Studying the Airborne Fungi of Some Rooms in the Internal Sections of Mosul University Campus and the Possibility of Using
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Ergot Alkaloids Mycotoxins in Cereals and Cereal-Derived Food Products: Characteristics, Toxicity, Prevalence, and Control Strategies
agronomy Review Ergot Alkaloids Mycotoxins in Cereals and Cereal-Derived Food Products: Characteristics, Toxicity, Prevalence, and Control Strategies Sofia Agriopoulou Department of Food Science and Technology, University of the Peloponnese, Antikalamos, 24100 Kalamata, Greece; [email protected]; Tel.: +30-27210-45271 Abstract: Ergot alkaloids (EAs) are a group of mycotoxins that are mainly produced from the plant pathogen Claviceps. Claviceps purpurea is one of the most important species, being a major producer of EAs that infect more than 400 species of monocotyledonous plants. Rye, barley, wheat, millet, oats, and triticale are the main crops affected by EAs, with rye having the highest rates of fungal infection. The 12 major EAs are ergometrine (Em), ergotamine (Et), ergocristine (Ecr), ergokryptine (Ekr), ergosine (Es), and ergocornine (Eco) and their epimers ergotaminine (Etn), egometrinine (Emn), egocristinine (Ecrn), ergokryptinine (Ekrn), ergocroninine (Econ), and ergosinine (Esn). Given that many food products are based on cereals (such as bread, pasta, cookies, baby food, and confectionery), the surveillance of these toxic substances is imperative. Although acute mycotoxicosis by EAs is rare, EAs remain a source of concern for human and animal health as food contamination by EAs has recently increased. Environmental conditions, such as low temperatures and humid weather before and during flowering, influence contamination agricultural products by EAs, contributing to the Citation: Agriopoulou, S. Ergot Alkaloids Mycotoxins in Cereals and appearance of outbreak after the consumption of contaminated products. The present work aims to Cereal-Derived Food Products: present the recent advances in the occurrence of EAs in some food products with emphasis mainly Characteristics, Toxicity, Prevalence, on grains and grain-based products, as well as their toxicity and control strategies. -
Isolation of Fungal Cellulase Gene Transcript from Penicillium Spinulosum
Isolation of fungal cellulase gene transcript from Penicillium spinulosum A Master’s Thesis Presented to the faculty of The College of Science and Mathematics Colorado State University – Pueblo In Partial Fulfillment of the requirements for the degree of Master of Science in Biochemistry By Srivatsan Parthasarathy Colorado State University – Pueblo May, 2018 ACKNOWLEDGEMENTS I would like to thank my research mentor Dr. Sandra Bonetti for guiding me through my research thesis and helping me in difficult times during my Master’s degree. I would like to thank Dr. Dan Caprioglio for helping me plan my experiments and providing the lab space and equipment. I would like to thank the department of Biology and Chemistry for supporting me through assistantships and scholarships. I would like to thank my wife Vaishnavi Nagarajan for the emotional support that helped me complete my degree at Colorado State University – Pueblo. III TABLE OF CONTENTS 1) ACKNOWLEDGEMENTS …………………………………………………….III 2) TABLE OF CONTENTS …………………………………………………….....IV 3) ABSTRACT……………………………………………………………………..V 4) LIST OF FIGURES……………………………………………………………..VI 5) LIST OF TABLES………………………………………………………………VII 6) INTRODUCTION………………………………………………………………1 7) MATERIALS AND METHODS………………………………………………..24 8) RESULTS………………………………………………………………………..50 9) DISCUSSION…………………………………………………………………….77 10) REFERENCES…………………………………………………………………...99 11) THESIS PRESENTATION SLIDES……………………………………………...113 IV ABSTRACT Cellulose and cellulosic materials constitute over 85% of polysaccharides in landfills. Cellulose is also the most abundant organic polymer on earth. Cellulose digestion yields simple sugars that can be used to produce biofuels. Cellulose breaks down to form compounds like hemicelluloses and lignins that are useful in energy production. Industrial cellulolysis is a process that involves multiple acidic and thermal treatments that are harsh and intensive. -
Penicillium on Stored Garlic (Blue Mold)
