Results 71 to 80 of about 99,423 (142)
Use of Yeasts for the Biological Control of Toxigenic Aspergillus sp. Associated With Zea mays L.
International Journal of Food Science, Volume 2026, Issue 1, 2026.Zea mays “maize” is one of the most important staple foods for both humans and animals, but it is highly susceptible to pathogens such as toxigenic Aspergillus flavus. Yeasts, however, have the potential to control the growth and activity of toxigenic fungi, representing a viable and economical alternative for biocontrol.
Marilín Sánchez-Purihuamán +7 more
wiley +1 more source
Approche de la mycotoxinogénèse chez Aspergillus ochraceus et Aspergillus carbonarius : études moléculaire et physiologique [PDF]
, 2006 Aspergillus ochraceus et Aspergillus carbonarius, contaminants fongique fréquents de plusieurs produits agricoles, produisent de nombreux polycétones dont les mycotoxines. Durant ce travail, la diversité des gènes de polycétones synthases (PKSs), enzymes
Atoui, Ali
core +1 more source
International Journal of Microbiology, Volume 2026, Issue 1, 2026.Actinobacteria associated with medicinal plants are recognized as prolific sources of novel bioactive compounds. Kratom (Mitragyna speciosa) leaves have been reported to contain a diverse array of secondary metabolites with pharmacological activities, including antibacterial, antioxidant, and anti‐inflammatory effects. In this study, 16 actinobacterial
Nittaya Pitiwittayakul +4 more
wiley +1 more source
Sophorolipids as a Biotechnological Strategy for Microbiological Control and Safety of Meat Products
Journal of Food Processing and Preservation, Volume 2026, Issue 1, 2026.Sophorolipids are natural biosurfactants with sensory properties associated with sweet and umami notes and the reduction of bitterness, in addition to being compatible with components of the meat matrix, being relevant for applications in the meat industry.
Niumaique Gonçalves da Silva +3 more
wiley +1 more source
Transboundary and Emerging Diseases, Volume 2026, Issue 1, 2026.The incidence of infections caused by rare pathogens has increased in recent years. This necessitates the development of effective diagnostic and therapeutic approaches. In this study, we report the first documented case of Aspergillus steynii‐induced pulmonary infection in humans.
Ruixuan Wang +12 more
wiley +1 more source
Food Risk Assess Europe, Volume 4, Issue 1, January 2026.Summary Ochratoxin A (OTA) is a secondary metabolite primarily produced by moulds of the genera Aspergillus and Penicillium. It is most commonly found in foods of plant origin, such as cereals, wine, coffee, spices and various types of fruits and vegetables, green tea, pistachios, figs, raisins, grapes, wine and chestnuts, as well as beer, coffee ...
Sanja Miloš +5 more
wiley +1 more source
Aspergillus flavus and Aspergillus ochraceus as producers of hemostaticaly active proteins
, 2018 Determination of hemostatic proteins is important branch of diagnostic medicine. New direction in the use of micromycetes enzymes is the development of diagnosticums for determining the key components of the hemostasis system, that is cheaper and more ...
Alexander Osmolovskiy +2 more
core
Biotransformation of Digitoxin by Aspergillus Ochraceus
, 2011 Biotransformations of natural products have great potential for preparation of lead compounds. In this paper, the biotransformation of digitoxin (1) with Aspergillus ochraceus afforded two products, identified as digitoxigenin (2) and sarmentogenin (3 ...
Yan Jun Shen +4 more
core +1 more source
The influence of environmental factors on growth and interactions between Embellisia allii and Fusarium oxysporum f. sp. cepae isolated from garlic [PDF]
, 2010 Embellisia allii results in the formation of a bulb canker and black soot on the surface of different alliums and it has been frequently detected on garlic bulbs together with the spoilage fungus, Fusarium oxysporum f. sp.
Magan, Naresh, Lee, Hyang Burm
core +1 more source
Acta Scientiarum. Agronomy, 2011 One hundred forty-four microorganisms previously isolated from coffee fruit (Coffea Arabica) were grown on casein agar to evaluate their proteolytic activities. Fifty percent of filamentous fungi, 52.5% of bacteria and 2.6% of yeasts were able to secrete
Mirian Pereira Rodarte +3 more
doaj +1 more source