Fungal Species:  Penicillium italicum

Biotechnological production of natural pigments for textile dyeing

mycolabadmin

Scientists have successfully produced natural pigments from a fungus called Penicillium brevicompactum using leftover materials from food and agriculture industries, like cheese whey and corn byproducts. These pigments were used to dye cotton and linen fabrics, creating colors comparable to those from synthetic dyes but without the environmental and health concerns. This sustainable approach could help the textile industry move away from artificial dyes while reducing waste and supporting a circular economy.

Read More »

Molecular identification and mycotoxins analysis of some fungal isolates from postharvest decayed apple in Qena, Egypt

mycolabadmin

Apples stored after harvest can be infected by blue mold fungi that produce toxic substances called mycotoxins. Researchers in Egypt identified five fungal strains from rotted apples and measured the amounts of two dangerous toxins they produce. The findings show that these fungi can cause significant food safety risks and economic losses, highlighting the need for better storage and handling practices.

Read More »

Antifungal Effect of Chitosan as Ca2+ Channel Blocker

mycolabadmin

This research investigated how chitosan, a natural compound derived from shellfish shells, can be used to prevent fruit spoilage caused by fungi. The study found that a specific form of chitosan works better than conventional chemical fungicides by blocking calcium channels that fungi need to survive. This discovery has important real-world implications: • Could lead to safer, natural food preservatives to replace harmful chemical fungicides • May help reduce food waste by preventing fruit spoilage during storage and transport • Provides an environmentally friendly solution for protecting crops • Creates new value for seafood industry waste products • Could reduce exposure to potentially harmful synthetic fungicides in food production

Read More »

In Vitro Control of Post-Harvest Fruit Rot Fungi by Some Plant Essential Oil Components

mycolabadmin

This research investigated how natural compounds found in essential oils from common Mediterranean herbs could be used to prevent fruit spoilage. The study found that certain natural compounds, particularly citral, carvacrol, and thymol, were effective at stopping the growth of fungi that cause fruits to rot after harvest. This discovery has important implications for food preservation and reducing chemical fungicide use. Impacts on everyday life: • Could lead to more natural food preservatives that extend shelf life of fruits • May reduce harmful chemical residues on foods we consume • Could help decrease food waste by preventing spoilage • Offers safer alternatives for organic food preservation • Could reduce environmental impact of synthetic fungicides

Read More »
Scroll to Top