Animal Associated Penicillium Dipodomyis
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Identification and Nomenclature of the Genus Penicillium
Downloaded from orbit.dtu.dk on: Dec 20, 2017 Identification and nomenclature of the genus Penicillium Visagie, C.M.; Houbraken, J.; Frisvad, Jens Christian; Hong, S. B.; Klaassen, C.H.W.; Perrone, G.; Seifert, K.A.; Varga, J.; Yaguchi, T.; Samson, R.A. Published in: Studies in Mycology Link to article, DOI: 10.1016/j.simyco.2014.09.001 Publication date: 2014 Document Version Publisher's PDF, also known as Version of record Link back to DTU Orbit Citation (APA): Visagie, C. M., Houbraken, J., Frisvad, J. C., Hong, S. B., Klaassen, C. H. W., Perrone, G., ... Samson, R. A. (2014). Identification and nomenclature of the genus Penicillium. Studies in Mycology, 78, 343-371. DOI: 10.1016/j.simyco.2014.09.001 General rights Copyright and moral rights for the publications made accessible in the public portal are retained by the authors and/or other copyright owners and it is a condition of accessing publications that users recognise and abide by the legal requirements associated with these rights. • Users may download and print one copy of any publication from the public portal for the purpose of private study or research. • You may not further distribute the material or use it for any profit-making activity or commercial gain • You may freely distribute the URL identifying the publication in the public portal If you believe that this document breaches copyright please contact us providing details, and we will remove access to the work immediately and investigate your claim. available online at www.studiesinmycology.org STUDIES IN MYCOLOGY 78: 343–371. Identification and nomenclature of the genus Penicillium C.M. -
Identification and Nomenclature of the Genus Penicillium
available online at www.studiesinmycology.org STUDIES IN MYCOLOGY 78: 343–371. Identification and nomenclature of the genus Penicillium C.M. Visagie1, J. Houbraken1*, J.C. Frisvad2*, S.-B. Hong3, C.H.W. Klaassen4, G. Perrone5, K.A. Seifert6, J. Varga7, T. Yaguchi8, and R.A. Samson1 1CBS-KNAW Fungal Biodiversity Centre, Uppsalalaan 8, NL-3584 CT Utrecht, The Netherlands; 2Department of Systems Biology, Building 221, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark; 3Korean Agricultural Culture Collection, National Academy of Agricultural Science, RDA, Suwon, Korea; 4Medical Microbiology & Infectious Diseases, C70 Canisius Wilhelmina Hospital, 532 SZ Nijmegen, The Netherlands; 5Institute of Sciences of Food Production, National Research Council, Via Amendola 122/O, 70126 Bari, Italy; 6Biodiversity (Mycology), Agriculture and Agri-Food Canada, Ottawa, ON K1A0C6, Canada; 7Department of Microbiology, Faculty of Science and Informatics, University of Szeged, H-6726 Szeged, Közep fasor 52, Hungary; 8Medical Mycology Research Center, Chiba University, 1-8-1 Inohana, Chuo-ku, Chiba 260-8673, Japan *Correspondence: J. Houbraken, [email protected]; J.C. Frisvad, [email protected] Abstract: Penicillium is a diverse genus occurring worldwide and its species play important roles as decomposers of organic materials and cause destructive rots in the food industry where they produce a wide range of mycotoxins. Other species are considered enzyme factories or are common indoor air allergens. Although DNA sequences are essential for robust identification of Penicillium species, there is currently no comprehensive, verified reference database for the genus. To coincide with the move to one fungus one name in the International Code of Nomenclature for algae, fungi and plants, the generic concept of Penicillium was re-defined to accommodate species from other genera, such as Chromocleista, Eladia, Eupenicillium, Torulomyces and Thysanophora, which together comprise a large monophyletic clade. -
Species Diversity in Penicillium and Acaulium from Herbivore Dung in China, and Description of Acaulium Stericum Sp
Species Diversity in Penicillium and Acaulium From Herbivore Dung in China, and Description of Acaulium stericum Sp. Nov. Lei Su Chinese Academy of Medical Sciences Institute of Laboratory Animal Sciences https://orcid.org/0000- 0002-8555-3135 Hua Zhu Peking Union Medical College Comparative Medicine Center: Chinese Academy of Medical Sciences Institute of Laboratory Animal Sciences Peilin Sun Chinese Academy of Medical Sciences Institute of Laboratory Animal Sciences Xue Li Chinese Academy of Medical Sciences Institute of Laboratory Animal Sciences Bochao Yang Chinese Academy of Medical Sciences Institute of Laboratory Animal Sciences Hong Gao Chinese Academy of Medical Sciences Institute of Laboratory Animal Sciences