Results 31 to 40 of about 35,010 (194)
Genetic Manipulation and Transformation Methods for Aspergillus spp. [PDF]
Mycobiology, 2020 Species of the genus Aspergillus have a variety of effects on humans and have been considered industrial cell factories due to their prominent ability for manufacturing several products such as heterologous proteins, secondary metabolites, and organic acids.
Ye-Eun Son, Hee-Soo Park
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An Overview of Aspergillus Species Associated with Plant Diseases
PathogensThe genus Aspergillus contains several species that are important plant pathogens. Plant pathogenic Aspergillus spp. affect agricultural crops in the field as well as after harvest, often associated with corn ear rot, cotton boll rot, peanut yellow mold,
Latiffah Zakaria
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Current Importance of Ochratoxin A–Producing Aspergillus spp.
Journal of Food Protection, 2001 Ochratoxin A (OA) is receiving attention worldwide because of the hazard it poses to human and animal health. OA contamination of commodities, such as cereals or pork and poultry meat, is well recognized. Nevertheless, there is an increasing number of articles reporting OA contamination in other food commodities, such as coffee, beer, wine, grape juice,
M L, Abarca +3 more
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Polyphenol‐Based Biomaterials Against Cancer Radio/Chemotherapy‐Induced Intestinal Toxicity
Advanced NanoBiomed Research, EarlyView.Radiotherapy/chemotherapy often causes intestinal toxicity, impairing cancer patients’ quality of life and treatment efficacy. Polyphenols protect against this injury via multiple mechanisms, but face oral use limitations. This review outlines their protective mechanisms and delivery challenges, highlighting recent oral delivery advances and future ...
Jixu Lu +4 more
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Identificação de Aspergillus spp: toxigênico em arroz [PDF]
Ciência e Tecnologia de Alimentos, 2010 The chemical composition and its methods of cultivation, make rice plants susceptible to fungi and consequently to mycotoxins contamination. Considering the expressive rice consumption and given the possibility that it maybe a potential source of mycotoxins, special attention should be devoted to its quality.
Guimarães, Ívina Catarina de Oliveira +4 more
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Influence of Zn2+ and Oxygen Supply on Malic Acid Production and Growth of Aspergillus oryzae
Biotechnology and Bioengineering, EarlyView.ABSTRACT Malic acid is a valuable platform chemical traditionally derived from fossil‐based resources. Microbial cultivation with Aspergillus oryzae offers a sustainable alternative based on renewable feedstocks. In this study, a well‐established minimal medium for malic acid production, commonly used in previous research to ensure reproducibility, was
Lukas Hartmann +3 more
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Spondylodiscitis Caused by Aspergillus Species
Diagnostics, 2021 Background: Spondylodiscitis caused by Aspergillus spp. is a rare but life-threatening clinical entity. However, a consensus on diagnostic criteria and most effective medical management is still missing.
Christos Koutserimpas +6 more
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Aspergillus spp. associated with Aspergillus vine canker in Mexico
, 2023 Abstract The genus Aspergillus encompasses species with high economic and social impact. Species belonging to section Nigri known as black aspergilli, have predominantly been isolated from soil and plants. Fungi associated with Aspergillus vine canker infect vigorous new shoots and canes during plant training, entering through wounds. Recently,
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Functionalizing Conductive Diamond: Recent Advance in Fabrication, Modifications, and Applications
Carbon Energy, EarlyView.This review highlights recent advancements in the synthesis, modification, and electrochemical applications of conductive diamond, particularly boron‐doped diamond (BDD). It emphasizes progress in fabrication methods, including CVD and HPHT, and explores modifications such as doping, surface terminations, and composite design, enabling significant ...
Ning Linghu, Xin Jiang, Jing Xu
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Current Advancements of Probiotic Foods and Their Role in Sustainable Food Security
Food Bioengineering, EarlyView.ABSTRACT Probiotic foods have evolved from traditional fermented products to scientifically validated functional foods, defined by the FAO and WHO as live microorganism that confer a health benefit on the host when administered in adequate amounts, with effects being strain, does and end point specific.
Ashenafi Teklay Yaekob +3 more
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