Mucor

Botha, Alfred; Botes, Angela

doi:10.1016/b978-0-12-384730-0.00228-7

Cited by 5 publications

(3 citation statements)

References 7 publications

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“…However, Mucor racemosus has been previously isolated from cheese, meat, and vegetables (22). So far, the Mucor genus has not been found to produce any mycotoxins (36). However, a report linked M. racemosus to zygomycosis in the blue tit and other garden birds.…”

Section: Discussionmentioning

confidence: 99%

Detection and Control of Spoilage Fungi in Refrigerated Vegetables and Fruits

Chari,

Xie,

Kale

et al. 2021

J Emerg Invest

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Post-harvest infection of fruit and vegetable products is an ever-growing issue in the food industry. About 20% of all produced fruits and vegetables are lost each year due to spoilage. Some sources of spoilage are mycotoxin-producing fungi, which can cause serious health threats in humans, from acute poisoning to long-term effects such as cancer. Therefore, using preservatives to avoid contamination and the eventual production of mycotoxins in our food is essential. However, synthetic preservatives appear to be harmful to human health and the environment, making it favorable to replace them with natural and safer preservatives. Using the essential oils of aromatic plants as preservatives has been found to help prevent the deterioration of food. This work aimed to isolate and identify some of the filamentous fungi that contaminate refrigerated fruits and vegetables. We studied the effect of eugenol essential oil and its derivative, acetyl isoeugenol, at three different concentrations and temperatures on the fungal growth of two isolated fungal species. Our experiments revealed that eugenol was the better choice as an antifungal agent against the two tested fungi: Cladosporium cladosporioides and Penicillium italicum. The inhibition effect of both tested oils against fungal growth was concentration-dependent, independent of any changes in temperature. However, further work on eugenol derivatives and their effects on both fungi and vegetables and fruits is still needed.

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Section: Discussionmentioning

confidence: 99%

Detection and Control of Spoilage Fungi in Refrigerated Vegetables and Fruits

Chari,

Xie,

Kale

et al. 2021

J Emerg Invest

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“…Dairy products sporulate at temperatures from 20 • C to 30 • C; Mucor species occur at pH values of between 4 and 8; the limiting water activity value for Mucor seems to be between 0.92 and 0.93 (Botha and du Preez, 1999).…”

Section: Moldmentioning

confidence: 99%

Lactic Acid Bacteria as Biopreservation Against Spoilage Molds in Dairy Products – A Review

Shi

Maktabdar

2022

Front. Microbiol.

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Mold spoilage of dairy products such as yogurt is a concern in dairy industry. Not only does it lead to substantial food waste, economic losses, and even brand image damage, but it may also cause public health concern due to the potential production of mycotoxin. Good hygiene practices are necessary to prevent contamination, but contamination may nevertheless occur at the production site and, not least, at the site of the consumer. In recent years, there has been a growing interest from consumers for “clean label” food products, which are natural, less-processed, and free of added, chemical preservatives, and a wish for shelf lives of considerable length in order to minimize food waste. This has sparked an interest in using lactic acid bacteria (LAB) or their metabolites as biopreservatives as a way to limit the growth of spoilage organisms in dairy products. A range of compounds produced by LAB with potential antifungal activity have been described as contributing factors to the inhibitory effect of LAB. More recently, growth inhibition effects caused by specific competitive exclusion have been elucidated. It has also become clear that the sensitivity toward both individual antifungal compounds and competition mechanisms differ among molds. In this review, the main spoilage molds encountered in dairy products are introduced, and an overview of the antifungal activity of LAB against different spoilage molds is presented including the main antifungal compounds derived from LAB cultures and the sensitivity of the spoilage molds observed toward these compounds. The recent findings of the role of competitive exclusion with emphasis on manganese depletion and the possible implications of this for biopreservation are described. Finally, some of the knowledge gaps, future challenges, and trends in the application of LAB biopreservation in dairy products are discussed.

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“…in terms of causative agents of mucormycosis. Generally considered as the first saprophytic colonizers on dead or decaying plant material, Mucor as well as many other mucoralean fungi rapidly utilize the limited number of simple sugars (carbohydrate) and thereby dominate the decomposition process (Botha and du Preez 1999;Botha and Botes 2014). Mucor sporangiophores and sporangia resemble a collection of pins.…”

Section: Mucormentioning

confidence: 99%

Mucormycosis: Botanical Insights Into The Major Causative Agents

Anjum¹

2021

Preprint

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Mucormycosis (previously called zygomycosis or phycomycosis), an aggressive, life-threatening infection is further aggravating the human health-impact of the devastating COVID-19 pandemic. Additionally, a great deal of mostly misleading discussion is focused also on the aggravation of the COVID-19 accrued impacts due to the white and yellow fungal diseases. In addition to the knowledge of important risk factors, modes of spread, pathogenesis and host defences, a critical discussion on the botanical insights into the main causative agents of mucormycosis in the current context is very imperative. Given above, in this paper: (i) general background of the mucormycosis and COVID-19 is briefly presented; (ii) overview of fungi is presented, the major beneficial and harmful fungi are highlighted; and also the major ways of fungal infections such as mycosis, mycotoxicosis, and mycetismus are enlightened; (iii) the major causative agents of mucormycosis are critically discussed; (iv) the systematic position, occurrence, structure, and the major modes of reproduction are summarized for Rhizopus sp. and Mucor sp., the major causative agents of mucormycosis; (v) the other causative agents of mucormycosis includes Cunninghamella bertholletiae, Apophysomyces elegans, Lichtheimia (Absidia), Saksenaea, and Rhizomucor pusillus are briefly introduced; (vi) facts related with the infection-misnomers based on fungi colour are also highlighted; and lastly, (vii) the major take-home message and clues for future research on the subject are listed.

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Mucor

Cited by 5 publications

References 7 publications

Detection and Control of Spoilage Fungi in Refrigerated Vegetables and Fruits

Detection and Control of Spoilage Fungi in Refrigerated Vegetables and Fruits

Lactic Acid Bacteria as Biopreservation Against Spoilage Molds in Dairy Products – A Review

Mucormycosis: Botanical Insights Into The Major Causative Agents

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