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Gláucia Maria Falcão Aragão - One of the best experts on this subject based on the ideXlab platform.
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Identificação e determinação da resistencia termica de fungos filamentosos termo-resistentes isolados de polpa de morango
[s.n.], 2018Co-Authors: Gláucia Maria Falcão AragãoAbstract:Orientador: Pilar Rodriguez de MassaguerDissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de AlimentosResumo: Foram isoladas 58 culturas de fungos filamentosos termo-resistentes à partir de 15 amostras de polpa de morango que haviam sofrido um choque térmico de 2 horas a 70ºC. Após a identificação, quatro cepas de fungos perfeitos foram selecionadas para o teste de resistência térmica, utilizando suco de morango (15 brix; pH3.0) como meio de aquecimento para os esporos. As cepas selecionadas foram: Byssochylamys nívea, Neosartorya fischeri, Talaromces Flavus Var. flavus e Eupenicillium javanicum Var. javanicum....Observação: O resumo, na íntegra, poderá ser visualizado no texto completo da tese digital.Abstract: Fifty eight (58) cultures of heat-resistant molds were isolated from fifteen (15) samples of strawberry pulp after a heat shock of 2 hous at 70ºC. Followed identification, four cultures were selected to determine their heat resistance using strawberry juice. (15º Brix, Ph 3.0) as heating medium of the spores. Selected cultures were: Byssochlamys nivea, Neosartorya fischeri, Talaromces Flavus Var. flavus and Eupenicillium javanicum Var. javanicum....Note: The complete abstract is available with the full electronic document.MestradoMestre em Ciência de Alimento
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Identificação e determinação da resistencia termica de fungos filamentosos termo-resistentes isolados de polpa de morango
2017Co-Authors: Gláucia Maria Falcão AragãoAbstract:Resumo: Foram isoladas 58 culturas de fungos filamentosos termo-resistentes à partir de 15 amostras de polpa de morango que haviam sofrido um choque térmico de 2 horas a 70ºC. Após a identificação, quatro cepas de fungos perfeitos foram selecionadas para o teste de resistência térmica, utilizando suco de morango (15 brix; pH3.0) como meio de aquecimento para os esporos. As cepas selecionadas foram: Byssochylamys nívea, Neosartorya fischeri, Talaromces Flavus Var. flavus e Eupenicillium javanicum Var. javanicum....Observação: O resumo, na íntegra, poderá ser visualizado no texto completo da tese digital.Abstract:Fifty eight (58) cultures of heat-resistant molds were isolated from fifteen (15) samples of strawberry pulp after a heat shock of 2 hous at 70ºC. Followed identification, four cultures were selected to determine their heat resistance using strawberry juice. (15º Brix, Ph 3.0) as heating medium of the spores. Selected cultures were: Byssochlamys nivea, Neosartorya fischeri, Talaromces Flavus Var. flavus and Eupenicillium javanicum Var. javanicum....Note: The complete abstract is available with the full electronic document
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GROWTH OF Byssochlamys NIVEA IN PINEAPPLE JUICE UNDER THE EFFECT OF WATER ACTIVITY AND ASCOSPORE AGE
2016Co-Authors: M. Zimmermann, S. Miorelli, P R Massaguer, Gláucia Maria Falcão AragãoAbstract:The study of thermal resistant mould, including Byssochlamys nivea, is of extreme importance since it has been associated with fruit and fruit products. The aim of this work is to analyze the influence of water activity (aw) and ascospore age (I) on the growth of Byssochlamys nivea in pineapple juice. Mold growth was carried out under different conditions of water activity (aw) (0.99, 0.96, 0.95, 0.93, 0.90) and ascospore ag
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Byssochlamys nivea Growth in Papaya Juice as Influenced by Water Activity and Ascospore Age
2013Co-Authors: M. Zimmermann, P R Massaguer, Gláucia Maria Falcão AragãoAbstract:In a previous study on Byssochlamys nivea growth in pineapple juice (Zimmermann et al., 2011a), the water activity (aw) was shown to be statistically significant (p
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Byssochlamys nivea growth in papaya juice as influenced by water activity and ascospore age
