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Dry-fermented sausages are prone to be colonised by Penicillium nordicum, which is one of the main ochratoxin A (OTA)-producing species. Its ability to produce this mycotoxin on dry-fermented sausages has been reported. However, the influence of the conditions of a traditional processing of a Spanish dry-fermented sausage and the intrinsic physicochemical parameters of this product such as water activity (a w ) and pH on OTA production has not been studied yet. Thus, the aim of this study was to evaluate the influence of traditional processing (interaction of relative humidity (RH) x temperature x ripening days) on the evolution of pH and a w during maturation of dry-fermented sausage "salchichón" and its relationship with OTA synthesis by P. nordicum. The expression of otapks and otanps genes, both involved in the biosynthesis of the mycotoxin, was also assessed. For this, 27 raw sausages were inoculated with P. nordicum and ripened for 26 days in a drying chamber (3 days at 5 °C and 84% RH, 17 days at 12 °C and 84% RH, and 6 days at 12 °C and 80% RH). From results, although it seems that the pH slightly influenced on OTA biosynthesis, the a w had a great impact on this mycotoxin production. In fact, the two highest OTA concentrations found coincided with a dramatic rise of the a w value (0.92 a w ) by day 18 of incubation when the RH of the drying chamber was still 84% and at the end of the incubation time when the a w decreased noticeably (0.87 a w ). The expression of the otapks and otanps genes correlated with the OTA produced by P. nordicum. Results from this work confirm that the traditional processing of Spanish dry-fermented sausages favours itself OTA synthesis by P. nordicum. Our findings may help in informed decision-making in relation to RH/temperature of drying chambers and shortening of the ripening process. This may be then effectively incorporated into the hygienic production system in the framework of HACCP together with other measures including the use of Penicillium nalgiovense as protective culture or the monitoring of otapks gene expression, and a w during the processing of dry-fermented sausages. All these strategies together may put ochratoxigenic Penicillia at a disadvantage and minimise OTA contamination risks in dry-fermented sausages., (Copyright © 2020 Elsevier B.V. All rights reserved.)

Olives and their derivatives, in particular olive oil, represent one of the most significant agricultural products in the Mediterranean basin. Storage under inadequate conditions poses serious problems concerning fungal contamination, with consequent defects and potential mycotoxin production in olives and olive oils. Penicillium expansum represents one of the most significant postharvest pathogens in several fruits, including olives. Not only it causes blue mold but also is one of the most relevant patulin producing species of the genus Penicillium. The aim of this research was to evaluate the ecophysiological conditions governing growth and PAT production by P. expansum strains previously isolated from Tunisian olives. For this purpose, four P. expansum isolates were tested in a synthetic medium (Czapek Yeast Autolysate, CYA) and in olive-based medium (OM) for their ability to grow and produce PAT under different temperatures (4 °C, 15 °C and 25 °C) for 10 and 20 d. The mycotoxin was analysed by HPLC-UV. Results showed that all isolates were able to grow on tested media at different temperatures. Different PAT production profiles were found, showing that at 25 °C P. expansum isolates were able to produce PAT on CYA and OM medium. At 15 °C the production of PAT was only detected on CYA medium, while no PAT production was detected at 4 °C for the two media., (Copyright © 2019 British Mycological Society. Published by Elsevier Ltd. All rights reserved.)

In 2013, mould growth on Norwegian ready-to-sell pinnekjøtt (dried and cured lamb ribs) lead to the withdrawal of 200 tons of the product. The aim of this study was to identify the mycobiota at two Norwegian production sites and determine which species present the highest risk for reduced product quality and safety. A total of 485 samples from 2014, 2015 and 2016 were analysed for Penicillium and Aspergillus species. Both production sites showed a persistent mycobiota that remained stable over three seasons. Samples from site A were dominated by P. solitum while samples from site B were equally dominated by P. solitum, P. brevicompactum/bialowiezense and P. nordicum. The presence of P. nordicum was concentrated in one area of the production site where long-time stored hams were produced, but P. nordicum was also found sporadically in other parts of the site. Product samples taken from products with visible mould growth were at both sites dominated by P. solitum, highlighting its importance for product quality. P. nordicum was found frequently in the long-time stored hams, indicating a food safety risk of these products. However, P. nordicum was rarely isolated from pinnekjøtt. Aspergillus spp. were isolated from both sites at all samplings; however, there were no Aspergillus isolated from products, and no sites were repeatedly tested positive for identical species, indicating that Aspergillus is not a part of the persistent mycobiota, but enters the site sporadically. In conclusion, the study showed that a stable mycobiota consisting of few Penicillium species dominated the products and production environments of pinnekjøtt., (Copyright © 2018 Elsevier B.V. All rights reserved.)

