scholarly journals  The occurrence of moulds in fermented raw meat products

2011 ◽  
Vol 20 (No. 3) ◽  
pp. 89-94 ◽  
Author(s):  
A. Mižáková ◽  
M. Pipová ◽  
P. Turek
Keyword(s):  
Filamentous Fungi ◽  
Meat Products ◽  
Black Pepper ◽  
Raw Material ◽  
Raw Meat ◽  
Garlic Powder ◽  
Penicillium Sp ◽  
Toxic Metabolites ◽  
Food Borne ◽  
Aspergillus Sp

The consumption of food contaminated with moulds (microscopic filamentous fungi) and their toxic metabolites results in the development of food-borne mycotoxicosis. The spores of moulds are ubiquitously spread in the environment and can be detected everywhere. In this study, the presence of various moulds was determined in pork and beef used as a raw material, in salami emulsions, as well as in five kinds of fermented raw meat products. Penicillium sp., Acremonium sp., Mucor sp., Cladosporium sp., and Aspergillus sp. were the most frequently isolated genera of moulds. Flavourings added to meat during the production of fermented raw meat products were heavily contaminated with moulds. The widest spectrum and the highest counts of microscopic filamentous fungi were observed in the following spices: milled black pepper, nutmeg, garlic powder and crushed caraway. The level of contamination depended upon the season, being higher in the summer months.  

Hexavalent chromium removal in vitro and from industrial wastes, using chromate-resistant strains of filamentous fungi indigenous to contaminated wastes

2006 ◽  
Vol 52 (9) ◽  
pp. 809-815 ◽  
Author(s):  
Francisco Javier Acevedo-Aguilar ◽  
Angeles Edith Espino-Saldaña ◽  
Ireri Lizzuli Leon-Rodriguez ◽  
Ma. Elena Rivera-Cano ◽  
Mario Avila-Rodriguez ◽  
...  
Keyword(s):  
Filamentous Fungi ◽  
Hexavalent Chromium ◽  
Growth Medium ◽  
Reduction Process ◽  
Industrial Wastes ◽  
Complete Disappearance ◽  
Total Chromium ◽  
Penicillium Sp ◽  
Aspergillus Sp

Two chromate-resistant filamentous fungi, strains H13 and Ed8, were selected from seven independent fungal isolates indigenous to Cr(VI)-contaminated soil because of their ability to decrease hexavalent chromium levels in the growth medium. Morphophysiological studies identified strain H13 as a Penicillium sp. isolate and Ed8 as an Aspergillus sp. isolate. When incubated in minimal medium with glucose as a carbon source and in the presence of 50 µg/mL Cr(VI), these strains caused complete disappearance of Cr(VI) in the growth medium after about 72 h of incubation. Total chromium concentration in growth medium was constant during culture growth, and no accumulation of chromium in fungal biomass was observed. Quantitative determinations of oxidized and reduced chromium species during the reduction process revealed stoichiometric conversion of Cr(VI) to Cr(III). A decrease in Cr(VI) levels from industrial wastes was also induced by Ed8 or H13 biomass. These results indicate that chromate-resistant filamentous fungi with Cr(VI)-reducing capability could be useful for the removal of Cr(VI) contamination.Key words: Cr(VI) reduction, Cr(VI) resistance, filamentous fungi, Aspergillus sp., Penicillium sp., industrial wastes.

scholarly journals Filamentous fungi occurrence on Molossus molossus (Pallas, 1766) (Chiroptera: Molossidae) present in an Atlantic Forest remnant in Southern Brazil

2020 ◽  
Author(s):  
B. G. Furtado ◽  
G. D. Savi ◽  
E. Angioletto ◽  
F. Carvalho
Keyword(s):  
Filamentous Fungi ◽  
Atlantic Forest ◽  
Culture Media ◽  
Opportunistic Species ◽  
Penicillium Sp ◽  
Forest Remnant ◽  
Conservation Projects ◽  
Aspergillus Sp ◽  
Molossus Molossus ◽  
Rostral Region

