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1. Polyphasic identification of Penicillium spp. isolated from Spanish semi-hard ripened cheeses

Author:
Ramos-Pereira, Juliana; Mareze, Juliana; Patrinou, Eleni; Santos, Jesús A.; López-Díaz, Teresa-María
Source:
Food microbiology 2019 v.84 pp. 103253
ISSN:
0740-0020
Subject:
Penicillium chrysogenum; Penicillium commune; Penicillium expansum,   etc   ; Penicillium nordicum; Penicillium solitum; cheese industry; cheese ripening; cheeses; cyclopiazonic acid; fungi; ochratoxin A; patulin; phenotype; sequence analysis; Spain;     Show all 15 Subjects
Abstract:
... Fifteen samples of semi-hard ripened cheeses, both spoiled (10) and unspoiled (5), and obtained from cheese factories located in Northwest of Spain, were analysed by a dilution plating technique and direct sampling. A total of 32 isolates were identified at species level by a polyphasic approach (phenotypic characterization, partial extrolite analysis and molecular identification). Most isolates ( ...
DOI:
10.1016/j.fm.2019.103253

2. Evaluation of the activity of the antifungal PgAFP protein and its producer mould against Penicillium spp postharvest pathogens of citrus and pome fruits

Author:
Delgado, Josué; Ballester, Ana-Rosa; Núñez, Félix; González-Candelas, Luis
Source:
Food microbiology 2019 v.84 pp. 103266
ISSN:
0740-0020
Subject:
Penicillium chrysogenum; Penicillium digitatum; Penicillium expansum,   etc   ; Citrus; Penicillium italicum; antifungal proteins; apples; biological control agents; chemical control; fruits; fungi; oranges; pathogens; patulin; raw fruit; reactive oxygen species;     Show all 16 Subjects
Abstract:
... Postharvest fungal diseases are among the main causes of fresh fruit losses. Chemical control is against claims for “natural” or “chemical-free” products. Biocontrol agents, such as antifungal proteins or their producing moulds, may serve to combat unwanted pathogens. Since the effectiveness of these bioprotective agents depends on the food substrate, their effect must be tested on fruits. The obj ...
DOI:
10.1016/j.fm.2019.103266

3. Distribution of mycotoxins produced by Penicillium spp. inoculated in apple jam and crème fraiche during chilled storage

Author:
Olsen, Monica; Lindqvist, Roland; Bakeeva, Albina; Leong, Su-lin L.; Sulyok, Michael
Source:
International journal of food microbiology 2019 v.292 pp. 13-20
ISSN:
0168-1605
Subject:
Penicillium crustosum; Penicillium expansum; Penicillium roquefortii,   etc   ; Penicillium verrucosum; apples; citrinin; cold storage; fungi; inoculum; metabolites; models; monitoring; ochratoxin A; patulin; roquefortine; serving size; storage temperature; trade;     Show all 18 Subjects
Abstract:
... Estimations of consumer exposure to mycotoxins through surveillance of mycotoxins in the food trade are well described, but the exposure due to mouldy food in private homes is not known, and may result from removing visible mould on food and eating the rest. In this study, we followed the growth of Penicillium expansum on the surface of apple jam and Penicillium verrucosum on crème fraiche, as wel ...
DOI:
10.1016/j.ijfoodmicro.2018.12.003

4. Shelf life extension of mozzarella cheese contaminated with Penicillium spp. using the antifungal compound ɛ-polylysine

Author:
Luz, C; Torrijos, R; Quiles, JM; Mañes, J; Meca, G
Source:
Food science and technology international 2019 v.25 no.4 pp. 295-302
ISSN:
1532-1738
Subject:
Penicillium nordicum; Penicillium roquefortii; Penicillium solitum,   etc   ; antifungal agents; financial economics; fungal growth; fungi; minimum inhibitory concentration; mozzarella cheese; mycotoxins; public health; shelf life; spoilage microorganisms; trays;     Show all 14 Subjects
Abstract:
... Molds are one of the most important spoilage organisms on cheese which can lead to economic loss as well as raising public health concerns due to the production of mycotoxins. This study investigates the use of ɛ-polylysine as natural antimicrobial to inhibit fungal growth. The minimal inhibitory concentrations and minimal fungicidal concentrations of ɛ-polylysine were determined against Penicilli ...
DOI:
10.1177/1082013218823136

