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Penicillium Glaucum
Factors affecting penicillium roquefortii (penicillium glaucum) in internally mould ripened cheeses: implications for pre-packed blue cheeses FAIRCLOUGH, Andrew, CLIFFE, Dawn and KNAPPER, Sarah Available from Sheffield Hallam University Research Archive (SHURA) at: http://shura.shu.ac.uk/3927/ This document is the author deposited version. You are advised to consult the publisher's version if you wish to cite from it. Published version FAIRCLOUGH, Andrew, CLIFFE, Dawn and KNAPPER, Sarah (2011). Factors affecting penicillium roquefortii (penicillium glaucum) in internally mould ripened cheeses: implications for pre-packed blue cheeses. International Journal Of Food Science & Technology, 46 (8), 1586-1590. Copyright and re-use policy See http://shura.shu.ac.uk/information.html Sheffield Hallam University Research Archive http://shura.shu.ac.uk Factors affecting Penicillium roquefortii (Penicillium glaucum) in internally mould ripened cheeses: Implications for pre-packed blue cheeses. Andrew C. Fairclougha*, Dawn E. Cliffea and Sarah Knapperb a Centre for Food Innovation (Food Group), Sheffield Hallam University, Howard Street, Sheffield S1 1WB b Regional Food Group Yorkshire, Grimston Grange, 2 Grimston, Tadcaster, LS24 9BX *Corresponding author email address: [email protected] Abstract: To our knowledge the cheese industry both Nationally and Internationally, is aware of the loss in colour of pre-packaged internally mould ripened blue cheeses (e.g. The American blue cheese AMABlu - Faribault Dairy Company, Inc.); however, after reviewing data published to date it suggests that no work has been undertaken to explain why this phenomenon is occurring which makes the work detailed in this paper novel. The amount and vivid colour of blue veins of internally mould ripened cheeses are desirable quality characteristics. -
Phd. Thesis Sana Jabeen.Pdf
ECTOMYCORRHIZAL FUNGAL COMMUNITIES ASSOCIATED WITH HIMALAYAN CEDAR FROM PAKISTAN A dissertation submitted to the University of the Punjab in partial fulfillment of the requirements for the degree of DOCTOR OF PHILOSOPHY in BOTANY by SANA JABEEN DEPARTMENT OF BOTANY UNIVERSITY OF THE PUNJAB LAHORE, PAKISTAN JUNE 2016 TABLE OF CONTENTS CONTENTS PAGE NO. Summary i Dedication iii Acknowledgements iv CHAPTER 1 Introduction 1 CHAPTER 2 Literature review 5 Aims and objectives 11 CHAPTER 3 Materials and methods 12 3.1. Sampling site description 12 3.2. Sampling strategy 14 3.3. Sampling of sporocarps 14 3.4. Sampling and preservation of fruit bodies 14 3.5. Morphological studies of fruit bodies 14 3.6. Sampling of morphotypes 15 3.7. Soil sampling and analysis 15 3.8. Cleaning, morphotyping and storage of ectomycorrhizae 15 3.9. Morphological studies of ectomycorrhizae 16 3.10. Molecular studies 16 3.10.1. DNA extraction 16 3.10.2. Polymerase chain reaction (PCR) 17 3.10.3. Sequence assembly and data mining 18 3.10.4. Multiple alignments and phylogenetic analysis 18 3.11. Climatic data collection 19 3.12. Statistical analysis 19 CHAPTER 4 Results 22 4.1. Characterization of above ground ectomycorrhizal fungi 22 4.2. Identification of ectomycorrhizal host 184 4.3. Characterization of non ectomycorrhizal fruit bodies 186 4.4. Characterization of saprobic fungi found from fruit bodies 188 4.5. Characterization of below ground ectomycorrhizal fungi 189 4.6. Characterization of below ground non ectomycorrhizal fungi 193 4.7. Identification of host taxa from ectomycorrhizal morphotypes 195 4.8. -
