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  • 1
    Electronic Resource
    Electronic Resource
    Scopulariopsis murina, a new fungus from self-heated compost (1972)
    Springer
    Archives of microbiology 85 (1972), S. 175-180 
    Details
    ISSN: 1432-072X
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Summary A new species of Scopulariopsis, S. murina Samson and Klopotek, is described. This species is closely related to S. sphaerospora and S. carbonaria, but differs from them in having smaller, cylindrical conidia and chlamydospores. In addition Paecilomyces fuscatus Inagaki is redescribed and the new name Scopulariopsis gracilis Samson is proposed for it.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00409300
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  • 2
    Electronic Resource
    Electronic Resource
    Heat resistance of Paecilomyces variotii in sauce and juice (2000)
    Springer
    Journal of industrial microbiology and biotechnology 24 (2000), S. 227-230 
    Details
    ISSN: 1476-5535
    Keywords: Keywords: fungi; heat resistance; Paecilomyces variotii; sauce; juice; thick-walled propagules
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: It has been demonstrated that some anamorphic fungi ( Paecilomyces variotii, Fusarium sp) could cause spoilage of food products after pasteurisation. Four food-borne and one clinical isolate of P. variotii were cultivated on one solid medium and three liquid media. Their survival after heating at 80–100˚C for 0.25–15 min in sterile distilled water and curry sauce or fruit juice was investigated. Heat resistance was determined by the thermal death method in a thermostatically-controlled oil bath. The most resistant spores of P. variotii from curry sauce cultivated on malt extract agar survived 100˚C for 0.5 min in sauce; cultivated in curry sauce survived 100˚C for 15 min in water and cultivated in malt broth survived 100˚C for 5 min in water and sauce. The most resistant spores of P. variotii from juice cultivated on malt extract agar were able to survive 100˚C for 15 min in water; cultivated in juice survived 100˚C for 0.5 min in juice and suspensions from cultivation in malt broth survived 100˚C for 1.5 min in juice. Spores of the clinical strain of P. variotiifrom malt extract agar survived 95˚C for 0.33 min in water, and orange juice cultures survived 96˚C for 10 min in orange juice. It was thus found that P. variotii strains cultivated in food were better adapted to heat stress, suggesting that fungal biomass suspensions were able to survive the higher temperatures for longer time intervals than spore suspensions. Journal of Industrial Microbiology & Biotechnology (2000) 24, 227–230.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1038/sj.jim.2900794
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  • 3
    Electronic Resource
    Electronic Resource
    Studies on the PR toxin of penicillium roqueforti (1978)
    Springer
    Mycopathologia 66 (1978), S. 99-104 
    Details
    ISSN: 1573-0832
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Medicine
    Notes: Abstract A mycotoxin, confirmed by chemical, physical and spectroscopic data as the PR toxin described by Ru-Dong Wei and coll. (15) has been isolated from culture filtrates of Penicillium roqueforti Thom. Factors affecting the toxin and mycelium production, acute and chronic toxicity in experimental animals and the frequency of toxinogenesis of 21 isolates of P. roqueforti (including a brown mutant) isolated from different materials, foods especially, were also studied. An hypothesis on the absence of PR toxin in cheeses fermented with P. roqueforti is also advanced.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00429600
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  • 4
    Electronic Resource
    Electronic Resource
    On the taxonomy of the entomogenous fungus Filobasidiella arachnophila (1983)
    Springer
    Antonie van Leeuwenhoek 49 (1983), S. 447-456 
    Details
    ISSN: 1572-9699
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Abstract The taxonomic status of Filobasidiella arachnophila Malloch et al. was investigated. The carbohydrate profile of two strains revealed basidiomycetous affinities. However, the vast majority of the mycelial cells are monokaryotic, demonstrating that F. arachnophila is not a typical basidiomycete. The morphological resemblance to the two teleomorph species of Filobasidiella is noteworthy and therefore the accommodation in Filobasidiella is maintained. F. arachnophila proved to be identical with Aspergillus depauperatus Petch and the new combination Filobasidiella arachnophila (Petch) Samson et al. is made.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00399323
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  • 5
    Electronic Resource
    Electronic Resource
    A taxonomic study of the Penicillium chrysogenum series (1977)
    Springer
    Antonie van Leeuwenhoek 43 (1977), S. 169-175 
    Details
    ISSN: 1572-9699
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Abstract The taxonomy of the Penicillium chrysogenum series is reconsidered. On account of the observations of the available type strains and numerous isolates mainly obtained from food products, Penicillium notatum Westling, P. meleagrinum Biourge and P. cyaneofulvum Biourge are placed in synonymy with P. chrysogenum Thom. Synonymy and variability of the species are discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00395671
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  • 6
