With the aim of demonstrating the effectiveness of the fungus Paecilomyces lilacinus on Taenia saginata eggs under laboratory conditions, a trial was set up in Petri dishes with water-agar 2%. There was ovicidal activity (p < 0.05) in relation to the control group on the tenth day of interaction and an internal colonization rate of 25.5% in the eggs.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1590/s0037-86822008000600026 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Effects and function of citric acid on fermentation quality and microbial community in sugarcane tops silage with high and low water-soluble carbohydrate content.
BMC Plant Biol
January 2025
College of Animal Science and Technology, Guangxi University, Nanning, Guangxi, 530004, China.
Sugarcane tops silage (STS), as a source of roughage for ruminants, is rich in water-soluble carbohydrate (WSC) content, which significantly affects silage quality. Citric acid (CA) is a low-cost natural antimicrobial agent that can inhibit undesirable microbes and improve silage quality. The objectives of this study were to investigate the effects of CA on the chemical composition, fermentation quality, microbial communities, and metabolic pathways of STS with high and low WSC contents before or after aerobic exposure.
View Article and Find Full Text PDFExploring the synergistic effects of soil nutrients, rhizosphere fungi, and endophytic fungi on the shaping of root metabolites in Angelica sinensis (Oliv.) Diels.
Fungal Biol
February 2025
School of Agricultural and Biological Engineering, Longdong University, Qingyang, 745000, China; Gansu Key Laboratory of Protection and Utilization for Biological Resources and Ecological Restoration, Longdong University, Qingyang, 745000, China.
The root of Angelica sinensis (Oliv.) Diels (Ang) is a bulk Chinese herbal medicine, and the microecological regulation is a sustainable means to enhance its quality. In this study, Angs at five bases (LZ, XZ, QS, PM, MZC) in Minxian County, Gansu Province were taken as the research objects.
View Article and Find Full Text PDFAntimicrobial Peptides from Porcine Blood Cruor Hydrolysates as a Promising Source of Antifungal Activity.
Foods
December 2024
Department of Food Science, Université Laval, Québec, QC G1V 0A6, Canada.
Porcine blood, a significant byproduct of the pork industry, represents a potential source of antimicrobial peptides (AMPs). AMPs offer a promising alternative to chemical antimicrobials, which can be used as natural preservatives in the food industry. AMPs can exhibit both antibacterial and/or antifungal properties, thus improving food safety and addressing the growing concern of antibiotic and antifungal resistance.
View Article and Find Full Text PDFBamboo vinegar powder: Unveiling its antioxidant and antifungal efficacy through bioactive compound analysis and mechanistic insights.
Food Chem
April 2025
Department of Public Health and Medical Technology, Xiamen Medical College, Xiamen 361023, Fujian, China; Engineering Research Center of Natural Cosmeceuticals College of Fujian Province, Xiamen Medical College, Xiamen 361023, Fujian, China. Electronic address:
Bamboo vinegar has been applied in livestock and fisheries as food additives. In this study, the antioxidant and antifungal properties of bamboo vinegar powder extract (BVPE) and its bioactive compounds were explored. BVPE exhibited significant free radical scavenging activity against DPPH and ABTS radicals, along with notable antifungal effects against Aspergillus terreus and Paecilomyces variotii.
View Article and Find Full Text PDFFungi associated with orange juice production and assessment of adhesion ability and resistance to sanitizers.
Int J Food Microbiol
February 2025
Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Cidade Universitária Zeferino Vaz, 13083-862 Campinas, SP, Brazil. Electronic address:
Orange juice is widely consumed worldwide due to its sensory and nutritional characteristics. This beverage is susceptible to contamination by acidic-tolerant microorganisms due to its low pH, especially filamentous fungi and yeasts. To minimize fungal spoilage, companies usually submit juice to thermal treatments; sanitizers are also applied on surfaces to maintain the microbiological quality.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!