MUSHROOMS of the OTTAWA NATIONAL FOREST Compiled By
MUSHROOMS OF THE OTTAWA NATIONAL FOREST Compiled by Dana L. Richter, School of Forest Resources and Environmental Science, Michigan Technological University, Houghton, MI for Ottawa National Forest, Ironwood, MI March, 2011 Introduction There are many thousands of fungi in the Ottawa National Forest filling every possible niche imaginable. A remarkable feature of the fungi is that they are ubiquitous! The mushroom is the large spore-producing structure made by certain fungi. Only a relatively small number of all the fungi in the Ottawa forest ecosystem make mushrooms. Some are distinctive and easily identifiable, while others are cryptic and require microscopic and chemical analyses to accurately name. This is a list of some of the most common and obvious mushrooms that can be found in the Ottawa National Forest, including a few that are uncommon or relatively rare. The mushrooms considered here are within the phyla Ascomycetes – the morel and cup fungi, and Basidiomycetes – the toadstool and shelf-like fungi. There are perhaps 2000 to 3000 mushrooms in the Ottawa, and this is simply a guess, since many species have yet to be discovered or named. This number is based on lists of fungi compiled in areas such as the Huron Mountains of northern Michigan (Richter 2008) and in the state of Wisconsin (Parker 2006). The list contains 227 species from several authoritative sources and from the author’s experience teaching, studying and collecting mushrooms in the northern Great Lakes States for the past thirty years. Although comments on edibility of certain species are given, the author neither endorses nor encourages the eating of wild mushrooms except with extreme caution and with the awareness that some mushrooms may cause life-threatening illness or even death. -
Gorgonzola-Dolce
GORGONZOLA DOLCE Soft in texture and sometimes runny, The sweetness and gentle blue flavour give it wide appeal. PLU: 702 Sold as: Weighed /Kg Organic: No Category: Continental Cow - Blue (NHR) Type of Milk: Cow Pasteurisation: Thermised Country: Product of Italy Rennet: Traditional Region: Piedmont Style: Blue Approx weight: 6 Kg Flavour: Sweet and creamy Accreditation: PDO Rind: Natural Rec. Drink: Chianti Classico Own Milk: No Commentary There are two theories explaining the origin of Gorgonzola. Some say it was first made in the town of Gorgonzola situated just outside Milan, in the year 879. Others believe it was created in the dairy centre, Pasturo, in the Valsassina, where the natural caves provided the perfect conditions for the maturing of the cheese. Either way, it is known that the cheese was produced in the Autumn using the milk of the 'tired' cows who were returning from the mountain pastures of the Italian Alpine region where they had spent the hottest months. The cheese was first called Stracchino di Gorgonzola, which soon became shortened. Gorgonzola is a protected cheese. It has had a Protected Designation of Origin (PDO) since 1996 which regulates many aspects of the cheese's production, including where the milk comes from, where it is produced and where it is matured. This serves to ensure the authenticity and quality of the product and can be verified by the consumer by the presence of a stylised 'g' on the foil used to wrap the cheese. The cheese is made with pure, high quality milk that has been heat treated, and poured into vats at a temperature of approximately 30 degrees. -
Mycosphere Essays 15. Ganoderma Lucidum - Are the Beneficial Medical Properties Substantiated?