Penicillium on stored garlic (Blue mold) Cause Penicillium hirsutum Dierckx (syn. P.corymbiferum Westling) Occurrence P. hirsutum seems to be the most common and widespread species occurring in storage. This disease occurs at harvest and in storage. Symptoms In storage, initial symptoms are seen as water soaked areas on the outer surfaces of scales. This leads to development of the green-blue, powdery mold on the surface of the lesions. When the bulbs are cut, these lesions are seen as tan or grey colored areas. There may be total deterioration with a secondary watery rot. Penicillium sp. causing a blue-green rot of a garlic head Photo by Melodie Putnam Penicillium sp. on garlic clove Photo by Melodie Putnam Disease Cycle Penicillium survives in infected bulbs and cloves from one season to the next. Spores from infected heads are spread when they are cracked prior to planting. If slightly infected cloves are planted, they may rot before plants come up, or the seedlings may not survive. The fungus does not persist in the soil. Close-up of Penicillium sp. on garlic headad Air-borne spores often invade plants through Photo by Melodie Putnam wounds, bruises or uncured neck tissue. In storage, infection on contact is through surface wounds or through the basal plate; the fungus grows through the fleshy tissue and sporulation occurs on the surface of the lesions. Entire cloves may eventually be filled with spores. Susan B. Jepson, OSU Plant Clinic, 1089 Cordley Hall, Oregon State University, Corvallis, OR 97331-2903 10/23/2008 Management ● Cure bulbs rapidly at harvest ● Avoid wounds or injury to bulbs at harvest, and separate those with insect damage ● Plant cloves soon after cracking heads ● Eliminate infected seed prior to planting ● Store at low temperatures (40 F prevents growth and sporulation), with low humidity and good ventilation References Bertolini, P. -
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. -
Penicillium Digitatum Metabolites on Synthetic Media and Citrus Fruits
J. Agric. Food Chem. 2002, 50, 6361−6365 6361 Penicillium digitatum Metabolites on Synthetic Media and Citrus Fruits MARTA R. ARIZA,† THOMAS O. LARSEN,‡ BENT O. PETERSEN,§ JENS Ø. DUUS,§ AND ALEJANDRO F. BARRERO*,† Department of Organic Chemistry, University of Granada, Avdn. Fuentenueva 18071, Spain; Mycology Group, BioCentrum-DTU, Søltofts Plads, Technical University of Denmark, 2800 Lyngby, Denmark; and Carlsberg Research Laboratory, Gamle Carlsberg Vej 10, DK-2500 Valby, Denmark Penicillium digitatum has been cultured on citrus fruits and yeast extract sucrose agar media (YES). Cultivation of fungal cultures on solid medium allowed the isolation of two novel tryptoquivaline-like metabolites, tryptoquialanine A (1) and tryptoquialanine B (2), also biosynthesized on citrus fruits. Their structural elucidation is described on the basis of their spectroscopic data, including those from 2D NMR experiments. The analysis of the biomass sterols led to the identification of 8-12. Fungal infection on the natural substrates induced the release of citrus monoterpenes together with fungal volatiles. The host-pathogen interaction in nature and the possible biological role of citrus volatiles are also discussed. KEYWORDS: Citrus fruits; Penicillium digitatum; quivaline metabolites; tryptoquivaline; P. digitatum sterols; phenylacetic acid derivatives; volatile metabolites INTRODUCTION obtained from a Hewlett-Packard 5972A mass spectrometer using an ionizing voltage of 70 eV, coupled to a Hewlett-Packard 5890A gas P. digitatum grows on the surface of postharvested citrus fruits chromatograph. producing a characteristic powdery olive-colored conidia and Preparation of TMS Derivatives and Analysis by GC-MS. TMS is commonly known as green-mold. This pathogen is of main derivatives were obtained according to the procedure previously concern as it is responsible for 90% of citrus losses due to described (7). -
Fact-Sheet-Garlic-Post-Harvest-Final
