Preservation Stress Resistance of Melanin Deficient Conidia From
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
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. -
Toxina PR En Penicillium Roqueforti
Universidad de León Instituto de Biotecnología de León Dpto. de Biología Molecular INBIOTEC Área de Microbiología TESIS DOCTORAL Caracterización Bioquímica y Molecular de la Biosíntesis del Antitumoral Andrastina y de la Toxina PR en Penicillium roqueforti . Pedro Iván Hidalgo Yanes León 2013 INFORME DEL DIRECTOR DE LA TESIS 1 (R.D. 99/2011, de 28 de enero y Normativa de la ULE) El Dr. D. Juan Francisco Martín Martín, el Dr. D. Ricardo Vicente Ullán y la Dra. Dña. Silvia Albillos García como Directores 2 de la Tesis Doctoral titulada “Caracterización Bioquímica y Molecular de la Biosíntesis del Antitumoral Andrastina y de la Toxina PR en Penicillium roqueforti ” realizada por D. Pedro Iván Hidalgo Yanes en el programa de doctorado Biología Molecular y Biotecnología, informan favorablemente el depósito de la misma, dado que reúne las condiciones necesarias para su defensa. León a ___ de__________ de _____________ D. Juan Francisco Martín Martín D. Ricardo Vicente Ullán Dña. Silvia Albillos García 1 Este impreso solamente se cumplimentará para los casos de tesis depositadas en papel. 2 Si la Tesis está dirigida por más de un Director tienen que constar los datos de cada uno y han de firmar todos ellos. ADMISIÓN A TRÁMITE DE LA TESIS DOCTORAL 3 (R.D. 99/2011, de 28 de enero y Normativa de la ULE) El órgano responsable del programa de doctorado _____________________________ ___________________________________________________________________________ en su reunión celebrada el día ___ de _____________ de ________ ha acordado dar su conformidad a la admisión a trámite de lectura de la Tesis Doctoral titulada “Caracterización Bioquímica y Molecular de la Biosíntesis del Antitumoral Andrastina y de la Toxina PR en Penicillium roqueforti ”, dirigida por el Dr. -
Incorporating Fermentation Into Undergraduate Laboratory Courses
Athens Journal of Sciences- Volume 2, Issue 4 – Pages 257-264 Incorporating Fermentation into Undergraduate Laboratory Courses By Claire Gober Madeleine Joullie† Laboratory courses in universities have a responsibility to introduce current research practices and trends in scientific research to adequately prepare students for work in the field. One such research practice gaining popularity in recent years is that of green chemistry. Since the 1960s, increasing concern over the release of toxic chemicals into the environment has led to a push for more environmentally responsible chemistry. A growing faction of chemists has begun to adopt methods to eliminate chemical waste and support green chemistry. Fermentation is an ideal technique to demonstrate environmentally sustainable chemistry in an undergraduate laboratory class. Fermentation of complex natural products, as opposed to traditional organic synthesis, is beneficial as it supports a number of principles of green chemistry; it is conducted at ambient temperature and pressure, uses inexpensive and innocuous materials, makes use of renewable resources, and does not require a fume hood. Skills implemented during fermentation can be easily taught to upper-level Chemistry and Biochemistry undergraduate students, who typically have limited exposure to complex natural products in their coursework. Such a course would be interdisciplinary in nature, incorporating fungal biology and metabolism as well as organic chemistry. Students would learn a variety of skills, including growth media selection and preparation, inoculation of fungal cultures, extraction of natural products, and purification and characterization of metabolites. Experiments of this nature would allow for discussions of several areas of research: green chemistry, natural products and their application to medicine, identification of functional groups in complex molecules by spectroscopy, and introduction to biochemistry and metabolism. -
Penitrem a Peer-Reviewed Journal Articles