Focusing on Modern Food Industry, 2013Co-Authors: M. Zimmermann, P R Massaguer, Gláucia Maria Falcão AragãoAbstract:In a previous study on Byssochlamys nivea growth in pineapple juice (Zimmermann et al., 2011a), the water activity (aw) was shown to be statistically significant (p<0.05) on growth parameters, while Ascospore Age (AA) did not influence the microorganism growth. Since the study of thermal resistant moulds is relevant to the industry and the medium composition has an important effect on the growth/inactivation of microorganisms, the evaluation of aw (0.90 to 0.99) and AA (30 to 90 days) influence on growth parameters of B. nivea in a different juice, papaya juice, is the main purpose of this study. Primary models were fitted to experimental data. The results showed that AA did not influence mould growth; nevertheless, aw was statistically significant for the parameters λ and μmax. These results confirm the previous study, concluding that the growth parameters of B. nivea were influenced by aw, irrespective of the kind of juice. Secondary models described the influence of the significant factor on the growth parameters. In an attempt to contribute to the food industry, the present study evaluated the growth of Byssochlamys nivea in papaya juice as influenced by water activity and ascospore age. The findings will be useful when developing strategies to prevent growth of B. nivea in acid fruit juice.
John E. Hallsworth - One of the best experts on this subject based on the ideXlab platform.
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Functionality and prevalence of trehalose‐based oligosaccharides as novel compatible solutes in ascospores of Neosartorya fischeri (Aspergillus fischeri) and other fungi
Environmental Microbiology, 2014Co-Authors: Timon T Wyatt, M. Richard Van Leeuwen, Elena A. Golovina, Edward A. Palumbo, Alex E.e. Verkennis, Nicole L Snyder, Folkert A. Hoekstra, Eric J Kuenstner, C.m. Visagie, John E. HallsworthAbstract:Ascospores of Neosartorya, Byssochlamys and Talaromyces can be regarded as the most stress-resistant eukaryotic cells. They can survive exposure at temperatures as high as 85°C for 100 min or more. Neosartorya fischeri ascospores are more viscous and more resistant to the combined stress of heat and desiccation than the ascospores of Talaromyces macrosporus which contain predominantly trehalose. These ascospores contain trehalose-based oligosaccharides (TOS) that are novel compatible solutes, which are accumulated to high levels. These compounds are also found in other members of the genus Neosartorya and in some other genera within the order Eurotiales that also include Byssochlamys and Talaromyces. The presence of oligosaccharides was observed in species that had a relatively high growth temperature. TOS glasses have a higher glass transition temperature (Tg ) than trehalose, and they form a stable glass with crystallizing molecules, such as mannitol. Our data indicate that TOS are important for prolonged stabilization of cells against stress. The possible unique role of these solutes in protection against dry heat conditions is discussed.
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Functionality and prevalence of trehalose-based oligosaccharides as novel compatible solutes in ascospores of Neosartorya fischeri (Aspergillus fischeri) and other fungi
Environmental microbiology, 2014Co-Authors: Timon T Wyatt, Elena A. Golovina, Edward A. Palumbo, Alex E.e. Verkennis, Nicole L Snyder, Folkert A. Hoekstra, Eric J Kuenstner, C.m. Visagie, M. Richard Van Leeuwen, John E. HallsworthAbstract:Ascospores of Neosartorya, Byssochlamys and Talaromyces can be regarded as the most stress-resistant eukaryotic cells. They can survive exposure at temperatures as high as 85°C for 100 min or more. Neosartorya fischeri ascospores are more viscous and more resistant to the combined stress of heat and desiccation than the ascospores of Talaromyces macrosporus which contain predominantly trehalose. These ascospores contain trehalose-based oligosaccharides (TOS) that are novel compatible solutes, which are accumulated to high levels. These compounds are also found in other members of the genus Neosartorya and in some other genera within the order Eurotiales that also include Byssochlamys and Talaromyces. The presence of oligosaccharides was observed in species that had a relatively high growth temperature. TOS glasses have a higher glass transition temperature (Tg ) than trehalose, and they form a stable glass with crystallizing molecules, such as mannitol. Our data indicate that TOS are important for prolonged stabilization of cells against stress. The possible unique role of these solutes in protection against dry heat conditions is discussed.
