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Journal articles on the topic 'Lactic acid. Filamentous fungi'

Author: Grafiati

Published: 4 June 2021

Last updated: 13 February 2022

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1

Kačániová, Miroslava, Simona Kunova, Elena Horská, et al. "Diversity of microorganisms in the traditional Slovak cheese." Potravinarstvo Slovak Journal of Food Sciences 13, no. 1 (2019): 532–38. http://dx.doi.org/10.5219/1061.

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The aim of the present study was to describe the microbial groups of the traditional Slovak cheese Parenica during rippening. The microbial group included the total bacterial count, coliform bacteria, enterococci, lactic acid bacteria, and microscopic filamentous fungi, which may affect the organoleptic characteristics of this product. A total of 42 cheese samples were collected from four different farms during three months. The total bacterial counts were cultivated on Plate count agar at 30 °C, lactic acid bacteria (LAB) on MRS, APT and MSE at 37 °C, coliform bacteria on VRBL at 37 °C. Gram-

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Svanström, Åsa, Silvio Boveri, Emma Boström, and Petter Melin. "The lactic acid bacteria metabolite phenyllactic acid inhibits both radial growth and sporulation of filamentous fungi." BMC Research Notes 6, no. 1 (2013): 464. http://dx.doi.org/10.1186/1756-0500-6-464.

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3

Kačániová, Miroslava, Margarita Terentjeva, Simona Kunová, Petra Borotová, Peter Haščík, and Jana Štefániková. "Microbiota of Non-Smoked Slovak Cheese “Parenica”." Advanced Research in Life Sciences 4, no. 1 (2020): 41–47. http://dx.doi.org/10.2478/arls-2020-0017.

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Abstract Our study was focused on rapid identification of selected groups of microorganisms from non-smoked cheese made from cow’s milk. The following groups of microorganisms were detected: lactic acid bacteria, total microbial counts, coliforms, yeast and filamentous microscopic fungi. The microbial groups were analyzed depending on sampling month from January to December. The microbial qualtity of samples were evaluated with classical microbiological method and than identified with mass spectrometry. The highest total microbial count was found in July - 3.42 log CFU/g. The presence of colif

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4

Alauzet, Nathalie, Sevastianos Roussos, Henri Garreau, and Michel Vert. "Microflora dynamics in earthworms casts in an artificial soil (biosynthesol) containing lactic acid oligomers." Brazilian Archives of Biology and Technology 44, no. 2 (2001): 113–19. http://dx.doi.org/10.1590/s1516-89132001000200001.

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Studies were performed to appreciate the presence of micro-organisms able to degrade OLA, in earthworms casts or in the surroundings. Worms were grown in biosynthesol, an artificial soil. The counting of bacteria and fungi in earthworms casts and in biosynthesol without earthworms suggested that earthworms ate some of the micro-organisms. The main filamentous fungi genera found were Aspergillus, Trichoderma, Fusarium and Penicillium. Previous results in the literature have shown that some species from the Aspergillus and Fusarium genera were able to degrade OLA and other aliphatic esters. It c

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5

Maslova, O. V., O. V. Senko, N. A. Stepanov, and E. N. Efremenko. "Comparison of Lactic Acid Production by Free and PVA-Cryogel-Immobilized Bacteria or Filamentous Fungi." Kataliz v promyshlennosti 16, no. 3 (2016): 69–75. http://dx.doi.org/10.18412/1816-0387-2016-3-69-75.

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6

Kačániová, Miroslava, Margarita Terentjeva, Simona Kunová, Peter Haščík, Przemysław Łukasz Kowalczewski, and Jana Štefániková. "Diversity of microbiota in Slovak summer ewes’ cheese “Bryndza”." Open Life Sciences 16, no. 1 (2021): 277–86. http://dx.doi.org/10.1515/biol-2021-0038.

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Abstract “Bryndza” cheese is an important Slovak traditional regional product. New knowledge on the role of microorganisms involved the “Bryndza” ripening process may provide valuable data on its quality and safety. In our study, the “Bryndza” made from pasteurized ewes milk was studied towards total count of bacteria, coliforms bacteria, enterococci, lactic acid bacteria, and microscopic filamentous fungi. All those groups of microbiota were detected using classical microbiological methods and identified using mass spectrometry. A total of 3,758 isolates were identified with score higher than

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Schwan, Rosane Freitas. "Cocoa Fermentations Conducted with a Defined Microbial Cocktail Inoculum." Applied and Environmental Microbiology 64, no. 4 (1998): 1477–83. http://dx.doi.org/10.1128/aem.64.4.1477-1483.1998.

