Journal articles: 'Fungi as food'

1

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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9

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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11

Battilani, P. "Food mycology - a multifaceted approach to fungi and food." World Mycotoxin Journal 1, no. 2 (May 1, 2008): 223–24. http://dx.doi.org/10.3920/wmj2008.x017.

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12

Caggiano, Giuseppina, Vincenzo Marcotrigiano, Paolo Trerotoli, Giusy Diella, Serafina Rutigliano, Francesca Apollonio, Angelo Marzella, et al. "Food Hygiene Surveillance in Italy: Is Food Ice a Public Health Risk?" International Journal of Environmental Research and Public Health 17, no. 7 (April 2, 2020): 2408. http://dx.doi.org/10.3390/ijerph17072408.

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Food ice is used as an ingredient or as a coolant in drinks and in the storage of food, especially fishery products. Studies show that ice can be polluted both by chemical substances and by bacteria and fungi. In particular, the presence of fungi in these food matrices has acquired an important role in Public Health, as it can represent a risk factor for fungal complications in immunocompromised subjects. In the present study we evaluated the hygiene–sanitary quality of food ice from public and collective catering establishments in a large area of Southern Italy, investigating the mandatory parameters (Escherichia coli, coliform and Enterococci) and some accessory parameters (Staphylococcus aureus, Pseudomonas aeruginosa and fungi) provided for Italian Legislative Decree 31/01. Although 54.5% of samples were compliant, the results highlight a vast contamination of food ice by bacteria and fungi. In particular, 95.8% of samples were contaminated by fungi, stressing no difference between compliant and non-compliant samples. Their presence is generally attributable to the poor sanitation conditions in the production and/or administration phase and to the incorrect sanitization and ordinary maintenance procedures. It seems appropriate to suggest the need to carry out a specific risk assessment with respect to the self-control plans.

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13

Ash, C. "Fungi help trees hunt for food." Science 353, no. 6300 (August 11, 2016): 661. http://dx.doi.org/10.1126/science.353.6300.661-a.

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14

Samson, R. A. "Filamentous fungi in food and feed." Journal of Applied Bacteriology 67 (December 1989): 27s—35s. http://dx.doi.org/10.1111/j.1365-2672.1989.tb03767.x.

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15

Schweiggert-Weisz, Ute, Peter Eisner, Stephanie Bader-Mittermaier, and Raffael Osen. "Food proteins from plants and fungi." Current Opinion in Food Science 32 (April 2020): 156–62. http://dx.doi.org/10.1016/j.cofs.2020.08.003.

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16

Sugiura, Yoshitsugu. "Food fungi and its inspection Part2." JSM Mycotoxins 71, no. 1 (January 31, 2021): 25–32. http://dx.doi.org/10.2520/myco.71-1-2.

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17

Stejskal, V., J. Hubert, and A. Kubátová. "Associated-food-hazards: storage fungi and mites in poppy, mustard, lettuce and wheat." Plant Protection Science 38, SI 2 - 6th Conf EFPP 2002 (December 31, 2017): 673–80. http://dx.doi.org/10.17221/10588-pps.

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Storage fungi and mites frequently cause injury of crops and contamination of crop agro-products (= “sensitive food ingredients”) by allergens and toxins. This may have serious practical consequences since currently the food safety is one of the most important priorities of EU-agricultural policy. However, the risk of occurrence of biotic-hazard in various agricultural product and food ingredients is not equal since they differ in their sensitivity to infestation/contamination by various fungi- and mite-hazards. Therefore, the goal of our study was to identify and review the fungi-hazards connected with occurrence of 5 key-species of mite-hazards, in 4 kinds of “sensitive food ingredients” that include poppy, mustards, lettuce and wheat grain. Different numbers of fungal-hazards (wheat: 44, poppy: 37, mustard: 13, lettuce: 31) were isolated from the tested 4 kinds of crop agro-product. This indicates that their sensitivity to mite-associated fungal infestation/contamination increases in the following order: mustard, lettuce, poppy, and wheat. Mite-hazards differ in their vector-capacity of various fungi-hazards. Generally, predatory mites (i.e. Cheyletus spp.) represent lower risk than fungivorous and herbivorous species of mites (i.e. Acarus siro, Tyrophagus putrescentiae, Lepidoglyphus destructor, Caloglyphus rhizoglyphoides) in terms of vectoring fungi hazards. Many of the mites and fungi hazards rarely occurred independently. We therefore propose that (i) such pest-hazard-systems (i.e. fungi-mite-hazard-systems) should be called “associated-hazards” (ii) the new and specific approaches to risk assessment of “associated hazards” should be developed and implemented into practice.

