<I>Aspergillus</I> Section
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<I>Aspergillus Flavus</I> and <I>Aspergillus Parasiticus</I
1395 Journal of Food Protection, Vol. 58, No. 12, Pages 1395-1404 Copyrighl©, International Association of Milk, Food and Environmental Sanitarians Aspergillus flavus and Aspergillus parasiticus: Aflatoxigenic Fungi of Concern in Foods and Feedst: A Review HASSAN GOURAMA* and LLOYD B. BULLERMAN* Department of Food Science and Technology, University of Nebraska, Lincoln, Nebraska 68583-0919 USA Downloaded from http://meridian.allenpress.com/jfp/article-pdf/58/12/1395/1665895/0362-028x-58_12_1395.pdf by guest on 02 October 2021 (MS# 91-230: Received 22 December 19911Accepted 15 May 1995) ABSTRACT isolates are still used as specific names, e.g., Aspergillus capitatus, Aspergillus niger, etc. (98). Aspergillus are com- Aspergillusflavus and the closely related subspeciesparasiticus have long been recognized as major contaminants of organic and mon saprobic molds, which grow in a wide range of natural nonorganic items. A. flavus, a common soil fungus, can infest a wide substrates and climatic conditions. Austwick (8) reported that range of agricultural products. Some A. flavus varieties produce one conidial head may produce up to 50,000 spores. Aspergil- aflatoxins, which are carcinogenic toxins that induce liver cancer in lus spp. are of particular importance to humans. Although laboratory animals. A.flavus var.flavus, A.flavus subsp. parasiticus, many Aspergillus species are considered pathogens or spoil- and A. nomius share the ability to produce aflatoxins. Identification age organisms, many others are beneficial. Some species are of the A. flavus species group is mainly based on the color and used to prepare fermented foods (57). Aspergillus spp. can macroscopic and microscopic characteristics of the fungus. -
Aspergillus Luchuensis, an Industrially Important Black Aspergillus in East Asia
CORE Downloaded from orbit.dtu.dk on: Dec 20, 2017 Metadata, citation and similar papers at core.ac.uk Provided by Online Research Database In Technology Aspergillus luchuensis, an industrially important black Aspergillus in East Asia Hong, Seung-Beom ; Lee, Mina; Kim, Dae-Ho ; Varga, J.; Frisvad, Jens Christian; Perrone, G.; Gomi, K.; Yamada, O.; Machida, M.; Houbraken, J.; Samson, Robert A. Published in: PLoS ONE Link to article, DOI: 10.1371/journal.pone.0063769 Publication date: 2013 Document Version Publisher's PDF, also known as Version of record Link back to DTU Orbit Citation (APA): Hong, S-B., Lee, M., Kim, D-H., Varga, J., Frisvad, J. C., Perrone, G., ... Samson, R. A. (2013). Aspergillus luchuensis, an industrially important black Aspergillus in East Asia. PLoS ONE, 8(5), [e63769]. DOI: 10.1371/journal.pone.0063769 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. -
Genetic Engineering of Fungal Cells-Margo M
BIOTECHNOLOGY- Vol III - Genetic Engineering of Fungal Cells-Margo M. Moore GENETIC ENGINEERING OF FUNGAL CELLS Margo M. Moore Department of Biological Sciences, Simon Fraser University, Burnaby, Canada Keywords: filamentous fungi, transformation, protoplasting, Agrobacterium, promoter, selectable marker, REMI, transposon, non-homologous end joining, homologous recombination Contents 1. Introduction 1.1. Industrial importance of fungi 1.2. Purpose and range of topics covered 2. Generation of transforming constructs 2.1. Autonomously-replicating plasmids 2.2. Promoters 2.2.1. Constitutive promoters 2.2.2. Inducible promoters 2.3. Selectable markers 2.3.1. Dominant selectable markers 2.3.2. Auxotropic/inducible markers 2.4. Gateway technology 2.5. Fusion PCR and Ligation PCR 3. Transformation methods 3.1. Protoplast formation and CaCl2/ PEG 3.2. Electroporation 3.3. Agrobacterium-mediated Ti plasmid 3.4. Biolistics 3.5. Homo- versus heterokaryotic selection 4. Gene disruption and gene replacement 4.1. Targetted gene disruption 4.1.1. Ectopic and homologous recombination 4.1.2. Strains deficient in non-homologous end joining (NHEJ) 4.1.3. AMT and homologous recombination 4.1.4. RNA interference 4.2. RandomUNESCO gene disruption – EOLSS 4.2.1. Restriction enzyme-mediated integration (REMI) 4.2.2. T-DNA taggingSAMPLE using Agrobacterium-mediated CHAPTERS transformation (AMT) 4.2.3. Transposon mutagenesis & TAGKO 5. Concluding statement Glossary Bibliography Biographical Sketch Summary Filamentous fungi have myriad industrial applications that benefit mankind while at the ©Encyclopedia of Life Support Systems (EOLSS) BIOTECHNOLOGY- Vol III - Genetic Engineering of Fungal Cells-Margo M. Moore same time, fungal diseases of plants cause significant economic losses. -
What Threatens the Safety of Almonds?