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ABSTRACT Cocoa fermentations were performed in wooden boxes under the following four experimental regimens: beans naturally fermented with wild microflora; aseptically prepared beans with no inoculum; and beans inoculated with a defined cocktail containing microorganisms at a suitable concentration either at zero time or by using phased additions at appropriate times. The cocktail used consisted of a yeast,Saccharomyces cerevisiae var. chevalieri, two lactic acid bacterial species, Lactobacillus lactis andLactobacillus plantarum, and two acetic acid bacterial species, Acetobacter aceti and Glu

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8

Brakhage, Axel A. "Molecular Regulation of β-Lactam Biosynthesis in Filamentous Fungi". Microbiology and Molecular Biology Reviews 62, № 3 (1998): 547–85. http://dx.doi.org/10.1128/mmbr.62.3.547-585.1998.

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SUMMARY The most commonly used β-lactam antibiotics for the therapy of infectious diseases are penicillin and cephalosporin. Penicillin is produced as an end product by some fungi, most notably by Aspergillus (Emericella) nidulans and Penicillium chrysogenum. Cephalosporins are synthesized by both bacteria and fungi, e.g., by the fungus Acremonium chrysogenum (Cephalosporium acremonium). The biosynthetic pathways leading to both secondary metabolites start from the same three amino acid precursors and have the first two enzymatic reactions in common. Penicillin biosynthesis is catalyzed by thr

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9

Vinokurov, E. G., A. S. Skichko, G. M. Mukhametova, Kozhukhar O.Yu., T. F. Burukhina, and V. P. Meshalkin. "Investigation and Simulation of Biodegradation Suppression in Electroless Nickel Plating Baths." Herald of the Bauman Moscow State Technical University. Series Natural Sciences, no. 4 (91) (August 2020): 103–22. http://dx.doi.org/10.18698/1812-3368-2020-4-103-122.

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The paper considers proliferation of filamentous fungi in electroless nickel plating baths. We determined that it leads to decomposition of processing media and decreased coating deposition rates. We developed a mathematical model for suppressing filamentous fungi growth in electroless nickel plating solutions in the presence of various inhibitors. The model allows us to predict microorganism proliferation rate under the conditions specified. We used experimental data and mathematical simulation as the basis for investigating processing media biodegradation in electroless nickel plating. Our m

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10

Kuwaki, Shinsuke, Iichiro Ohhira, Masumi Takahata, Atsuko Hirota, Yoshiyuki Murata, and Mikiro Tada. "Effects of the fermentation product of herbs by lactic acid bacteria against phytopathogenic filamentous fungi and on the growth of host plants." Journal of Bioscience and Bioengineering 98, no. 3 (2004): 187–92. http://dx.doi.org/10.1016/s1389-1723(04)00264-6.

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11

Ly, Sokny, F. Bajoul Kakahi, Hasika Mith, et al. "Engineering Synthetic Microbial Communities through a Selective Biofilm Cultivation Device for the Production of Fermented Beverages." Microorganisms 7, no. 7 (2019): 206. http://dx.doi.org/10.3390/microorganisms7070206.

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Production of Cambodian rice wine involves complex microbial consortia. Indeed, previous studies focused on traditional microbial starters used for this product revealed that three microbial strains with complementary metabolic activities are required for an effective fermentation, i.e., filamentous fungi (Rhizopus oryzae), yeast (Saccharomyces cerevisiae), and lactic acid bacteria (Lactobacillus plantarum). Modulating the ratio between these three key players led to significant differences, not only in terms of ethanol and organic acid production, but also on the profile of volatile compounds

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12

Zhang, Miao, Yanping Wang, Zhongfang Tan, et al. "Microorganism profile, fermentation quality and rumen digestibility in vitro of maize-stalk silages produced at different maturity stages." Crop and Pasture Science 68, no. 3 (2017): 225. http://dx.doi.org/10.1071/cp16324.

