By Robert A. Samson (auth.), J. E. Smith (eds.)
The genus Aspergillus has a world distribution and is likely one of the most typical of all teams of fungi. they're potentially the best contami nants of average and man-made natural items, and some species could cause infections in guy and animals. The aspergilli also are the most vital mycotoxin-producing teams of fungi whilst becoming as contaminants of cereals, oil seeds, and different meals. now not all aspergilli are seen as problematic contaminants, despite the fact that, as a number of species have had their metabolic functions harnessed for advertisement use. The aspergilli have lengthy been linked within the a long way East with the koji degree of numerous meals fermentations, fairly soy sauce and miso, and therefore as a resource of worthwhile enzymes. the facility of those fungi to supply a number of natural acids, in particular citric acid, has created significant business complexes world wide. conventional tools of pressure advance ment were greatly studied with the economic traces, whereas extra lately, recombinant DNA know-how has been utilized to the aspergilli with emphasis on heterologous protein construction. In compiling this e-book, i've been lucky to have the complete enthu siastic involvement of the authors, and to them I expand my very thankful thank you for in most cases being on time and for generating such readable and authoritative chapters. jointly, we are hoping that our efforts will improve the medical knowing of this interesting workforce of filamentous fungi and additional their use within the box of biotechnology.
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Extra resources for Aspergillus
Smith, M. , and Hesseltine, C. , 1973, Mycotoxin production affected by insecticide treatment of wheat, Cereal Chem. 50:264-270. Vandegraft, E. , Hesseltine, C. , and Shotwell, O. , 1975, Grain preservatives: Effect on aflatoxin and ochratoxin production, Cereal Chern. 52:79-84. , 1989, Trehalose, reserve and/or stress metabolite, FEMS Microbiol. Rev. 63:201-210. , 1950, Spoilage of water proof food by osmophilic micro-organisms. II. Substrate concentration for the osmophilic fungus Aspergillus glaucus in relation to pH, Z.
Fumigatus var. helvolus A. funiculosus A. malignus a A. nidulans A. terreus 45 37 37 45 45 45 40 45 37 45 45 -Strains may also grow at 4°C. traction, concentration of inter- and extracellular solutes, possible pH changes because of different solubilities of buffers, crystallization, and possible removal of water of hydration from macromolecules. Fast rates of cooling cause damage by the formation of intracellular ice. However, it is suggested by some workers that intracellular ice is a consequence of injury to the plasma membrane (Steponkus, 1984).
And Frisvad, j. , 1988, Mycotoxin and exoenzyme production by members of Aspergillus section Flavi: An integrated taxonomic approach to their classification, Proc. Jpn. Assoc. Mycotoxicol. Suppl. 1:35-36. , 1992, Application of ubiquinone systems and electrophoretic comparison of enzymes to identification of clinical isolates of Aspergillus fumigatus and several other species of Aspergillus,]. Clin. Microbiol. 3:1999-2005. Moody, S. , and Tylen, B. , 1990a, Restriction enzyme and mitochondrial DNA of the Aspergillus flavus group, Aspergillus flavus, Aspergillus parasiticus and Aspergillus nomius, Appl.
Aspergillus by Robert A. Samson (auth.), J. E. Smith (eds.)