Fungal growth in bakery products represents the most frequent cause of spoilage and leads to economic losses for industrials and consumers. Bacteria, such as lactic acid bacteria and propionibacteria, are commonly known to play an active role in preservation of fermented food, producing a large range of antifungal metabolites. In a previous study (Le Lay et al., 2016), an extensive screening performed both in vitro and in situ allowed for the selection of bacteria exhibiting an antifungal activity. In the present study, active supernatants against Penicillium corylophilum and Aspergillus niger were analyzed to identify and quantify the antifungal compounds associated with the observed activity. Supernatant treatments (pH neutralization, heating and addition of proteinase K) suggested that organic acids played the most important role in the antifungal activity of each tested supernatant. Different methods (HPLC, mass spectrometry, colorimetric and enzymatic assays) were then applied to analyze the supernatants and it was shown that the main antifungal compounds corresponded to lactic, acetic and propionic acids, ethanol and hydrogen peroxide, as well as other compounds present at low levels such as phenyllactic, hydroxyphenyllactic, azelaic and caproic acids. Based on these results, various combinations of the identified compounds were used to evaluate their effect on conidial germination and fungal growth of P. corylophilum and Eurotium repens. Some combinations presented the same activity than the bacterial culture supernatant thus confirming the involvement of the identified molecules in the antifungal activity. The obtained results suggested that acetic acid was mainly responsible for the antifungal activity against P. corylophilum and played an important role in E. repens inhibition., (Copyright © 2016 Elsevier B.V. All rights reserved.)

Aims: The aim of this study was to investigate and compare two nonthermal techniques in the inactivation of moulds., Methods and Results: High power ultrasound (20 kHz) and nonthermal gas phase plasma treatments were studied in the inactivation of selected moulds. Aspergillus spp. and Penicillium spp. were chosen as the most common mould present in or on food. Experimental design was introduced to establish and optimize working variables. For high power ultrasound, the greatest reduction of moulds (indicated by the total removal of viable cells) was obtained after ultrasound treatments at 60°C (thermosonication) for 6 and 9 min (power applied, 20-39 W). For plasma treatment, the greatest inactivation of moulds was observed for the longest treatment time (5 min) and lowest sample volume (2 ml), (AP12, AP13, PP12 and PP13)., Conclusions: The great amount of applied energy required for achieving a partial log reduction in viable cells is the limiting factor for using high-power ultrasound. However, both treatment methods could be combined in the future to produce beneficial outcomes., Significance and Impact of the Study: This study deals with nonthermal food processing techniques and the results and findings present in this study are the root for further prospective studies. The food industry is looking for nonthermal methods that will enable food preservation, reduce deterioration of food compounds and structure and prolong food shelf life., (© 2014 The Society for Applied Microbiology.)

A survey was carried out on 135 maize farms across nine districts and three zones of southwestern Ethiopia to determine the distribution of maize ear rot and its association with biophysical factors. Results revealed the prevalence of the disease across survey areas, albeit at varied intensities. Ear rot incidence and severity ranged from 41 to 54% and 31 to 40%, respectively. All maize grain samples collected from the survey area were positive for potentially toxigenic fungi genera, with Fusarium, Aspergillus, and Penicillium occurring at frequencies of 100%, 60%, and 58%, respectively. Higher ear rot incidence (>50%) had significant associations with zones, higher altitude, previous crop, lack of residue management, maize variety, and insect damage. The study indicates ear rot and kernel contamination by potentially toxigenic fungi is highly prevalent in southwestern Ethiopia and requires the use of certified seeds, residue management, shifting crops and reducing insect damage to manage the disease. [ABSTRACT FROM AUTHOR]

Fungi are important contaminants of historic canvas paintings worldwide. They can grow on both sides of the canvas and decompose various components of the paintings. They excrete pigments and acids that change the visual appearance of the paintings and weaken their structure, leading to flaking and cracking. With the aim of recognizing the most dangerous fungal species to the integrity and stability of paintings, we studied 55 recently isolated and identified strains from historic paintings or depositories, including 46 species from 16 genera. The fungi were categorized as xero/halotolerant or xero/halophilic based on their preference for solutes (glycerol or NaCl) that lower the water activity (aw) of the medium. Accordingly, the aw value of all further test media had to be adjusted to allow the growth of xero/halophilic species. The isolates were tested for growth at 15, 24 °C and 37 °C. The biodeterioration potential of the fungi was evaluated by screening their acidification properties, their ability to excrete pigments and their enzymatic activities, which were selected based on the available nutrients in paintings on canvas. A DNase test was performed to determine whether the selected fungi could utilize DNA of dead microbial cells that may be covering surfaces of the painting. The sequestration of Fe, which is made available through the production of siderophores, was also tested. The ability to degrade aromatic and aliphatic substrates was investigated to consider the potential degradation of synthetic restoration materials. Xerotolerant and moderately xerophilic species showed a broader spectrum of enzymatic activities than obligate xerophilic species: urease, β-glucosidase, and esterase predominated, while obligate xerophiles mostly exhibited β-glucosidase, DNase, and urease activity. Xerotolerant and moderately xerophilic species with the highest degradation potential belong to the genus Penicillium, while Aspergillus penicillioides and A. salinicola represent obligately xerophilic species with the most diverse degradation potential in low aw environments. [ABSTRACT FROM AUTHOR]