5. In vitro biodegradation potential of airborne Aspergilli and Penicillia

Author:
Savković, Željko; Stupar, Miloš; Unković, Nikola; Ivanović, Žarko; Blagojević, Jovana; Vukojević, Jelena; Ljaljević Grbić, Milica
Source:
Die Naturwissenschaften 2019 v.106 no.3-4 pp. 8
ISSN:
0028-1042
Subject:
Penicillium brevicompactum; Penicillium expansum; Penicillium glabrum,   etc   ; Aspergillus niger; Aspergillus pseudoglaucus; Talaromyces; acids; aesthetics; biodegradation; carbonates; cost effectiveness; cultural heritage; enzymes; fungi; liquids; pH; pigments; proteolysis;     Show all 18 Subjects
Abstract:
... The study addresses in vitro degradation potential of airborne Aspergillus and Penicillium/Talarmyces species originating from cultural heritage conservation premises. A series of rapid, cost effective biodegradation assays were performed to assess production of extracellular pigments, acids, and enzymes. Most of the isolates have demonstrated positive growth in at least one of the preformed tests ...
DOI:
10.1007/s00114-019-1603-3

6. Biocontrol of Penicillium griseofulvum to reduce cyclopiazonic acid contamination in dry-fermented sausages

Author:
Delgado, Josué; Peromingo, Belén; Rodríguez, Alicia; Rodríguez, Mar
Source:
International journal of food microbiology 2019 v.293 pp. 1-6
ISSN:
0168-1605
Subject:
Penicillium chrysogenum; Penicillium commune; Penicillium griseofulvum,   etc   ; Debaryomyces hansenii; Pediococcus acidilactici; biological control; cured meats; cyclopiazonic acid; environmental factors; fermented sausages; meat aging; sensory properties; temperature;     Show all 13 Subjects
Abstract:
... Dry-fermented sausages are very appreciated by consumers. The environmental conditions during its ripening favor colonization of their surface by toxigenic molds. These molds contribute to the development of sensory characteristics; however, some of them could produce mycotoxins such as cyclopiazonic acid (CPA). CPA is mainly produced by Penicillium commune and Penicillium griseofulvum which have ...
DOI:
10.1016/j.ijfoodmicro.2018.12.027

7. Draft genome sequence of Penicillium chrysogenum strain HKF2, a fungus with potential for production of prebiotic synthesizing enzymes

Author:
Gujar, VaibhavV.; Fuke, Priya; Khardenavis, AnshumanA.; Purohit, HemantJ.
Source:
3 Biotech 2018 v.8 no.2 pp. 106
ISSN:
2190-572X
Subject:
Penicillium chrysogenum; Penicillium expansum; Penicillium roquefortii,   etc   ; beta-fructofuranosidase; fructooligosaccharides; fungi; genes; inulinase; nucleotide sequences; prebiotics;     Show all 10 Subjects
Abstract:
... In this study, we have characterized a novel set of extracellular enzymes produced by Penicillium chrysogenum strain HKF2. A draft genome data of 31.5 Mbp was generated and annotation suggested a total of 11,243 protein-coding genes out of which 609 were CAZymes, majority of which were found to have homology with Penicillium rubens, Penicillium chrysogenum followed by Penicillium expansum and Peni ...
DOI:
10.1007/s13205-018-1132-3

8. Penicillilactone A, a novel antibacterial 7-membered lactone derivative from the sponge-associated fungus Penicillium sp. LS54

Author:
Liu, Yong; Ding, Lijian; Fang, Fang; He, Shan
Source:
Natural product research 2019 v.33 no.17 pp. 2466-2470
ISSN:
1478-6427
Subject:
Penicillium,   etc   ; Vibrio harveyi; antibacterial properties; fungi; furans; pathogens; spectral analysis;     Show all 7 Subjects
Abstract:
... One novel 7-membered lactone derivative, penicillilactone A (1), together with two known compounds, rugulosin A (2) and rugulosin (3) were isolated from the sponge-derived fungus Penicillium sp. LS54. Their structures were elucidated on the basis of spectroscopic analysis and comparison with literature data. Remarkably, penicillilactone A (1) is the first natural product containing a 7-membered la ...
DOI:
10.1080/14786419.2018.1452012