Abstract The bats usually inhabit shelters with favorable conditions for fungal proliferation, including pathogenic and opportunistic species. The fungal diversity present on bats is little known and the studies are scarce in Brazil, which only a work has been performed in Cerrado and Pantanal biomes. Therefore, the objective of this study was evaluating the occurrence of filamentous fungi on the rostral region of Molossus molossus in an Atlantic Forest remnant of Brazil. The bats were captured with mist nets installed outside a shelter located in the municipality of Treviso, (28°29'23”S and 49°31'23”W), south region of state Santa Catarina. With a swab sterile moistened in saline solution, samples from the rostral region were obtained from all captured M. molossus individuals. The samples were taken to the laboratory for analysis and isolation in different culture media, followed of identification of fungal through the microculture technique. In total, 15 individuals were captured, which five fungal genus and 19 taxa were identified. Among the taxa registered, Aspergillioides sp.2, (47%), Penicillium sp.1 (33%), Chrysonilia sp. (33%), Cladosporium sp. (27%) were classified as little constant. In terms of abundance, Penicillium sp.1 (34%), Aspergillioides sp.2 (21%) and Aspergillus sp.2 (11%) were the most abundant in the samples. The results showed the occurrence of high diversity fungal in the rostral region of M. molossus in the Atlantic Forest, which is higher than observed in others Brazilian biomes. Some fungal genera found may harbor pathogenic and opportunistic species that need to be identified for preventing potential disease well as for bat conservation projects.

scholarly journals Formation of the Correct Mathematical Model of Grinding Raw Meat in Meat Mincer

2020 ◽  
Author(s):  
Valery Pelenko ◽  
Vladimir Ivanenko ◽  
Elena Verboloz ◽  
Vera Demchenko ◽  
Ilkhom Usmanov
Keyword(s):  
Mathematical Model ◽  
Mathematical Models ◽  
Meat Products ◽  
Raw Material ◽  
Design And Technology ◽  
Meat Industry ◽  
Meat Processing ◽  
Raw Meat ◽  
Mathematical Equations

Improvements of technological processes and equipment at modern meat-processing enterprises are challenging. It is especially important for the basic and widely used process of grinding raw meat material. Framework enhancements in meat grinding equipment allow one to significantly decrease power consumption and improve the quality of meat products and productivity of raw material processing. The grinding equipment for raw meat and meat products makes about a half of all the equipment used in meat industry. The generalized mathematical model presented is used to optimize the meat grinding process. Design and technology optimizationof mincers proves to be the most efficient only using correct mathematical models of extrusion processes. The influence of design and technological options on performance of mincers using EI is prioritized. The priority for further research is estimated. Both mathematical models of individual processes and results of computer simulations of mincers performance are presented. Mathematical equations, variables and algorithms are calculated using the ”Delphi” program. The results of numerical calculations are illustrated by the corresponding graphical dependencies.

scholarly journals Cutaneous mycobiota of boid snakes kept in captivity

2019 ◽  
Vol 71 (4) ◽  
pp. 1093-1099
Author(s):  
B.C. Freire ◽  
V.C. Garcia ◽  
A.E. Quadrini ◽  
H.D.L. Bentubo
Keyword(s):  
Filamentous Fungi ◽  
Fungal Infections ◽  
Dermatological Diseases ◽  
Penicillium Sp ◽  
Boa Constrictor ◽  
In Captivity ◽  
Constrictor Constrictor ◽  
Aspergillus Sp ◽  
Fungal Genus

ABSTRACT Boids are large, constrictor snakes that feed mostly on mammals, reptiles, and birds. These animals are commonly raised as pets, and their improper handling can favor the emergence of fungal infections, which can lead to dermatological diseases that are undiagnosed in nature. Here, we isolate and identify the filamentous fungi that compose the mycobiota of the scales of boid snakes kept in captivity at the Biological Museum of the Butantan Institute. Thirty individuals of four species were evaluated: four Eunectes murinus, twelve Boa constrictor constrictor, seven Corallus hortulanus, and seven Epicrates crassus. Microbiological samples were collected by rubbing small square carpets on the snake scales. We isolated five genera of fungi: Penicillium sp. (30%), Aspergillus sp. (25%), Mucor sp. (25%), Acremonium sp. (10%), and Scopulariopsis sp. (10%). Approximately half of the snakes evaluated had filamentous fungi on the scales, but only 12% of the individuals were colonized by more than one fungal genus. We found no dermatophytes in the evaluated species. Our results provide an overview of the fungal mycobiota of the population of boids kept in the Biological Museum, allowing the identification of possible pathogens.

