Occurrence and infection of Cladosporium, Fusarium, Epicoccum and Aureobasidium in withered rotten grapes during post-harvest dehydration

Lorenzini, Marilinda; Zapparoli, Giacomo

doi:10.1007/s10482-015-0570-8

Cited by 28 publications

(13 citation statements)

References 38 publications

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“…In addition, all seaweed derived isolates identified in this study are facultative marine fungi and can be found in marine and terrestrial ecosystems. For instance, C. sphaerospermum [61], C. ramotenellum [62], P. brevicompactum [63], E. nigrum [62], C. rosea [64], and R. oryzae [65] are mainly known from terrestrial environments, but they are also found in deep sea (C. sphaerospermum) [66], Dead Sea water (C. ramotenellum, P. brevicompactum) [67], river sediments (C. rosea) [68], associated with marine sponges (E. nigrum, P. brevicompactum) [69,70], bryozoan Bugula sp. (R. oryzae) [71] or with seagrasses Posidonia oceanica (C. rosea) [72].…”

Section: Discussionmentioning

confidence: 99%

Macroalgae Derived Fungi Have High Abilities to Degrade Algal Polymers

et al. 2019

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Marine fungi associated with macroalgae are an ecologically important group that have a strong potential for industrial applications. In this study, twenty-two marine fungi isolated from the brown seaweed Fucus sp. were examined for their abilities to produce algal and plant biomass degrading enzymes. Growth of these isolates on brown and green algal biomass revealed a good growth, but no preference for any specific algae. Based on the analysis of enzymatic activities, macroalgae derived fungi were able to produce algae specific and (hemi-)cellulose degrading enzymes both on algal and plant biomass. However, the production of algae specific activities was lower than the production of cellulases and xylanases. These data revealed the presence of different enzymatic approaches for the degradation of algal biomass by macroalgae derived fungi. In addition, the results of the present study indicate our poor understanding of the enzymes involved in algal biomass degradation and the mechanisms of algal carbon source utilization by marine derived fungi.

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Section: Discussionmentioning

confidence: 99%

Macroalgae Derived Fungi Have High Abilities to Degrade Algal Polymers

et al. 2019

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“…The correlation network in CTGP comprised 27 nodes and the average number, coefficient, heterogeneity, shortest path length, and average neighbor number were 0.778, 0.604, 86, and 3.185, respectively (Figure 6a). In CTGP, Alternaria (average RA > 10%) was a common plant and animal pathogen [16,44], which correlated negatively with unclassified_f__Enterobacteriaceae, un-classified_k__Fungi, and Naganishia. The addition of probiotics in PTGP decreased the number of nodes (24), coefficient (0.750), heterogeneity (0.407), shortest path length (70), and average neighbor number (2.917) of the correlation network (Figure 6b), which indicated few interactions in PTGP.…”

Section: Relationships Between Microflora and Their Physicochemical Characteristicsmentioning

confidence: 99%

Exogenous Probiotics Improve Fermentation Quality, Microflora Phenotypes, and Trophic Modes of Fermented Vegetable Waste for Animal Feed

Shi

Zhang

et al. 2021

Microorganisms

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The fermentation of leaf vegetable waste to produce animal feed reduces the environmental impact of vegetable production and transforms leaf vegetable waste into a commodity. We investigated the effect of exogenous probiotics and lignocellulose enzymes on the quality and microbial community of fermented feed (FF) produced from cabbage waste. The addition of exogenous probiotics resulted in increased crude protein (CP) content (p < 0.05), better odor (moderate organic acid and ethanol, with low ammonia-N, p < 0.05), and a lower relative abundance (RA) of pathogens (below 0.4%, p < 0.05) in FF, compared to without. With the addition of exogenous probiotics, only Pediococcus and Saccharomyces were enriched and symbiotic in FF; these were the keystone taxa to reduce the abundance of aerobic, form-biofilms, and pathogenic microorganisms, resulting in an efficient anaerobic fermentation system characterized by facultative anaerobic and Gram-positive bacterial communities, and undefined saprotroph fungal communities. Thus, inoculation of vegetable waste fermentation with exogenous probiotics is a promising strategy to enhance the biotransformation of vegetable waste into animal feed.

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“…Fusarium verticillioides has been detected from rotting grapes (Lorenzini & Zapparoli, 2015) and is a well-known fumonisin producer. Several other species of Fusarium can produce fumonisins, e.g.…”

Section: Fumonisins and Fungimentioning

confidence: 99%

Predominant mycotoxins, mycotoxigenic fungi and climate change related to wine

Paterson

Venâncio

Lima

et al. 2018

Food Research International

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Wine is a significant contributor to the economies of many countries. However, the commodity can become contaminated with mycotoxins produced by certain fungi. Most information on mycotoxins in wine is from Spain, Italy and France. Grapes can be infected by mycotoxigenic fungi, of which Aspergillus carbonarius producing ochratoxin A (OTA) is of highest concern. Climate is the most important factor in determining contamination once the fungi are established, with high temperatures being a major factor for OTA contamination: OTA in wine is at higher concentrations in warmer southern Europe than northern. Contamination by fumonisins is a particular concern, related to Aspergillus niger producing these compounds and the fungus being isolated frequently from grapes. Aflatoxins can be present in wine, but patulin is seldom detected. Alternaria mycotoxins (e.g. alternariol) have been frequently observed. There are indications that T-2 toxin may be common. Also, the combined effects of mycotoxins in wine require consideration. No other mycotoxins are currently of concern. Accurate fungal identifications and mycotoxin detection from the fungi are important and a consideration of practical methods are required. There is a diversity of wines that can be contaminated (e.g. red, white, sweet, dry and fortified). The occurrence of OTA is higher in red and sweet than white wines. Steps to control mycotoxins in wine involve good agriculture practices. The effect of climate change on vines and mycotoxins in wine needs urgent consideration by well-constructed modelling studies and expert interpretation of existing data. Reliable models of the effect of climate change on vines is a priority: the health of vines affects mycotoxin contamination. A modelling study of OTA in grapes at higher temperatures over 100years is required. Progress has been made in reducing OTA in wine. The other mycotoxins require consideration and the effects of climate change will become crucial.

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Occurrence and infection of Cladosporium, Fusarium, Epicoccum and Aureobasidium in withered rotten grapes during post-harvest dehydration

Cited by 28 publications

References 38 publications

Macroalgae Derived Fungi Have High Abilities to Degrade Algal Polymers

Macroalgae Derived Fungi Have High Abilities to Degrade Algal Polymers

Exogenous Probiotics Improve Fermentation Quality, Microflora Phenotypes, and Trophic Modes of Fermented Vegetable Waste for Animal Feed

Predominant mycotoxins, mycotoxigenic fungi and climate change related to wine

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