Zhiguang Xiang Chinese Academy of Medical Sciences Institute of Laboratory Animal Sciences Chuan Qin ( [email protected] ) Chinese Academy of Medical Sciences Institute of Laboratory Animal Sciences Research Article Keywords: intestinal fungi, herbivorous animal, Penicillium, systematic Posted Date: July 9th, 2021 DOI: https://doi.org/10.21203/rs.3.rs-675617/v1 License: This work is licensed under a Creative Commons Attribution 4.0 International License. Read Full License Page 1/20 Abstract Penicillium and Acaulium species are common in the fresh of herbivore dung and can produce abundant secondary metabolism, which play important roles as decomposers of organic materials, food industry, and enzyme factories. Besides, the well-characterized diversity of dung fungi offers accessible systems for dissecting the function of fungi in gut and for exploring potential to produce high cellulases in herbivorous animal. During a survey of intestinal fungi from herbivorous animal in China, more than 400 were isolated, 38 belonging to Penicillium and 4 belonging to Acaulium were obtained from 12 healthy animals including marmot and chinchilla and selected for detailed study. -
Phylogeny of Penicillium and the Segregation of Trichocomaceae Into Three Families
available online at www.studiesinmycology.org StudieS in Mycology 70: 1–51. 2011. doi:10.3114/sim.2011.70.01 Phylogeny of Penicillium and the segregation of Trichocomaceae into three families J. Houbraken1,2 and R.A. Samson1 1CBS-KNAW Fungal Biodiversity Centre, Uppsalalaan 8, 3584 CT Utrecht, The Netherlands; 2Microbiology, Department of Biology, Utrecht University, Padualaan 8, 3584 CH Utrecht, The Netherlands. *Correspondence: Jos Houbraken, [email protected] Abstract: Species of Trichocomaceae occur commonly and are important to both industry and medicine. They are associated with food spoilage and mycotoxin production and can occur in the indoor environment, causing health hazards by the formation of β-glucans, mycotoxins and surface proteins. Some species are opportunistic pathogens, while others are exploited in biotechnology for the production of enzymes, antibiotics and other products. Penicillium belongs phylogenetically to Trichocomaceae and more than 250 species are currently accepted in this genus. In this study, we investigated the relationship of Penicillium to other genera of Trichocomaceae and studied in detail the phylogeny of the genus itself. In order to study these relationships, partial RPB1, RPB2 (RNA polymerase II genes), Tsr1 (putative ribosome biogenesis protein) and Cct8 (putative chaperonin complex component TCP-1) gene sequences were obtained. The Trichocomaceae are divided in three separate families: Aspergillaceae, Thermoascaceae and Trichocomaceae. The Aspergillaceae are characterised by the formation flask-shaped or cylindrical phialides, asci produced inside cleistothecia or surrounded by Hülle cells and mainly ascospores with a furrow or slit, while the Trichocomaceae are defined by the formation of lanceolate phialides, asci borne within a tuft or layer of loose hyphae and ascospores lacking a slit. -
Plant Biomass-Acting Enzymes Produced by the Ascomycete Fungi Penicillium Subrubescens and Aspergillus Niger and Their Potential in Biotechnological Applications
Division of Microbiology and Biotechnology Department of Food and Environmental Sciences Faculty of Agriculture and Forestry University of Helsinki Plant biomass-acting enzymes produced by the ascomycete fungi Penicillium subrubescens and Aspergillus niger and their potential in biotechnological applications Sadegh Mansouri Doctoral Programme in Microbiology and Biotechnology ACADEMIC DISSERTATION To be presented, with the permission of the Faculty of Agriculture and Forestry of the University of Helsinki, for public examination in leture room B6, Latokartanonkaari 7, on October 27th 2017 at 12 o’clock noon. Helsinki 2017 Supervisors: Docent Kristiina S. Hildén Department of Food and Environmental Sciences University of Helsinki, Finland Docent Miia R. Mäkelä Department of Food and Environmental Sciences University of Helsinki, Finland Docent Pauliina Lankinen Department of Food and Environmental Sciences University of Helsinki, Finland Professor Annele Hatakka Department of Food and Environmental Sciences University of Helsinki, Finland Pre-examiners: Dr. Antti Nyyssölä VTT Technical Research Centre of Finland, Finland Dr. Kaisa Marjamaa VTT Technical Research Centre of Finland, Finland Opponent: Professor Martin Romantschuk Department of Environmental Sciences University of Helsinki, Finland Custos: Professor Maija Tenkanen Department of Food and Environmental Sciences University of Helsinki, Finland Dissertationes Schola Doctoralis Scientiae Circumiectalis, Alimentariae, Biologicae Cover: Penicillium subrubescens FBCC1632 on minimal medium amended with (upper row left to right) apple pectin, inulin, wheat bran, sugar beet pulp, (lower row left to right) citrus pulp, soybean hulls, cotton seed pulp or alfalfa meal (photos: Ronald de Vries). ISSN 2342-5423 (print) ISSN 2342-5431 (online) ISBN 978-951-51-3700-5 (paperback) ISBN 978-951-51-3701-2 (PDF) Unigrafia Helsinki 2017 Dedicated to my sweetheart wife and daughter Abstract Plant biomass contains complex polysaccharides that can be divided into structural and storage polysaccharides. -