Fungi are important contaminants of historic canvas paintings worldwide. They can grow on both sides of the canvas and decompose various components of the paintings. They excrete pigments and acids that change the visual appearance of the paintings and weaken their structure, leading to flaking and cracking. With the aim of recognizing the most dangerous fungal species to the integrity and stability of paintings, we studied 55 recently isolated and identified strains from historic paintings or depositories, including 46 species from 16 genera. The fungi were categorized as xero/halotolerant or xero/halophilic based on their preference for solutes (glycerol or NaCl) that lower the water activity (aw) of the medium. Accordingly, the aw value of all further test media had to be adjusted to allow the growth of xero/halophilic species. The isolates were tested for growth at 15, 24 °C and 37 °C. The biodeterioration potential of the fungi was evaluated by screening their acidification properties, their ability to excrete pigments and their enzymatic activities, which were selected based on the available nutrients in paintings on canvas. A DNase test was performed to determine whether the selected fungi could utilize DNA of dead microbial cells that may be covering surfaces of the painting. The sequestration of Fe, which is made available through the production of siderophores, was also tested. The ability to degrade aromatic and aliphatic substrates was investigated to consider the potential degradation of synthetic restoration materials. Xerotolerant and moderately xerophilic species showed a broader spectrum of enzymatic activities than obligate xerophilic species: urease, β-glucosidase, and esterase predominated, while obligate xerophiles mostly exhibited β-glucosidase, DNase, and urease activity. Xerotolerant and moderately xerophilic species with the highest degradation potential belong to the genus Penicillium, while Aspergillus penicillioides and A. salinicola represent obligately xerophilic species with the most diverse degradation potential in low aw environments.

Copyright of Mycosystema is the property of Mycosystema Editorial Board and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The changes in the number end composition of yeasts and moulds during beaten cheese production and ripening were studied. The cheese was prepared in dairy in western part of North Macedonia by using raw cows' milk and without adding starter culture. The obtained results indicate the presence of yeasts in all stages of cheese preparation. The number of yeasts in milk was in range of 3.62-4.25 log CFU·ml-1 and has increased during dry ripening reaching maximum value of 5.91 log CFU·g-1 in the 3rd day of ripening during the 3rd producing process. The beaten cheese ripening in brine results in decreasing yeasts number reaching value of 3.60 log CFU·g-1. The yeasts isolates were determinate as Kluyveromyces marxianus, Debaryomyces hansenii, Kluyveromyces lactis, Pichia polymorpha, Pichia membranifaciens, Trichosporon pululans, Torulopsis sp., Candida sp. The moulds were not noticed in all stages during beaten cheese making and ripening. They were continuously present during dry ripening till the 15th day of brining. Isolated species were determined as Aspergillus niger, A. oryzae, Mucor mucedo, M. pusilus, Penicillium sp., Trichotecium sp., and Trichoderma viride. [ABSTRACT FROM AUTHOR]

Copyright of Mycosystema is the property of Mycosystema Editorial Board and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Mycotoxins are secondary metabolites produced by different species of fungi which may cause toxic effects in humans and animals. Food contamination by mycotoxins has been mostly reported in foods susceptible to fungal growth such as grains and cereals. The ingestion of food contaminated with mycotoxins can be a major health problem. This paper continues to discuss the studies carried out in Spain to evaluate the content of mycotoxins. In this second paper have been studied corn oil and margarine, vegetable products such as seeds, fruits, vegetables and tubercles, wine, fish, dairy products, cured meats and medicinal plants. Finally, it summarises the most frequent mycotoxins and the foods in which it has been found in Spain, according to the bibliography consulted. [ABSTRACT FROM AUTHOR]

Surface-assisted laser desorption/ionization mass spectrometry on gold nanoparticle enhanced target (AuNPET) technique was used for metabolomic analysis and secondary metabolites detection of two mould strains – Aspergillus versicolor and Penicillium chrysogenum in model conditions on microbiological malt extract agar medium. Results obtained with the use of AuNPET-based mass spectrometry technique were compared with traditional matrix-assisted laser desorption/ionization (MALDI) method based on α-cyano-4-hydroxycinnamic acid (CHCA) and 2,5-dihydroxybenzoic acid (DHB) matrices. Gold nanoparticle enhanced target method enabled effective ionization of microbial cellular extract ingredients without interference from the matrix and also improved calibration of spectra resulting in the detection of much higher amount of characteristic metabolites for studied organisms than MALDI. [ABSTRACT FROM AUTHOR]

Mycotoxins are secondary metabolites produced by different species of toxigenic fungi which may cause toxic effects in humans and animals. Food contamination by mycotoxins has been mostly reported in foods susceptible to fungal growth such as grains and cereals. The ingestion of food contaminated with mycotoxins can be a major health problem. This study discusses different studies carried out in Spain to evaluate the content of mycotoxins in different foods. In this paper different studies carried out in Spain to evaluate the content of mycotoxins in grain and cereal-based foods, as well as apple, nuts and paprika are commented. Further work will examine other plant-based foods and will include foods from animals. [ABSTRACT FROM AUTHOR]