EXTENSION AND ADVISORY TEAM FACT SHEET APRIL 2020 | ©Perennia 2020 GARLIC STORAGE, POST-HARVEST DISEASES, AND PLANTING STOCK CONSIDERATIONS By Rosalie Gillis-Madden1, Sajid Rehmen1, P.D. Hildebrand2 1Perennia Food and Agriculture, 2Hildebrand Disease Management Once post-harvest disease manifests in garlic, there is the drying process and creating ideal conditions for fungal little to be done, so it is best to avoid creating conditions infection. Optimal curing temperatures are 24-29ºC or that are conducive to disease development in the first 75-85ºF. Using forced ambient air (5 ft3/min/ft3 of garlic) place. Disease management starts in the field by ensuring will significantly reduce drying time. Curing can take 10-14 appropriate harvest timing and good harvest practices. days, longer if the relative humidity is high. Stems can be either cut before or after curing, whichever optimizes labour efficiency on your farm. If curing in containers, Harvest make sure that they are open enough to allow for good To avoid post-harvest disease in your garlic, harvest timing airflow. Garlic should not be stacked more than three feet is important. While garlic should be left in the ground long high in a container to avoid bruising. Curing is complete enough to maximize yield, it is important that the cloves when two outer skins (scales) are dry and crispy, the neck is do not start to separate from the stem, as this will reduce constricted, and the centre of the cut stem is hard. marketability and storability. A wetter year will cause the cloves to separate quicker than is typically expected so as harvest nears, be sure to check your crop regularly. -
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. -
I Ácido Ursólico. 1- 3
UNIVERSIDAD NACIONAL AUTÓNOMA DE MÉXICO FACULTAD DE QUÍMICA Aislamiento y evaluación como inhibidores de la replicación de células tumorales de los componentes diterpénicos de la Salvia candicans. T E S I S QUE PARA OBTENER EL TÍTULO DE: QUÍMICO P R E S E N T A COLIN SEGUNDO ALBERTO MÉXICO, D.F. 2013 UNAM – Dirección General de Bibliotecas Tesis Digitales Restricciones de uso DERECHOS RESERVADOS © PROHIBIDA SU REPRODUCCIÓN TOTAL O PARCIAL Todo el material contenido en esta tesis esta protegido por la Ley Federal del Derecho de Autor (LFDA) de los Estados Unidos Mexicanos (México). El uso de imágenes, fragmentos de videos, y demás material que sea objeto de protección de los derechos de autor, será exclusivamente para fines educativos e informativos y deberá citar la fuente donde la obtuvo mencionando el autor o autores. Cualquier uso distinto como el lucro, reproducción, edición o modificación, será perseguido y sancionado por el respectivo titular de los Derechos de Autor. JURADO ASIGNADO: PRESIDENTE: Profesor: Dra. Yolanda Caballero Arroyo VOCAL: Profesor: M. en C. Francisco Rojo Callejas SECRETARIO: Profesor: M. en C. Baldomero Esquivel Rodríguez 1er. SUPLENTE: Profesor: Q.F.B. Ana Adela Sánchez Mendoza 2° SUPLENTE: Profesor: Dr. José Fausto Rivero Cruz SITIO DONDE SE DESARROLLÓ EL TEMA: INSTITUTO DE QUÍMICA DEPARTAMENTO DE PRODUCTOS NATURALES LABORATORIO 2-9. ASESOR DEL TEMA: M. en C. BALDOMERO ESQUIVEL RODRÍGUEZ SUSTENTANTE: COLIN SEGUNDO ALBERTO AGRADECIMIENTOS A la Universidad Nacional Autónoma de México por darme la oportunidad de pertenecer a ella, desde la preparatoria, y estudiar una carrera universitaria, así como todos los beneficios otorgados durante mi permanencia. -
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. -
Blues of the Midwest
Blues of the Midwest CJ Bienert - The Cheese Shop of Des Moines, Des Moines Iowa Mark Johnson - Wisconsin Center for Dairy Research, Madison Wisconsin US Code of Federal Regulations 133.106 Blue ≤ 46% moisture ≥ 50 FDB (fat in solids portion) Must be aged at least 60 days No legal standard for -milk type used -color -flavor -body characteristics Milk Preparation • Blue cheese can be made from any milk • Roquefort is only made from sheep milk in France and aged in specific caves • Optional milk preparations: • Pasteurization of milk • Homogenization of milk or cream •Increases flavor development •Makes cheese whiter and smoother Make Procedure •Starter bacteria are added to produce acid •Rennet is added to clot the milk •Coagulum is cut into cubes Penicillium roquefortii •Added to milk or to curd after whey drainage •Different strains produce different flavor profiles and different colors PR1 PR4 PR3 PRG2 PR5 PRG1 Provided by: PRG3 Cooking/Curd Transfer/Hooping •Curd/whey is heated •From 94ºF to 100ºF •Whey is separated from curd •Salt and mold spores may be added to dry curd •Curd is placed in “hoops” and allowed to drain •Cheeses are brined or dry salted •Cheeses are pierced Brine System Ripening Process Mold Ripened Cheese Ripen all the way through, mold needs oxygen to grow Blue Ripening Room • Moderate air flow • ~95% humidity • 59º F • ~21-30 days to grow Penicillium roqueforti Cheese Ripening Full flavored, softer mature cheese Lactose Proteins Fat Fermentation Proteolysis Lipolysis Lactic acid Peptides Fatty acids Free amino-acids -