________________________________________________________________________ ________________________________________________________________________ Penitrem A Peer-Reviewed Journal Articles Literature Review by Lisa Petrison, Ph.D. Neurotoxic Effects: Berntsen H. F., Wigestrand M. B., Bogen I. L., Fonnum F., Walaas S. I., Moldes-Anaya A.. Mechanisms of penitrem-induced cerebellar granule neuron death in vitro: possible involvement of GABAA receptors and oxidative processes. Neurotoxicology. 2013;35:129–136. Moldes-Anaya Angel, Rundberget Thomas, Fæste Christiane K., Eriksen Gunnar S., Bernhoft Aksel. Neurotoxicity of Penicillium crustosum secondary metabolites: tremorgenic activity of orally administered penitrem A and thomitrem A and E in mice. Toxicon. 2012;60:1428–1435. Moldes-Anaya Angel S., Fonnum Frode, Eriksen Gunnar S., Rundberget Thomas, Walaas S. Ivar, Wigestrand Mattis B.. In vitro neuropharmacological evaluation of penitrem-induced tremorgenic syndromes: importance of the GABAergic system. Neurochemistry international. 2011;59:1074–1081. Lu Hai-Xia X., Levis Hannah, Liu Yong, Parker Terry. Organotypic slices culture model for cerebellar ataxia: potential use to study Purkinje cell induction from neural stem cells. Brain research bulletin. 2011;84:169–173. Namiranian Khodadad, Lloyd Eric E., Crossland Randy F., et al. Cerebrovascular responses in mice deficient in the potassium channel, TREK-1. American journal of physiology. Regulatory, integrative and comparative physiology. 2010;299. Ohno Akitoshi, Ohya Susumu, Yamamura Hisao, -
Growth and Enzyme Activity of Penicillium Roqueforti
Technical Bulletin 152 June 1942 Growth and Enzyme Activity of Penicillium roqueforti Richard Thibodeau and H. Macy Division of Dairy Husbandry University of Minnesota Agricultural Experiment Station Growth and Enzyme Activity of Penicillium roqueforti Richard Thibodeau and H. Macy Division of Dairy Husbandry • University of Minnesota Agricultural Experiment Station Accepted for publication, May 19, 1942 2M-6-42 ' CONTENTS Page Introduction 3 Experimental methods 5 Cultural studies 5 Cultures used 5 Medium for stock cultures 5 Temperature of incubation 5 Oxidation-reduction potentials 6 Studies of enzymes and their activities Production of mycelium for enzyme studies Substrates for enzyme studies Plan of experiments on proteolysis and lipolysis 8 Buffers 9 Preservatives 10 Determination of proteolytic activity 10 Determination of lipolytic activity 11 Expression of enzymatic activity 11 Quick test for detection of enzymes '12 Cheesemaking experiments .12 Cheese ripening studies 12 Presentation of data 13 Cultural studies 13 Culture media for the growth of P. roqueforti 13 Oxidation-reduction potential studies 17 Studies of proteolysis 21 Determination of proteolytic activity 21 Optimum reaction for protease activity 25 Nature of the protease of P. roqueforti 30 Studies of lipolysis 35 Optimum reaction for lipolytic activity 35 The nature of the esterase 36 Studies pertaining both to protease and lipase 37 Influence of the composition of the culture medium on enzyme production 37 Influence of age of cultures on the enzymatic activity of the mycelium 40 Comparative enzymatic activity of P. roqueforti and of common molds 40 Influence of sodium chloride on activity of enzymes 41 Stage of growth at which the enzymes of P. -
Roquefortine C (SML0406)
Roquefortine C from Penicillium roqueforti Catalog Number SML0406 Storage Temperature –20 °C CAS RN 58735-64-1 Precautions and Disclaimer Synonym: Roquefortine This product is for R&D use only, not for drug, household, or other uses. Please consult the Material Safety Data Sheet for information regarding hazards and safe handling practices. Preparation Instructions Roquefortine C is soluble in methanol (10 mg/mL), DMSO (10 mg/mL), ethyl acetate (1 mg/mL), and chloroform (1 mg/mL). Storage/Stability Store the product sealed at –20 °C. Under these conditions the product is stable for at least 4 years. A DMSO solution (10 mg/mL) is stable for 3 months at Product Description –20 °C. Molecular formula: C22H23N5O2 Molecular weight: 389.45 References 1. Kopp-Holtwiesche, B., and Rehm, H.J., Roquefortine C is a paralytic neurotoxin with a Antimicrobial action of roquefortine. J. Environ. dioxopiperazine structure produced by a diverse range Pathol. Toxicol. Oncol., 10, 41-44 (1990). 1 of fungi, most notably Penicillium species. It has been 2. Wagener, R.E. et al., Penitrem A and Roquefortine 2 found in blue cheese and in many other food products Production by Penicillium commune. App. Environ. 3 due to natural occurrence and contamination. Microbiol., 39, 882-887 (1980). 3. Shangguan, N. et al., The total synthesis of Roquefortine C was found to be active on a wide range roquefortine C and a rationale for the of organisms. It inhibits the growth of Gram-positive thermodynamic stability of isoroquefortine C over bacteria, and cockerels treated with roquefortine lost roquefortine C. J. Am. -