One artisanal plant manufacturing Culatello (a typical Italian dry-cured meat product) was sampled on summer and winter to assess the mycobiota occurring in the air of the ripening rooms and on product, with special attention given to undesired moulds and potential mycotoxin producers. Among the house-mycobiota, fungal strains potentially producing ochratoxin A were sporadically isolated and resulted the least prevailing species collected from culatelli, while fungal strains producing unpleasant spots on the casings were massively found in the first steps of the ageing process, even if their presence proved to diminish at the end of the ageing time. For this reason, a study concerning the use of fungal autochthonous strains as biocompetitors was carried out, in order to find out a possible solution to the settlement of certain undesired moulds on meat derivatives. Autochthonous Eurotium and Penicillium strains were selected and inoculated on some culatelli, to act as biocompetitors over Sporendonema spp. naturally contaminating products. Despite its fluctuating concentration, the undesired mould gave samples a spotted, flame-red appearance throughout the ageing process, so it can be stated that use of our autochthonous biocompetitors do not represent an effective counter-action against moulds producing unpleasant spots on meat products. [ABSTRACT FROM AUTHOR]

Moulds are found in nature for the breakdown of leaves, wood, and other plant and animal materials. The spores of these moulds can be easily drifted by wind and travel distant places. Presence of these moulds in air can cause allergies to susceptible individuals. These moulds can directly enter into a building or their spores being carried by air in homes, offices and play schools. They are usually found to be growing on wood, dry wall, wall paper, fabric, ceiling tiles and carpeting. Air borne fungi can cause asthma and allergic rhinitis. The present study aimed to isolate and identify airborne fungi in different play schools of Visakhapatnam area. Gravity Petri-plate method is used to isolate filamentous fungus. The study was carried out for ten months viz. June 2015-March 2016. In one of the examined schools a high prevalence of fungi was observed. Most of the dominating fungi belonged to genera: Aspergillus, Cladosporium, Penicillium, Alternaria, Rhizopus and Curvularia. Aspergillus flavus and Cladosporium Cldosporiodes were reported dominating in one of the play schools which show the possibility of allergy. One of the play schools reported more spores in indoor environment. The present study stated that the presence of air borne fungal concentration varied significantly in indoor play school. The study gives a data about allergic fungi in indoor play schools where the children are exposed to these fungal spores. A further detailed research is necessary to assess the exposure levels, influence of a climate conditions as well as the clinical aspects of the presence of allergic fungal spores. [ABSTRACT FROM AUTHOR]

This study observed the antifungal activity of crude coffee extract (CCE) and crude spent coffee ground extract (CSCGE) against Aspergillus sp. , Aspergillus flavus, Aspergillus niger, Penicillum citrinum, Penicillum chrysogenum and Eurotium amstelodami on the surface of an areca palm leaf sheath ( Areca catechu). The agar dilution method was employed to determine the minimal inhibitory concentration (MIC) of the CCE for the first, second and third extractions and CSCGE for the first and second extractions in malt extract agar at concentrations from 50 to 500 μg/ml. A mould test was then performed on durian paste product wrapped with the areca palm leaf sheath treated with the second CSCGE at its MIC. Gas chromatography-mass spectrometry (GC-MS) was performed to find the major components of the CCE and CSCGE and to measure the total phenolic content. For the second CSCGE treatment on the areca palm leaf sheath, the following qualities were studied: mould growth, wettability, measurements of hardness and thickness and a Fourier transform infrared spectroscopy scan. It was found that the CCE and CSCGE MICs from the first and second extractions ranged from 100 to 230 μg/ml and from 300 to 460 μg/ml, respectively. In addition, the MICs showed the capability of CCE and CSCGE to provide protection against mould growth on the leaf sheath for at least 21 days in comparison with the control (3 days) during storage at accelerated conditions (25 °C and 100% relative humidity). Shelf life of durian paste product wrapped with areca palm leaf sheath treated with the second CSCGE at 460 μg/ml was extended from 3 days to 21 days under storage condition of 30 °C. Caffeine was the main constituent of CCE (79.69%) and CSCGE (84.92%). Also, the total phenolic content of CCE and CSCGE measured were 0.640 and 0.981 mol ferulic acid 100 g−1, respectively. This study has demonstrated that the first and second CCE and CSCGE were capable of inhibiting mould growth under both in vitro and in vivo tests. Copyright © 2015 John Wiley & Sons, Ltd. [ABSTRACT FROM AUTHOR]

Abstract: The aim of this work was to characterize the mould populations of the Taleggio PDO cheese surface by a combination of culture dependent and independent techniques. DNA samples were extracted: (i) from isolates derived from brine and cheeses at various ripening midpoints, (ii) directly from the surface of commercial cheeses made in different dairies. DNA was examined by PCR at various loci (DNA barcodes). Amplified regions were both ribosomal (ITS1, ITS2 and the D1/D2 region of the 26S rRNA gene) and non-ribosomal (portions of the β-tubulin and EF1α genes). The mould community appeared to be dominated by a species that alone represents 87% of the sequences obtained using the β-tubulin barcode, and is 99% homologous to Penicillium commune. It has been obtained, always identical, from brine, from cheeses at the various ripening midpoints, and from all the commercial cheeses. It presumably represents a new variant of P. commune typical of Taleggio. Three isolates were identified as belonging to three different species of the genus Cladosporium: Cladosporiumoxysporum and two potential new species, detected on the basis of their β-tubulin sequences. Finally, 2 isolates were identified as Aureobasidium pullulans and Eutypella scoparia. This is the first characterization of the mould species for this important Italian PDO cheese production, and is one of the first reports of molecular characterization by means of DNA barcodes on mould DNA directly extracted from cheese without culturing. [Copyright &y& Elsevier]