Analysis of Various Bioreactor Configurations for Heavy Metal Removal Using the Fungus Penicillium Ochro-Chloron
ANALYSIS OF VARIOUS BIOREACTOR CONFIGURATIONS FOR HEAVY METAL REMOVAL USING THE FUNGUS PENICILLIUM OCHRO-CHLORON A Thesis Submitted to the Faculty of WORCESTER POLYTECHNIC INSITUTE in partial fulfillment of the requirements for the Degree of Master of Science in Biology by Eva Lotta Andersson May 1999 Approved: Dr. Alexander A. DiIorio, Major Advisor Dr. Theodore C. Crusberg, Thesis Advisor Dr. Ronald D. Cheetham, Head of Department Abstract Penicillium ochro-chloron (ATCC strain # 36741), a filamentous fungus with the capability for removing copper ions from aqueous solutions, was studied as a possible biological trap (biotrap) for remediation of heavy metal contaminants in industrial wastewaters. This research demonstrated that in shake flasks the fungus removed copper from surrogate wastewater with 100mg/L copper contamination by as much as 99%. These results did not translate to the bioreactor configuration of a packed bed column, as channeling occurred through the bed, shown by conductivity tracer studies. A fluidized bed configuration was studied and resulted in copper removal of 97%, with a capacity of 149 mg[Cu]/g dry weight biomass, under the conditions of 50% dissolved oxygen. For dissolved oxygen concentrations below the critical oxygen concentration for the fungus (20% saturation) there was minimal copper removal. Mixing studies in the fluidized bed reactor showed that the system was diffusion limited. Mathematical modeling using first order kinetics associated with diffusion limited reactions resulted in rate constants for Cu2+ uptake of approximately 0.031 h-1, which were dependent on the dissolved oxygen concentration. Modeling of the reaction with a second order kinetic equation showed that there are possibly factors regulating copper uptake besides oxygen. -
Penicillium Species Endophytic in Coffee Plants and Ochratoxin a Production
Mycologia, 98(1), 2006, pp. 31–42. # 2006 by The Mycological Society of America, Lawrence, KS 66044-8897 Penicillium species endophytic in coffee plants and ochratoxin A production Fernando E. Vega1 endophytes have been conducted in dozens of plants, Francisco Posada including many important agricultural commodities Insect Biocontrol Laboratory, U.S. Department of such as wheat (Larran et al 2002a), bananas (Poca- Agriculture, Agricultural Research Service, Bldg. 011A, sangre et al 2000, Cao et al 2002), soybeans (Larran et BARC-W, Beltsville, Maryland 20705 al 2002b) and tomatoes (Larran et al 2001), but Stephen W. Peterson coffee endophytes remain largely unexplored with Microbial Genomics and Bioprocessing Research Unit, the exception of bacterial endophytes (Vega et al National Center for Agricultural Utilization Research, 2005). U.S. Department of Agriculture, Agricultural Research Several species of Penicillium were isolated as part Service, 1815 N. University St., Peoria, Illinois 61604 of a large survey for fungal endophytes in coffee Thomas J. Gianfagna (Vega et al in prep). Members of this genus produce Fabio Chaves a variety of metabolites (Mantle 1987, Abramson Department of Biology and Pathology, Rutgers The State 1997, Samson and Frisvad 2004), and contamination University of New Jersey, 59 Dudley Road, New with one of these metabolites, ochratoxin A (OTA), Brunswick, New Jersey 08903 can be a problem in many commodities, including coffee (Bucheli and Taniwaki 2002), due to its possible adverse effect on human health. Species of Abstract: Tissues from Coffea arabica, C. congensis, C. Aspergillus are the main OTA producers in tropical dewevrei and C. liberica collected in Colombia, Hawaii and semi-tropical areas (Abramson 1997).