Takashi Yaguchi - One of the best experts on this subject based on the ideXlab platform.
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Risk analysis and rapid detection of the genus Thermoascus, food spoilage fungi
Food Control, 2014Co-Authors: Kouichi Hosoya, Motokazu Nakayama, Daisuke Tomiyama, Tetsuhiro Matsuzawa, Yumi Imanishi, Seiichi Ueda, Takashi YaguchiAbstract:Abstract Recently the numbers of spoilage incidents in food industry by the species of Thermoascus are increasing, but the risk of food spoilage have never been evaluated. It became obvious that their heat-resistances were higher than those of other heat-resist fungi, Byssochlamys, Hamigera and Neosartorya by our analyses. On the other hand, Thermoascus aurantiacus and Byssochlamys verrucosa had the idh gene, but they showed no patulin production in Potato dextrose broth or Czapek-glucose medium. Therefore, Thermoascus must be discriminated from other fungi in the food industry. We developed a rapid and highly-sensitive method of detecting Thermoascus in the genus level by using PCR. This method is expected to be extremely beneficial for the surveillance of raw materials in the food production process.
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Risk analysis and development of a rapid method for identifying four species of Byssochlamys
Food Control, 2012Co-Authors: Kouichi Hosoya, Motokazu Nakayama, Tetsuhiro Matsuzawa, Yumi Imanishi, Jun Hitomi, Takashi YaguchiAbstract:Abstract Species of the genus Byssochlamys , heat-resistant fungi, cause the spoilage and poisoning of heat-processed acidic foods due to the formation of heat-resistant ascospores and the biosynthesis of patulin. Here we evaluated the heat resistance and patulin production of four species of Byssochlamys . Byssochlamys fulva was significantly more heat-resistant than the other species, and Byssochlamys lagunculariae and Byssochlamys nivea synthesized patulin. This is the first report of patulin production by B . lagunculariae . These findings indicate that the four species pose different health risks in food. Thus, we concluded that a method to identify the species of Byssochlamys is necessary. Identification at the species level based on morphology alone is difficult. We developed species-specific primers to identify B. nivea , B. fulva , B. lagunculariae , and Byssochlamys zollerniae using polymerase chain reaction (PCR) to amplify the β-tubulin gene. PCR using the primer sets designed for B. nivea (B. nivea1F/1R) amplified PCR products specific for B. nivea . Similarly, PCR using the B.fulva1F/1R, B.lag1F/1R and B.zol3F/R primer sets produced PCR products specific for B. fulva , B. lagunculariae , and B. zollerniae , respectively. PCR using these four primer sets did not detect other fungi involved in food spoilage and environmental contamination. This identification method is rapid and simple with extremely high specificity.
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A rapid method for identifying Byssochlamys and Hamigera.
