quality control – Page 2

PCR enables rapid detection of dermatophytes in practice

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This study shows that a new rapid DNA-based test (PCR) is much faster and more effective than traditional methods for diagnosing fungal skin, hair, and nail infections. While traditional culture methods took about 19 days to get results, the new PCR test gives results in just 16 hours. The PCR test detected more infections and is now the preferred diagnostic method in Northern Finland, helping doctors treat patients more quickly and avoid unnecessary antifungal medications.

Evidence-Based Nutraceuticals Derived from Antrodia cinnamomea

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Antrodia cinnamomea, a mushroom from Taiwan traditionally used for health, contains many beneficial compounds that fight inflammation, tumors, and oxidative stress. Research shows it can help with cancer, liver disease, diabetes, and high blood pressure. The mushroom can be grown in laboratories and its active compounds extracted using various modern techniques, making it promising for health supplements and medicines.

Novel and advanced MNP molecular markers accurately identify the genetic similarity of Hypsizygus marmoreus strains: a comparative evaluation with ISSR and antagonistic methods

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Scientists developed a new DNA-based method to accurately identify different strains of king oyster mushrooms (Hypsizygus marmoreus). Using advanced genetic analysis on 32 mushroom varieties, they created a database of 369 genetic markers that can distinguish between strains with high accuracy. This new method is faster and more reliable than traditional testing methods, helping mushroom farmers and breeders maintain quality and prevent confusion between similar-looking varieties.

Deciphering the role of traditional flipping crafts in medium-temperature Daqu fermentation: Microbial succession and metabolic phenotypes

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This research explains how traditional flipping techniques during Daqu (a fermentation starter for Chinese Baijiu liquor) improve its quality. By comparing fermented Daqu that was flipped versus unflipped, scientists discovered that flipping creates better conditions for beneficial microorganisms to thrive, leading to more desirable flavors and higher enzyme activity. The findings suggest that flipping works by managing temperature and moisture, creating a simpler but more stable community of beneficial bacteria and fungi that work together to enhance the fermentation process.

Effect of Antibacterial Peptide Microsphere Coating on the Microbial and Physicochemical Characteristics of Tricholoma matsutake during Cold Storage

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This research demonstrates that coating expensive wild matsutake mushrooms with special antimicrobial peptides wrapped in tiny polymer microspheres can keep them fresh for up to 20 days instead of just 1-3 days. The coating works by protecting mushrooms from water loss, microbial spoilage, and browning while preserving their texture and nutritional quality. This edible coating technology could help mushroom producers sell their products over longer distances and extend availability of these prized wild mushrooms.

Molecular identification and phylogenetic analysis of yeast strains isolated from dairy products in Isfahan, Iran

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Researchers tested 155 dairy product samples from Isfahan, Iran to identify yeast species present. They found 11 different yeast species, with some beneficial for flavor and fermentation, and others potentially harmful. Notably, a pathogenic yeast called Candida orthopsilosis was found in industrial milk and cheese, suggesting the need for better sanitation practices in dairy processing facilities.

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.

Unraveling the mycobiota of Daqu at the species level using metabarcoding of full-length ITS sequences

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Daqu is a special fermentation starter used to make Baijiu, a traditional Chinese alcohol. Researchers analyzed fungi in 296 Daqu samples from across China using advanced DNA sequencing technology. They identified 86 different fungal species and found that the types of fungi present depend on both the temperature during fermentation and the geographic region where the Daqu is made. These findings could help improve the quality and consistency of Baijiu production.

Morpho-phylogenetic evidence reveals novel species and new records of Torula (Torulaceae, Pleosporales) from medicinal plants in China

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Researchers discovered two new species of fungi (Torula dispora and Torula strychnicola) living on medicinal plants in China. These fungi, which break down dead plant material, were identified using both physical characteristics and genetic analysis. The study also documented three additional species of Torula fungi on medicinal plants for the first time, suggesting that medicinal plants harbor greater fungal diversity than previously known.

Research Keyword: quality control