Mycosphere 7 (6): 687–715 (2016) ISSN 2077 7019 www.mycosphere.org Article Mycosphere Copyright © 2016 Online Edition Doi 10.5943/mycosphere/7/6/1 Mycosphere Essays 15. Ganoderma lucidum - are the beneficial medical properties substantiated? Hapuarachchi KK1,2,3, Wen TC1, Jeewon R4, Wu XL5 and Kang JC1 1The Engineering Research Center of Southwest Bio–Pharmaceutical Resource Ministry of Education, Guizhou University, Guiyang 550025, Guizhou Province, China 2Center of Excellence in Fungal Research, Mae Fah Luang University, Chiang Rai 57100, Thailand 3School of Science, Mae Fah Luang University, Chiang Rai 57100, Thailand 4Department of Health Sciences, Faculty of Science, University of Mauritius, Mauritius, 80837 5Guizhou Academy of Sciences, Guiyang, 550009, Guizhou Province, China Hapuarachchi KK, Wen TC, Jeewon R, Wu XL, Kang JC. 2016 – Mycosphere Essays 15. Ganoderma lucidum - are the beneficial medical properties substantiated?. Mycosphere 7(6), 687– 715, Doi 10.5943/mycosphere/7/6/1 Abstract Ganoderma lucidum, commonly treated as Lingzhi mushroom, is a traditional Chinese medicine which has been widely used over two millennia in Asian countries for maintaining vivacity and longevity. Numerous publications can be found reporting that G. lucidum may possess various beneficial medical properties and contributes to a variety of biological actions by primary metabolites, such as polysaccharides, proteins and triterpenes. Although G. lucidum still remains as a popular agent in commercial products, there is a lack of scientific study on the safety and effectiveness of G. lucidum in humans. There have been some reports of human trials using G. lucidum as a direct control agent for various diseases including arthritis, asthma, diabetes, gastritis, hepatitis, hypertension and neurasthenia, but scientific evidence is still inconclusive. -
Cheese Classification, Characterization, and Categorization
Cheese Classification, Characterization, and Categorization: AGlobalPerspective MONTSERRAT ALMENA-ALISTE1 and BERNARD MIETTON2 1Department of Nutrition and Food Sciences, University of Vermont, Burlington, VT 05405-0086, and Green Mountain Coffee Roasters, Waterbury, VT 05676; 2Expertise Agroalimentaire, 39800 Poligny, France ABSTRACT Cheese is one of the most fascinating, complex, and differentiation of cheese include the variability among diverse foods enjoyed today. Three elements constitute the fundamental processing and aging characteristics that cheese ecosystem: ripening agents, consisting of enzymes and influence both the chemical composition of the fresh microorganisms; the composition of the fresh cheese; and the cheese and its enzymatic potential during ripening. The environmental conditions during aging. These factors determine and define not only the sensory quality of the final cheese fundamental cheesemaking factors include (i) method of product but also the vast diversity of cheeses produced coagulation used to transform the original cheesemaking worldwide. How we define and categorize cheese is a milk into a gel or coagulum (e.g., acid versus rennet); complicated matter. There are various approaches to cheese (ii) acidification characteristics (both rate and time), classification, and a global approach for classification and from the point of setting the milk up through the man- characterization is needed. We review current cheese ufacture of the young or fresh cheese, which define the fi classi cation schemes and the limitations inherent in each of mineralization level of the casein but also moisture loss; the schemes described. While some classification schemes are based on microbiological criteria, others rely on descriptions of and (iii) additional steps during the cheesemaking pro- the technologies used for cheese production. -
New Xerophilic Species of Penicillium from Soil
Journal of Fungi Article New Xerophilic Species of Penicillium from Soil Ernesto Rodríguez-Andrade, Alberto M. Stchigel * and José F. Cano-Lira Mycology Unit, Medical School and IISPV, Universitat Rovira i Virgili (URV), Sant Llorenç 21, Reus, 43201 Tarragona, Spain; [email protected] (E.R.-A.); [email protected] (J.F.C.