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. -
Occurrence and Properties of Thiosilvatins
marine drugs Review Occurrence and Properties of Thiosilvatins Maria Michela Salvatore 1 , Rosario Nicoletti 2,3 , Marina DellaGreca 1 and Anna Andolfi 1,* 1 Department of Chemical Sciences, University of Naples ‘Federico II’, 80126 Naples, Italy; [email protected] (M.M.S.); [email protected] (M.D.) 2 Council for Agricultural Research and Economics, Research Centre for Olive, Citrus and Tree Fruit, 81100 Caserta, Italy; [email protected] 3 Department of Agriculture, University of Naples ‘Federico II’, 80055 Portici, Italy * Correspondence: andolfi@unina.it; Tel.: +39-081-2539179 Received: 27 September 2019; Accepted: 21 November 2019; Published: 26 November 2019 Abstract: The spread of studies on biodiversity in different environmental contexts is particularly fruitful for natural product discovery, with the finding of novel secondary metabolites and structural models, which are sometimes specific to certain organisms. Within the large class of the epipolythiodioxopiperazines, which are typical of fungi, thiosilvatins represent a homogeneous family that, so far, has been reported in low frequency in both marine and terrestrial contexts. However, recent observations indicate that these compounds have been possibly neglected in the metabolomic characterization of fungi, particularly from marine sources. Aspects concerning occurrence, bioactivities, structural, and biosynthetic properties of thiosilvatins are reviewed in this paper. Keywords: thiosilvatins; secondary metabolites; diketopiperazines; epipolythiodioxopiperazines; fungi; biological activities 1. Introduction A huge chapter on research on biodiversity is represented by studies concerning the biochemical properties of the manifold organisms which are part of natural ecosystems. Novel secondary metabolites are continuously discovered, disclosing a surprising chemodiversity in terms of both structural and biosynthetic aspects. -
Peynir Küfü Olarak Penicillium Roqueforti'nin
GIDA Derleme /Review THE JOURNAL OF FOOD GIDA (2020) 45 (6): 1188-1200 doi: 10.15237/gida.GD20091 E-ISSN 1309-6273, ISSN 1300-3070 PEYNİR KÜFÜ OLARAK PENICILLIUM ROQUEFORTI’NİN TAKSONOMİSİ, MORFOLOJİK, GENETİK VE METABOLİK ÖZELLİKLERİ Hatice Ebrar Kırtıl1**, Banu Metin1,2, Muhammet Arıcı3 1İstanbul Sabahattin Zaim Üniversitesi, Mühendislik ve Doğa Bilimleri Fakültesi, Gıda Mühendisliği Bölümü, İstanbul, Türkiye 2İstanbul Sabahattin Zaim Üniversitesi, Gıda ve Tarım Uygulama ve Araştırma Merkezi, İstanbul, Türkiye 3Yıldız Teknik Üniversitesi, Kimya-Metalürji Fakültesi, Gıda Mühendisliği Bölümü, İstanbul, Türkiye Geliş / Received: 17.07.2020; Kabul / Accepted: 07.11.2020; Online baskı / Published online: 20.11.2020 Kırtıl, H.E., Metin, B., Arıcı, M. (2020). Peynir küfü olarak Penicillium roqueforti’nin taksonomisi, morfolojik, genetik ve metabolik özellikleri. GIDA (2020) 45 (6): 1188-1200 doi: 10.15237/ gida.GD20091 Kırtıl, H.E., Metin, B., Arıcı, M. (2020). Taxonomy, morphological, genetic and metabolic characteristics of Penicillium roqueforti as a cheese mold. GIDA (2020) 45 (6): 1188-1200 doi: 10.15237/gida.GD20091 ÖZ Filamentli bir fungus olan Penicillium roqueforti, küflü peynirlerin olgunlaştırılmasında sekonder starter olarak kullanılmaktadır. Starter kültür olarak kullanılan işletmelerde, P. roqueforti direkt olarak süt içine katılabildiği gibi, peynir pıhtısı üzerine püskürtülerek de inoküle edilmektedir. Ticari starter kültür kullanılmadığında ise ortamdan bulaşarak peynirde spontan olarak gelişebilir. Son yıllarda, P. roqueforti’nin morfolojik, metabolik ve genetik özellikleri ile ilgili çalışmalar yapılmıştır. Mağara ya da mahzen ortamından gelen P. roqueforti’nin peynir matriksine adaptasyonu ve yüzyıllar süren evcilleşme süreci hakkında yeni bulgular ortaya çıkmıştır. Ayrıca, P. roqueforti’nin eşeyli üreme yapabildiği tespit edilmiştir ki, bunun biyoteknolojik açıdan büyük önemi söz konusudur. -
Authenticity
