Chapter II Fungal Culture Media

Booth, C.

doi:10.1016/s0580-9517(09)70007-8

Cited by 174 publications

(104 citation statements)

References 53 publications

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“…For the antifungal activity, the procedure previously described by Booth (1971) was followed, using the following microfungi: Aspergillus fumigatus (ATCC 1022), Aspergillus ochraceus (ATCC12066), Aspergillus versicolor (ATCC 11730), Aspergillus niger (ATCC6275), Trichoderma viride (IAM (Culture Collection, Center for Cellular and Molecular Research, Institute of Molecular and Cellular Biosciences, The University of Tokyo, Japan) 5061), Penicillium funiculosum (ATCC 36839), Penicillium ochrochloron (ATCC 9112) and Penicillium verrucosum var. cyclopium (food isolate).…”

Section: Evaluation Of the Antifungal Activitymentioning

confidence: 99%

Basil as functional and preserving ingredient in “Serra da Estrela” cheese

et al. 2016

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a b s t r a c tAntitumor, antimicrobial and antioxidant activities of basil were studied, along with its characterization in phenolic compounds, organic acids and soluble sugars. The results placed basil as a valuable candidate for functionalization and conservation of food products, maintaining their nutritional properties, while increasing their shelf life and potential health effects. The basil leaves were then incorporated in ''Serra da Estrela Cheese", either in its dehydrated form or as a decoction. The cheeses were then subject to a nutritional evaluation, being characterized for their fatty acids, minerals and CIE color parameters. To assess the combined effects of plant incorporation and storage time, a 2-way ANOVA was used to process the results, further analysed through a linear discriminant analysis. Overall, basil leaves provided antioxidant activity to the cheeses, reduced the moisture, and preserved the unsaturated fatty acids and proteins. Comparing both incorporation types, the decoctions had a higher functionalizing and conservative effect.

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Section: Evaluation Of the Antifungal Activitymentioning

confidence: 99%

Basil as functional and preserving ingredient in “Serra da Estrela” cheese

et al. 2016

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“…The organisms were obtained from the Mycological Laboratory, Department of Plant Physiology, Institute for Biological Research "Siniša Stanković", Belgrade, Serbia. The micromycetes were maintained on malt agar and the cultures stored at 4°C and sub-cultured once a month [25]. In order to investigate the antifungal activity of the essential oil, a modified microdilution technique was used [22][23][24].…”

Section: Antifungal Activitymentioning

confidence: 99%

Chemical composition, antioxidant and antimicrobial activities of essential oil of Thymus algeriensis wild-growing in Libya

et al. 2013

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The composition of essential oil isolated from Thymus algeriensis growing wild in Libya was analyzed by GC and GC-MS. The essential oil was characterized with thymol (38.50%) as the major component. The oil was screened for antioxidant activity using DPPH assay, and compared to thymol and carvacrol. Antioxidant activity was high, with the IC50 of 0.299 mg/ml, compared to 0.403 and 0.105 mg/ml for thymol and carvacrol, and 0.0717 mg/ml for BHA. In addition, antimicrobial activity was tested against eight bacteria and eight fungi. T. algeriensis oil showed inhibitory activity against tested bacteria at 0.001–0.05 mg/ml, while bactericidal activity (MBC) was achieved at 0.0025–0.05 mg/ml. For antifungal activity MICs ranged 0.0005–0.025 mg/ml and MFC 0.001–0.05 mg/ml. High antimicrobial activity against the fungi in particular suggests that the essential oil of Thymus algeriensis could have a useful practical application.

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“…One gram of each soil sample was suspended in 10 ml of sterile distilled water, serially diluted (10 −6 ) and plated on to potato dextrose agar (PDA) [24] and incubated at 28°C for 72 h. Individual fungal colony was transferred onto PDA slants, incubated at 28°C, assessed for purity after 4 days of incubation and stored at 4°C, till further use.…”

Section: Isolation and Identification Of Fungi From Soil Samplesmentioning

confidence: 99%

“…The fungal isolates were identified initially by observing their morphological and microscopic characteristics [24] and molecular identification by sequencing the gene coding for ribosomal RNA for the selected fungus was done as per White [25].…”

Section: Identification Of Fungimentioning

confidence: 99%

Harnessing Indigenous Plant Seed Oil for the Production of Bio-fuel by an Oleaginous Fungus, Cunninghamella blakesleeana- JSK2, Isolated from Tropical Soil

Sukrutha

Janakiraman

2013

Appl Biochem Biotechnol

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Cunninghamella blakesleeana-JSK2, a gamma-linolenic acid (GLA) producing tropical fungal isolate, was utilized as a tool to evaluate the influence of various plant seed oils on biomass, oleagenicity and bio-fuel production. The fungus accumulated 26 % total lipid of their dry biomass (2 g/l) and 13 % of GLA in its total fatty acid. Among the various plant seed oils tested as carbon sources for biotransformation studies, watermelon oil had an effect on biomass and total lipid increasing up to 9.24 g/l and 34 % respectively. Sunflower, pumpkin, and onion oil increased GLA content between 15-18 %. Interestingly, an indigenous biodiesel commodity, Pongamia pinnata oil showed tremendous effect on fatty acid profile in C. blakesleeana-JSK2, when used as a sole source of carbon. There was complete inhibition of GLA from 13 to 0 % and increase in oleic acid content, one of the key components of biodiesel to 70 % (from 20 % in control). Our results suggest the potential application of indigenous plant seed oils, particularly P. pinnata oil, for the production of economically valuable bio-fuel in oleaginous fungi in general, and C. blakesleeana-JSK2, in particular.

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Chapter II Fungal Culture Media

Cited by 174 publications

References 53 publications

Basil as functional and preserving ingredient in “Serra da Estrela” cheese

Basil as functional and preserving ingredient in “Serra da Estrela” cheese

Chemical composition, antioxidant and antimicrobial activities of essential oil of Thymus algeriensis wild-growing in Libya

Harnessing Indigenous Plant Seed Oil for the Production of Bio-fuel by an Oleaginous Fungus, Cunninghamella blakesleeana- JSK2, Isolated from Tropical Soil

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