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Characterisation of the surface growth of in cheese agar media using predictive mathematical models.
Heliyon
May 2024
Institute of Food Sciences and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology Bratislava, Radlinského 9, SK-812 37, Bratislava, Slovakia.
The main objective of this work was to characterise the mycelial growth of , one of the fungal contaminants that appear frequently in the artisan cheese production environment. The study uses primary Baranyi and Huang models to compare their parameters and predict on cheese-based medium (CBA) under diverse environmental conditions (temperature range from 6 to 37 °C and 0 and 1 % NaCl concentration). However, the Baranyi model consistently estimated longer lag phases and higher surface growth rates () than the Huang model; both models showed adequate best-fit performance (exactly with the mean coefficient of determination = (0.
View Article and Find Full Text PDFTranscription Factors Tec1 and Tec2 Play Key Roles in the Hyphal Growth and Virulence of Mucor lusitanicus Through Increased Mitochondrial Oxidative Metabolism.
J Microbiol
December 2023
Instituto de Investigaciones Químico Biológicas, Universidad Michoacana de San Nicolás de Hidalgo, Ciudad Universitaria, 58030, Morelia, Mexico.
Mucormycosis is a lethal and difficult-to-treat fungal infection caused by fungi of the order Mucorales. Mucor lusitanicus, a member of Mucorales, is commonly used as a model to understand disease pathogenesis. However, transcriptional control of hyphal growth and virulence in Mucorales is poorly understood.
View Article and Find Full Text PDFImpact of carbon dioxide on the radial growth of fungi isolated from dairy environment.
Food Microbiol
October 2023
Univ Brest, INRAE, Laboratoire Universitaire de Biodiversité et Écologie Microbienne, UMT ACTIA 19.03 ALTER'IX, F-29000, Quimper, France. Electronic address:
In dairy industry, filamentous fungi are used as adjunct cultures in fermented products for their technological properties but they could also be responsible for food spoilage and mycotoxin production. The consumer demands about free-preservative products has increased in recent years and lead to develop alternative methods for food preservation. Modified Atmosphere Packaging (MAP) can inhibit fungal growth and therefore increase the food product shelf-life.
View Article and Find Full Text PDFSensitivity of to Natamycin and Efficacy of Natamycin Alone and with Salt and Heat Treatments Against Mucor Rot of Stored Mandarin Fruit.
Plant Dis
November 2023
United States Department of Agriculture - Agricultural Research Service, San Joaquin Valley Agricultural Sciences Center, Parlier, CA 93648.
Mucor rot caused by is an emerging postharvest disease of mandarin fruit in California. Natamycin is a newly registered biofungicide for postharvest use on citrus and some other fruits. In the study, baseline sensitivity to natamycin in 50 isolates of was determined in vitro.
View Article and Find Full Text PDFBiocontrol potential of wine yeasts against four grape phytopathogenic fungi disclosed by time-course monitoring of inhibitory activities.
Front Microbiol
March 2023
WM&B-Laboratory of Wine Microbiology and Biotechnology, Department of Biology and Environment, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal.
Grapes' infection by phytopathogenic fungi may often lead to rot and impair the quality and safety of the final product. Due to the concerns associated with the extensive use of chemicals to control these fungi, including their toxicity for environment and human health, bio-based products are being highly preferred, as eco-friendlier and safer alternatives. Specifically, yeasts have shown to possess antagonistic activity against fungi, being promising for the formulation of new biocontrol products.
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