-L.) * Correspondence: [email protected]; Tel.: +34-977-75-9341 Abstract: Soil is one of the main reservoirs of fungi. The aim of this study was to study the richness of ascomycetes in a set of soil samples from Mexico and Spain. Fungi were isolated after 2% w/v phenol treatment of samples. In that way, several strains of the genus Penicillium were recovered. A phylogenetic analysis based on internal transcribed spacer (ITS), beta-tubulin (BenA), calmodulin (CaM), and RNA polymerase II subunit 2 gene (rpb2) sequences showed that four of these strains had not been described before. Penicillium melanosporum produces monoverticillate conidiophores and brownish conidia covered by an ornate brown sheath. Penicillium michoacanense and Penicillium siccitolerans produce sclerotia, and their asexual morph is similar to species in the section Aspergilloides (despite all of them pertaining to section Lanata-Divaricata). P. michoacanense differs from P. siccitol- erans in having thick-walled peridial cells (thin-walled in P. siccitolerans). Penicillium sexuale differs from Penicillium cryptum in the section Crypta because it does not produce an asexual morph. Its ascostromata have a peridium composed of thick-walled polygonal cells, and its ascospores are broadly lenticular with two equatorial ridges widely separated by a furrow. All four new species are xerophilic. -
Mushrooms of Southwestern BC Latin Name Comment Habitat Edibility
Mushrooms of Southwestern BC Latin name Comment Habitat Edibility L S 13 12 11 10 9 8 6 5 4 3 90 Abortiporus biennis Blushing rosette On ground from buried hardwood Unknown O06 O V Agaricus albolutescens Amber-staining Agaricus On ground in woods Choice, disagrees with some D06 N N Agaricus arvensis Horse mushroom In grassy places Choice, disagrees with some D06 N F FV V FV V V N Agaricus augustus The prince Under trees in disturbed soil Choice, disagrees with some D06 N V FV FV FV FV V V V FV N Agaricus bernardii Salt-loving Agaricus In sandy soil often near beaches Choice D06 N Agaricus bisporus Button mushroom, was A. brunnescens Cultivated, and as escapee Edible D06 N F N Agaricus bitorquis Sidewalk mushroom In hard packed, disturbed soil Edible D06 N F N Agaricus brunnescens (old name) now A. bisporus D06 F N Agaricus campestris Meadow mushroom In meadows, pastures Choice D06 N V FV F V F FV N Agaricus comtulus Small slender agaricus In grassy places Not recommended D06 N V FV N Agaricus diminutivus group Diminutive agariicus, many similar species On humus in woods Similar to poisonous species D06 O V V Agaricus dulcidulus Diminutive agaric, in diminitivus group On humus in woods Similar to poisonous species D06 O V V Agaricus hondensis Felt-ringed agaricus In needle duff and among twigs Poisonous to many D06 N V V F N Agaricus integer In grassy places often with moss Edible D06 N V Agaricus meleagris (old name) now A moelleri or A. -
Cheese, Nutrition & Health
11b Cheese, Nutrition Updated August 2016 & Health Generalities 1. What is cheese? What is cheese? 1. In France the term “cheese” is governed by a decree 2. What are the main types? (from November 2007 updated in November 2013). It is a product made exclusively from specific dairy ingre- Nutrient composition dients (milk; cream, fat, buttermilk) used alone or in 3. What are its nutritional benefits? a mixture and coagulated (in whole or in part). The 4. What about its proteins? coagulation of milk gives a solid phase (curds) and a 5. Its vitamins? liquid phase (whey). Coagulum – which will turn into 6. Its calcium? cheese – may be strained, molded, salted, fermented 7. Its other minerals and trace elements? and/or ripened for more or less time. Minimum dry matter 8. Its lipids? content of a cheese of 23 g/100 g**. 9. Its other constituents? In France alone, there are 1000 different cheeses clas- sified by types. Cheese & Health What is the connection between cheese and: It is worth noting that speciality cheeses, in the strict 10. Bone health and oral health? sense of the term do not fall under the “cheeses” 11. Cardiovascular diseases? category. They can contain raw materials from milk, 12. Intolerances and allergies? other than those used to make cheeses (such as serum 13. Other pathologies? proteins in high concentrations for example). Their mini- 14. What to conclude? mum dry matter content is 20 g/100 g of end product for ripened specialty cheeses and 10 g/100 g for unrip- Where does cheese stand in the ened cheeses. -
Finnish Records of the Genus Russula. the New Species R. Olivina and R