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This study aimed to investigate the microorganism profile, fermentation quality and rumen digestibility in vitro of maize-stalk silage at different maturity stages. Maize-stalk samples were harvested at the stages milk-ripe, dough, fully ripe, and fully ripe exposed to air for 3 or 10 days. Silage pH, ammonia-N and chemical composition were measured. Thirteen representative lactic acid bacteria (LAB) strains isolated from the raw materials were categorised into five profile clusters: Leuconostoc citreum (23.1%), Weissella paramesenteroides (15.4%), Lactococcus garvieae (23.1%), Enterococcus fa

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13

Ström, Katrin, Jörgen Sjögren, Anders Broberg, and Johan Schnürer. "Lactobacillus plantarum MiLAB 393 Produces the Antifungal Cyclic Dipeptides Cyclo(l-Phe-l-Pro) and Cyclo(l-Phe-trans-4-OH-l-Pro) and 3-Phenyllactic Acid." Applied and Environmental Microbiology 68, no. 9 (2002): 4322–27. http://dx.doi.org/10.1128/aem.68.9.4322-4327.2002.

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ABSTRACT We have isolated a Lactobacillus plantarum strain (MiLAB 393) from grass silage that produces broad-spectrum antifungal compounds, active against food- and feed-borne filamentous fungi and yeasts in a dual-culture agar plate assay. Fusarium sporotrichioides and Aspergillus fumigatus were the most sensitive among the molds, and Kluyveromyces marxianus was the most sensitive yeast species. No inhibitory activity could be detected against the mold Penicillium roqueforti or the yeast Zygosaccharomyces bailii. An isolation procedure, employing a microtiter well spore germination bioassay,

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14

Kasper, Neliton Flores, Leonardo Ereno Tadielo, Othon Dalla Colletta Altermann, et al. "Fermentation times and feed additives improve the quality of olive bagasse silage." Semina: Ciências Agrárias 40, no. 3 (2019): 1263. http://dx.doi.org/10.5433/1679-0359.2019v40n3p1263.

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This research aimed to measure the microbiological, chemical composition profile and fermentative characteristics during storage of fresh olive bagasse, in natura and incorporated with corn, soybean and rice brans, respectively. The experimental design was completely randomized, with the plots constituting the four main treatments (olive bagasse in natura or with added corn, soybean and rice brans, respectively), and the subplots allocated the three sampling times, which corresponded to time zero (at the ensilage moment) and 28 and 56 days of ensilage. The fermentative characteristics (dry mat

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15

Maslova, O. V., O. V. Sen’ko, N. A. Stepanov, and E. N. Efremenko. "Lactic acid production using free cells of bacteria and filamentous fungi and cells immobilized in polyvinyl alcohol cryogel: A comparative analysis of the characteristics of biocatalysts and processes." Catalysis in Industry 8, no. 3 (2016): 280–85. http://dx.doi.org/10.1134/s2070050416030089.

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16

Da Silva Santos Filho, Adair, Christiano Vieira Pires, Andreia Marçal da Silva, et al. "Microbiological and chemical characterization of Cabacinha cheese marketed in three municipalities in Vale do Jequitinhonha." Research, Society and Development 9, no. 9 (2020): e979998049. http://dx.doi.org/10.33448/rsd-v9i9.8049.

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Cabacinha cheese from Vale do Jequitinhonha is similar mozzarella, but in this milk is crude, being the product is stored at ambient without packaging. Besides it contributes to local income, customers may be food-poisoned. The objective of this study was to verify the physical-chemical and microbiological characteristics of samples of Cabacinha cheese produced and marketed in Vale do Jequitinhonha-MG. Samples were bought in tents (n=25), restaurants (n=4) and bakeries (n=2) located by BR 251 and BR 116 highways in the towns of Medina, Cachoeira de Pajeú and Pedra Azul. Cheeses from 17 marketp

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17

Vassilev, N. "Organic acid production by immobilized filamentous fungi." Mycologist 5, no. 4 (1991): 188–90. http://dx.doi.org/10.1016/s0269-915x(09)80484-9.

