Yeasts and filamentous fungi associated with some dairy products in Egypt

Moubasher, AH; Abdel‐Sater, M. A.; Soliman, Zeinab

doi:10.1016/j.mycmed.2017.12.003

Cited by 32 publications

(16 citation statements)

References 70 publications

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“…Emericella variecolor was the most common species in citrus and grapevine plantations. It is worthy to mention that the isolation of E. stella-maris in this study from citrus plantations is the second world record (Moubasher et al 2013) after its first description in 2008 in the Mediterranean region from Eucalyptus leaf litter in Tunisia and hypersaline saltern water in Slovenia (Zalar et al 2008). Emericella species were isolated from cocoa beans (Sanchez-Harvas et al 2008).…”

Section: Discussionmentioning

confidence: 75%

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2018

Mycosphere

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Moubasher AH, Abdel-Sater MA, Soliman Zeinab SM 2016 -Biodiversity and molecular characterization of yeast and filamentous fungi in the air of citrus and grapevine plantations in Assiut area, Egypt. Mycosphere 7(3), 236-261, Doi 10.5943/mycosphere/7/3/1 AbstractA total of 218 species and 3 varieties belonging to 83 genera of filamentous and yeast fungi were recovered from the air of both citrus and grapevine plantations. A relatively higher numbers of genera and species were recovered from the air of citrus plantations compared with those recovered from grapevine plantations. The peak of total propagules of fungi caught from the air of citrus plantations was shown in February on both media and from the air of grapevine in December and August on DYM and DRBC, respectively. Their troughs were shown in June and October on DYM and DRBC, respectively for both citrus and grapevine plantations. The widest spectrum of species recovered from the air of citrus plantations was registered in June on both media and from the air of grapevine plantations in February and in April on DYM and DRBC, respectively. The air of citrus plantations shared the air of grapevine plantations in some highly encountered filamentous fungi on both media (Cladosporium, Penicillium, Aspergillus and Alternaria) or on one medium (Cochliobolus, Fusarium, Myrothecium, Phoma and Pleospora). Eighty-four fungal species were isolated from the air of citrus only, while 46 species were isolated from the air of grapevine only.Yeast fungi showed their peak of total propagules from the air of citrus plantations in October and April and from the air of grapevine plantations in June and December on DYM and DRBC, respectively. Fifteen genera and 26 species of yeasts were collected. Two genera of yeasts were encountered in high frequency on one medium and moderate or low on the other medium in the air of both citrus and grapevine plantations and these were Cryptoccocus (4 species) and Rhodotorula (3 species).

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Section: Discussionmentioning

confidence: 75%

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2018

Mycosphere

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“…Phoma glomerata caused yellow‐brown discoloration on the surface of Mozzarella cheese produced from cow milk (Casalinuovo, Rodolfi, Rippa, Scognamiglio, & Musarella, ). Moubasher, Abdel‐Sater, and Soliman () isolated the mold genera Aspergillus , Cladosporium , Mucor , and Penicillium , as well as the yeast genera Candida , Cyberlindnera , Debaryomyces , Galactomyces , Kazachstania , Kluyveromyces , Myerozyma , Pichia , Rhodotorula , and Trichosporon from raw milk, yogurt, cheese, and butter. Westall and Filtenborg () isolated 18 yeast species from spoiled soft cheese, among which the most common were Candida parapsilosis , Cryptococcus spp., Debaryomyces hansenii , Pichia fermentans , Pichia guilliermondii , Pichia membranaefaciens , Pichia norvegensis , Rhodotorula spp., Torulaspora delbrueckii , and Yarrowia lipolytica .…”

Section: Milk and Dairy Productsmentioning

confidence: 99%

Understanding spoilage microbial community and spoilage mechanisms in foods of animal origin

Odeyemi

Alegbeleye

Strateva

et al. 2020

Comp Rev Food Sci Food Safe

281

156

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The increasing global population has resulted in increased demand for food. Goods quality and safe food is required for healthy living. However, food spoilage has resulted in food insecurity in different regions of the world. Spoilage of food occurs when the quality of food deteriorates from its original organoleptic properties observed at the time of processing. Food spoilage results in huge economic losses to both producers (farmers) and consumers. Factors such as storage temperature, pH, water availability, presence of spoilage microorganisms including bacteria and fungi, initial microbial load (total viable count—TVC), and processing influence the rate of food spoilage. This article reviews the spoilage microbiota and spoilage mechanisms in meat and dairy products and seafood. Understanding food spoilage mechanisms will assist in the development of robust technologies for the prevention of food spoilage and waste.

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“…Despite this versatility, the vast majority of antimicrobial molecules from halophilic fungi have been produced under low or moderate salinity conditions since the primary screenings against SKAPE microorganisms are easier without NaCl. The mycobiota of hypersaline environments is dominated by members of Aspergillus, Penicillium, and other genera, such as Alternaria, Cladosporium, Fusarium, Debaryomyces, Scopulariopsis, Chaetomium, Wallemia, and Hortaea, which are well represented in ecological and biodiversity studies [96,97]. The species Gymnoascus halophilus, Aspergillus penicillioides, Hortaea werneckii, Phaeotheca triangularis, Aureobasidium pullulans, Trimmatostroma salinum, and some species of the genus Wallemia, like W. ichthyophaga, are recognized as obligately halophilic, or require high levels of salt above that of seawater [98,99].…”

Section: Fungimentioning

confidence: 99%

Halophiles and Their Biomolecules: Recent Advances and Future Applications in Biomedicine

2019

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The organisms thriving under extreme conditions better than any other organism living on Earth, fascinate by their hostile growing parameters, physiological features, and their production of valuable bioactive metabolites. This is the case of microorganisms (bacteria, archaea, and fungi) that grow optimally at high salinities and are able to produce biomolecules of pharmaceutical interest for therapeutic applications. As along as the microbiota is being approached by massive sequencing, novel insights are revealing the environmental conditions on which the compounds are produced in the microbial community without more stress than sharing the same substratum with their peers, the salt. In this review are reported the molecules described and produced by halophilic microorganisms with a spectrum of action in vitro: antimicrobial and anticancer. The action mechanisms of these molecules, the urgent need to introduce alternative lead compounds and the current aspects on the exploitation and its limitations are discussed.

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Yeasts and filamentous fungi associated with some dairy products in Egypt

Cited by 32 publications

References 70 publications

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Understanding spoilage microbial community and spoilage mechanisms in foods of animal origin

Halophiles and Their Biomolecules: Recent Advances and Future Applications in Biomedicine

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