9. Diffusion of mycotoxins and secondary metabolites in dry-cured meat products

Author:
Peromingo, Belén; Sulyok, Michael; Lemmens, Marc; Rodríguez, Alicia; Rodríguez, Mar
Source:
Food control 2019 v.101 pp. 144-150
ISSN:
0956-7135
Subject:
Penicillium nordicum; Penicillium verrucosum,   etc   ; cured meats; cyclopiazonic acid; fermented sausages; fungi; industry; ochratoxin A; relative humidity; secondary metabolites;     Show all 10 Subjects
Abstract:
... The aim of this study was to analyse the pattern and diffusion capacity of secondary metabolites produced by ochratoxin A (OTA)- and cyclopiazonic acid (CPA)-producing mould species commonly growing in dry-cured meat products. Dry-fermented sausage and dry-cured ham pieces were inoculated with Penicillium nordicum, Penicillium verrucosum and Penillium griseofulvum, and incubated at 20 °C for 15 da ...
DOI:
10.1016/j.foodcont.2019.02.032

10. Fungal mycobiota and mycotoxin risk for traditional artisan Italian cave cheese

Author:
Anelli, Pamela; Haidukowski, Miriam; Epifani, Filomena; Cimmarusti, Maria Teresa; Moretti, Antonio; Logrieco, Antonio; Susca, Antonia
Source:
Food microbiology 2019 v.78 pp. 62-72
ISSN:
0740-0020
Subject:
Penicillium roquefortii; Penicillium solitum,   etc   ; Aspergillus; caves; cheese ripening; cheeses; consumer attitudes; food safety; fungi; mycobiota; ochratoxin A; risk; Italy;     Show all 13 Subjects
Abstract:
... Cave cheese is a surface mold-ripened variety of cheese produced also in South of Italy, exploiting fungal population naturally occurring on cave walls, as part of secondary microbiota for ripening. In this study, 148 fungal strains were isolated from 22 independent cave cheese samples, collected in 13 Italian geographical locations, mostly in Apulian area.DNA-based identification showed the prese ...
DOI:
10.1016/j.fm.2018.09.014

11. The developmental parameters of the minute brown scavenger beetle Dienerella argus (Coleoptera: Latridiidae)

Author:
Imai, Toshihiro; Miyamoto, Yoko
Source:
Applied entomology and zoology 2019 v.54 no.1 pp. 75-78
ISSN:
0003-6862
Subject:
Penicillium citrinum; Penicillium decumbens,   etc   ; Cladosporium cladosporioides; Lathridiidae; adults; air conditioning; conidia; eggs; heat sums; hyphae; molds (fungi); temperature;     Show all 12 Subjects
Abstract:
... Adult and larva Dienerella argus (Reitter) (Coleoptera: Latridiidae) feed on fungi and are frequently found in indoor, moldy areas. The basic biology of this species, other than its feeding habits, has not been determined. In this study, the developmental parameters of the beetle were investigated using dried hyphae and conidia from three fungi that are common in living areas. The developmental pe ...
DOI:
10.1007/s13355-018-0594-4

12. Modelling the sporulation of some fungi associated with cheese, at different temperature and water activity regimes

Author:
Camardo Leggieri, Marco; Decontardi, Simone; Battilani, Paola
Source:
International journal of food microbiology 2018 v.278 pp. 52-60
ISSN:
0168-1605
Subject:
Penicillium crustosum; Penicillium nordicum; Penicillium verrucosum,   etc   ; Grana cheese; cheese ripening; environmental factors; fungi; models; sporulation; storehouses; temperature; water activity;     Show all 12 Subjects
Abstract:
... The objectives of this study were to determine, in-vitro, the influence of temperature (T; 10–30 °C, step 5°), water activity (aw, 0.83–0.99; step 0.04) and time on sporulation (SPO) of some cheese-related fungi belonging to Penicillium spp. and A. versicolor. Overall, sporulation started rapidly (8 h in optimal conditions); it was significantly influenced by T and aw and the fungi studied were cl ...
DOI:
10.1016/j.ijfoodmicro.2018.04.023