DESEMPENHO AGRONÔMICO E QUALIDADE SANITÁRIA DE GRÃOS DE MILHO, EM FUNÇÃO DA APLICAÇÃO FOLIAR DE FUNGICIDAS

2018 ◽  
Vol 20 (2) ◽  
pp. 74-90
Author(s):  
José Roberto Chaves Neto ◽  
Renato Carnellosso Guerra ◽  
Ricardo Boscaini ◽  
Nívea Raquel Ledur ◽  
Maurivan Travessini ◽  
...  
Keyword(s):  
Rio Grande ◽  
Rio Grande Do Sul ◽  
Penicillium Sp ◽  
Fusarium Sp ◽  
Aspergillus Sp

O controle das podridões das espigas e grãos de milho é realizado principalmente com a aplicação de fungicidas químicos em todas as regiões produtoras do Rio Grande do Sul. O presente trabalho teve como objetivo avaliar a influência da aplicação foliar de fungicidas na incidência de grãos ardidos e de fungos dos gêneros Penicillium sp., Fusarium sp. e Aspergillus sp. em grãos de milho. O experimento foi conduzido na safra agrícola 2014/15, em Cruz Alta, RS. O delineamento experimental utilizado foi o de blocos casualizados (DBC), com 4 tratamentos (3 com aplicação de fungicidas e 1 testemunha sem aplicação) em 4 repetições. Os tratamentos basearam-se nas aplicações dos fungicidas Piraclostrobina + epoxiconazol (380 mL ha-1), Picoxistrobina + ciproconazole (300 mL ha-1) e Azoxistrobina + benzovindiflupir (150 g ha-1). As variáveis analisadas foram: percentagem de grãos ardidos, massa de mil grãos e rendimento de grãos. Houve efeito da aplicação de fungicidas sobre toas as variáveis avaliadas. Os componentes de produção assim como a incidência de grãos ardidos e de fungos fitopatogênicos, em grãos de milho são influenciados pela aplicação via foliar de fungicidas no estádio fenológico V8 da cultura do milho.

Proximate Chemical Analysis, Fatty Acid Profile and Microstructural Characteristics of Dromedary Camel Fats (Hump, Renal and Mesentery)

2020 ◽  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Meat Product ◽  
Oxidation Stability ◽  
Meat Products ◽  
Raw Material ◽  
Dromedary Camel ◽  
Mean Values ◽  
Animal Fat ◽  
Mesenteric Fat

The quality, safety, and suitability of animal fat for processing of a specific meat product is a critical issue. Increasing the human awareness about the health aspects associated with increased intake of animal fat, makes camel fat a suitable raw material for meat processing due to its excellent nutritional contribution. Therefore, the target of this study is examination of the sensory, physicochemical, fat oxidation, fatty acid profile, and other quality parameters of camel fat to evaluate the feasibility for processing of different meat products. To achieve this goal, 30 fat samples each from the hump, renal, and mesentery of Arabian male camels were investigated. The results showed that both the renal and mesenteric fat had honey color and medium-soft texture, while the hump had greyish-white color and hard texture. The sensory panel scores were significantly different between the hump and other fats. Hump fat had significantly (P<0.05) higher moisture, protein, and collagen content, while higher fat content was recorded in mesenteric fat. The fatty acid analysis showed that hump had high SFA and very low PUFA in comparison with both renal and mesenteric fat. Camel fat had high oxidation stability, and the mean values were very low in comparison with the levels of quality and acceptability. The ultrastructural analysis showed that hump fat had high elastin fibers which increase its hardness. The results indicated that both renal and mesenteric fat were more suitable for the production of various meat products than the hump.