    Electronic Resource
    Electronic Resource
    The taxonomy ofPenicillium species from fermented cheeses (1977)
    Springer
    Antonie van Leeuwenhoek 43 (1977), S. 341-350 
    Details
    ISSN: 1572-9699
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Abstract The taxonomy of thePenicillium camemberti andP. roqueforti series is re-investigated.P. caseicolum Bainier is regarded as a synonym ofP. camemberti Thom on the basis of morphological characters.P. casei Staub is considered to be identical withP. verrucosum Dierckx var.cyclopium (Westling) Samson, Stolk et Hadlok. Descriptions and illustrations ofP. camemberti andP. roqueforti Thom are given. The occurrence and mycotoxin production of both species are shortly discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF02313761
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  • 7
    Electronic Resource
    Electronic Resource
    Some interesting species of Emericella and Aspergillus from Egyptian desert soil (1974)
    Springer
    Antonie van Leeuwenhoek 40 (1974), S. 121-131 
    Details
    ISSN: 1572-9699
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Abstract Emericella desertorum Samson et Mouchacca spec. nov. is described and illustrated. It differs from the other Emericella species by the large ascospores with low crests. An Aspergillus conidial state was not observed. Additional information on the morphology and physiology of Emericella fruticulosa (Raper et Fennell) Malloch et Cain and Aspergillus egyptiacus Moubasher et Moustafa is given. The osmophilic and halophilic properties occurring within the genus Aspergillus are discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00394559
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  • 8
    Electronic Resource
    Electronic Resource
    Modern aspects of food mycology (1982)
    Springer
    Antonie van Leeuwenhoek 48 (1982), S. 413-414 
    Details
    ISSN: 1572-9699
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00418297
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  • 9
    Electronic Resource
    Electronic Resource
    The taxonomic situation in the hyphomycete generaPenicillium, Aspergillus andFusarium (1984)
    Springer
    Antonie van Leeuwenhoek 50 (1984), S. 815-824 
    Details
    ISSN: 1572-9699
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Abstract Classification of species in the three generaPenicillium, Aspergillus andFusarium is in a state of change. Criteria used are reviewed; possible stabilization of nomenclature is envisaged. Proper typification of recognized species is necessary. InPenicillium andAspergillus some species known mainly from fermented food are considered as domesticated versions of other, wild species. InPenicillium a further standardization of conditions of cultivation and careful description of micromorphology are necessary, before the species concepts of different laboratories can be reconciled. Secondary metabolites (mycotoxins, pigments) prove to support taxonomic conclusions reached by morphological work. InAspergillus the taxonomic situation is simpler than inPenicillium, but typification is not yet sufficiently settled. For some well-known species older names were recently unearthed. InFusarium the taxonomic views of different laboratories are becoming more similar, but much work on type specimens and neotypification of other species is still required. More genetic evidence is necessary to decide about specific or varietal rank in critical cases.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF02386244
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  • 10
    Electronic Resource
    Electronic Resource
    Chemotaxonomy of the genus Talaromyces (1990)
    Springer
    Antonie van Leeuwenhoek 57 (1990), S. 179-189 
    Details
    ISSN: 1572-9699
    Keywords: heat-resistant moulds ; chemotaxonomy ; HPLC ; TLC ; mycotoxins
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Abstract Species of the ascomycetous genus Talaromyces have been examined for profiles of secondary metabolites on TLC. The greatest number of specific metabolites were produced on oatmeal-, malt extract- and yeast-extract sucrose agars. Profiles of intracellular secondary metabolites produced on oatmeal agar were specific for each species and provided a means of simple differentiation of the taxa. Examination of the most important species using high performence liquid chromatography (HPLC) allowed to solve some taxonomic problems. Known mycotoxins are produced by T. stipitatus (duclauxin, talaromycins, botryodiploidin), T. stipitatus chemotype II (emodin), T. panasenkoi (spiculisporic acid), T. trachyspermus (spiculisporic acid), T. trac macrosporus (duclauxin) and T. wortmannii (rugulosin). Wortmannin is produced by an atypical strain of T. flavus but not T. wortmannii. Several other secondary metabolites were discovered for the first time in the following species: Glauconic acid is produced by T. panasenkoi, T. ohiensis and T. trachyspermus; vermiculine by T. ohiensis; duclauxin by T. flavus var. macrosporus and the mitorubrins by T. flavus and T. udagawae. The profiles of secondary metabolites support the established taxonomy of the species based on morphology, showing the genetic stability of profiles of secondary metabolites in Talaromyces. Two new taxa are proposed: T. macrosporus comb. nov. (stat. anam. Penicillium macrosporum stat. nov.), and Penicillium vonarxii, sp. nov. for the anamorph of T. luteus.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00403953
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