Search results for "Penicillium"
showing 10 items of 153 documents
Effect of storage conditions (relative humidity, duration, and temperature) on the germination time of Aspergillus carbonarius and Penicillium chryso…
2012
Fungal conidia are disseminated, often in the air, for a certain period of time, prior to contaminating food products. The objective of this study was to examine the effects of the relative humidity, RH (%), time (day), and temperature (°C) during this period of time, called "storage", on the germination time, τ (h), of Aspergillus carbonarius and Penicillium chrysogenum. A Doehlert design was used in the range, 20-100% RH, 2-28 days, and 5-25 °C. As compared to un-stored conidia, the germination time of conidia stored at 60% RH, 15 days, 5 °C was increased by 23 and 28%, for A. carbonarius and P. chrysogenum, respectively. Stored conidia exhibited a minimum τ value at 60% RH, and 100% RH f…
Development of a rapid and highly sensitive biochemical method for the measurement of fungal spore viability. An alternative to the CFU method
2001
Abstract 1 A biochemical method, based on dehydrogenase activity (DHA) measurement, has been developed as an alternative to colony forming unit (CFU) enumeration, for assessing the viability of fungal spores. In viable cells, a tetrazolium salt (MTT) is reduced to a coloured formazan (MTTf) by cellular dehydrogenase enzymes. From the colorimetric assay developed by Mosmann for mammalian cells, the procedure has been adapted and optimised using P. digitatum spores as a model. Propan-2-ol has been selected as the best solvent to extract the MTTf from the spores. The sensitivity of the method has been considerably increased by determining the optimal conditions of incubation for the MTT reduct…
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 …
Identification of Patulin from Penicillium coprobium as a Toxin for Enteric Neurons
2019
The identification and characterization of fungal commensals of the human gut (the mycobiota) is ongoing, and the effects of their various secondary metabolites on the health and disease of the host is a matter of current research. While the neurons of the central nervous system might be affected indirectly by compounds from gut microorganisms, the largest peripheral neuronal network (the enteric nervous system) is located within the gut and is exposed directly to such metabolites. We analyzed 320 fungal extracts and their effect on the viability of a human neuronal cell line (SH-SY5Y), as well as their effects on the viability and functionality of the most effective compound on primary ent…
Simultaneous isolation of xanthomegnin, viomellein, rubrosulphin, viopurpurin, and brevianamide A by preparative HPLC.
1984
A method for the isolation of xanthomegnin, viomellein, rubrosulphin, viopurpurin, and brevianamide A from Penicillium viridicatum (DSM 2447) is described. After extraction, HPLC was performed with a preparative silicagel column, eluted with toluene / ethyl acetate / formic acid (27/9/1, v/v/v) and dichloromethane / acetic acid (9/1, v/v). The toxins were detected with a UV-monitor. It was possible to isolate them in an absolutely pure state. The described method is operationally simple and very efficient.
Comparison of Volatile Flavor Compounds Produced by Ten Strains of Penicillium camemberti Thom
1993
Abstract Volatile compounds produced by Penicillium camemberti Thom in a milk culture medium were identified using gas chromatography coupled with mass spectrometry. Volatile compounds were mainly methyl ketones and their corresponding secondary alcohols, fatty acids, and the alcohols 3-methylbutanol, 2-methylpropanol, 3-octanol, and 1-octen-3-ol. Comparison of 10 strains of P. camemberti Thom resulted in their being grouped into 6 aromatic strain groups, This grouping seems to be useful for the selection of strains for cheese making.
Comparison of the activity of antifungal hexapeptides and the fungicides thiabendazole and imazalil against postharvest fungal pathogens
2003
8 pages, 2 figures, 3 tables.-- PMID: 14623382 [PubMed].-- Printed version published Dec 31, 2003.
Resistencia frente a la infección por Penicillium digitatum durante la postcosecha de los frutos cítricos. Bases moleculares y metabolismo de fenilpr…
2007
Tesis Doctoral. Facultad de Farmacia, Universidad de Valencia y Grupo de Postcosecha, Instituto de Agroquímica y Tecnología de Alimentos (CSIC)
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 …
Determination of ochratoxin A in maize bread samples by LC with fluorescence detection.
2007
Ochratoxin A (OTA) is a secondary fungal metabolite produced by several moulds, mainly by Aspergillus ochraceus, A. carbonarius, A. niger and by Penicillium verrucosum. The present work shows the results of comparative studies using different procedures for the analysis of OTA in maize bread samples. The studied analytical methods involved extraction with different volumes of PBS/methanol, different extraction apparatus, and clean-up through immunoaffinity columns. The separation and identification were carried out by high-performance liquid chromatography with fluorescence detection. The optimized method for analysis of OTA in maize bread involved extraction with PBS:methanol (50:50), and …