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18

Nout, M. J. R. "Fungal interactions in food fermentations." Canadian Journal of Botany 73, S1 (December 31, 1995): 1291–300. http://dx.doi.org/10.1139/b95-390.

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Fermented foods are of importance worldwide. Most are prepared under nonsterile conditions using mixed cultures, either deliberately or unavoidably. Fungal mixed cultures show interactive relations at various levels. In this paper, inhibitory effects among fungi owing to competition, formation of organic acids, toxic proteins, and mycotoxins are discussed. In addition, fungi show inhibitory effects towards bacteria and vice versa, through pH changes, and excretion of organic acids, antibiotics, peptides, etc. Stimulatory interactions among fungi and between fungi and bacteria relate mainly to carbon and nitrogen metabolism, and they play an important role in the inherent stability of mixed-culture systems maintained by enrichment techniques. Better understanding of natural mixed-culture fermentations has evolved into the development of the concept of cocultivation employing compatible microbial strains of complementary metabolic ability. Especially in the area of direct conversion of complex carbohydrates (e.g., starch, inulin, or lignocellulosic matter into ethanol), cocultivation has much to offer. Genetic modification of starter organisms offers opportunities to improve, for example, their ability to degrade substrate with a minimum of catabolite repression, and produce final products of superior quality. This is illustrated by recent recombinant DNA constructs for alcoholic fermentations. Key words: food, fungi, interaction, inhibition, stimulation, cocultivation.

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19

Hocking, Ailsa, Mariam Begum, and Cindy Stewart. "Putting the pressure on spoilage fungi." Microbiology Australia 25, no. 3 (2004): 36. http://dx.doi.org/10.1071/ma04336.

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Heat processing has been a mainstay of the food industry for many years and is used to destroy microorganisms in foods to render the foods safe and extend the shelf life. However, heat processing is detrimental to the flavour and texture of many foods, and canned foods are regarded as ?old-fashioned? by some consumers. Consequently, some manufacturers of canned fruits have moved to flexible packaging to make their product more appealing to consumers, but this does not really change the organoleptic profiles of the heat processed product.

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20

Adebajo, L. O., and O. O. Oyesiku. "Investigation on the toxicity of fungi from rootstock snacks." Food / Nahrung 38, no. 1 (1994): 26–31. http://dx.doi.org/10.1002/food.19940380106.

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21

Paterson, Robert, and Nelson Lima. "Thermophilic Fungi to Dominate Aflatoxigenic/Mycotoxigenic Fungi on Food under Global Warming." International Journal of Environmental Research and Public Health 14, no. 2 (February 17, 2017): 199. http://dx.doi.org/10.3390/ijerph14020199.

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22

Izevbuwa, Osazee, and Shadrach Okhuebor. "MICROBIOLOGICAL ASSESSMENT OF READY TO EAT FOOD FROM SELECTED STREET VENDING FOOD LOCATIONS IN IKPOBA-OKHA LOCAL GOVERNMENT AREA OF EDO STATE." Bacterial Empire 4, no. 1 (January 20, 2021): 20–24. http://dx.doi.org/10.36547/be.2021.4.1.20-24.