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18

Kollerov, V. V., T. G. Lobastova, D. Monti, et al. "Deoxycholic acid transformations catalyzed by selected filamentous fungi." Steroids 107 (March 2016): 20–29. http://dx.doi.org/10.1016/j.steroids.2015.12.015.

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19

Gerez, C. L., M. J. Torres, G. Font de Valdez, and G. Rollán. "Control of spoilage fungi by lactic acid bacteria." Biological Control 64, no. 3 (2013): 231–37. http://dx.doi.org/10.1016/j.biocontrol.2012.10.009.

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20

Kollerov, V. V., D. Monti, N. O. Deshcherevskaya, et al. "Hydroxylation of lithocholic acid by selected actinobacteria and filamentous fungi." Steroids 78, no. 3 (2013): 370–78. http://dx.doi.org/10.1016/j.steroids.2012.12.010.

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21

El-Sayed, Ashraf S., Ahmed A. Shindia, and Yomna Zaher. "L-Amino acid oxidase from filamentous fungi: screening and optimization." Annals of Microbiology 62, no. 2 (2011): 773–84. http://dx.doi.org/10.1007/s13213-011-0318-2.

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22

Kuivanen, Joosu, Dominik Mojzita, Yanming Wang, et al. "Engineering Filamentous Fungi for Conversion of d-Galacturonic Acid to l-Galactonic Acid." Applied and Environmental Microbiology 78, no. 24 (2012): 8676–83. http://dx.doi.org/10.1128/aem.02171-12.

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ABSTRACTd-Galacturonic acid, the main monomer of pectin, is an attractive substrate for bioconversions, since pectin-rich biomass is abundantly available and pectin is easily hydrolyzed.l-Galactonic acid is an intermediate in the eukaryotic pathway ford-galacturonic acid catabolism, but extracellular accumulation ofl-galactonic acid has not been reported. By deleting the gene encodingl-galactonic acid dehydratase (lgd1orgaaB) in two filamentous fungi, strains were obtained that convertedd-galacturonic acid tol-galactonic acid. BothTrichoderma reeseiΔlgd1andAspergillus nigerΔgaaBstrains produce

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23

M. Al Haik, Wadad, Ali Mohammed Abdullah Bawazir, Magda Mohammad Aly, Ahmed M. Al Haddad, and Manjula Shantaram. "Antimicrobial Activity of Lactic Acid Bacteria against Toxigenic Fungi." International Journal of Current Research and Academic Review 5, no. 11 (2017): 12–18. http://dx.doi.org/10.20546/ijcrar.2017.511.003.

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24

Ding, Ding, Tao Yu, and Yan Li. "Biodegradation of jute/poly(lactic acid) composites by fungi." Science China Technological Sciences 61, no. 11 (2018): 1705–12. http://dx.doi.org/10.1007/s11431-017-9215-7.

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25

Stahl, P. D., and M. J. Klug. "Characterization and differentiation of filamentous fungi based on Fatty Acid composition." Applied and environmental microbiology 62, no. 11 (1996): 4136–46. http://dx.doi.org/10.1128/aem.62.11.4136-4146.1996.

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26

Teertstra, Wieke R., Luis G. Lugones, and Han A. B. Wösten. "In situ hybridisation in filamentous fungi using peptide nucleic acid probes." Fungal Genetics and Biology 41, no. 12 (2004): 1099–103. http://dx.doi.org/10.1016/j.fgb.2004.08.010.

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27

Bafana, Richa, Sarvanadevi Sivanesan, and R. A. Pandey. "Itaconic Acid Production by Filamentous Fungi in Starch-Rich Industrial Residues." Indian Journal of Microbiology 57, no. 3 (2017): 322–28. http://dx.doi.org/10.1007/s12088-017-0661-5.

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28

Hudecová, A., Ľ. Valík, and D. Liptáková. "Quantification of Geotrichum candidum growth in co-culture with lactic acid bacteria." Czech Journal of Food Sciences 27, Special Issue 2 (2010): 18–27. http://dx.doi.org/10.17221/205/2009-cjfs.