13. Enhancing the Production of D-Mannitol by an Artificial Mutant of Penicillium sp. T2-M10

Author:
Duan, Rongting; Li, Hongtao; Li, Hongyu; Tang, Linhuan; Zhou, Hao; Yang, Xueqiong; Yang, Yabin; Ding, Zhongtao
Source:
Applied biochemistry and biotechnology 2018 v.186 no.4 pp. 990-998
ISSN:
0273-2289
Subject:
Penicillium,   etc   ; fermentation; glucose; mannitol; mutants; ultraviolet radiation;     Show all 6 Subjects
Abstract:
... D-Mannitol belongs to a linear polyol with six-carbon and has indispensable usage in medicine and industry. In order to obtain more efficient D-mannitol producer, this study has screened out a stable mutant Penicillium sp. T2-M10 that was isolated from the initial D-mannitol-produced strain Penicillium sp.T2-8 via UV irradiation as well as nitrosoguanidine (NTG) induction. The mutant had a conside ...
DOI:
10.1007/s12010-018-2791-6

14. Effects of environmental conditions and substrate on growth and ochratoxin A production by Penicillium verrucosum and Penicillium nordicum: Relative risk assessment of OTA in dry-cured meat products

Author:
Sánchez-Montero, Lourdes; Córdoba, Juan J.; Peromingo, Belén; Álvarez, Micaela; Núñez, Félix
Source:
Food research international 2019 v.121 pp. 604-611
ISSN:
0963-9969
Subject:
Penicillium nordicum; Penicillium verrucosum,   etc   ; computer software; control methods; cured meats; environmental factors; fermented sausages; fungal growth; meat aging; ochratoxin A; relative risk; temperature; water activity;     Show all 13 Subjects
Abstract:
... Ecological conditions during ripening of dry-cured meat products favour the growth of an uncontrolled mould population that could suppose a risk of ochratoxin A (OTA) production. In this work the influence of water activity (aw), temperature and substrate composition on fungal growth and OTA production by Penicillium nordicum and Penicillium verrucosum isolated from dry-cured meat products have be ...
DOI:
10.1016/j.foodres.2018.12.025

15. Different mechanisms of action of isolated epiphytic yeasts against Penicillium digitatum and Penicillium italicum on citrus fruit

Author:
Liu, Ye; Yao, Shixiang; Deng, Lili; Ming, Jian; Zeng, Kaifang
Source:
Postharvest biology and technology 2019 v.152 pp. 100-110
ISSN:
0925-5214
Subject:
Penicillium digitatum; Penicillium italicum,   etc   ; Candida oleophila; Metschnikowia; Pseudozyma antarctica; adhesion; biofilm; biological control; cell walls; citrus fruits; epiphytes; growth retardation; iron; mechanism of action; mycelium; parasitism; pathogens; yeasts;     Show all 18 Subjects
Abstract:
... The different modes of action of three isolated epiphytic yeast species (Metschnikowia citriensis FL01T and FL02, Candida oleophila FL14 and Pseudozyma antarctica FL17) against Penicillium digitatum and Penicillium italicum were investigated, and they showed better biocontrol efficacy than the P. membranaefaciens strain. These yeast species could be divided into two general classes according to th ...
DOI:
10.1016/j.postharvbio.2019.03.002

16. Biomarkers of Oxidative Stress as Indicators of Fungi Environmental Pollution in Balb/c Albino Mice Monitored from South West, Nigeria