OCTOBER 2020 ALL ABOUT ALMONDS FOOD SAFETY WHAT THREATENS FOOD SAFETY IN ALMONDS1 Chemical contamination CONTENTS Chemical contaminants include pesticide residues, allergens and mycotoxins. Aflatoxins are a specific form of mycotoxin. Pesticide residues are minimised by the correct use of registered (or permitted) Page 1: Aflatoxins - chemicals contaminants of concern chemicals. Worldwide, nut aflatoxins are of concern. Aflatoxins are natural but toxic by-products of fungi. They are odourless and Page 2: Risk reduction and prevention colourless, and cannot be visually detected in a food product. They may enter the almond food chain in the orchard, in stockpiles or in Page 4: Biological contaminant - Salmonella storage, and persist in finished, raw product. Page 5: Orchard guidelines for aflatoxin and Biological contamination Salmonella management Biological contaminants include parasites and pathogens that are usually fungal, viral, or bacterial in nature. The most important biological food safety contaminants of almonds are bacterial - Introduction Salmonella spp. and Escherichia coli (E. coli). Both are indicative of food Although almonds are not a readily perishable commodity, they are, exposure to faecal material. These organisms have serious human like other fresh foods, subject to contamination of food safety concern. health consequences, and therefore all food production and handling Almond contaminants are categorised as being chemical, biological, or management must ensure such exposure is minimised. physical in nature. Physical contamination The ‘cost’ of contaminated nuts is multi-faceted. Not only is there a Foreign matter of concern in almonds is that which is solid, and capable potential human cost in terms of health (and occasionally, life), but also of causing human injury or illness, e.g. -
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. -
(<I>Arachis Hypogaea</I> L.) and Groundnut Cake in Eastern
University of Nebraska - Lincoln DigitalCommons@University of Nebraska - Lincoln U.S. Department of Agriculture: Agricultural Publications from USDA-ARS / UNL Faculty Research Service, Lincoln, Nebraska 2016 Aspergillus and aflatoxin in groundnut (Arachis hypogaea L.) and groundnut cake in Eastern Ethiopia Abdi Mohammed Haramaya University, [email protected] Alemayehu Chala Hawassa University Mashilla Dejene Haramaya University Chemeda Fininsa Haramaya University David A. Hoisington University of Georgia, [email protected] See next page for additional authors Follow this and additional works at: https://digitalcommons.unl.edu/usdaarsfacpub Part of the Agriculture Commons, and the Agronomy and Crop Sciences Commons Mohammed, Abdi; Chala, Alemayehu; Dejene, Mashilla; Fininsa, Chemeda; Hoisington, David A.; Sobolev, Victor S.; and Arias, R. S., "Aspergillus and aflatoxin in groundnut (Arachis hypogaea L.) and groundnut cake in Eastern Ethiopia" (2016). Publications from USDA-ARS / UNL Faculty. 1809. https://digitalcommons.unl.edu/usdaarsfacpub/1809 This Article is brought to you for free and open access by the U.S. Department of Agriculture: Agricultural Research Service, Lincoln, Nebraska at DigitalCommons@University of Nebraska - Lincoln. It has been accepted for inclusion in Publications from USDA-ARS / UNL Faculty by an authorized administrator of DigitalCommons@University of Nebraska - Lincoln. Authors Abdi Mohammed, Alemayehu Chala, Mashilla Dejene, Chemeda Fininsa, David A. Hoisington, Victor S. Sobolev, and R. S. Arias This article is available at DigitalCommons@University of Nebraska - Lincoln: https://digitalcommons.unl.edu/ usdaarsfacpub/1809 FOOD ADDITIVES & CONTAMINANTS: PART B, 2016 VOL. 9, NO. 4, 290–298 http://dx.doi.org/10.1080/19393210.2016.1216468 Aspergillus and aflatoxin in groundnut (Arachis hypogaea L.) and groundnut cake in Eastern Ethiopia Abdi Mohammeda, Alemayehu Chalab, Mashilla Dejenea, Chemeda Fininsaa, David A. -