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The growth dynamics of filamentous fungus G. candidum was studied during the co-cultivation with the commercial lactic acid bacteria (LAB) culture Fresco. The experiments were carried out in milk and on the surface of a milk agar at the temperature ranging from 5 to 37&deg;C. Ratkowsky model was used to describe the relationships of the fungal growth rate to the temperature during both, single and co-cultivation with LAB in milk. Simultaneous growth of LAB affected significantly the growth rate of the filamentous fungus. The growth of G. candidum was in average 39% slower in the co-culture

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Türk, Hayrettin, Meral Yılmaz, Turgay Tay, Ayşen Özdemir Türk, and Merih Kıvanç. "Antimicrobial Activity of Extracts of Chemical Races of the Lichen Pseudevernia furfuracea and their Physodic Acid, Chloroatranorin, Atranorin, and Olivetoric Acid Constituents." Zeitschrift für Naturforschung C 61, no. 7-8 (2006): 499–507. http://dx.doi.org/10.1515/znc-2006-7-806.

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The antimicrobial activity and the MIC values of the ethanol, chloroform, diethyl ether, and acetone extracts of the chemical races of Pseudevernia furfuracea (var. furfuracea and var. ceratea) and their physodic acid, chloroatranorin, atranorin, and olivetoric acid constituents have been investigated against some microorganisms. Nearly all extracts of both chemical races showed antimicrobial activity against Aeromonas hydrophila, Bacillus cereus, Bacillus subtilis, Listeria monocytogenes, Proteus vulgaris, Staphylococcus aureus, Streptococcus faecalis, Yersinia enterocolitica, Candida albican

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30

Kitpreechavanich, Vichien, Thanapoom Maneeboon, Youichi Kayano, and Kenji Sakai. "Comparative Characterization of l-Lactic Acid-Producing Thermotolerant Rhizopus Fungi." Journal of Bioscience and Bioengineering 106, no. 6 (2008): 541–46. http://dx.doi.org/10.1263/jbb.106.541.

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31

Zhang, Zhan Ying, Bo Jin, and Joan M. Kelly. "Production of lactic acid from renewable materials by Rhizopus fungi." Biochemical Engineering Journal 35, no. 3 (2007): 251–63. http://dx.doi.org/10.1016/j.bej.2007.01.028.

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32

Manandhar, Ashish, and Ajay Shah. "Techno-Economic Analysis of Bio-Based Lactic Acid Production Utilizing Corn Grain as Feedstock." Processes 8, no. 2 (2020): 199. http://dx.doi.org/10.3390/pr8020199.

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Lactic acid is an important chemical with numerous commercial applications that can be fermentatively produced from biological feedstocks. Producing lactic acid from corn grain could complement the use of already existing infrastructure for corn grain-based ethanol production with a higher value product. The objective of this study was to evaluate the techno-economic feasibility of producing 100,000 metric tons (t) of lactic acid annually from corn grain in a biorefinery. The study estimated the resources (equipment, raw materials, energy, and labor) requirements and costs to produce lactic ac

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33

Kubicek, Christian P. "Regulatory aspects of the tricarboxylic acid cycle in filamentous fungi — A review." Transactions of the British Mycological Society 90, no. 3 (1988): 339–49. http://dx.doi.org/10.1016/s0007-1536(88)80141-4.

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34

McKay, A. M. "Extracellular ß-galactosidase production during growth of filamentous fungi on polygalacturonic acid." Letters in Applied Microbiology 12, no. 3 (1991): 75–77. http://dx.doi.org/10.1111/j.1472-765x.1991.tb00508.x.

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35

PARROU, J., M. JULES, G. BELTRAN, and J. FRANCOIS. "Acid trehalase in yeasts and filamentous fungi: Localization, regulation and physiological function." FEMS Yeast Research 5, no. 6-7 (2005): 503–11. http://dx.doi.org/10.1016/j.femsyr.2005.01.002.

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36

Liu, Yan, Wei Liao, Chuanbin Liu, and Shulin Chen. "Optimization of l-(+)-lactic acid production using pelletized filamentous Rhizopus oryzae NRRL 395." Applied Biochemistry and Biotechnology 131, no. 1-3 (1996): 844–53. http://dx.doi.org/10.1007/bf02685945.

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37

Perczak, Adam, Piotr Goliński, Marcin Bryła, and Agnieszka Waśkiewicz. "The efficiency of lactic acid bacteria against pathogenic fungi and mycotoxins." Archives of Industrial Hygiene and Toxicology 69, no. 1 (2018): 32–45. http://dx.doi.org/10.2478/aiht-2018-69-3051.