Diversity and Control of Spoilage Fungi in Dairy Products: an Update
microorganisms Review Diversity and Control of Spoilage Fungi in Dairy Products: An Update Lucille Garnier 1,2 ID , Florence Valence 2 and Jérôme Mounier 1,* 1 Laboratoire Universitaire de Biodiversité et Ecologie Microbienne (LUBEM EA3882), Université de Brest, Technopole Brest-Iroise, 29280 Plouzané, France; [email protected] 2 Science et Technologie du Lait et de l’Œuf (STLO), AgroCampus Ouest, INRA, 35000 Rennes, France; fl[email protected] * Correspondence: [email protected]; Tel.: +33-(0)2-90-91-51-00; Fax: +33-(0)2-90-91-51-01 Received: 10 July 2017; Accepted: 25 July 2017; Published: 28 July 2017 Abstract: Fungi are common contaminants of dairy products, which provide a favorable niche for their growth. They are responsible for visible or non-visible defects, such as off-odor and -flavor, and lead to significant food waste and losses as well as important economic losses. Control of fungal spoilage is a major concern for industrials and scientists that are looking for efficient solutions to prevent and/or limit fungal spoilage in dairy products. Several traditional methods also called traditional hurdle technologies are implemented and combined to prevent and control such contaminations. Prevention methods include good manufacturing and hygiene practices, air filtration, and decontamination systems, while control methods include inactivation treatments, temperature control, and modified atmosphere packaging. However, despite technology advances in existing preservation methods, fungal spoilage is still an issue for dairy manufacturers and in recent years, new (bio) preservation technologies are being developed such as the use of bioprotective cultures. This review summarizes our current knowledge on the diversity of spoilage fungi in dairy products and the traditional and (potentially) new hurdle technologies to control their occurrence in dairy foods. -
Drivers of Genetic Diversity in Secondary Metabolic Gene Clusters in a Fungal Population 5 6 7 8 Abigail L
bioRxiv preprint doi: https://doi.org/10.1101/149856; this version posted July 11, 2017. The copyright holder for this preprint (which was not certified by peer review) is the author/funder, who has granted bioRxiv a license to display the preprint in perpetuity. It is made available under aCC-BY-NC-ND 4.0 International license. 1 2 3 4 Drivers of genetic diversity in secondary metabolic gene clusters in a fungal population 5 6 7 8 Abigail L. Lind1, Jennifer H. Wisecaver2, Catarina Lameiras3, Philipp Wiemann4, Jonathan M. 9 Palmer5, Nancy P. Keller4, Fernando Rodrigues6,7, Gustavo H. Goldman8, Antonis Rokas1,2 10 11 12 1. Department of Biomedical Informatics, Vanderbilt University School of Medicine, Nashville, 13 Tennessee, USA. 14 2. Department of Biology, Vanderbilt University, Nashville, Tennessee, USA. 15 3. Department of Microbiology, Portuguese Oncology Institute of Porto, Porto, Portugal 16 4. Department of Medical Microbiology & Immunology, University of Wisconsin-Madison, 17 Madison, Wisconsin, USA 18 5. Center for Forest Mycology Research, Northern Research Station, US Forest Service, Madison, 19 Wisconsin, USA 20 6. Life and Health Sciences Research Institute (ICVS), School of Medicine, University of Minho, 21 Braga, Portugal 22 7. ICVS/3B's - PT Government Associate Laboratory, Braga/Guimarães, Portugal. 23 8. Faculdade de Ciências Farmacêuticas de Ribeirão Preto, Universidade de São Paulo, São 24 Paulo, Brazil 25 †Corresponding author and lead contact: [email protected] 26 bioRxiv preprint doi: https://doi.org/10.1101/149856; this version posted July 11, 2017. The copyright holder for this preprint (which was not certified by peer review) is the author/funder, who has granted bioRxiv a license to display the preprint in perpetuity. -
International Journal of Food Microbiology Surface Mycobiota Of