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This study was conducted to analyse the microbial quality and public health effect of ready to eat food from different street food vending locations in Ikpoba-okha Local Government Area (LGA). The mean total viable plate counts (TVC) for bacteria and fungi were ascertained with the spread plate methods using nutrient agar and potato dextrose agar media respectively. The results indicated a mean TVC ranging from 5.41 x 10⁴ to 2.80 x 10³ and 3.57 x 10⁵ to 3.18 x 10³ for bacteria and fungi respectively. The highest bacterial counts of 5.41 x 10⁴ was obtained in food samples collected from Street Vending location (SFL) 7 while the highest fungal counts of 3.57 x 10⁵ was obtained from food samples collected from SFL 4. The characterization and identification of microbes showed the presence of nine (9) bacteria. The bacteria and their percentage of occurrence are: E. coli (40%), Streptococcus spp (50%), Staphylococcus aureus (60%), Pseudomonas aeroginosa (90%), Salmonella spp (30%), Enterobacter spp (50%), Bacillus cereus (40%), Micrococcus spp (30%), Alcaligenes faecalis (10%). It also showed the presence of Four (4) fungi. The fungi and percentage of occurrence are: Rhizopus spp (50%), Aspergillus flavus (40%), Aspergillus niger (40%) and Mucor spp (60%). The data obtained showed that Pseudomonas aeroginosa and Mucor spp were dominant in foods obtained from all the locations. The findings of this study shows that most of the ready to eat food samples examined did not meet microbiological quality standards. Hence, it is recommended that adequate and proper measures to ensure good quality of ready to eat foods from street food vending locations in Ikpoba-okha should be put in place by relevant authorities.

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23

Christiana, N. Ogbonna. "Production of food colourants by filamentous fungi." African Journal of Microbiology Research 10, no. 26 (July 14, 2016): 960–71. http://dx.doi.org/10.5897/ajmr2016.7904.

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24

Steinberg, Gero, and Sarah J. Gurr. "Fungi, fungicide discovery and global food security." Fungal Genetics and Biology 144 (November 2020): 103476. http://dx.doi.org/10.1016/j.fgb.2020.103476.

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25

Bonkowski, Michael, Bryan S. Griffiths, and Karl Ritz. "Food preferences of earthworms for soil fungi." Pedobiologia 44, no. 6 (January 2000): 666–76. http://dx.doi.org/10.1078/s0031-4056(04)70080-3.

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26

Clay, Keith. "Fungi and the food of the gods." Nature 427, no. 6973 (January 2004): 401–2. http://dx.doi.org/10.1038/427401a.

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27

Feofilova, E. P., L. S. Kuznetsova, Ya E. Sergeeva, and L. A. Galanina. "Species composition of food-spoiling mycelial fungi." Microbiology 78, no. 1 (February 2009): 112–16. http://dx.doi.org/10.1134/s0026261709010147.

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28

Dao, Thien, and Philippe Dantigny. "Control of food spoilage fungi by ethanol." Food Control 22, no. 3-4 (March 2011): 360–68. http://dx.doi.org/10.1016/j.foodcont.2010.09.019.

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29

Paterson, Robert Russell Monteith, and Nelson Lima. "Mutagens affect food and water biodeteriorating fungi." Current Opinion in Food Science 5 (October 2015): 8–13. http://dx.doi.org/10.1016/j.cofs.2015.06.004.

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30

Copetti, Marina Venturini. "Fungi as industrial producers of food ingredients." Current Opinion in Food Science 25 (February 2019): 52–56. http://dx.doi.org/10.1016/j.cofs.2019.02.006.

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31

KAZANAS, NURIA. "Pathogenic Fungi Isolated from Desiccated Mushrooms, Seaweed, Anchovies and Rice Sticks Imported from the Orient1." Journal of Food Protection 50, no. 11 (November 1, 1987): 933–39. http://dx.doi.org/10.4315/0362-028x-50.11.933.