Journal of food protection, 2010Co-Authors: Motokazu Nakayama, Kouichi Hosoya, Tetsuhiro Matsuzawa, Yusuke Hiro, Ayumi Sako, Hajime Tokuda, Takashi YaguchiAbstract:Heat-resistant fungi, genera Byssochlamys, Talaromyces, Neosartorya, and Hamigera, contribute significantly to the spoilage of heat-processed acidic foods, due to the formation of heat-resistant ascospores. Here, we first evaluated the differences in the β-tubulin gene between Byssochlamys and Hamigera and developed specific primers to identify the Byssochlamys species fulva, nivea, and spectabilis, and Hamigera. Using primers designed for B. fulva and B. nivea (B1F/1R), specific PCR products were detected for B. fulva and B. nivea, as well as B. langunculariae and B. zollerniae, two closely related species. Similarly, the Pae4F/4R-1 and H2F/2R primers produced specific PCR products for B. spectabilis and Hamigera, respectively. Using these three primer sets, strains involved in acidic food spoilage and environmental contamination were not detected. The detection limits of all primer sets were 1 ng of DNA by PCR and 10 pg of DNA by nested PCR. Each PCR assay was specific, even if the sample was contaminat...
Timon T Wyatt - One of the best experts on this subject based on the ideXlab platform.
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Functionality and prevalence of trehalose‐based oligosaccharides as novel compatible solutes in ascospores of Neosartorya fischeri (Aspergillus fischeri) and other fungi
Environmental Microbiology, 2014Co-Authors: Timon T Wyatt, M. Richard Van Leeuwen, Elena A. Golovina, Edward A. Palumbo, Alex E.e. Verkennis, Nicole L Snyder, Folkert A. Hoekstra, Eric J Kuenstner, C.m. Visagie, John E. HallsworthAbstract:Ascospores of Neosartorya, Byssochlamys and Talaromyces can be regarded as the most stress-resistant eukaryotic cells. They can survive exposure at temperatures as high as 85°C for 100 min or more. Neosartorya fischeri ascospores are more viscous and more resistant to the combined stress of heat and desiccation than the ascospores of Talaromyces macrosporus which contain predominantly trehalose. These ascospores contain trehalose-based oligosaccharides (TOS) that are novel compatible solutes, which are accumulated to high levels. These compounds are also found in other members of the genus Neosartorya and in some other genera within the order Eurotiales that also include Byssochlamys and Talaromyces. The presence of oligosaccharides was observed in species that had a relatively high growth temperature. TOS glasses have a higher glass transition temperature (Tg ) than trehalose, and they form a stable glass with crystallizing molecules, such as mannitol. Our data indicate that TOS are important for prolonged stabilization of cells against stress. The possible unique role of these solutes in protection against dry heat conditions is discussed.
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Functionality and prevalence of trehalose-based oligosaccharides as novel compatible solutes in ascospores of Neosartorya fischeri (Aspergillus fischeri) and other fungi
Environmental microbiology, 2014Co-Authors: Timon T Wyatt, Elena A. Golovina, Edward A. Palumbo, Alex E.e. Verkennis, Nicole L Snyder, Folkert A. Hoekstra, Eric J Kuenstner, C.m. Visagie, M. Richard Van Leeuwen, John E. HallsworthAbstract:Ascospores of Neosartorya, Byssochlamys and Talaromyces can be regarded as the most stress-resistant eukaryotic cells. They can survive exposure at temperatures as high as 85°C for 100 min or more. Neosartorya fischeri ascospores are more viscous and more resistant to the combined stress of heat and desiccation than the ascospores of Talaromyces macrosporus which contain predominantly trehalose. These ascospores contain trehalose-based oligosaccharides (TOS) that are novel compatible solutes, which are accumulated to high levels. These compounds are also found in other members of the genus Neosartorya and in some other genera within the order Eurotiales that also include Byssochlamys and Talaromyces. The presence of oligosaccharides was observed in species that had a relatively high growth temperature. TOS glasses have a higher glass transition temperature (Tg ) than trehalose, and they form a stable glass with crystallizing molecules, such as mannitol. Our data indicate that TOS are important for prolonged stabilization of cells against stress. The possible unique role of these solutes in protection against dry heat conditions is discussed.
Kouichi Hosoya - One of the best experts on this subject based on the ideXlab platform.
