Literatura científica selecionada sobre o tema "Flavur var columnaris"

Aflatoxins are decaketide-derived secondary metabolites which are produced by a complex biosynthetic pathway. Aflatoxins are among the economically most important mycotoxins. Aflatoxin B1 exhibits hepatocarcinogenic and hepatotoxic properties, and is frequently referred to as the most potent naturally occurring carcinogen. Acute aflatoxicosis epidemics occur in several parts of Asia and Africa leading to the death of several hundred people. Aflatoxin production has incorrectly been claimed for a long list of Aspergillus species and also for species assigned to other fungal genera. Recent data indicate that aflatoxins are produced by 13 species assigned to three sections of the genus Aspergillus: section Flavi (A. flavus, A. pseudotamarii, A. parasiticus, A. nomius, A. bombycis, A. parvisclerotigenus, A. minisclerotigenes, A. arachidicola), section Nidulantes (Emericella astellata, E. venezuelensis, E. olivicola) and section Ochraceorosei (A. ochraceoroseus, A. rambellii). Several species claimed to produce aflatoxins have been synonymised with other aflatoxin producers, including A. toxicarius (=A. parasiticus), A. flavus var. columnaris (=A. flavus) or A. zhaoqingensis (=A. nomius). Compounds with related structures include sterigmatocystin, an intermediate of aflatoxin biosynthesis produced by several Aspergilli and species assigned to other genera, and dothistromin produced by a range of non-Aspergillus species. In this review, we wish to give an overview of aflatoxin production including the list of species incorrectly identified as aflatoxin producers, and provide short descriptions of the 'true' aflatoxin producing species.

Kojic acid is an organic acid produced as secondary metabolite by different fungi specially Aspergillus species. Isolation of a novel fungal strain potential for kojic acid production from agro-industrial wastes was the main purpose of the present study. Kojic acid was estimated in the current investigation colorimetric by 2,6-dichlorophenolindophenol (DCIP). A total of 43 fungal isolates belonging to seven species of Aspergillus recovered from stored wheat grains and dust air were screened for their ability to produce kojic acid. Ten isolates of them belonging to A. oryzae and A. flavus var. columnaris produced high concentrations (16.818 ± 0.006 - 43.917 ± 0.389 g/l) of kojic acid from glucose. The secondary screening of these ten isolates for kojic acid production from glucose, sucrose, starch, maltose and cellulose as different carbon sources resulted that A. oryzae 124A was the highly producer on glucose and sucrose recording 44.189 ± 0.079 and 32.135 ± 0.298 g/l, respectively. A. oryzae 124A produced 15.022 ± 0.017 g/l of kojic acid from the pretreated semisynthetic sugarcane molasses. The maximum concentration (29.431 ± 0.001 g/l) of kojic acid production by A. oryzae 124A from sugarcane molasses was obtained when the fungus grown on 5 % sugarcane molasses adjusted at pH 3.5 and incubated at 28∘C for 19 days. The recorded results suggested that A. oryzae 124A could be used as a promising candidate for utilization in kojic acid fermentation from sugarcane molasses on industrial scale.

Vietnamese soy sauce has been made for centuries using traditional methods, in villages in Northern Vietnam. This sauce differs from other Asian products not only in its raw materials but also in its flavour characteristics. Presently small scale Vietnamese soy sauce is produced mostly with a standardised inoculum of Aspergillus oryzae under natural conditions. This usually gives rise to a product of variable and inconsistent quality. The aim of this study was to standardise the fermentation condition for the production of Vietnamese soy sauce, so as to obtain a product of more consistently good quality. Aspergillus flavus var columnaris was used as the inoculum. The inoculum was prepared by growing the organism on sticky rice at 20 and 37 degrees centigrade under aerobic conditions. At 20C, a high protease activity was recorded in the inoculum while at 37C, a high amylase activity was observed. The two different inocula prepared at 20C and 37C were then used in the preparation of soy sauce in the normal manner. The inocula were mixed with cooked roasted soy beans and salt water, left to age for 1 month at 30C, followed by ageing at 20C for 2 months. The products obtained were subjected to sensory evaluation and analysed for glucose, fructose, amino acids, nitrogen, ethanol and NaCI. Both inocula produced products of acceptable quality. The inoculum produced at 20C had a higher sensory evaluation score. It also contained a higher level of protein (14.5% compared to 11%), and a higher sensory evaluation score (6.9 compared to 3.2) when compared to a commercial Vietnamese sauce, Hanoi soy sauce. This valuable information will now enable small scale producers to produce this product throughout the year by controlling the temperature, and not be limited to the summer season, as has been the case with the traditional method of production.
Master of Science (Hons)

Vietnamese soy sauce has been made for centuries using traditional methods, in villages in Northern Vietnam. This sauce differs from other Asian products not only in its raw materials but also in its flavour characteristics. Presently small scale Vietnamese soy sauce is produced mostly with a standardised inoculum of Aspergillus oryzae under natural conditions. This usually gives rise to a product of variable and inconsistent quality. The aim of this study was to standardise the fermentation condition for the production of Vietnamese soy sauce, so as to obtain a product of more consistently good quality. Aspergillus flavus var columnaris was used as the inoculum. The inoculum was prepared by growing the organism on sticky rice at 20 and 37 degrees centigrade under aerobic conditions. At 20C, a high protease activity was recorded in the inoculum while at 37C, a high amylase activity was observed. The two different inocula prepared at 20C and 37C were then used in the preparation of soy sauce in the normal manner. The inocula were mixed with cooked roasted soy beans and salt water, left to age for 1 month at 30C, followed by ageing at 20C for 2 months. The products obtained were subjected to sensory evaluation and analysed for glucose, fructose, amino acids, nitrogen, ethanol and NaCI. Both inocula produced products of acceptable quality. The inoculum produced at 20C had a higher sensory evaluation score. It also contained a higher level of protein (14.5% compared to 11%), and a higher sensory evaluation score (6.9 compared to 3.2) when compared to a commercial Vietnamese sauce, Hanoi soy sauce. This valuable information will now enable small scale producers to produce this product throughout the year by controlling the temperature, and not be limited to the summer season, as has been the case with the traditional method of production.

The seed storage fungi (xerotolerant) species of the genera Aspergillus and Penicillium} are renowned for their devastating effects on stored grain and grain products. In view of the fact that most of these fungi Iiberate toxins which can be harmful to both man and his livestock this problem is becoming increasingly relevant, particularly in developing countries. The seed storage fungi are said to be saprophytes and opportunistic invaders of dead or naturally dried organic matter, and as such no direct host-pathogen relationship has been ascribed to them. This dissertation reports aspects of an investigation into the modes/pathways utilised by these fungi in their infection of maize caryopses (seeds) and plants. The work involved studies on: the effects of protracted storage on maize seeds; the morphology of storage fungi; extra-cellular enzymes of storage fungi; the pathways utiIised by the storage fungi in invasion of seed tissues; and the effects of the storage fungi on the seeds. Correlations have been made on a species basis between the extent of seed deterioration and fungal aggressiveness. The results of these investigations indicated that apart from affecting seed vigour and viability, these fungi can also affect plant vigour. This latter aspect was further investigated to determine whether a seed storage fungus could infect germinating maize seeds, and remain an internal contaminant of the tissues during plant growth and development. These latter studies revealed that Aspergillus flavus var. columnaris is capable of systemic transmission from one seed generation to the next. This hitherto unrecognised phenomenon apart from indicating that the fungal species is in fact a biotroph as well as a saprophyte, also has implications In control measures.
Thesis (Ph.D.)-University of Natal, Durban, 1990.