International Journal of Food Microbiology 309 (2019) 108312 Contents lists available at ScienceDirect International Journal of Food Microbiology journal homepage: www.elsevier.com/locate/ijfoodmicro Surface mycobiota of home-made dry cured sausages from the main T producing regions of Argentina and morphological and biochemical characterization of Penicillium nalgiovense populations ⁎ Graciela Vilaa,c, , Juan A. Segurac, Vanesa Ludemanna, Graciela N. Posea,b,c a Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes (UNQ), Roque Sáenz Peña 352, B1876BXD Bernal, Provincia de Buenos Aires, Argentina b Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Av. Rivadavia 1917, C1033AAJ CABA, Argentina c Universidad Nacional de Río Negro (UNRN), Mitre 331, 8336 Villa Regina, Río Negro, Argentina ABSTRACT The characteristics and quality of home-made dry cured sausages can be recognized and associated with the region of origin. The characteristics of this type of sausages result from the superficial mycobiota that spontaneously colonizes the products. The aim of this study was to identify the house mycobiota associatedwith home-made dry cured sausages from different localities of Argentina and characterize the populations of Penicillium nalgiovense present by morphological and biochemical markers. To this end, 79 samples were collected from 10 localities of three main producing regions (Buenos Aires, Córdoba and La Pampa provinces). A total of 196 isolates belonging to six genera and 17 species were obtained. The predominant genus was Penicillium (134 of the isolates) and the predominant species was P. nalgiovense (108 isolates). The isoenzyme patterns of α-esterase (α-EST; EC 3.1.1.1) and Malate dehydrogenase NADP+(MDHP; EC 1.1.1.40) were char- acterized in 48 of these isolates (ten from Colonia Caroya, ten from Oncativo, ten from Tandil, nine from Mercedes and nine from La Pampa). -
Identification and Nomenclature of the Genus Penicillium
Downloaded from orbit.dtu.dk on: Oct 03, 2021 Identification and nomenclature of the genus Penicillium Visagie, C.M.; Houbraken, J.; Frisvad, Jens Christian; Hong, S. B.; Klaassen, C.H.W.; Perrone, G.; Seifert, K.A.; Varga, J.; Yaguchi, T.; Samson, R.A. Published in: Studies in Mycology Link to article, DOI: 10.1016/j.simyco.2014.09.001 Publication date: 2014 Document Version Publisher's PDF, also known as Version of record Link back to DTU Orbit Citation (APA): Visagie, C. M., Houbraken, J., Frisvad, J. C., Hong, S. B., Klaassen, C. H. W., Perrone, G., Seifert, K. A., Varga, J., Yaguchi, T., & Samson, R. A. (2014). Identification and nomenclature of the genus Penicillium. Studies in Mycology, 78, 343-371. https://doi.org/10.1016/j.simyco.2014.09.001 General rights Copyright and moral rights for the publications made accessible in the public portal are retained by the authors and/or other copyright owners and it is a condition of accessing publications that users recognise and abide by the legal requirements associated with these rights. Users may download and print one copy of any publication from the public portal for the purpose of private study or research. You may not further distribute the material or use it for any profit-making activity or commercial gain You may freely distribute the URL identifying the publication in the public portal If you believe that this document breaches copyright please contact us providing details, and we will remove access to the work immediately and investigate your claim. available online at www.studiesinmycology.org STUDIES IN MYCOLOGY 78: 343–371. -
The Taxonomy of <Emphasis Type="Italic">Penicillium
Antonie van Leeuwenhoek 43 (1977) 341-350 341 The taxonomy of Penicillium species from fermented cheeses R. A. SAMSON 1 , CHRISTIANE ECKARDT 1'3 AND R. ORTH 2'4 1Centraalbureau voor Schimmelcultures, Baarn, The Netherlands, and 2Bunde~forschungsanstalt fiir Erndhrung, D-7500 Karlsruhe, Germany SAMSON, R. A., ECKARDT, C. and ORTH, R. 1977. The taxonomy of Penicillium species from fermented cheeses. Antonie van Leeuwenhoek 43: 341-350. The taxonomy of the Penicillium camernberti and P. roqueforti series is re-investigated. P. caseicolum Bainier is regarded as a synonym ofP. camemberti Thorn on the basis of morphological characters. P. casei Staub is considered to be identical with P. verrucosum Dierckx var. cyclopium (Westting) Samson, Stolk et Hadlok. Descriptions and illustrations of P. camernberti and P. roqueforti Thorn are given. The occurrence and mycotoxin production of both species are shortly discussed. INTRODUCTION Members of the genus Penicillium are commonly found in food products. Several species are known to cause spoilage (e.g.P. digitatum Sacc. and P. expansum Link ex S. F. Gray) or to produce toxic substances (e.g.P. gri- seofulvum Dierckx and P. rubrum Stoll). Some other species like P. roqueforti and P.camemberti have long been used in the production of such cheeses as Roquefort, Gorgonzola, Camembert and Brie. As early as the turn of the century Johan-Olsen (= Sopp) (1898), Dierckx (1901) and Thorn (1906) and others reported on these fungi, especially dealing with their occurrence on cheese and the role in the fermentation process. In current food microbiology the Penicillium species which are used as fungal starters for the production of different types of cheese have become of special interest because of their possible toxic metabolites (Gibel, Wegner and Wildner, 1971 ; Frank, 1973 ; Anon., 1974). -