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Abstract Mycotoxins are produced by some fungal species of the genera Aspergillus, Penicillium, and Fusarium and are common contaminants of a wide range of food commodities. Numerous strategies are used to minimise fungal growth and mycotoxin contamination throughout the food chain. This review addresses the use of lactic acid bacteria, which can inhibit fungal growth and participate in mycotoxin degradation and/or removal from contaminated food. Being beneficial for human and animal health, lactic acid bacteria have established themselves as an excellent solution to the problem of mycotoxin c

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Reyes, F., P. Villanueva, and C. Alfonso. "Comparative study of acid and alkaline phosphatase during the autolysis of filamentous fungi." Letters in Applied Microbiology 10, no. 4 (1990): 175–77. http://dx.doi.org/10.1111/j.1472-765x.1990.tb00108.x.

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Tay, Turgay, Ayşen Özdemir Türk, Meral Yılmaz, Hayrettin Türk, and Merih Kıvanç. "Evaluation of the Antimicrobial Activity of the Acetone Extract of the Lichen Ramalina farinacea and its (+)-Usnic Acid, Norstictic Acid, and Protocetraric Acid Constituents." Zeitschrift für Naturforschung C 59, no. 5-6 (2004): 384–88. http://dx.doi.org/10.1515/znc-2004-5-617.

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The acetone extract of the lichen Ramalina farinacea and its (+)-usnic acid constituent showed antimicrobial activity against Bacillus subtilis, Listeria monocytogenes, Proteus vulgaris, Staphylococcus aureus, Streptococcus faecalis. Yersinia enterocolitica, Candida albicans, and Candida glabrata. Norstictic acid was active against Aeromonas hydrophila as well as the above microorganisms except Yersinia enterocolitica. Protocetraric acid showed activity only against the tested yeasts Candida albicans and Candida glabrata. The MIC values of the extract as well as of the three substances were d

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Park, E. "Bioconversion of waste office paper to ?(+)-lactic acid by the filamentous fungus Rhizopus oryzae." Bioresource Technology 93, no. 1 (2004): 77–83. http://dx.doi.org/10.1016/j.biortech.2003.08.017.

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Bakri, Y., Y. Akeed, M. Jawhar, and M. I. E. Arabi. "EVALUATION OF XYLANASE PRODUCTION FROM FILAMENTOUS FUNGI WITH DIFFERENT LIFESTYLES." Acta Alimentaria 49, no. 2 (2020): 197–203. http://dx.doi.org/10.1556/066.2020.49.2.9.

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Xylanase plays an important role in the food, feed, and pulp/paper industry. Filamentous fungi have been considered as useful producers of this enzyme from an industrial point of view, due to the fact that they excrete xylanases into the medium. In this study, four fungal species belonging to different genera, i.e. Aspergillus, Cochliobolus, Pyrenophora, and Penicillium were isolated from different sources and compared for their ability to produce xylanase in submerged culture. The fungal species showed enzyme activity as determined by dinitrosalicylic acid (DNS) method. It was found that the

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CABO, M. L., A. F. BRABER, and P. M. F. J. KOENRAAD. "Apparent Antifungal Activity of Several Lactic Acid Bacteria against Penicillium discolor Is Due to Acetic Acid in the Medium." Journal of Food Protection 65, no. 8 (2002): 1309–16. http://dx.doi.org/10.4315/0362-028x-65.8.1309.

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Fifty-six dairy bacteria belonging to the genera Lactococcus, Lactobacillus, Pediococcus, Propionibacterium, Streptococcus, Enterococcus, Leuconostoc, and Brevibacterium were screened for antifungal activity against four species of fungi relevant to the cheese industry (Penicillium discolor, Penicillium commune, Penicillium roqueforti, and Aspergillus vesicolor). Most of the active strains belonged to the genus Lactobacillus, whereas Penicillium discolor was found to be the most sensitive of the four fungi investigated. Further studies on P. discolor showed antifungal activity only below pH 5.

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Wang, Chao, Peipei Dong, Liyuan Zhang та ін. "Regio- and stereo-selective oxidation of β-boswellic acids transformed by filamentous fungi". RSC Advances 5, № 17 (2015): 12717–25. http://dx.doi.org/10.1039/c4ra16459h.