Biotransformation of Coumarins by Filamentous Fungi: An Alternative Way for Achievement of Bioactive Analogs

2019 ◽  
Vol 16 (6) ◽  
pp. 568-577 ◽  
Author(s):  
Jainara Santos do Nascimento ◽  
João Carlos Silva Conceição ◽  
Eliane de Oliveira Silva
Keyword(s):  
Filamentous Fungi ◽  
Chemical Reactions ◽  
Biological Activities ◽  
Chemical Transformations ◽  
Chemical Structures ◽  
Pattern Structures ◽  
Pharmacological Interest ◽  
Aspergillus Sp ◽  
The Impact ◽  
Related Compounds

Coumarins are natural 1,2-benzopyrones, present in remarkable amounts as secondary metabolites in edible and medicinal plants. The low yield in the coumarins isolation from natural sources, along with the difficulties faced by the total synthesis, make them attractive for biotechnological studies. The current literature contains several reports on the biotransformation of coumarins by fungi, which can generate chemical analogs with high selectivity, using mild and eco-friendly conditions. Prompted by the enormous pharmacological interest in the coumarin-related compounds, their alimentary and chemical applications, this review covers the biotransformation of coumarins by filamentous fungi. The chemical structures of the analogs were presented and compared with those from the pattern structures. The main chemical reactions catalyzed the insertion of functional groups, and the impact on the biological activities caused by the chemical transformations were discussed. Several chemical reactions can be catalyzed by filamentous fungi in the coumarin scores, mainly lactone ring opening, C3-C4 reduction and hydroxylation. Chunninghamella sp. and Aspergillus sp. are the most common fungi used in these transformations. Concerning the substrates, the biotransformation of pyranocoumarins is a rarer process. Sometimes, the bioactivities were improved by the chemical modifications and coincidences with the mammalian metabolism were pointed out.

scholarly journals Effect of Herbal Addition on the Microbiological, Oxidative Stability and Sensory Quality of Minced Poultry Meat

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1537
Author(s):  
Danuta Jaworska ◽  
Elżbieta Rosiak ◽  
Eliza Kostyra ◽  
Katarzyna Jaszczyk ◽  
Monika Wroniszewska ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Sensory Quality ◽  
Meat Products ◽  
Black Pepper ◽  
Poultry Meat ◽  
Piper Nigrum ◽  
Thymus Vulgaris ◽  
Processing And Storage ◽  
And Storage

The study aimed to assess the effect of herbal additions with antioxidant properties (pepper, thyme and oregano) on the microbiological and oxidative stability as well as the sensory quality of minced poultry meat. Meatballs treatments without additives and treatments with the addition of three types of spices in two forms—dry spices and industrial extracts were examined. Popular seasoning additives of oregano (Origanum vulgare), thyme (Thymus vulgaris) and black pepper (Piper nigrum) at 0.3% of dry herbal or 0.003% as industrial extract were added to minced meat. The microbiological, chemical and sensory tests were performed at specified times and storage temperature. Based on the studied criteria, products maintained constant and adequate quality by up to 10 days while stored in 4 °C. In the case of all tested samples, the overall sensory quality began to deteriorate after 10 days of storage. The preservative role of herbs and extracts in meat products during processing and storage was observed. Oregano and black pepper in both forms maintained good microbial quality and showed their inhibitory effects on the growth of psychrotrophic bacteria. It was observed that dried herbs revealed a stronger antioxidant effect than additives in the form of extracts. The studied dried herbs played an antioxidant, antimicrobial and preservative role in meat products during processing and storage.

scholarly journals Antimicrobial and Immunomodulating Activities of Two Endemic Nepeta Species and Their Major Iridoids Isolated from Natural Sources