Diversity and Mechanisms of Genomic Adaptation in Penicillium 3 Jeanne Ropars, Ricardo C
Diversity and Mechanisms of Genomic Adaptation in Penicillium 3 Jeanne Ropars, Ricardo C. Rodríguez de la Vega, Manuela López-Villavicencio, Jérôme Gouzy, Joëlle Dupont, Dominique Swennen, Emilie Dumas, Tatiana Giraud and Antoine Branca Abstract Penicillium is a diverse fungal genus with hundreds of species occurring worldwide in various substrates, from soil to food, and with various lifestyles, from necrotrophic pathogenicity to endophytic mutualism. Several species are important for human affairs, being widely used in industry, such as the penicillin-producer P. rubens, the two cheese starters P. camemberti and P. roqueforti, and the mould used for fermenting sausages, P. nalgiovense. Other species are food spoilers that produce harmful mycotoxins or cause damages in fruit crops. Cur- rently, 30 genomes of Penicillium belonging to 18 species are available. In this chapter, we reconstruct a phylogenetic tree based on available Penicillium genomes and outline the main features of the genomes, such as gene and transposable element content. We then review the recent advances that the available genomic and transcriptomic resources in the Penicillium genus have allowed regarding our understanding of the genomic processes of adaptation, including changes in gene content, expression and strikingly frequent and recent horizontal gene transfers. In addition, we summarize recent studies using genetic markers on the level of genetic diversity, mode of reproduction and population structure within Penicillium species. Overall, the Penicillium genus appears a highly suitable model for studying the mechanisms of adaptation. Introduction Penicillium is a diverse fungal genus with 354 accepted species today (Visagie et al., 2014b), occurring worldwide in various substrates, from soil to food. -
Polyphasic Taxonomy of Penicillium Subgenus Penicillium a Guide to Identification of Food and Air-Borne Terverticillate Penicillia and Their Mycotoxins
STUDIES IN MYCOLOGY 49: 1-174 Polyphasic taxonomy of Penicillium subgenus Penicillium A guide to identification of food and air-borne terverticillate Penicillia and their mycotoxins Jens C. Frisvad and Robert A. Samson Center for Microbial Biotechnology, Biocentrum-DTU, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark and Centraalbureau voor Schimmelcultures, PO Box 85167, NL-3508 AD, Utrecht, the Netherlands. Abstract Species in Penicillium subgenus Penicillium have terverticillate penicilli and are related to the ascomycete genus Eupenicil- lium series Crustacea, Many of its species are very common, being associated with stored foods of human beings and other animals, but also with animal dung and building materials, indoor air, and several other habitats. The taxonomy of this group has been regarded to be especially difficult, but here we propose a stable taxonomy of these species based on a polyphasic study of a large number of isolates. 58 species are accepted. Four new species, P. cavernicola, P. freii, P. marinum and P. thymicola are described and two new combinations are made: P. melanoconidium and P. neoechinulatum. The species are ordered in natural sections and series, i.e. series that are both ecologically and phylogenetically consistent. The sections are named Coronata, Chrysogena, Roqueforti, Expansa, Digitata and Viridicata and emended because they differ considerably from the circumscriptions made by Pitt (1979). Some species with terverticillate penicilli, or rather twice biverticillate penicilli, including P. arenicola, P. scabrosum, P. fennelliae and P. lanosum, are regarded as phylogenetically and phenetically unrelated soil-borne forms and are not treated here. The phenotypic characters used include micro- and macro-morphology, physiology, including growth at 5, 15, 25, 30, 37ºC, growth at 5 % NaCl and 15 % sucrose, and growth inhibition in presence of 1 % propionic acid, nutritional characters, including growth on urea, nitrite and creatine.