Characterization and control of Mucor circinelloides spoilage in yogurt
نویسندگان
چکیده
منابع مشابه
Analysis of a Food-Borne Fungal Pathogen Outbreak: Virulence and Genome of a Mucor circinelloides Isolate from Yogurt
Food-borne pathogens are ongoing problems, and new pathogens are emerging. The impact of fungi, however, is largely underestimated. Recently, commercial yogurts contaminated with Mucor circinelloides were sold, and >200 consumers became ill with nausea, vomiting, and diarrhea. Mucoralean fungi cause the fatal fungal infection mucormycosis, whose incidence has been continuously increasing. In th...
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Mucor circinelloides produced an extracellular polygalacturonase enzyme, the production of which was enhanced when various production parameters were optimized. Maximum polygalacturonase (PGase) activity was obtained in 48 h at 30°C and pH 4.0 with pectin methyl ester (1% w/v) as carbon source and a combination of casein hydrolysate (0.1% w/v) and yeast extract (0.1% w/v) as nitrogen source. Th...
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Three important strains of Mucorcircinelloides grown in complete and minimal media for specified period (72 h, 120 h and 168 h) under submerged fermentation conditions were investigated for their potential antioxidants/secondary metabolite production. All mycelial extracts demonstrated effective antioxidant activities in terms of β-carotene/linoleic acid bleaching, radical scavenging, reduction...
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Mucor circinelloides is a zygomycete fungus and an emerging opportunistic pathogen in immunocompromised patients, especially transplant recipients and in some cases otherwise healthy individuals. We have discovered a novel example of size dimorphism linked to virulence. M. circinelloides is a heterothallic fungus: (+) sex allele encodes SexP and (-) sex allele SexM, both of which are HMG domain...
متن کاملStress Responses of Genetically Modified Mucor Circinelloides Strains
The stress-related responses of Mucor circinelloides transformants altered in carotenoid production have been investigated. In zygomycetous fungi β-carotene is the predominant carotenoid, however, in transformants containing the crtW and crtZ astaxanthin biosynthesis genes from Agrobacterium aurantiacum new carotenoid compounds are present. Mucor strains with altered carotenoid content were tre...
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ژورنال
عنوان ژورنال: International Journal of Food Microbiology
سال: 2016
ISSN: 0168-1605
DOI: 10.1016/j.ijfoodmicro.2016.04.008