fungal contamination – Page 2

Misconception of Schizophyllum commune strain 20R-7-F01 origin from subseafloor sediments over 20 million years old

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Researchers questioned whether a fungus found in ancient ocean sediments 2 km below the seafloor actually came from 20 million years ago or was modern contamination. By analyzing DNA repetitive sequences in different fungal populations, they discovered the strain was genetically almost identical to modern fungi from Asia, not ancient at all. The extreme conditions in the deep sediments would make it impossible for fungi to survive or exchange genes for millions of years, proving the fungus came from surface contamination during drilling rather than ancient times.

Inhibition Mechanism of Cinnamomum burmannii Leaf Essential Oil Against Aspergillus flavus and Aflatoxins

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This research shows that essential oil from cinnamon leaves can effectively prevent a dangerous fungus (Aspergillus flavus) from contaminating stored foods like peanuts and grains, and stops it from producing a cancer-causing toxin called aflatoxin. The oil works by damaging the fungus’s cell membrane, disrupting its energy production, and triggering stress responses. Ten main aromatic compounds in the oil, especially eucalyptol and borneol, are responsible for this protective effect. This suggests cinnamon leaf oil could be used as a natural, safe alternative to chemical fungicides for protecting stored food.

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.

Insights into Persian Gulf Beach Sand Mycobiomes: Promises and Challenges in Fungal Diversity

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Researchers studied fungi living in beach sand and seawater along Iran’s Persian Gulf and Sea of Oman coastlines to understand potential health risks. They found that dangerous fungi, particularly Aspergillus species, were present at levels exceeding safe thresholds for swimmers and beach visitors. Many of these fungi showed resistance to common antifungal medications, which is concerning for people with weakened immune systems. The study suggests that beaches need better monitoring and sanitation programs to protect public health.

Design of a melting curve analysis (MCA) based on multiplex real-time PCR for detection of Aspergillus terreus and Aspergillus fumigatus in cereals and oilseeds samples

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This study developed a fast molecular test to detect harmful fungi (Aspergillus species) in grains and seeds. Traditional fungal identification takes 3-5 days, but the new PCR-based method can produce results in hours. Testing 140 grain and seed samples, the new method successfully identified two dangerous Aspergillus species that produce toxic compounds harmful to human health. This advancement helps ensure food safety by enabling quicker detection of contamination in food production facilities.

The putative forkhead transcription factor FhpA is necessary for development, aflatoxin production, and stress response in Aspergillus flavus

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Aspergillus flavus is a fungus that contaminates crops and produces aflatoxins, dangerous toxins that can harm human health and reduce crop value. Scientists studied a specific regulatory gene called fhpA that controls how this fungus develops and produces aflatoxins. They found that removing this gene causes the fungus to produce more aflatoxins and more spores but lose the ability to form protective sclerotial structures, suggesting this gene could be a target for controlling aflatoxin contamination in foods.

Isolation and Identification of Aspergillus spp. from Rotted Walnuts and Inhibition Mechanism of Aspergillus flavus via Cinnamon Essential Oil

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Researchers collected rotted walnuts from storage in Shanxi, China and identified five types of Aspergillus fungi contaminating them, with Aspergillus flavus being the most common. They tested cinnamon essential oil as a natural antifungal treatment and found it effectively stopped fungal growth by damaging the fungi’s cell membranes and causing oxidative stress. This research suggests cinnamon essential oil could be used as a safe, natural alternative to chemical fungicides for preserving walnuts and other foods from fungal spoilage.

Changes in the microflora on the seed surface and seed vigor of maize (Zea mays) under different conditions

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When maize seeds are stored in humid conditions, harmful fungi multiply rapidly and damage the seed’s ability to germinate and grow. This study found that seeds stored at 91% humidity lost 86% of their germination ability within 60 days, compared to seeds stored in drier conditions. The fungi deplete the seed’s energy reserves and trigger oxidative damage, ultimately destroying the seed’s viability. Understanding these changes helps farmers and seed producers maintain seed quality during storage.

Application and Mechanism of Action of Carvacrol Against Aspergillus niger Causing Postharvest Rot of Garlic Scapes (Allium sativum L.)

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Garlic scapes, the tender flower stalks of garlic plants, often rot during storage due to fungal infections. Researchers discovered that carvacrol, a natural compound found in herbs like thyme and oregano, effectively kills the fungi responsible for this spoilage. By damaging the fungal cell walls, carvacrol can help preserve fresh garlic scapes longer without synthetic chemicals, making it a promising natural food preservative for grocery stores and consumers.

Identification of an antifungal lipopeptide from Bacillus amyloliquefaciens HAU3 inhibiting the growth of Fusarium graminearum using preparative chromatography and 2D-NMR

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Researchers identified a soil bacterium called Bacillus amyloliquefaciens HAU3 that naturally produces fengycin, a powerful antifungal compound. This compound can kill disease-causing fungi like Fusarium graminearum that contaminate animal feed and produce harmful toxins. The bacteria also breaks down dangerous toxins called zearalenone, making it a potential natural solution for protecting livestock feed from fungal contamination.

Research Keyword: fungal contamination