Aflatoxin B1 Production by Aspergillus Parasiticus and Strains Of
Food Control 43 (2014) 121e128 Contents lists available at ScienceDirect Food Control journal homepage: www.elsevier.com/locate/foodcont Aflatoxin B1 production by Aspergillus parasiticus and strains of Aspergillus section Nigri in currants of Greek origin Paraskevi Kostarelou a, Alexandros Kanapitsas a, Ioanna Pyrri b, Evangelia Kapsanaki-Gotsi b, Panagiota Markaki a,* a Department of Food Chemistry, Faculty of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, GR-15784 Athens, Greece b Department of Ecology and Systematics, Faculty of Biology, National and Kapodistrian University of Athens, Athens, Greece article info abstract Article history: Aflatoxin B1 (AFB1) mostly produced by Aspergillus flavus and Aspergillus parasiticus, is an extremely toxic Received 4 November 2013 and carcinogenic metabolite. Currants are used in the Mediterranean diet as a food with antioxidant Received in revised form properties. Four strains of Aspergillus section Nigri have been isolated from currants originated from Crete 28 January 2014 and Corinth. In this study AFB production by A. parasiticus and the four strains of Aspergillus section Nigri Accepted 8 February 2014 1 in Cretan and Corinthian currants (Vitis vinifera L.) is investigated. AFB determination was performed by Available online 17 March 2014 1 HPLCeFID. Results revealed that the four strains Aspergillus section Nigri, as well as the aflatoxigenic À1 strain A. parasiticus produced AFB1 (0.0052e1.31 mg AFB1 15 g , corresponding to 0.0003e0.087 mg Keywords: À1 AFB1 g ) in both type of currants (Cretan and Corinthian) on the 12th day of observation. Moreover, Aflatoxin B1 Aspergillus parasiticus AFB1 production, by A. parasiticus in the synthetic Yeast Extract Sucrose (YES) medium was also studied. -
Genomics of Industrial Filamentous Fungi, Aspergillus Oryzae And
The 17th Congress of The International Society for Human and Animal Mycology CB-05 CB-05 Genomics of industrial fi lamentous Distribution of mutations distinguishing fungi, Aspergillus oryzae and Aspergillus the most prevalent disease-causing awamori Candida albicans genotype from other genotypes Masayuki Machida1), Motoaki Sano2), Koichi Tamano1), 1) 1) Yasunobu Terabayashi , Noriko Yamane , Ningxin Zhang1), Barbara R. Holland2), Osamu Hatamoto3), Genryou Umitsuki3), Richard D. Cannon3), Jan Schmid1) Tadashi Takahashi3), Tomomi Toda1), Misao Sunagawa1), Junichiro Marui1), Institute for Molecular Biosciences, Massey University, Sumiko Ohashi-Kunihiro1), Marie Nishimura1), Palmerston North, New Zealand 1, Allan Wilson Centre Keietsu Abe4), Yasushi Koyama3), Osamu Yamada5), for Molecular Ecology & Evolution, Massey University, 6) 6) 6) Koji Jinno , Hiroshi Horikawa , Akira Hosoyama , 2 6) 7) Palmerston North, New Zealand , Department of Oral Norihiro Kushida , Takasumi Hatttori , 3 Kazurou Fukuda8), Ikuya Kikuzato9)*, Sciences, University of Otago, Dunedin, New Zealand Kazuhiro E. Fujimori1)*, Morimi Teruya10)*, Masatoshi Tsukahara11)*, Yumi Imada11)*, Youji Wachi9)*, Yuki Satou9)*, Yukino Miwa11)*, Candida albicans is a major opportunistic pathogen of Shuichi Yano11)*, Yutaka Kawarabayasi1)*, humans. Previous work has demonstrated the existence of Takaomi Yasuhara8), Kotaro Kirimura7), a general-purpose genotype (GPG; equivalent to clade 1 as 12) 12) 13) Masanori Arita , Kiyoshi Asai , Takeaki Ishikawa , defined by multi locus sequence typing data) that is more Shinichi Ohashi2), Katsuya Gomi4), Shigeaki Mikami5), Hideki Koike1), Takashi Hirano1)*, Kaoru Nakasone14), frequent than other genotypes as an agent of human disease Nobuyuki Fujita6) and commensal colonization, may be more virulent and Natl. Inst. Advanced Inst. Sci. Technol.1, Kanazawa Inst. may differ from the remainder of the species in terms of 2 3 4 Technol. -
