https://backend.orbit.dtu.dk/ws/files/101356374/elsevier_8_.pdf

Phylogeny, identification and nomenclature of the genus Aspergillus

Food-borne fungi, both yeasts and moulds, cause serious spoilage of stored food. Moulds may also produce health-damaging mycotoxins, e.g. aflatoxins, trichothecenes, fumonisin, ochratoxin A and patulin. Consumer demands for minimally processed foods and reduced use of chemical preservatives have stimulated research on antifungal lactic acid bacteria as biopreservatives. Recently, a number of antifungal metabolites, e.g. cyclic dipeptides, phenyllactic acid, proteinaceous compounds, and 3-hydroxylated fatty acids have been isolated from lactic acid bacteria. This review summarizes these findings and suggests potential applications of antifungal lactic acid bacteria in the preservation of food and feeds.

Antifungal lactic acid bacteria as biopreservatives

Lactic acid bacteria – Potential for control of mould growth and mycotoxins: A review

The genus Cladosporium

Mycotoxins, drugs and other extrolites produced by species in Penicillium subgenus Penicillium

INTRODUCTION TO FOOD AND AIRBORN FUNGI , INTRODUCTION TO FOOD AND AIRBORN FUNGI , کتابخانه مرکزی دانشگاه علوم پزشکی تهران

Introduction to food- and airborne fungi.

Taxa of the Talaromyces purpurogenus complex were studied using a polyphasic approach. ITS barcodes were used to show relationships between species of the T. purpurogenus complex and other Talaromyces species. RPB1, RPB2, β-tubulin and calmodulin sequences were used to delimit phylogenetic species in the complex. These data, combined with phenotypic characters, showed that the complex contains four species: T. purpurogenus, T. ruber comb. nov. and two new species T. amestolkiae sp. nov. and T. stollii sp. nov. The latter three species belong to the same clade and T. purpurogenus is located in a phylogenetic distant clade. The four species all share similar conidiophore morphologies, but can be distinguished by macromorphological characters. Talaromyces ruber has a very distinct colony texture on malt extract agar (MEA), produces bright yellow and red mycelium on yeast extract sucrose agar (YES) and does not produce acid on creatine sucrose agar (CREA). In contrast, T. amestolkiae and T. stollii produce acid on CREA. These two species can be differentiated by the slower growth rate of T. amestolkiae on CYA incubated at 36 °C. Furthermore, T. stollii produces soft synnemata-like structures in the centre of colonies on most media. Extrolite analysis confirms the distinction of four species in the T. purpurogenus complex. The red diffusing pigment in T. purpurogenus is a mixture of the azaphilone extrolites also found in Monascus species, including N-glutarylrubropunctamine and rubropunctatin. Talaromyces purpurogenus produced four different kinds of mycotoxins: rubratoxins, luteoskyrin, spiculisporic acid and rugulovasins and these mycotoxins were not detected in the other three species.

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E. S. Hoekstra

Papers

Introduction to food- and airborne fungi.

Delimitation and characterisation of Talaromyces purpurogenus and related species

Methods for the detection, isolation and characterization of food-borne fungi