Search results for: the-genus-aspergillus

The Genus Aspergillus

Author : Kenneth Bryan Raper
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The Genus Aspergillus

Author : Keith A. Powell
File Size : 71.50 MB
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Proceedings of a symposium held in Canterbury, United Kingdom, April 5-8, 1993.

The Genus Aspergillus

Author : Keith A. Powell
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Proceedings of a symposium held in Canterbury, United Kingdom, April 5-8, 1993.

The Genus Aspergillus

Author : M. Razzaghi Abyaneh
File Size : 23.34 MB
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Fungi and Food Spoilage

Author : John I. Pitt
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In contrast to the second edition, the third edition of ‘‘Fungi and Food Spoilage’’ is evolutionary rather than revolutionary. The second edition was intended to cover almost all of the species likely to be encountered in mainstream food supplies, and only a few additional species have been included in this new edition. The third edition represents primarily an updating – of taxonomy, physiology, mycotoxin production and ecology. Changes in taxonomy reflect the impact that molecular methods have had on our understanding of classification but, it must be said, have not radically altered the overall picture. The improvements in the understanding of the physiology of food spoilage fungi have been relatively small, reflecting perhaps the lack of emphasis on physiology in modern mic- biological science. Much remains to be understood about the specificity of particular fungi for particular substrates, of the influence of water activity on the growth of many of the species treated, and even on such basic parameters as cardinal temperatures for growth and the influence of pH and preservatives. Since 1997, a great deal has been learnt about the specificity of mycotoxin production and in which commodities and products-specific mycotoxins are likely to occur. Changes in our understanding of the ecology of the included species are also in most cases evolutionary. A great number of papers have been published on the ecology of foodborne fungi in the past few years, but with few exceptions the basic ecology of the included species remains.

Aflatoxin and Food Safety

Author : Hamed K. Abbas
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Aflatoxins are responsible for damaging up to 25% of the world's food crops, resulting in large economic losses in developed countries and human and animal disease in under-developed ones. In addition to aflatoxins, the presence of other mycotoxins, particularly fumonisins, brings additional concerns about the safety of food and field supplies. The

Aspergillus and Aspergillosis

Author : Hugo Van Den Bossche
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Species of aspergilli are common in man's environment and are responsible for a wide spectrum of human and animal disease, ranging in animals from mycotic abortion to aflatoxicosis and in humans from localized colonization of the ear or skin to life-threatening systemic infection of neutropenic patients. In recent times, invasive aspergillosis has become increasingly important as a cause of morbidity and death, initially in patients receiving immunosuppression prior to organ transplantation, and latterly in haematologic patients rendered neutropenic by underlying disease or chemotherapy. In some centres, the condition has been recorded in more than 40% of patients dying with acute leukaemia. Laboratory diagnostic procedures are not always helpful and the diagnosis depends largely on clinical parameters. The clinician is faced with yet another problem, that of management. At present, antifungal therapy of invasive aspergillosis can be largely ineffectual, and the mortality rate remains unacceptably high. Since Aspergillus fumigatus was first described almost 125 years ago, several other pathogenic species have been recognized. The marked biosynthetic abilities and varied mechanisms of gene recombination of aspergilli have long commanded attention in food technology and genetics. Their equally varied abilities to cause disease have attracted the interest of toxicologists, allergists and physicians concerned with infectious diseases.

Aspergillus

Author : J.E. Smith
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The genus Aspergillus has a worldwide distribution and is one of the most common of all groups of fungi. They are possibly the greatest contami nants of natural and man-made organic products, and a few species can cause infections in man and animals. The aspergilli are also one of the most important mycotoxin-producing groups of fungi when growing as contaminants of cereals, oil seeds, and other foods. Not all aspergilli are viewed as troublesome contaminants, however, as several species have had their metabolic capabilities harnessed for commercial use. The aspergilli have long been associated in the Far East with the koji stage of several food fermentations, particularly soy sauce and miso, and subsequently as a source of useful enzymes. The ability of these fungi to produce several organic acids, especially citric acid, has created major industrial complexes worldwide. Traditional methods of strain develop ment have been extensively studied with the industrial strains, while more recently, recombinant DNA technology has been applied to the aspergilli with emphasis on heterologous protein production. In compiling this book, I have been fortunate to have the full enthu siastic involvement of the authors, and to them I extend my very grateful thanks for mostly being on time and for producing such readable and authoritative chapters. Collectively, we hope that our efforts will strengthen the scientific understanding of this intriguing group of filamentous fungi and further their use in the field of biotechnology.

Microbial Life on Fa ades

Author : Wolfgang Karl Hofbauer
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This book provides a detailed overview of the microorganisms that form the initial growth on the exterior facades of buildings. It deals with the ecophysiological properties that characterize the basic conditions under which these microorganisms can occur on facades. In addition to an identification key for the types and forms of microorganisms, this book provides a detailed description of the individual organisms, stating their ecological range. Furthermore, the various ecological parameters are discussed in short chapters. Measures to prevent and combat the colonization of facades with microorganisms are also addressed. Specialists (architects, construction experts), builders, scientists and master students can find all the information they need on facade algae and fungi here. The authors Dr. Wolfgang Karl Hofbauer is chief scientist (taxonomy, ecophysiology and genetics) of the department Environment, Sensors and Hygiene at the Fraunhofer Institute for Building Physics. His professional research areas are taxonomy and ecophysiology of organisms on building surfaces, about which he did his doctorate in 2008, genetic barcoding of building relevant (micro)organisms and greening of building surfaces. Retired Prof. Dr. Dr.h.c Georg Gartner worked and researched at the University of Innsbruck on the cultivation and taxonomy of soil-and airborne. algae for many years. In 2012, Prof. Gartner was awarded an honorary doctorate by Sofia University for his services to the cooperation in algal studies between the botanical institutes of the University of Innsbruck and the University of Sofia.

Food Microbiology

Author : Karl R. Matthews
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Authoritative coverage presented in a format designed to facilitate teaching and learning.