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Risk analysis and rapid detection of the genus Thermoascus, food spoilage fungi
Food Control, 2014Co-Authors: Kouichi Hosoya, Motokazu Nakayama, Daisuke Tomiyama, Tetsuhiro Matsuzawa, Yumi Imanishi, Seiichi Ueda, Takashi YaguchiAbstract:Abstract Recently the numbers of spoilage incidents in food industry by the species of Thermoascus are increasing, but the risk of food spoilage have never been evaluated. It became obvious that their heat-resistances were higher than those of other heat-resist fungi, Byssochlamys, Hamigera and Neosartorya by our analyses. On the other hand, Thermoascus aurantiacus and Byssochlamys verrucosa had the idh gene, but they showed no patulin production in Potato dextrose broth or Czapek-glucose medium. Therefore, Thermoascus must be discriminated from other fungi in the food industry. We developed a rapid and highly-sensitive method of detecting Thermoascus in the genus level by using PCR. This method is expected to be extremely beneficial for the surveillance of raw materials in the food production process.
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Risk analysis and development of a rapid method for identifying four species of Byssochlamys
Food Control, 2012Co-Authors: Kouichi Hosoya, Motokazu Nakayama, Tetsuhiro Matsuzawa, Yumi Imanishi, Jun Hitomi, Takashi YaguchiAbstract:Abstract Species of the genus Byssochlamys , heat-resistant fungi, cause the spoilage and poisoning of heat-processed acidic foods due to the formation of heat-resistant ascospores and the biosynthesis of patulin. Here we evaluated the heat resistance and patulin production of four species of Byssochlamys . Byssochlamys fulva was significantly more heat-resistant than the other species, and Byssochlamys lagunculariae and Byssochlamys nivea synthesized patulin. This is the first report of patulin production by B . lagunculariae . These findings indicate that the four species pose different health risks in food. Thus, we concluded that a method to identify the species of Byssochlamys is necessary. Identification at the species level based on morphology alone is difficult. We developed species-specific primers to identify B. nivea , B. fulva , B. lagunculariae , and Byssochlamys zollerniae using polymerase chain reaction (PCR) to amplify the β-tubulin gene. PCR using the primer sets designed for B. nivea (B. nivea1F/1R) amplified PCR products specific for B. nivea . Similarly, PCR using the B.fulva1F/1R, B.lag1F/1R and B.zol3F/R primer sets produced PCR products specific for B. fulva , B. lagunculariae , and B. zollerniae , respectively. PCR using these four primer sets did not detect other fungi involved in food spoilage and environmental contamination. This identification method is rapid and simple with extremely high specificity.
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A rapid method for identifying Byssochlamys and Hamigera.
Journal of food protection, 2010Co-Authors: Motokazu Nakayama, Kouichi Hosoya, Tetsuhiro Matsuzawa, Yusuke Hiro, Ayumi Sako, Hajime Tokuda, Takashi YaguchiAbstract:Heat-resistant fungi, genera Byssochlamys, Talaromyces, Neosartorya, and Hamigera, contribute significantly to the spoilage of heat-processed acidic foods, due to the formation of heat-resistant ascospores. Here, we first evaluated the differences in the β-tubulin gene between Byssochlamys and Hamigera and developed specific primers to identify the Byssochlamys species fulva, nivea, and spectabilis, and Hamigera. Using primers designed for B. fulva and B. nivea (B1F/1R), specific PCR products were detected for B. fulva and B. nivea, as well as B. langunculariae and B. zollerniae, two closely related species. Similarly, the Pae4F/4R-1 and H2F/2R primers produced specific PCR products for B. spectabilis and Hamigera, respectively. Using these three primer sets, strains involved in acidic food spoilage and environmental contamination were not detected. The detection limits of all primer sets were 1 ng of DNA by PCR and 10 pg of DNA by nested PCR. Each PCR assay was specific, even if the sample was contaminat...
