009.

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1950-, Hocking Ailsa D., ed. Fungi and food spoilage. Sydney: Academic Press, 1985.

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Pitt, John I., and Ailsa D. Hocking. Fungi and Food Spoilage. Boston, MA: Springer US, 2009. http://dx.doi.org/10.1007/978-0-387-92207-2.

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Pitt, J. I., and A. D. Hocking. Fungi and Food Spoilage. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4615-6391-4.

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Samson, Robert A. Introduction to food-borne fungi. 3rd ed. Baarn: Centraalbureau voor Schimmelcultures, Institute of the Royal Netherlands Academy of Arts and Sciences, 1988.

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Samson, Robert A. Introduction to food-borne fungi. 3rd ed. Baarn: Centraalbureau voor Schimmelcultures, Institute of the Royal Netherlands Academy of Arts and Sciences, 1988.

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Dai, Xiaofeng, Minaxi Sharma, and Jieyin Chen, eds. Fungi in Sustainable Food Production. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-64406-2.

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Saeger, Sarah De. Determining mycotoxins and mycotoxigenic fungi in food and feed. Cambridge, UK: Woodhead Publishing, 2011.

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Book chapters on the topic "Fungi as food"

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Baars, Johan. "Fungi as Food." In Fungi, 147–68. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2017. http://dx.doi.org/10.1002/9781119374312.ch6.

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Catsberg, C. M. E., and G. J. M. Kempen-Van Dommelen. "Fungi." In Food Handbook, 283–89. Dordrecht: Springer Netherlands, 1990. http://dx.doi.org/10.1007/978-94-009-0445-3_22.

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Moss, M. O. "Mycotoxic fungi." In Microbial Food Poisoning, 73–91. Boston, MA: Springer US, 1992. http://dx.doi.org/10.1007/978-1-4899-3121-4_5.

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Wareing, Peter. "Food-Spoilage Fungi." In Micro-facts, 286–368. Cambridge: Royal Society of Chemistry, 2010. http://dx.doi.org/10.1039/9781849732130-00286.

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Sanchez, Sergio, and Arnold L. Demain. "Bioactive Products from Fungi." In Food Bioactives, 59–87. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-51639-4_3.

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Hendlin, Yogi Hale. "Fungi Ethics." In Encyclopedia of Food and Agricultural Ethics, 1–5. Dordrecht: Springer Netherlands, 2018. http://dx.doi.org/10.1007/978-94-007-6167-4_603-1.

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Bhandari, Avantina S. "AM Fungi." In Biological Controls for Preventing Food Deterioration, 139–61. Chichester, UK: John Wiley & Sons, Ltd, 2014. http://dx.doi.org/10.1002/9781118533024.ch7.

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Hendlin, Yogi Hale. "Fungi Ethics." In Encyclopedia of Food and Agricultural Ethics, 1392–96. Dordrecht: Springer Netherlands, 2019. http://dx.doi.org/10.1007/978-94-024-1179-9_603.

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Kumari, Rekha, Shashank Mishra, and Ashish Sachan. "Fungi in Food Bioprocessing." In Fungal Biology, 39–64. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-64406-2_4.

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Pitt, J. I., and A. D. Hocking. "Naming and Classifying Fungi." In Fungi and Food Spoilage, 13–20. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4615-6391-4_3.

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Conference papers on the topic "Fungi as food"

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Salazar, P. J., M. N. Ivantsova, and N. K. Osman. "Obtaining functional food from fungi macromycetes." In PHYSICS, TECHNOLOGIES AND INNOVATION (PTI-2019): Proceedings of the VI International Young Researchers’ Conference. AIP Publishing, 2019. http://dx.doi.org/10.1063/1.5134400.

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Martins, Ligia Manoel, Julia Maria da Silveira, Beatriz Thie Iamanaka, and Marta Hiromi Taniwaki. "Toxigenic Fungi and Aflatoxins in Peanut Production Chain." In XII Latin American Congress on Food Microbiology and Hygiene. São Paulo: Editora Edgard Blücher, 2014. http://dx.doi.org/10.5151/foodsci-microal-075.

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Haibo Yao, Zuzana Hruska, Kevin DiCrispino, Kori Brabham, David Lewis, Jim Beach, Robert L. Brown, and Thomas E. Cleveland. "Differentiation of Fungi Using Hyperspectral Imagery for Food Inspection." In 2005 Tampa, FL July 17-20, 2005. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2005. http://dx.doi.org/10.13031/2013.19828.

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Lima, Jéssica dos Santos, Diego Renan Sobreiro Falcão Paim, Aline Luiza Machado Carlos, Regina Isabel Nogueira, and Otniel FREITAS-SILVA. "Biological Activity of Pomegranate Extract Against Phytopathogenic Fungi From Strawberry." In XII Latin American Congress on Food Microbiology and Hygiene. São Paulo: Editora Edgard Blücher, 2014. http://dx.doi.org/10.5151/foodsci-microal-054.