Copyright of Journal of Medical Mycology / Journal de Mycologie Médicale is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Abstract: Penicillium nordicum is a known contaminant of protein-rich foods and is primarily found on dry-cured meat products. It is an important producer of the mycotoxin ochratoxin A, which has nephrotoxic and cancerogenic activities. Recently a high number of P. nordicum strains was isolated from different dry-cured meat products from one of the Slovenian meat-processing plants. Since we have isolated P. nordicum in high counts also from Artic habitats, such as sea water and sea ice and due to its ability to grow well at low temperatures and at increased salinity, sea salt was suspected as the possible source of P. nordicum. In the present study contamination of meat products, air in the meat-processing plant and sea salt used for salting were analysed. When 50 g of salt sample from a sealed package was dissolved in sterile water and filtered, 12 colonies of P. nordicum were obtained on solid medium incubated at 15 °C, while a salt sample from an open vessel in the meat-processing area developed high, uncountable number of colonies. Amplified fragment length polymorphism analyses of P. nordicum isolates from different sources showed that contamination of meat products via salt was possible. Three selected isolates examined for extrolites all produced ochratoxin A. As contamination of dry-cured meat products with P. nordicum represents a potential health risk for consumers and workers in the meat-processing plants, salt should be taken into account as a potential cause of such contaminations. [Copyright &y& Elsevier]

Abstract: Plants used as a part of infant protective rituals in some countries of South Eastern Africa and which use has been associated to food poisoning episodes were submitted to a microbiological analysis to investigate potential microbiological hazards. This characterization led to the detection of a high load of moulds and aerobic spore-formers microorganisms. Isolates of Bacillus cereus and Bacillus thuringiensis were observed to contained different toxin-encoding genes, and the production of diarrheal enterotoxin was confirmed in some of them. The production of aflatoxin B1 and cyclopiazonic acid by strains of Aspergillus flavus, and citrinin and penicillic acid by Penicillium citrinum was revealed by HPLC. The toxicity of these isolates was also showed by the Artemia salina lethality test. The results indicate the presence of microorganisms with toxigenic potential in plants used as folk medicine in South Eastern Africa. The traditional use of these preparations should be carefully reconsidered due to the microbiological risks associated with their ingestion. [ABSTRACT FROM AUTHOR]

Abstract: The effect of High Pressure Homogenization (HPH) on Fusarium oxysporum, Emericella nidulans and Penicillium italicum was studied. Moulds were inoculated in Tween 80, tomato juice and diluted tomato juice (ratio juice/water: 1:3) and homogenized with different pressure levels for 1, 2 or 3 times (between 30 and 150MPa): the number of conidia decreased with the progressive increase of the pressure applied. This effect was more evident when a multi-step process was applied; furthermore the decrease of the fluid viscosity in tomato juice reduced the effectiveness of homogenization. Finally, a discolouration of inoculated P. italicum was observed probably due to the stress caused by high pressure levels. [Copyright &y& Elsevier]

In order to assess of risk assessment, the aim of this paper was to provide good and detailed insight into the level of contamination of complete feedmixes intended for fattening swine from mycotoxinproducing fungi and mycotoxins (n=18). Isolation and quantitative enumeration of fungal propagules were done on solid media using the standard microbiological procedure. These plates were incubated the number of colonies was determined and thent on the basis of characteristic colonies and microscopic analysis was performed to identify genera and species of moulds. Isolates identified as Aspergillus and Penicillium species were subjected to molecular characterization of the presence of genes responsible for the synthesis of OTA (polyketide synthase gene-PKS). Total fungal counts (CFU/g) ranged from 0,5x105 do 4x106. From a total samples analysed, seven samples had fungal counts higher than the limit established by Serbian regulations (3x105). During a mycological analysis of complete feedmixes intended for fattening swine, a total of six genera and 14 species of moulds were identified of which the most frequent one was of the genus Penicillium (94,4%) while the moulds from Fusarium genere isolated in 55,5% and Paecilomyces in 44,4% of the samples from investigated localities. Other fungi from the genera Aspergillus (22%), Mycor (11,1%) and Alternaria (5,5%) were represented in a less amount. Polymerase chain reaction (PCR) is a set of 18 isolates of the DNA belonging to families Penicillium and Aspergillus. The sequences of PCR reaction products in three samples were compared with nucleotide sequences of genes for poliketid synthase (PKS) from Penicillium species and found that the samples possess PKS sequence. The traditional methods for identification of ochratoxinproducing fungi are time-consuming and labor-intensive. Rapid and specific detection of ochratoxin-producing fungi is important for ensuring microbiological quality and safety of feed and food. [ABSTRACT FROM AUTHOR]