Author:
Odebode, Adeyinka; Adekunle, Adedotun
Source:
Journal of pathogens 2019 v.2019
ISSN:
2090-3065
Subject:
Penicillium chrysogenum; Penicillium citrinum,   etc   ; Aspergillus flavus; airborne microorganisms; albino; antioxidant activity; biomarkers; dose response; fungi; immune response; mice; nose; oxidative stress; pollution; reactive oxygen species; spores; Nigeria;     Show all 17 Subjects
Abstract:
... The presence and detection of common airborne fungi in an area are important for the prevention and treatment of allergic fungal diseases. Because of the ubiquitous nature of fungi, the effect of four different fungal species in production of antioxidant and reactive oxygen species production in balb/c albino mice was investigated. Fifty-four balb/c mice were randomly divided into eight groups (n ...
DOI:
10.1155/2019/6561520

17. Development of specific primers based on the genomes of Penicillium spp. for rapid detection of Penicillium digitatum among fungal isolates in citrus

Author:
Chen, Kai; Tian, Zhonghuan; Wang, Lan; Long, Chao-an
Source:
European journal of plant pathology 2017 v.149 no.1 pp. 201-209
ISSN:
0929-1873
Subject:
Penicillium chrysogenum; Penicillium digitatum; Penicillium expansum,   etc   ; Citrus; DNA; Penicillium italicum; fungi; genes; genetic markers; industry; rapid methods;     Show all 11 Subjects
Abstract:
... Specific primers targeting Penicillium digitatum were developed based on fungal genes RPB1 and cmd, which are conserved among the genomes of Penicillium spp. The specific primers were designed based on the mutational sites in the homologous regions of the conserved genes. The results indicated that primer pairs RPB1–1 and cmd-3 were specific enough to distinguish Penicillium digitatum (N1) from Pe ...
DOI:
10.1007/s10658-017-1154-4

18. Two new compounds from a marine-derived Penicillium griseofulvum T21-03

Author:
Liu, Fang; Tian, Li; Chen, Gang; Zhang, Li-hua; Liu, Bing; Zhang, Weiyang; Bai, Jiao; Hua, Huiming; Wang, Hai-feng; Pei, Yue-Hu
Source:
Journal of Asian natural products research 2017 v.19 no.7 pp. 678-683
ISSN:
1477-2213
Subject:
Penicillium griseofulvum,   etc   ; citrinin; spectral analysis;     Show all 3 Subjects
Abstract:
... A new phenolic acid compound, 46-dimethylcurvulinic acid (1) and a new citrinin monomer derivative penicitrinol P (2) were isolated from marine-derived Penicillium griseofulvum T21-03. The structures of 1 and 2 were elucidated on the basis of spectroscopic data. ...
DOI:
10.1080/10286020.2016.1231671

19. Mycotoxigenic fungi in plant-based supplements and medicines

Author:
Rocha-Miranda, Fábio; Venâncio, Armando
Source:
Current opinion in food science 2019 v.30 pp. 27-31
ISSN:
2214-7993
Subject:
Penicillium,   etc   ; Aspergillus; drugs; food science; fungi; health promotion; herbs; mycotoxins; soil; therapeutics;     Show all 10 Subjects
Abstract:
... The increasing consumption of plant-based products for health promotion or for disease treatment has generated public health concerns, since herbs or plants are in direct contact with soils and may easily be colonized by fungi. Many studies have shown the contamination of plant-based supplements and drugs with mycotoxigenic fungal species. Aspergillus and Penicillium species have been reported as ...
DOI:
10.1016/j.cofs.2018.08.003

20. Proteolysis in Danish blue cheese during ripening

Author:
Mane, A.; Ciocia, F.; Beck, T.K.; Lillevang, S.K.; McSweeney, P.L.H.
Source:
International dairy journal 2019 v.97 pp. 191-200
ISSN:
0958-6946
Subject:
Penicillium roquefortii,   etc   ; alphaS1-casein; beta-casein; blue cheese; cheese ripening; chymosin; gels; pH; peptides; plasmin; proteolysis;     Show all 11 Subjects
Abstract:
... Proteolysis in Danish blue cheese was studied during 9 weeks' ripening. Levels of pH 4.6-soluble N as a percentage of total N increased from 7.2% to 25%, indicating extensive proteolysis. Urea-polyacrylamide gel electrophoretograms confirmed the extent of proteolysis through chymosin and plasmin action early in ripening, but later the action of Penicillium roqueforti proteinases became apparent. T ...
DOI:
10.1016/j.idairyj.2019.05.017