Karstenia 30:15-26. 1990. Finnish records of the genus Russula. The new species R. olivina and R. taigarum JUHAN! RUOTSALAINEN and JUKKA V AURAS RUOTSALAINEN, J. & VAURAS, J. 1990: Finnish records of the genus Russula. The new species R. olivina and R. taigarum.- Karstenia 30:15-26. Two new species are described from Fennoscandia, Russula olivina Ruotsalainen & Vauras and Russula taigarum Ruotsalainen & Vauras. Both are boreal fungi growing in moist rich forests with Picea abies, and characterized by their mild taste, and pileipellis with dermatocystidia and without encrusted elements. Further characteristics for R. oli vina are the greenish pileus, 2-spored basidia and large spores with isolated spines, while R. taigarum has a matt brown-red pileus and stipe with unevenly distributed red colour. R. postiana Romell is lectotypified. Key words: Agaricales, Basidiomycetes, NW Europe, Picea abies, Russula olivina, R. postiana, R. taigarum, taxonomy Juhani Ruotsa/ainen, Metsiitie 12 A 4, SF-71310 Vehmersalmi, Finland J ukka Vauras, Herbarium of Abo Akademi University, Department ofBiology, SF -20500 Turku , Finland Introduction agent. The spores were measured excluding the orna Recently, 75 Finnish Russula species were keyed by mentation, and the basidia lengths excluding the ste Korhonen & Vauras (1986). It seems, however, that rigmata. Pileocystidia were drawn from material many more species of the genus will be recorded in mounted in water, after treatment with Fuchsin and Finland. In this paper we describe two species which 5% hydrochloric acid, and hyphae of the pileipellis we have not been able to find in the European litera in Congo Red. Soil samples were collected from the ture (e.g. -
Mushrooms Traded As Food
TemaNord 2012:542 TemaNord Ved Stranden 18 DK-1061 Copenhagen K www.norden.org Mushrooms traded as food Nordic questionnaire, including guidance list on edible mushrooms suitable Mushrooms traded as food and not suitable for marketing. For industry, trade and food inspection Mushrooms recognised as edible have been collected and cultivated for many years. In the Nordic countries, the interest for eating mushrooms has increased. In order to ensure that Nordic consumers will be supplied with safe and well characterised, edible mushrooms on the market, this publication aims at providing tools for the in-house control of actors producing and trading mushroom products. The report is divided into two documents: a. Volume I: “Mushrooms traded as food - Nordic questionnaire and guidance list for edible mushrooms suitable for commercial marketing b. Volume II: Background information, with general information in section 1 and in section 2, risk assessments of more than 100 mushroom species All mushrooms on the lists have been risk assessed regarding their safe use as food, in particular focusing on their potential content of inherent toxicants. The goal is food safety. Oyster Mushroom (Pleurotus ostreatus) TemaNord 2012:542 ISBN 978-92-893-2382-6 http://dx.doi.org/10.6027/TN2012-542 TN2012542 omslag ENG.indd 1 11-07-2012 08:00:29 Mushrooms traded as food Nordic questionnaire, including guidance list on edible mushrooms suitable and not suitable for marketing. For industry, trade and food inspection Jørn Gry (consultant), Denmark, Christer Andersson, -
Risk Assessment of Potential Food Chain Threats from Edible Wild Mushrooms Collected in Forest Ecosystems with Heavy Metal Pollution in Upper Silesia, Poland
Article Risk Assessment of Potential Food Chain Threats from Edible Wild Mushrooms Collected in Forest Ecosystems with Heavy Metal Pollution in Upper Silesia, Poland Marek Paj ˛ak 1, Michał G ˛asiorek 2, Michał Jasik 1,*, Wiktor Halecki 3 , Krzysztof Otremba 4 and Marcin Pietrzykowski 1 1 Department of Forest Ecology and Silviculture, University of Agriculture in Krakow, al. 29 Listopada 46, 31-425 Krakow, Poland; [email protected] (M.P.); [email protected] (M.P.) 2 Department of Soil Science and Agrophysics, University of Agriculture in Krakow, al. Mickiewicza 21, 31-120 Krakow, Poland; [email protected] 3 Department of Land Reclamation and Environmental Development, University of Agriculture in Krakow, al. Mickiewicza 24/28, 30-059 Krakow, Poland; [email protected] 4 Department of Soil Science and Reclamation, University of Life Sciences in Poznan, ul. Pi ˛atkowska94E, 60-649 Poznan, Poland; [email protected] * Correspondence: [email protected] Received: 9 October 2020; Accepted: 21 November 2020; Published: 24 November 2020 Abstract: In this study, the contents of selected heavy metals (Zn, Cu, Cd, Pb, Cr, and Ni) and macroelements (C, N, K, P, S, Mg, Na, and Ca) were measured in wild mushrooms growing in a heavily polluted forest ecosystem in the northeastern part of the Upper Silesian Industrial Region. The research was conducted on 10 species of mushrooms belonging to three families: Boletaceae, Russulaceae, and Suillaceae. Using a spatial autoregressive model, the study showed a strong relationship between heavy metal concentrations (especially Zn, Pb, and Cd) and the distance from a source of industrial pollution (a zinc smelter, Huta Miasteczko Sl´ ˛askie).The concentrations of potentially toxic metals (Pb and Cd) in mushrooms significantly exceeded food-acceptable standards.