Abstract: Mould incidence and aflatoxin B1 (AFB1) and ochratoxin A (OTA) contamination as well as proximate composition and minerals content of maize kernels from Swat Valley, North West Frontier Province of Pakistan was studied during the year, 2007. Results indicated that the mean moisture content of the kernels was within the recommended safe storage levels of ⩽15%. Across the whole valley, Aspergillus, Fusarium, Penicillium and Rhizopus were the most predominant fungal genera identified and amongst the mycotoxigenic species, Aspergillus flavus had the highest incidence. AFB1 content ranged from none to 30.92μg/kg with the average values of 14.94 and 16.22μg/kg for Upper and Lower Swat regions, respectively. Similar trend was observed for OTA with the contamination level ranged from <0.001 to 7.32μg/kg. A significant numbers of samples contained AFB1 and OTA levels above the safe limits as recommended by the USFDA and EU but on the average the results were within the safe limit. These results indicate that maize consumers in Swat Valley may be exposed to the danger of aflatoxins and ochratoxins poisoning. Thus, there is a need for policy makers to establish and enforce maize quality standards and regulations related to moulds and mycotoxins across the area. [Copyright &y& Elsevier]

The present study aimed to preliminary evaluate the occurrence of fungi in 40 specimens of trapped pollen collected from April - September 2015 in 40 apiaries from Tuscany (Central Italy). Cultural and microscopical examinations allowed the recognition of Cladosporium sp., Alternaria sp., Humicola sp. Mucoraceae and Acremonium sp. Penicillium brevicompactum, Penicillium chrysogenum, Aspergillus flavus, Aspergillus nidulans, Aspergillus niger and Aspergillus terreus were also identified. Yeasts and Fusarium spp. were not isolated. All pollen specimens were positive for at least one fungal isolate. Total CFU per gram ranged from 4-568. Aspergillus and Penicillium were obtained from 8 (20%) and from 22 (55%) pollen samples, respectively, associated in 4 cases (10%). The recovery of storage fungi such as Aspergillus and Penicillium in trapped pollen presents a potential risk for human health and attention should be paid to all stages of the post-harvest process. [ABSTRACT FROM AUTHOR]

Abstract: The use of moulds as a seasoning for sausage can have both desirable and undesirable consequences. The desirable consequences are the creation of a successful product that appeals to consumers. The undesirable consequences are due to the growth of undesirable moulds that produce highly toxic secondary metabolites referred to as mycotoxins. The aim of the paper was to investigate the presence of moulds producing ochratoxin A (OTA) on the surface of sausages from northern Italy. A total of 757 mould strains were isolated from sausage casings. The most frequently identified species were Penicillium nalgiovense, Penicillium oxalicum, Eurotium amstelodami, Penicillium olsonii, Penicillium chrysogenum, Penicillium verrucosum, Penicillium viridicatum, and Eupenicillium crustaceum. Aspergillus ochraceus was detected in only one production lot. Approximately 45% of these samples were positive for the presence of OTA. On the casings of the investigated sausages, the lowest and highest OTA values were 3 and 18μg/kg, respectively. The OTA concentration was reduced to below the limit of detection (LOD) by brushing and washing the sausages prior to sale. From these data it appears that the presence of OTA on the surface of sausage (on the casings) is not indicative of any health risk for human consumption of sausage, since OTA was not identified inside the dry meat. [Copyright &y& Elsevier]

Abstract: Dry-cured meat production has a long tradition in Norway. However, uncontrolled mould growth on the surface of the dry-cured meat products is causing significant quality problems. As some moulds are mycotoxigenic, their growth on the dry-cured meat products could also pose a serious health risk. Such quality problems and potential health risks can be better handled if the types of moulds growing on the products are known. In total, 161 samples were collected from the ripening and packaging stages of production with the aim of identifying moulds contaminating smoked and unsmoked Norwegian dry-cured meat products. Moulds were isolated either by transferring aerial mycelium of each visible mould colonies on the products or by directly plating pieces of meat on suitable agar media. The isolates were identified at a species level by a polyphasic approach. In total, 264 isolates belonging to 20 species and four fungal genera were identified. The genus Penicillium covered 88.3% of the total isolates. This genus contributed to the isolates of smoked and unsmoked products by 91% and 84% respectively. Penicillium nalgiovense was the dominant species isolated from both smoked and unsmoked products and covered 38% of the total isolates. Penicillium solitum and P. commune were the next most frequently isolated species with a contribution of 13% and 10% respectively. Species of Cladosporium and Eurotium contributed to the total isolates by 6% and 4.9% respectively. Smoking seems to affect the growth of these dominating species differently. An increase in the isolation frequency of P. nalgiovense accompanied by the reduction in the occurrence of P. solitum, P. commune and species of Cladosporium was observed on smoked products. The survey showed that the species of Penicillium are associated with Norwegian dry-cured meat products in general. Penicillium nalgiovense, the dominating mould species, is a potential producer of penicillin and its presence could represent a threat to allergic consumers. [Copyright &y& Elsevier]

In an attempt to determine the relationship between the features of houses and moulds growing indoors, 242 houses were examined in lzmir, a city on the west coast of Turkey with a mild climate. During house visits a questionnaire was given and air was sampled using an 'air IDEAL' air sampler for quantitative fungal culture. The moulds most commonly isolated were Aspergillus, Penicillium, and Mucor spp. Aspergillus growth in houses older than 20 years was more common than other species when the features of houses and isolated fungi were compared. Mucor grew significantly more in houses where the air was humid, the temperature was cooler and there were pot plants. Penicillium grew more frequently in houses where visible mould was present and birds were bred. However, no relationship could be demonstrated between the method of heating, the number of household members, exposure to sun, type of building and flooring with a specific mould. As a conclusion, many household factors suggested as risk factors for mould growth have been examined and only a few relationships could be established between certain features of houses and moulds. However, mould growth is much affected by many conditions and the environment in a house is one of many factors that may facilitate growth. [ABSTRACT FROM AUTHOR]