2021 ◽  
Vol 14 (5) ◽  
pp. 414
Author(s):  
Neda Aničić ◽  
Uroš Gašić ◽  
Feng Lu ◽  
Ana Ćirić ◽  
Marija Ivanov ◽  
...  
Keyword(s):  
Biofilm Formation ◽  
Food Industry ◽  
Balkan Peninsula ◽  
Antimicrobial Activities ◽  
Natural Sources ◽  
E Coli ◽  
Food Borne ◽  
Metabolite Profiles ◽  
Aspergillus Sp ◽  
First Time

Two Balkan Peninsula endemics, Nepeta rtanjensis and N. argolica subsp. argolica, both characterized by specialized metabolite profiles predominated by iridoids and phenolics, are differentiated according to the stereochemistry of major iridoid aglycone nepetalactone (NL). For the first time, the present study provides a comparative analysis of antimicrobial and immunomodulating activities of the two Nepeta species and their major iridoids isolated from natural sources—cis,trans-NL, trans,cis-NL, and 1,5,9-epideoxyloganic acid (1,5,9-eDLA), as well as of phenolic acid rosmarinic acid (RA). Methanol extracts and pure iridoids displayed excellent antimicrobial activity against eight strains of bacteria and seven strains of fungi. They were especially potent against food-borne pathogens such as L. monocytogenes, E. coli, S. aureus, Penicillium sp., and Aspergillus sp. Targeted iridoids were efficient agents in preventing biofilm formation of resistant P. aeruginosa strain, and they displayed additive antimicrobial interaction. Iridoids are, to a great extent, responsible for the prominent antimicrobial activities of the two Nepeta species, although are probably minor contributors to the moderate immunomodulatory effects. The analyzed iridoids and RA, individually or in mixtures, have the potential to be used in the pharmaceutical industry as potent antimicrobials, and in the food industry to increase the shelf life and safety of food products.

Occurrence and Survival of Verocytotoxin-Producing Escherichia coli O157 in Meats Obtained from Retail Outlets in The Netherlands

1999 ◽  
Vol 62 (10) ◽  
pp. 1115-1122 ◽  
Author(s):  
A. E. HEUVELINK ◽  
J. T. M. ZWARTKRUIS-NAHUIS ◽  
R. R. BEUMER ◽  
D E. de BOER
Keyword(s):  
Escherichia Coli ◽  
The Netherlands ◽  
Meat Products ◽  
Storage Period ◽  
Processed Meat ◽  
Raw Meat ◽  
Pork Products ◽  
Minced Beef ◽  
Beef Products ◽  
Meat Samples

In 1996 and 1997, 2,941 fresh and processed meat products obtained from supermarkets and butcher shops in The Netherlands were examined for the presence of verocytotoxin-producing Escherichia coli of serogroup O157 (O157 VTEC). Additionally, the fate of O157 VTEC in raw meat products stored at low temperatures and the effect of different additives were evaluated. O157 VTEC strains were isolated from 6 (1.1%) of 571 samples of raw minced beef, 2 (0.5%) of 402 samples of raw minced mixed beef and pork, 1 (1.3%) of 76 samples of raw minced pork, 1 (0.3%) of 393 samples of other raw pork products, and 1 (0.3%) of 328 samples of cooked or fermented ready-to-eat meats. Other raw beef products (n = 223) and meat samples originating from poultry (n = 819), sheep or lamb (n = 46), or wild animals (n = 83) were all found to be negative for O157 VTEC. For the survival experiments we used tartaar (minced beef with a fat content of less than 10%) and filet americain (tartaar mixed with a mayonnaise-based sauce [80 to 20%]). The O157 VTEC strain tested was able to survive in tartaar and filet americain stored at −20, 0, 5, or 7°C for 3 days. At both 7 and at 15°C, O157 VTEC counts in tartaar and filet americain remained virtually unchanged throughout a storage period of 5 days. Addition of acetic acid (to pH 4.0), sodium lactate (1 and 2% [wt/wt]), or components of the lactoperoxidase–thiocyanate–hydrogen peroxide system to filet americain did not result in a reduction of viable O157 VTEC cells during storage at 7 or 15°C. It was concluded that raw meat contaminated with O157 VTEC will remain a hazard even if the meat is held at low or freezing temperatures.

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