Fungal Species: Auricularia auricula-judae

Identification of Burkholderia gladioli pv. cocovenenans in Black Fungus and Efficient Recognition of Bongkrekic Acid and Toxoflavin Producing Phenotype by Back Propagation Neural Network

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This research investigated dangerous bacterial contamination in black fungus, a popular edible mushroom, and developed an innovative AI-based method to quickly identify toxic strains. The findings have significant implications for food safety and public health. Key impacts on everyday life: • Helps ensure safer black fungus products for consumers • Enables faster detection of dangerous contamination in food • Reduces the risk of severe food poisoning incidents • Provides new tools for food safety inspection and quality control • Demonstrates how AI can improve food safety testing

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Proteomic Analysis of Auricularia auricula-judae Under Freezing Treatment Revealed Proteins and Pathways Associated with Melanin Reduction

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This research examined how freezing affects the color of black wood ear mushrooms (Auricularia auricula-judae), which are commonly used in Asian cuisine and medicine. The study found that freezing causes the mushrooms to become lighter in color by affecting specific proteins and enzymes involved in pigment production. This has practical implications for mushroom cultivation and quality control. Impacts on everyday life: – Helps mushroom farmers better understand how freezing affects product quality – Could lead to improved storage methods to maintain mushroom color and appearance – Provides insight for developing better cultivation techniques in cold climates – May help develop methods to preserve natural food coloring – Could contribute to more efficient production of this nutritious food source

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