Draft Screening Assessment for Aspergillus Awamori ATCC 22342 (=A
Draft Screening Assessment for Aspergillus awamori ATCC 22342 (=A. niger ATCC 22342) and Aspergillus brasiliensis ATCC 9642 Environment Canada Health Canada June 2014 Draft Screening Assessment A. awamori ATCC 22342 (=A. niger ATCC 22342) and A. brasiliensis ATCC 9642 Synopsis Pursuant to paragraph 74(b) of the Canadian Environmental Protection Act, 1999 (CEPA 1999), the Ministers of Environment and of Health have conducted a screening assessment of two micro-organism strains: Aspergillus awamori (ATCC 22342) (also referred to as Aspergillus niger ATCC 22342) and Aspergillus brasiliensis (ATCC 9642).These strains were added to the Domestic Substances List (DSL) under subsection 105(1) of CEPA 1999 because they were manufactured in or imported into Canada between January 1, 1984 and December 31, 1986 and entered or were released into the environment without being subject to conditions under CEPA 1999 or any other federal or provincial legislation. Recent publications have demonstrated that the DSL strain ATCC 22342 is a strain of A. niger and not A. awamori. However, both names are still being used. Therefore, in this report we will use the name “A. awamori ATCC 22342 (=A. niger ATCC 22342)”. The A. niger group is generally considered to be ubiquitous in nature, and is able to adapt to and thrive in many aquatic and terrestrial niches; it is common in house dust. A. brasiliensis is relatively a rarely occurring species; it has been known to occur in soil and occasionally found on grape berries. These two species form conidia that permit survival under sub-optimal environmental conditions. A. awamori ATCC 22342 (=A. -
Client Name Presentation Title
DISEASE AND AFLATOXIN MANAGEMENT UPDATE Room 308-309 | December 7 2017 CEUs – New Process Certified Crop Advisor (CCA) Pest Control Advisor (PCA), Qualified Applicator (QA), Private Applicator (PA) • Sign in and out of each session you attend. • Pickup scantron at the start of the day at first • Pickup verification sheet at conclusion of each session you attend; complete form. session. • Sign in and out of each session you attend. • Repeat this process for each session, and each day you wish to receive credits. • Pickup verification sheet at conclusion of each session. • Turn in your scantron at the end of the day at the last session you attend. Sign in sheets and verification sheets are located at the back of each session room. AGENDA • Bob Curtis, Almond Board of California, moderator • Mohammad Yaghmour, UCCE Kern Co. • Jim Adaskaveg, University of Riverside • Themis Michailides, UC Davis/Kearney 3 CAUSAL AGENTS OF ALMOND HULL ROT Mohammad Yaghmour, Orchard Systems Advisor, UCCE Kern Co. DISTRIBUTION OF THE DISEASE IN CALIFORNIA • The disease affects almond orchards in all major almond production areas including Kern County with approximately 217,000 of bearing acres CAUSAL AGENTS AND SOURCES OF INOCULUM Monilinia spp. Rhizopus stolonifer Infected almond and stone fruit twigs, fruits, mummies, etc Soil SYMPTOMS AND SIGNS OF HULL ROT • When the hull is infected and disease H S progress, leaves near the infected fruit S starts to dry and shrivel • Monilinia: Infected hull has a brown area on the outside and either tan fungal growth in the brown area on the inside or outside of the hull • Rhizopus: Black fungal growth on the inside of the hull between the hull and the shell. -