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Biotransformation of 11-keto-β-boswellic acid (KBA) and acetyl-11-keto-β-boswellic acid (AKBA) catalyzed by two fungal strains (Cunninghamella elegans AS 3.1207 and Penicillium janthinellum AS 3.510) was performed in the present investigation.

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Candan, Mehmet, Meral Yılmaz, Turgay Tay, Merih Kıvança, and Hayrettin Türk. "Antimicrobial Activity of Extracts of the Lichen Xanthoparmelia pokornyi and its Gyrophoric and Stenosporic Acid Constituents." Zeitschrift für Naturforschung C 61, no. 5-6 (2006): 319–23. http://dx.doi.org/10.1515/znc-2006-5-603.

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The antimicrobial activity of the diethyl ether, acetone, chloroform, petroleum ether, and ethanol extracts of the lichen Xanthoparmelia pokornyi and its gyrophoric acid and stenosporic acid constituents has been screened against some foodborne bacteria and fungi. Both the extracts and the acids showed antimicrobial activity against Aeromonas hydrophila, Bacillus cereus, Bacillus subtilis, Listeria monocytogenes, Proteus vulgaris, Staphylococcus aureus, Streptococcus faecalis, Yersinia enterocolitica, Candida albicans and Candida glabrata. The extracts were inactive against the tested filament

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Choi, Ha Nuel, Hyun Hee Oh, Hee Sun Yang, et al. "Antifungal activity against cheese fungi by lactic acid bacteria isolated from kimchi." Korean Journal of Food Preservation 20, no. 5 (2013): 727–34. http://dx.doi.org/10.11002/kjfp.2013.20.5.727.

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Kwak, Min-Kyu, Rui Liu, Min-Kyu Kim, et al. "Cyclic dipeptides from lactic acid bacteria inhibit the proliferation of pathogenic fungi." Journal of Microbiology 52, no. 1 (2014): 64–70. http://dx.doi.org/10.1007/s12275-014-3520-7.

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Varsha, Kontham Kulangara, Sulochana Priya, Leena Devendra, and Kesavan Madhavan Nampoothiri. "Control of Spoilage Fungi by Protective Lactic Acid Bacteria Displaying Probiotic Properties." Applied Biochemistry and Biotechnology 172, no. 7 (2014): 3402–13. http://dx.doi.org/10.1007/s12010-014-0779-4.

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Hibi, Makoto, Ryosuke Mori, Ryoma Miyake, et al. "Novel Enzyme Family Found in Filamentous Fungi Catalyzingtrans-4-Hydroxylation of l-Pipecolic Acid." Applied and Environmental Microbiology 82, no. 7 (2016): 2070–77. http://dx.doi.org/10.1128/aem.03764-15.

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Abstract:

ABSTRACTHydroxypipecolic acids are bioactive compounds widely distributed in nature and are valuable building blocks for the organic synthesis of pharmaceuticals. We have found a novel hydroxylating enzyme with activity towardl-pipecolic acid (l-Pip) in a filamentous fungus,Fusarium oxysporumc8D. The enzymel-Piptrans-4-hydroxylase (Pip4H) ofF. oxysporum(FoPip4H) belongs to the Fe(II)/α-ketoglutarate-dependent dioxygenase superfamily, catalyzes the regio- and stereoselective hydroxylation ofl-Pip, and produces optically puretrans-4-hydroxy-l-pipecolic acid (trans-4-l-HyPip). Amino acid sequence

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Yao, Qingwei, Haiqin Chen, Shunxian Wang, et al. "An efficient strategy for screening polyunsaturated fatty acid-producing oleaginous filamentous fungi from soil." Journal of Microbiological Methods 158 (March 2019): 80–85. http://dx.doi.org/10.1016/j.mimet.2018.12.023.

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Torres-Mancera, María Teresa, Itzamná Baqueiro-Peña, Arturo Figueroa-Montero, et al. "Biotransformation and improved enzymatic extraction of chlorogenic acid from coffee pulp by filamentous fungi." Biotechnology Progress 29, no. 2 (2013): 337–45. http://dx.doi.org/10.1002/btpr.1696.

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