Abstract: Moulds are microorganism involved in allergic disease. Their involvement in respiratory allergy is well known, but less known in food allergy. We report an observation of a children 7 years old who presented an angio-oedema after eating cheese crust. Investigations such as skin prick test, specific IgE assay and fungal analysis prove the role of a mould (Penicillium) contained in the cheese crust. Not many cases are described in literature. Food allergy to moulds is probably under estimated. [Copyright &y& Elsevier]

The antifungal effect of 20 essential oils against the most important moulds in terms of spoilage of bakery products (Eurotium spp., Aspergillus spp. and Penicillium spp.) was investigated. Suitable solutions of essential oils were added directly to an agar culture medium (containing 2% wheat flour) to obtain a final concentration in the range between 0 to 1,000ppm. Antifungal activity was tested at different water activity (aw) and pH conditions, and the fungal growth was followed by measuring the colony diameter during the incubation period. Only cinnamon leaf, rosemary, thyme, bay and clove essential oils exhibited some antifungal activity against all isolates. The antifungal activity depended on aw and pH levels. In general, a stronger inhibition was observed as the water availability increased, moreover, in some cases at 0.80 aw they favoured fungal growth. The interaction between essential oil concentration and pH depended mainly on the essential oil. Rosemary, thyme and bay were more effective at pH 5, loosing their activity as pH increased, while only cinnamon leaf was more effective near neutrality. These findings strengthen the possibility of using plant essential oils as an alternative to chemicals to preserve bakery products. [ABSTRACT FROM AUTHOR]

The aim of this study is to define the mould strains growing on the surface during the pre-ripening and the ripening phases of Istrian ham, and their toxic potential. The mould microflora was predominantly represented by five genera, which were isolated on the ham surfaces of three different producers investigated. The identified species were similar in the both tested periods, demonstrating that the contamination came mainly from the air and the ripening chambers (seasoning rooms), rather than the raw meat. Eurotium spp., Aspergillus spp. and Penicillium spp. were the main strains isolated. The presence and growth of the different strains depended on the temperature of ripening and the relative humidity in the ripening chambers, since the hams were home made products and not matured in controlled conditions. The toxic potential of isolated strains was also investigated. None of the tested moulds can produce mycotoxins and for this reason the Istrian hams do not represent a health hazard. [Copyright &y& Elsevier]

An atoxigenic strain of Penicillium camemberti was superficially inoculated on fermented sausages in an attempt to improve their sensory properties. The growth of this mould on the surface of the sausages resulted in an intense proteolysis and lipolysis, which caused an increase in the concentration of free amino acids, free fatty acids (FFA) and volatile compounds. Many of these were derived from amino acid catabolism and were responsible for the “ripened flavour”, i.e. branched aldehydes and the corresponding alcohols, acids and esters. The development of the fungal mycelia on the surface of the sausages also protected lipids from oxidation, resulting in both lower 2-thiobarbituric acid (TBARS) values and lipid oxidation-derived compounds, such as aliphatic aldehydes and alcohols. The sensory analysis of superficially inoculated sausages showed clear improvements in odour and flavour and, as a consequence, in the overall quality of the sausages. Therefore, this strain is proposed as a potential starter culture for dry fermented sausage production. [Copyright &y& Elsevier]

The effect of one Mucor and two Penicillium strains ( Penicillium-3 and Penicillium-6) on the development of the sensory properties of dry fermented sausages has been studied. These strains were previously isolated from Spanish fermented sausages and selected for their proteolytic and lipolytic activity. Several experimental batches were prepared: one of them was non-inoculated and considered as control batch, three were inoculated with the selected strains, and the last one was inoculated with a commercial starter culture of P. nalgiovense. The pleasantness of the sensory attributes of the different batches were determined using an unstructured line scale of 10 cm. A triangular test was also carried out. Apart from their external appearance, batches inoculated with Mucor and Penicillium-3 had the highest scores for all the sensory attributes studied. The batch inoculated with P. nalgiovense had the lowest scores and similar to the control batch but its external appearance was considered to be the most pleasant. The batch inoculated with Penicillium-6 presented intermediate characteristics. A relation between these results and the enzymic activity of the moulds was established. The three strains selected for this study are proposed to be incorporated in a commercial starter culture because they improve the sensory properties of these meat products. [ABSTRACT FROM AUTHOR]

The aim of this study was to identify and compare surface mycobiota of traditional and industrial Croatian dry-fermented sausage Kulen, especially toxicogenic species, and to detect contamination with mycotoxins recognized as the most important for meat products. Identification of mould species was performed by sequence analysis of beta- tubulin and calmodulin gene, while the determination of mycotoxins aflatoxin B1 (AFB1), ochratoxin A (OTA), and cyclopiazonic acid (CPA) was carried out using the LC-MS/MS (liquid chromatography-tandem mass spectrometry) method. The results showed a significantly higher number of mould isolates and greater species (including of those mycotoxigenic) diversity in traditional Kulen samples in comparison with the industrial ones. P. commune, as a potential CPA-producer, was the most represented in traditional Kulen (19.0%), followed by P. solitum (16.6%), which was the most represented in industrial Kulen samples (23.8%). The results also showed that 69% of the traditional sausage samples were contaminated with either CPA or OTA in concentrations of up to 13.35 µg/kg and 6.95 µg/kg, respectively, while in the industrial samples only OTA was detected (in a single sample in the concentration of 0.42 µg/kg). Mycotoxin AFB1 and its producers were not detected in any of the analysed samples (

