Search results for "PENICILLIUM EXPANSUM"
showing 10 items of 23 documents
Whey fermented by using Lactobacillus plantarum strains: A promising approach to increase the shelf life of pita bread
2019
Nowadays, there is an increasing concern regarding the shelf life of food products, leading producers to research natural antimicrobial agents to use in food preparation. In this study, we evaluated the antifungal activity of Lactobacillus plantarum fermented whey and then added the whey during preparation of pita bread to study shelf-life improvement. The fermented whey showed a satisfactory inhibitory (antifungal) effect against Penicillium expansum and Penicillium brevicompactum strains: the minimum inhibitory and minimum fungicidal concentrations ranged from 3.9 to 39.0 g/L and from 62.5 to 250 g/L, respectively. Addition of fermented whey increased the shelf life of the pita bread. Aft…
Bioactive compounds from mustard flours for the control of patulin production in wheat tortillas
2016
Abstract Patulin (PAT) is a toxic fungal metabolite produced by Penicillium, Aspergillus and Byssochlamys growing especially in fruit and cereals. PAT exhibits a number of toxic effects in animals and its presence in food is undesirable. In this study the reduction of the mycotoxin PAT produced by a strain of Penicillium expansum, on wheat tortillas was studied using volatile bioactive compounds present in the oriental and yellow mustard flour and also using the standard solution of the antifungal compound allyl isothiocyanate (AIT), developing an active packaging with two different systems of release of those bioactive compounds. Also the kinetic of volatilization of the compounds used in …
The Implication of Xyloglucan Endotransglucosylase/Hydrolase (XTHs) in Tomato Fruit Infection by Penicillium expansum Link. A
2007
In general, cell wall-degrading enzymes produced by plant pathogenic fungi are considered important pathogenicity factors. In this work, we evaluate the implication of xyloglucan endotransglucosylase/ hydrolase (XTHs), a potential hemicellulosic repairing enzyme, in the infection mechanism process by the fungus. This study investigated the SIXTHS expresion and xyloglucan endotransglucosylase (XET) activity during infection of two tomato fruit cultivars by Penicillium expansum Link. A. In infected fruits, XET specific activity decreased drastically after long infection periods, 24 and 48 h for Canario and Money Maker tomato fruits, respectively. Real Time RT-PCR of eleven SIXTHS also showed …
Evaluation of antifungal activity of three essential oils against selected isolates of Penicillium, Purpureocillium and Acremonium
2018
Storage is a critical process of food production because incorrect conditions during this process lead to the growth of economic costs caused by material loss. It is important to maintain adequate microbiological purity of storage areas. The development of microbes present in warehouses may lead to secondary contamination of stored materials and reduce their quality. The aim of the study was to evaluate the effect of essential oils on the growth of Acremonium strictum , Penicillium citrinum, Penicillium expansum and Purpureocillium lilacinum . Fungal strains were isolated from the food warehouse. Studies on the influence of selected mix of phenolic substances were performed using three comm…
Differential susceptibility of mycotoxin-producing fungi to distinct antifungal proteins (AFPs).
2021
Abstract The global challenge to prevent fungal spoilage and mycotoxin contamination on foods and feeds require the development of new antifungal strategies. Filamentous fungi encode diverse antifungal proteins (AFPs), which offer a great potential for the control of contaminant fungi. In this study, four AFPs from Penicillium digitatum (PdAfpB) and Penicillium expansum (PeAfpA, PeAfpB and PeAfpC) belonging to classes A, B and C, were tested against a representative panel of mycotoxin-producing fungi. They included a total of 38 strains representing 32 different species belonging to the genera Alternaria, Aspergillus, Byssochlamys, Fusarium and Penicillium. PeAfpA exhibited a potent antifun…
Apple (Malus domestica) and Tomato (Lycopersicum esculentum) Fruits Cell-Wall Hemicelluloses and Xyloglucan Degradation during Penicillium expansum I…
2004
We characterized the changes in cell-wall hemicellulosic polysaccharides and the hemicellulose-degrading enzymes associated with apple and tomato fruits infected by Penicillium expansum. Our results showed a reduction in the molecular mass of hemicelluloses, with this reduction being particularly notable in the xyloglucan associated with P. expansum infection. The activation of fungal beta-glucanases was also highlighted. Fruit xyloglucan endotransglucosylase/hydrolase (XTH)-specific activity decreased drastically during the infection process in both apple and tomato fruits. We suggest that XTH reduction during the infection might be related with the fungus attack mechanism. We also suggest…
Validation of a predictive model for the growth of Botrytis cinerea and Penicillium expansum on grape berries.
2010
The objective of this study was to develop and to validate a model for predicting the combined effect of temperature and a(w) on the radial growth rate, mu, of Botrytis cinerea and Penicillium expansum on grape berries. The proposed strategy was based on the gamma-concept developed previously [Zwietering, M.H., Wijtzes, T., de Wit, J.C., van't Riet, K. 1992. A decision support system for prediction of the microbial spoilage in foods. Journal of Food Protection. 12, 973-979]: mu=mu(opt).gamma(T).gamma(a(w)), where the gamma functions were cardinal models with inflection (CMI), mu(opt) the radial growth rate on grape berries. Firstly, the cardinal temperatures and a(w)'s were estimated indepe…
Potential of Antifungal Proteins (AFPs) to Control Penicillium Postharvest Fruit Decay
2021
Penicillium phytopathogenic species provoke severe postharvest disease and economic losses. Penicillium expansum is the main pome fruit phytopathogen while Penicillium digitatum and Penicillium italicum cause citrus green and blue mold, respectively. Control strategies rely on the use of synthetic fungicides, but the appearance of resistant strains and safety concerns have led to the search for new antifungals. Here, the potential application of different antifungal proteins (AFPs) including the three Penicillium chrysogenum proteins (PAF, PAFB and PAFC), as well as the Neosartorya fischeri NFAP2 protein to control Penicillium decay, has been evaluated. PAFB was the most potent AFP against …
Impact of water activity of diverse media on spore germination of Aspergillus and Penicillium species
2010
International audience; The effects of water activity (aw) of diverse media i/ culture medium for sporogenesis, aw sp ii/ liquid spore suspension medium, aw su and iii/ medium for germination, aw ge, on the germination time tG of Aspergillus carbonarius, Aspergillus flavus, Penicillium chrysogenum and Penicillium expansum were assessed according to a screening matrix at 0.95 and 0.99 aw. It was shown that i/ reduced tGs were obtained at 0.95 aw sp except for P. expansum ii/ a significant effect of aw su on tG was demonstrated for A. carbonarius, P. chrysogenum and P. expansum iii/ the most important factor for controlling the germination time was the medium for germination except for A. car…
Le goût moisi-terreux du vin : contribution à la caractérisation cinétique et métabolique des moisissures associées à ce défaut organoleptique
2011
Some microorganisms that co-exist on the grapevine may have beneficial effects on the quality of wine whereas others may be at the origin of organoleptic deviations. In the last decade, several mouldy or earthy odors have been highlighted in various wine regions from France. (-)-geosmin was found to be the major compound responsible for this deviation, along with Botrytis cinerea and fungi belonging to the genus Penicillium, since they were frequently isolated from “earthy-musty” odor grapes. The extent of damage on the quality of wines, motivated our study on the caracterisation of grape rot fungi. First of all, the microflora of grapes from Burgundy vineyards was identified (morphological…