THE BEST PROOF OF AUTHENTICITY 45 CHEESES, 3 BUTTERS, 2 CREAMS PROTECTED DESIGNATION OF ORIGIN PDO, PROOF OF GUARANTEE AND HIGH PROTECTION Origin of all manufacturing steps. Manufacturing in the production area (milk production, processing and ripening) is the number one guarantee by a PDO. Protection against theft. A product with a designation may not be copied! This means Reblochon wouldn’t be Reblochon without a PDO! Similarly, all Cantal cheeses are PDO and so on, it can’t be any other way! Preserving expertise. Because not just anyone can make a PDO however they decide, all the steps of obtaining a PDO are strictly defined in a specification note which is tightly controlled by an independent certification organization. Helping the economy of French territories. PDO products boost economic activity in areas that are often limited in terms of agricultural production. Total transparency. With PDO, nothing is hidden; everything is clearly and unambiguously laid out in the specifications. Diversity of flavors. Choosing a cheese, butter or cream PDO is to choose among 50 pro- ducts, all very diverse in their tastes, just like the richness of man and the “terroir” of each product. PDO products also promise not to all have a standardized taste. 1 11 REGIONS OF PRODUCTION PDO CHEESES, BUTTERS AND CREAMS 7 11 5 4 3 8 10 2 9 1 6 THE BEST PROOF OF AUTHENTICITY 2 CONTENTS PDO values p. 1 7 NORMANDY 1 THE SOUTH-WEST • Camembert de Normandie p. 16 • Pont-L’évêque p. 17 • Ossau-Iraty p. 4 • Livarot p. 17 • Rocamadour p. -
Strong Effect of Penicillium Roqueforti Populations on Volatile and Metabolic Compounds
bioRxiv preprint doi: https://doi.org/10.1101/2020.03.02.974352; this version posted March 6, 2020. 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 1/38 1 Strong effect of Penicillium roqueforti populations on volatile and metabolic compounds 2 responsible for aromas, flavour and texture in blue cheeses 3 4 Authors: 5 Thibault CARON1,4, Mélanie LE PIVER4, Anne-Claire PÉRON3, Pascale LIEBEN3, René 6 LAVIGNE2, Sammy BRUNEL4, Daniel ROUEYRE4, Michel PLACE4, Pascal 7 BONNARME3, Tatiana GIRAUD1*, Antoine BRANCA1*, Sophie LANDAUD3*, Christophe 8 CHASSARD2* 9 1: Ecologie Systematique Evolution, Université Paris Saclay, CNRS, AgroParisTech, 91400 10 Orsay, France 11 2: Université Clermont Auvergne, INRAE, Vetagro Sup, UMRF, 20 Côte de Reyne, 15000 12 Aurillac, France 13 3: Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 78850 Thiverval- 14 Grignon, France 15 4: Laboratoire Interprofessionnel de Production – SAS L.I.P., 34 rue de Salers, 15 000 16 Aurillac, France 17 *These authors jointly supervised the study 18 19 Corresponding author: Antoine Branca [email protected] 20 Running title: Penicillium roqueforti population impact on cheeses 21 Keywords: Roquefort cheese, fungi, Penicillium, domestication, volatile compounds 22 bioRxiv preprint doi: https://doi.org/10.1101/2020.03.02.974352; this version posted March 6, 2020. 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. -
Differentiation of Species from the Penicillium Roqueforti Group by Volatile Metabolite Profiling
708 J. Agric. Food Chem. 2005, 53, 708−715 Differentiation of Species from the Penicillium roqueforti Group by Volatile Metabolite Profiling KRISTIAN KARLSHØJ* AND THOMAS O. LARSEN Center for Microbial Biotechnology, BioCentrum-DTU, Building 221, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark Species from the Penicillium roqueforti group were differentiated by volatile metabolite profiling primarily of sesquiterpenes. A total of 24 isolates from species P. roqueforti, Penicillium carneum, and the recently described species Penicillium paneum were inoculated on yeast extract sucrose agar. Volatile metabolites were collected by diffusive sampling onto tubes containing Tenax TA, overnight between the fifth and sixth days of incubation. Volatiles were thermally desorbed and analyzed by gas chromatography coupled to mass spectrometry. The sesquiterpene area of the chromatogram was investigated, and potential sesquiterpenes were tabulated by comparison of their Kovats retention index and mass spectrum. In general, P. carneum isolates produced the lowest number of sesquiterpenes, all of which were unique for P. carneum within the P. roqueforti group. P. roqueforti and P. paneum produced a larger variety of volatile metabolites, some of which they have in common and some of which are unique for the two species. (+)-Aristolochene was found in samples from P. paneum and P. roqueforti. Other Penicillium species in which (+)-aristolochene was also detected were P. commune, P. glandicola, and P. solitum. KEYWORDS: Penicillium roqueforti group; Penicillium roqueforti; Penicillium carneum; Penicillium paneum; volatile organic compounds; volatile metabolite profiling; (+)-aristolochene INTRODUCTION profiling the volatile organic compound (VOC) production Historically Penicillium roqueforti has attracted a lot of mainly of the sesquiterpenes, because volatile production from attention due to its use as a cheese starter culture.