Making Traditional Japanese Distilled Liquor, Shochu and Awamori, and the Contribution of White and Black Koji Fungi
Journal of Fungi Review Making Traditional Japanese Distilled Liquor, Shochu and Awamori, and the Contribution of White and Black Koji Fungi Kei Hayashi 1,*, Yasuhiro Kajiwara 1, Taiki Futagami 2,3 , Masatoshi Goto 3,4 and Hideharu Takashita 1 1 Sanwa Research Institute, Sanwa Shurui Co., Ltd., Usa 879-0495, Japan; [email protected] (Y.K.); [email protected] (H.T.) 2 Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Kagoshima 890-0065, Japan; [email protected] 3 United Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima 890-0065, Japan; [email protected] 4 Department of Applied Biochemistry and Food Science, Faculty of Agriculture, Saga University, Saga 840-8502, Japan * Correspondence: [email protected]; Tel.: +81-978-33-3844 Abstract: The traditional Japanese single distilled liquor, which uses koji and yeast with designated ingredients, is called “honkaku shochu.” It is made using local agricultural products and has several types, including barley shochu, sweet potato shochu, rice shochu, and buckwheat shochu. In the case of honkaku shochu, black koji fungus (Aspergillus luchuensis) or white koji fungus (Aspergillus luchuensis mut. kawachii) is used to (1) saccharify the starch contained in the ingredients, (2) produce citric acid to prevent microbial spoilage, and (3) give the liquor its unique flavor. In order to make delicious shochu, when cultivating koji fungus during the shochu production process, we use a Citation: Hayashi, K.; Kajiwara, Y.; unique temperature control method to ensure that these three important elements, which greatly Futagami, T.; Goto, M.; Takashita, H. -
Aspergillus, Its Sexual States and the New International Code of Nomenclature
Mycologia, 106(5), 2014, pp. 1051–1062. DOI: 10.3852/14–060 # 2014 by The Mycological Society of America, Lawrence, KS 66044-8897 Aspergillus, its sexual states and the new International Code of Nomenclature John I. Pitt names for their different asexual (anamorph) and CSIRO Animal, Food and Health Sciences, North Ryde, sexual (teleomorph) states. Among the changes NSW 2113, Australia described in the ICN are two aimed at guiding John W. Taylor1 mycologists as they choose one name from among Department of Plant and Microbial Biology, University the several possible asexual and sexual names. These of California, Berkeley, California 94720-3102 are reproduced below: ‘‘Art. 59.1 Note 2. Previous editions of this Code Abstract: The newly adopted International Code of provided for separate names for mitotic asexual Nomenclature for algae, fungi and plants (ICN) morphs (anamorphs) of certain pleomorphic fungi demands that dimorphic fungi, in particular those and required that the name applicable to the whole with both sexual and asexual names, now bear a single fungus be typified by a meiotic sexual morph name. Although priority is no longer associated with (teleomorph). Under the current Code, however, the mode of reproduction, the ICN requires justifica- all legitimate fungal names are treated equally for tion for choosing an asexual name over an existing the purposes of establishing priority, regardless of sexual one. The phylogenetic approach that made the life-history stage of the type (but see Art. 57.2; dual nomenclature for fungi obsolete can be used to see also Art. 14.13). help choose names for large groups of fungi that are ‘‘[Art.] 57.2.