The presence of viable mould propagules in indoor air was investigated using the N6-Andersen sampler in combination with DG18-agar, in relation to house damp (characterized with a checklist) and in relation to the presence of moulds in outdoor air. The first part of the study was conducted in 46 houses in the autumn of 1987, the second part in 84 houses in May 1989. Further, in the second part, the results obtained with settlement plates (OPD) were compared with those obtained with the N6-Andersen sampler. The number of CFU/m³ in the indoor and outdoor air varied widely. A large variety of mould genera and species was isolated. Species of Cladosporium, Penicillium and Wallemia predominated. The variability in time was high and the reproducibility of the measurements in terms of CFU/m³ and of species isolated was only moderate. The low predictive value of these measurements limits their use in epidemiological studies of the relationship between exposure to moulds and respiratory symptoms. Overall, the geometric mean concentration was somewhat higher outdoors than indoors. However, the clear differences found between the number of CFU/m³ belonging to different mould species in in- and outdoor air show that the presence of viable mould propagules in indoor air is not simply a reflection of the presence of moulds in outdoor air. The presence of moulds in indoor air was only weakly related to house damp as characterized by the checklist. High, statistically significant correlations were found between the CFU yield obtained with the OPD and the CFU/m³ yield obtained with the N6-Andersen sampler. However, the number of species isolated with the OPD was significantly lower than that obtained with the N6-Andersen sampler. [ABSTRACT FROM AUTHOR]

Onychomycosis is caused by dermatophytes, moulds and yeasts. It is important to identify the non-dermatophyte moulds as they are resistant to the usual anti-fungals. A prospective study was undertaken in the National Skin Centre, Singapore to study the pattern of dermatophyte and non-dermatophyte onychomycosis. 53 male and 47 female patients seen between June 1990 and June 1991 were entered into the study. Direct microscopy was done and the nail clippings were cultured. Toe and finger nails were equally infected. Dermatophytes were isolated from 21 patients namely, T. rubrum (12/21), T. interdigitale (5/21), T. mentagrophytes (3/21) and T. violaceum (1/21). Candida onychomycosis occurred in 39 patients and was caused by C. albicans (38/39) and C. parapsilosis (1/39). 37/39 patients had associated paronychla. 5 types of moulds were isolated from 12 patients, namely Fusarium species (6/12), Aspergillus species (3/12), S. brevicaulis (1/12), Aureobasilium species (1/12) and Penicillium species (1/12). Although the clinical pattern and microscopy may predict the type of organisms, in practice this is difficult. Only cultures were confirmatory. 28% (28/100) had negative cultures despite a positive microscopy, and moulds (12/100) grown might be contaminants rather than pathogens. [ABSTRACT FROM AUTHOR]

In order to contribute to the knowledge of the actual role played by moulds in the proteolytic process occurring during the ripening of dry fermented sausages, a total of six different species of Penicillium and Mucor genera, previously isolated from Spanish dry fermented sausages and selected because of their proteolytic activity against meat proteins, were inoculated on the surface of dry sausages (manufactured in a local factory) with natural and artificial casings. In all batches, water-soluble nitrogen, non-protein nitrogen, phosphotungstic-acid-soluble nitrogen, free amino acids and total volatile nitrogen were studied. The results indicated that the greater difference between control and inoculated batches corresponded to water-soluble and non-protein nitrogen fractions in those inoculated with Penicillium spp. The batch inoculated with Mucor showed an increase in low-molecular-weight-fractions. The proteolytic processes were more intense in batches prepared with natural casings due to the most intense colonization by moulds. It was concluded that the influence of moulds depends on the mould strain and on the type of casing used. [ABSTRACT FROM AUTHOR]

The aim of the study was to evaluate the fungicidal effect of a H2O2 mist generating system for disinfection of spores of six food-related moulds (Alternaria alternata, Aspergillus flavus, Geotrichum candidum, Mucor plumbeus, Paecilomyces variotii, and Penicillium solitum) dried on stainless steel. Exposure to H2O2 mist for 2 or 4 h lead to >3 log reduction in mould spores in the majority of the tests. The presence of the soils 2% skim milk or 3% BSA did not significantly alter the fungicidal effect, while the presence of raw meat juice had an adverse fungicidal effect against Penicillium and Mucor in two out of three tests. Fungicidal suspension tests with liquid H2O2 confirmed the effectiveness of H2O2 on reducing the mould spores. Both the surface test and the suspension test indicated that P. variotii is more resistant to H2O2 compared to the other moulds tested. The study shows the efficiency of H2O2 mist on reducing food-related mould spores on surfaces. [ABSTRACT FROM AUTHOR]