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Desiccated mushrooms, seaweed, rice sticks and anchovies imported from the Orient were obtained from commercial sources or from products detained by the U.S. Food and Drug Administration and examined for pathogenic fungi. The etiological agents isolated were mycelial and yeast fungi known to produce deep sporotrichosis, phaeohyphomycosis, mycetoma, chromoblastomycosis, candidosis and cryptococcosis. Other fungi isolated were opportunistic fungi and/or producers of mycotoxins. Total mold counts in the foods examined varied from 2 × 102 to 5 × 106. The predominant pathogens in the mushrooms were Sporothrix schenckii and Wangiella dermatitidis, and counts in the mushrooms imported from Thailand and Taiwan were as high as 1 × 106; however, these pathogens were not isolated from rice sticks, seaweed or anchovies. All presumed pathogenic strains were pathogenic for mice by intraperitoneal injection of 1 × 106 to 107 conidia in saline suspension. It was concluded that food can harbor “virulent” fungal pathogens and potentially opportunistic invaders as well as potentially toxigenic fungi.

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Abd Alla, E. S. A. M. "Zearalenone: Incidence, toxigenic fungi and chemical decontamination in Egyptian cereals." Food / Nahrung 41, no. 6 (1997): 362–65. http://dx.doi.org/10.1002/food.19970410610.

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33

Leuchtenberger, A. "American Type Culture Catalogue of Fungi/Yeasts (ATCC Update Fungi/Yeasts) December 1989 Supplement to the 1987 Fungi Catalogue. Herausgegeben von S. C. Jong und M. J. Edwards. 63 Seiten. American Type Culture Collection, Rockville, Maryland, USA, 1989." Food / Nahrung 35, no. 2 (1991): 224. http://dx.doi.org/10.1002/food.19910350229.

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34

Velíšek, J., and K. Cejpek. "Pigments of higher fungi – a review." Czech Journal of Food Sciences 29, No. 2 (March 25, 2011): 87–102. http://dx.doi.org/10.17221/524/2010-cjfs.

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This review surveys the literature dealing with the structure of pigments produced by fungi of the phylum Basidiomycota and also covers their significant colourless precursors that are arranged according to their biochemical origin to the shikimate, polyketide and terpenoid derived compounds. The main groups of pigments and their leucoforms include simple benzoquinones, terphenylquinones, pulvinic acids, and derived products, anthraquinones, terpenoid quinones, benzotropolones, compounds of fatty acid origin and nitrogen-containing pigments (betalains and other alkaloids). Out of three orders proposed, the concern is only focused on the orders Agaricales and Boletales and the taxonomic groups (incertae sedis) Cantharellales, Hymenochaetales, Polyporales, Russulales, and Telephorales that cover most of the so called higher fungi often referred to as mushrooms. Included are only the European species that have generated scientific interest due to their attractive colours, taxonomic importance and distinct biological activity.  

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35

Tokushima, Hideyuki, and Peter J. Jarman. "Ecology of the rare but irruptive Pilliga mouse, Pseudomys pilligaensis. III. Dietary ecology." Australian Journal of Zoology 58, no. 2 (2010): 85. http://dx.doi.org/10.1071/zo09107.

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The diet of the Pilliga mouse, Pseudomys pilligaensis, was analysed from 430 faecal samples collected from ~340 individuals across different seasons over a period of five years that included a wild fire and subsequent irruption and sharp decline of the population. The primary food items in all seasons were seeds and fruits from diverse plant species, but the mice also consumed a wide range of other foods, including leaves, invertebrates, fungi and mosses. Invertebrates, the second most abundant type of food item, were eaten in all seasons but, with fungi, increased in winter and spring when consumption of seeds and fruits declined. Mice consumed significantly more fungi and mosses before the wild fire than after it. Diets differed between sites rather little in the proportions of food categories, but greatly in the relative proportions of particular seed types in the seed+fruit category. The population irruption could have been triggered by a high reproductive rate that coincided with higher consumption by females of protein-rich foods such as invertebrates and fungi. Population density collapsed at sites as soil stores of utilisable seeds became depleted, mice surviving where their diet could remain diverse.

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36

Rabie, C. J. "Mycotoxin problems in South African foodstuffs." Suid-Afrikaanse Tydskrif vir Natuurwetenskap en Tegnologie 5, no. 3 (March 18, 1986): 151–53. http://dx.doi.org/10.4102/satnt.v5i3.990.

