fungal contamination

Biophysical Manipulation of the Extracellular Environment by Eurotium halophilicum

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Eurotium halophilicum is a remarkable fungus found on old books that can survive in extremely dry conditions by using salt crystals to pull water from the air. The fungus covers itself with hair-like structures and produces sticky polymers that help it maintain moisture. This ability to thrive in seemingly dry environments makes it a challenge for museums and libraries trying to preserve old books, and climate change may make this problem worse.

Prevalence of toxigenic fungi and mycotoxins in Arabic coffee (Coffea arabica): Protective role of traditional coffee roasting, brewing and bacterial volatiles

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This study examined toxin-producing fungi and harmful mycotoxins found in coffee sold in Qatar markets. Researchers tested whether traditional coffee roasting and brewing methods reduce these harmful compounds, and also tested a beneficial bacterium that produces antifungal compounds. They found that higher roasting temperatures and brewing significantly reduced the dangerous toxins, and the bacterial volatiles completely stopped fungal growth on coffee beans, offering a natural alternative to chemical fungicides.

Occurrence of Aspergillus and Penicillium Species, Accumulation of Fungal Secondary Metabolites, and qPCR Detection of Potential Aflatoxigenic Aspergillus Species in Chickpea (Cicer arietinum L.) Seeds from Different Farming Systems

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This study examined chickpea seeds purchased from stores to check for dangerous fungi and toxins they produce. Researchers found that organic chickpeas had more fungal contamination than conventionally grown ones. While most of the dangerous fungi didn’t produce harmful toxins in the seeds, their presence suggests chickpeas should be regularly tested to keep consumers safe.

The predominance of Penicillium, Mucor, and Yarrowia among spoilage fungi in cultured dairy products produced by 3 manufacturers, as revealed by amplicon sequencing

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Researchers identified which molds and yeasts cause yogurt and other cultured dairy products to spoil by analyzing 200 contaminated samples from 3 manufacturers. Three types of fungi—Penicillium, Mucor, and Yarrowia—were responsible for over 70% of the spoilage cases. Interestingly, these fungi were still found in products containing preservatives, suggesting they can resist or break down common food preservatives. The study shows that using DNA sequencing to identify these organisms is more accurate and helpful than traditional methods, allowing dairy manufacturers to develop better strategies to prevent contamination.

Anti-Therapeutic Action: fungal contamination

Biophysical Manipulation of the Extracellular Environment by Eurotium halophilicum

Prevalence of toxigenic fungi and mycotoxins in Arabic coffee (Coffea arabica): Protective role of traditional coffee roasting, brewing and bacterial volatiles

Occurrence of Aspergillus and Penicillium Species, Accumulation of Fungal Secondary Metabolites, and qPCR Detection of Potential Aflatoxigenic Aspergillus Species in Chickpea (Cicer arietinum L.) Seeds from Different Farming Systems

The predominance of Penicillium, Mucor, and Yarrowia among spoilage fungi in cultured dairy products produced by 3 manufacturers, as revealed by amplicon sequencing