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Ferranti, Larissa Souza, Maria Helena Pelegrinelli Fungaro, Marta Hiromi Taniwaki, Daniele Sartori, Fernanda Pelisson Massi, Helena Viaro, Josué Silva, Rafael Elias Silva Penha, and Beatriz Thie Iamanaka. "Fungi in Grapes Cultivated in Brazil Used for Juice Production." In XII Latin American Congress on Food Microbiology and Hygiene. São Paulo: Editora Edgard Blücher, 2014. http://dx.doi.org/10.5151/foodsci-microal-345.

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TERRA, MICHELLE, NATHASHA DE ASEVEDO LIRA, WILDER SANTIAGO, MARIA DAS GRAÇAS CARDOSO, GIULIANO ELIAS PEREIRA, GUILHERME PRADO, and LUÍS ROBERTO BATISTA. "Incidence of Fungi Aspergillus Section Nigri in Different Varieties of Grapes." In XII Latin American Congress on Food Microbiology and Hygiene. São Paulo: Editora Edgard Blücher, 2014. http://dx.doi.org/10.5151/foodsci-microal-080.

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Alasmar, Reem Moath, and Samir Jaoua. "Investigation and Biological Control of Toxigenic Fungi and Mycotoxins in Dairy Cattle Feeds." In Qatar University Annual Research Forum & Exhibition. Qatar University Press, 2020. http://dx.doi.org/10.29117/quarfe.2020.0065.

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Abstract:

Mycotoxins, the secondary fungal metabolites are important contaminants of food and feed. Among the other contaminants, aflatoxin B1 (AFB1) and OTA are frequently detected in the animal feed product. In the present study, the mixed dairy cow feed products were collected from the supermarkets in Qatar and analyzed for the presence of AFB1 and OTA. Yeast strains were isolated and tested for their biological control activities against aflatoxigenic and ochratoxin fungi. We demonstrated that local 15 yeasts isolates have important antifungal potential activities through the synthesis of volatile organic compounds (VOC) that are able to act against the mycotoxigenic fungi and their synthesis of the mycotoxins. Two Yeast strains (4&2) isolated from fermented food, have shown a great antifungal inhibition growth in-vitro as well as spores inhibition and mycotoxins synthesis.

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Holanda, Verônica Leite de, and Karen Signori Pereira. "Isolation of Heat Resistant Fungi in Industrialized Orange and Grape Nectars Marketed in the State of Rio de Janeiro, Brazil." In XII Latin American Congress on Food Microbiology and Hygiene. São Paulo: Editora Edgard Blücher, 2014. http://dx.doi.org/10.5151/foodsci-microal-190.

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Hernahadini, Nelis, Sony Suhandono, Devi N. Choesin, Siti K. Chaerun, and Ade Kadarusman. "Isolation, identification and characterization of indigenous fungi for bioremediation of hexavalent chromium, nickel and cobalt." In 4TH INTERNATIONAL CONFERENCE ON MATHEMATICS AND NATURAL SCIENCES (ICMNS 2012): Science for Health, Food and Sustainable Energy. AIP Publishing LLC, 2014. http://dx.doi.org/10.1063/1.4868817.

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Zedan, Randa Hisham, Zahoor Ul-Hassan, Roda Al-Thani, Quirico Migheli, and Samir Jaoua. "Biological Control of Mycotoxigenic Fungi and Ochratoxin by the In-Vitro Application of a Qatari Burkholderia cepacia Strain (QBC03)." In Qatar University Annual Research Forum & Exhibition. Qatar University Press, 2020. http://dx.doi.org/10.29117/quarfe.2020.0091.

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Abstract:

Mycotoxins are secondary metabolites synthesized by mycotoxigenic fungi belonging mainly to three major fungal genera that are Aspergillus, Fusarium and Penicillium. The latter mycotoxigenic fungi contaminate plants and different food commodities and cause various health concerns (carcinogenicity, mutagenicity, nephrotoxicity, etc...) due to their corresponding mycotoxins. One of the most studied mycotoxins is ochratoxin A (OTA) owing to its toxicity level (classified in 2B group as possible human carcinogenic). To remediate the mycotoxins’ contamination, physical and chemical techniques can be proposed. However, the safest among all is the biological control approach. In this research, we have used the Qatari strain Burkholderia cepacia (QBC03) as a biological agent against mycotoxigenic fungi and the strain has possessed a wide antifungal spectrum against 21 species from different genera. Additionally, the antifungal activity of QBC03’s supernatant was explored on the fungal biomass and OTA synthesis of A. carbonarius in liquid media, and interestingly; both the biomass and OTA’s concentrations were massively reduced upon treatment. The effect of QBC03’s supernatant on the fungal spores’ germination was examined as well, and it was shown that the conidial germination was completely inhibited. Moreover, the supernatant of QBC03 has induced morphological alteration in the mycelia of the fungal strain. The thermal stability of the antifungal compounds in QBC03’s culture supernatant was investigated, and it was shown that metabolites of QBC03 were distinctively thermostable and they were still active even when heated at 100C. The findings of this research prove that Burkholderia cepacia strain QBC03 is an excellent candidate for the biological control of mycotoxigenic fungi and their mycotoxins particularly in local regions.

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