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Problems concerning the contamination of foods by toxic fungi and mycotoxins are reviewed. Mycotoxin contamination of specific South African foodstuffs such as maize, sorghum, oats, chicory, imported foodstuffs and certain processed foods is discussed. Emphasis is placed on those toxic fungi where the toxic metabolites are unknown and which regularly contaminate staple foods. Law-enforcement problems concerning mycotoxin contamination of food commodities are discussed.

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37

Heale, James B. "Physiology of industrial fungi." Journal of Food Engineering 11, no. 3 (January 1990): 253–54. http://dx.doi.org/10.1016/0260-8774(90)90032-4.

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38

Bassey, I. N., and N. U. Asamudo. "Comparative studies of fungi associated with sea foods in different wetlands of Akwa Ibom State." Journal of Aquatic Sciences 34, no. 1 (August 18, 2020): 41–47. http://dx.doi.org/10.4314/jas.v34i1.6.

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The study investigated fungi associated with sea foods, fish (Pellonula leonensis) and crayfish (Parapandalus pritis) from different wetlands (Ibeno, Ikot Abasi, Eket and Itu) in Akwa Ibom State. Samples were collected and cultured on Potato Dextrose Agar (PDA) and the isolated fungi were identified using molecular technique. Based on PCR amplification, sequencing of the internal transcribed spacer and phylogenetic analysis, the fungi identified were: Aspergillus niger, A. felis, A. foetidus, A. aculeatus, A. japonicus, A. flavus, A. tamari, A. terreus, Penicilium citrinum, Candida tropicalis and Trametes polyzona. The most commonly isolated fungi from fish for the four locations were A. niger (52.8) in Itu, P. citrinum (51.7) in Ibeno, A. foetidus (53.5) in Ikot Abasi and A. aculeatus (51.6) in Eket. For samples of crayfish, the most commonly isolated fungi were A. niger (25.1) in Itu and A. foetidus (20.1) in Ikot Abasi. Generally, Ibeno recorded the highest frequencies of fungal isolates while Ikot Abasi had the least. Percentage occurrence of fungi isolated from fish samples were significantly higher (p<0.05) when compared with those isolated from crayfish samples. The presence of these fungi showed that sea foods were exposed to an increasing number of virulent infectious diseases in natural populations, and fungal-like diseases can cause some of the most severe die-offs and extinctions ever witnessed in wild species thus jeopardizing food security Keywords: Fungi, Sea food, Wetland, Aspergillus, Fish.

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Sarmento Amoras, Eloiza, and Anderson Luiz Pena Costa. "Aflatoxins: A Brief Review of their Chemical Properties, Toxicological Effects and Control Measures." Archives of Ecotoxicology 2, no. 3 (September 30, 2020): 43–46. http://dx.doi.org/10.36547/ae.2020.2.3.43-46.

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Aflatoxins are toxic secondary metabolites produced by the fungi of the genus Aspergillus. These substances cause food poisoning with clinical manifestations that vary according to the time of exposure and concentration of the dose ingested, representing a serious public health problem for compromising the food security, also causing considerable economic losses both in the production of stocked vegetable foods, as well as in the livestock contaminated with these substances through the feed. Therefore, this literature review aims to introduce some aspects related to the contamination of food by the fungi of the genus Aspergillus, the chemical and toxicological properties of the aflatoxins, as well as the strategies of control to avoid them in food.

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Maser, Zane, Chris Maser, and James M. Trappe. "Food habits of the northern flying squirrel (Glaucomys sabrinus) in Oregon." Canadian Journal of Zoology 63, no. 5 (May 1, 1985): 1084–88. http://dx.doi.org/10.1139/z85-162.

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Digestive tracts of 91 northern flying squirrels (Glaucomys sabrinus) were analyzed for food items; 28 were from northwestern Oregon and 63 from northeastern Oregon. Ninety percent or more of the ingested materials were fungi and lichens, including 20 genera of hypogeous fungi. The northern flying squirrel, in using hypogeous fungi as a major food source, is an important nocturnal disperser of the spores. In Oregon coniferous forests, these fungi are obligatory ectomycorrhizal symbionts with the trees in which the squirrels live.

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YAGUCHI, Takashi. "Classification and Identification of Fungi Harmful to Food." Japanese Journal of Food Microbiology 27, no. 3 (2010): 133–36. http://dx.doi.org/10.5803/jsfm.27.133.

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McLaughlin, Jacqueline S. "The Kingdom Fungi, Food Chains & Plastic Pollution." American Biology Teacher 70, no. 4 (April 2008): 201. http://dx.doi.org/10.1662/0002-7685(2008)70[201:tkffcp]2.0.co;2.

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43

McLaughlin, Jacqueline S. "The Kingdom Fungi, Food Chains & Plastic Pollution." American Biology Teacher 70, no. 4 (April 1, 2008): 201. http://dx.doi.org/10.2307/30163243.

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44

Kono, Isato. "Development of Functional Food Material Using Monascus Fungi." Nippon Shokuhin Kagaku Kogaku Kaishi 58, no. 2 (2011): 31–36. http://dx.doi.org/10.3136/nskkk.58.31.

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45

Ayofemi Olalekan Adeyeye, Samuel. "Aflatoxigenic fungi and mycotoxins in food: a review." Critical Reviews in Food Science and Nutrition 60, no. 5 (January 28, 2019): 709–21. http://dx.doi.org/10.1080/10408398.2018.1548429.

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46

Koketsu, Mamoru, Mujo Kim, and Takehiko Yamamoto. "Antifungal Activity against Food-Borne Fungi ofAspidistra elatiorBlume." Journal of Agricultural and Food Chemistry 44, no. 1 (January 1996): 301–3. http://dx.doi.org/10.1021/jf950273r.

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47

Feofilova, E. P., L. A. Galanina, Ya E. Sergeeva, and I. S. Mysyakina. "Strategies of food substrate colonization by mycelial fungi." Microbiology 82, no. 1 (January 2013): 11–14. http://dx.doi.org/10.1134/s0026261712060057.

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48

Shapaval, V., J. Schmitt, T. Møretrø, H. P. Suso, I. Skaar, A. W. Åsli, D. Lillehaug, and A. Kohler. "Characterization of food spoilage fungi by FTIR spectroscopy." Journal of Applied Microbiology 114, no. 3 (January 7, 2013): 788–96. http://dx.doi.org/10.1111/jam.12092.

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49

Bernardi, Angélica Olivier, Marcelo Valle Garcia, and Marina Venturini Copetti. "Food industry spoilage fungi control through facility sanitization." Current Opinion in Food Science 29 (October 2019): 28–34. http://dx.doi.org/10.1016/j.cofs.2019.07.006.

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50

Ye, Yuanming, Jingwang Qu, Yao Pu, Shen Rao, Feng Xu, and Chu Wu. "Selenium Biofortification of Crop Food by Beneficial Microorganisms." Journal of Fungi 6, no. 2 (May 3, 2020): 59. http://dx.doi.org/10.3390/jof6020059.

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Abstract:

Selenium (Se) is essential for human health, however, Se is deficient in soil in many places all around the world, resulting in human diseases, such as notorious Keshan disease and Keshin–Beck disease. Therefore, Se biofortification is a popular approach to improve Se uptake and maintain human health. Beneficial microorganisms, including mycorrhizal and root endophytic fungi, dark septate fungi, and plant growth-promoting rhizobacteria (PGPRs), show multiple functions, especially increased plant nutrition uptake, growth and yield, and resistance to abiotic stresses. Such functions can be used for Se biofortification and increased growth and yield under drought and salt stress. The present review summarizes the use of mycorrhizal fungi and PGPRs in Se biofortification, aiming to improving their practical use.

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Journal articles on the topic 'Fungi as food'

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