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Author: Robert Samson
Publisher: Springer Science & Business Media
ISBN: 147571856X
Category : Science
Languages : en
Pages : 465
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Book Description
Author: Robert Samson
Publisher: Springer Science & Business Media
ISBN: 147571856X
Category : Science
Languages : en
Pages : 465
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Book Description
Author: Charles Thom
Publisher:
ISBN:
Category : Aspergillus
Languages : en
Pages : 304
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Book Description
Author: Robert A. Samson
Publisher: Springer Science & Business
ISBN: 9780306435164
Category : Science
Languages : en
Pages : 502
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Book Description
In our view, the First International Penicillium and Aspergillus Workshop held in Baarn and Amsterdam in May, 1985, was a great success. The assembly in one place of so many specialists in these two genera produced both interesting viewpoints and lively discussions. But more particularly, a remarkable cohesion of ideas emerged, borne primarily of the realisation that taxonomy has passed from the hands of the solitary morphologist. The future of taxonomy lay in collaborative and multidisciplinary studies embracing morphology, physiology and newer methodologies. Penicillium and Aspergillus Workshop was borne logically The Second International from the first, and was held in Baarn on May 8-12, 1989. It was attended by 38 scientists from 16 countries. At this Workshop we have attempted to move further into new methods, especially by bringing together molecular biologists, medical and food mycologists and biochemists as well as more traditional taxonomists. We feel that the meeting contributed greatly to dialogue between taxonomists, and also fundamental and applied mycologists. At the meeting, we became aware that the approach to taxonomy of these genera is now becoming more pragmatic, with an increasing emphasis on consensus, and on stability of names. This is a noteworthy development, which we, as editors, welcome. So many species in Penicillium and Aspergillus are economically important in biotechnology, foods and medicine, and practical, stable taxonomy is of vital importance. These Proceedings comprise 40 papers divided into 9 chapters.
Author: Robert A. Samson
Publisher:
ISBN:
Category : Aspergillus
Languages : en
Pages : 224
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Book Description
Author: Sarah Kidd
Publisher:
ISBN: 9780646951294
Category :
Languages : en
Pages :
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Book Description
Descriptions of Medical Fungi. Third Edition. Sarah Kidd, Catriona Halliday, Helen Alexiou and David Ellis. 2016. This updated third edition which includes new and revised descriptions. We have endeavoured to reconcile current morphological descriptions with more recent genetic data. More than 165 fungus species are described, including members of the Zygomycota, Hyphomycetes, Dimorphic Pathogens, Yeasts and Dermatophytes. 340 colour photographs. Antifungal Susceptibility Profiles. Microscopy Stains & Techniques. Specialised Culture Media. References. 250 pages.
Author: Geoffrey Clough Ainsworth
Publisher: CABI
ISBN: 0851998267
Category : Nature
Languages : en
Pages : 783
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Book Description
This 10th edition, of the acclaimed reference work, has more than 21,000 entries, and provides the most complete listing available of generic names of fungi, their families and orders, their attributes and descriptive terms. For each genus, the authority, the date of publication, status, systematic position, number of accepted species, distribution, and key references are given. Diagnoses of families and details of orders and higher categories are included for all groups of fungi. In addition, there are biographic notes, information on well-known metabolites and mycotoxins, and concise accounts of almost all pure and applied aspects of the subject (including citations of important literature). Co-published by: Commonwealth Scientific and Industrial Research Organisation (CSIRO)
Author: J.E. Smith
Publisher: Springer Science & Business Media
ISBN: 1461524113
Category : Science
Languages : en
Pages : 285
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Book Description
The genus Aspergillus has a worldwide distribution and is one of the most common of all groups of fungi. They are possibly the greatest contami nants of natural and man-made organic products, and a few species can cause infections in man and animals. The aspergilli are also one of the most important mycotoxin-producing groups of fungi when growing as contaminants of cereals, oil seeds, and other foods. Not all aspergilli are viewed as troublesome contaminants, however, as several species have had their metabolic capabilities harnessed for commercial use. The aspergilli have long been associated in the Far East with the koji stage of several food fermentations, particularly soy sauce and miso, and subsequently as a source of useful enzymes. The ability of these fungi to produce several organic acids, especially citric acid, has created major industrial complexes worldwide. Traditional methods of strain develop ment have been extensively studied with the industrial strains, while more recently, recombinant DNA technology has been applied to the aspergilli with emphasis on heterologous protein production. In compiling this book, I have been fortunate to have the full enthu siastic involvement of the authors, and to them I extend my very grateful thanks for mostly being on time and for producing such readable and authoritative chapters. Collectively, we hope that our efforts will strengthen the scientific understanding of this intriguing group of filamentous fungi and further their use in the field of biotechnology.
Author: John I. Pitt
Publisher: Springer Science & Business Media
ISBN: 1461563917
Category : Technology & Engineering
Languages : en
Pages : 599
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Book Description
This book is designed as a laboratory guide for the food microbiologist, to assist in the isolation and identification of common food-borne fungi. We emphasise the fungi which cause food spoilage, but also devote space to the fungi commonly encountered in foods at harvest, and in the food factory. As far as possible, we have kept the text simple, although the need for clarity in the descriptions has necessitated the use of some specialised mycological terms. The identification keys have been designed for use by microbiologists with little or no prior knowledge of mycology. For identification to genus level, they are based primarily on the cultural and physiological characteristics of fungi grown under a standardised set of conditions. The microscopic features of the various fungi become more important when identifying isolates at the species level. Nearly all of the species treated have been illustrated with colony photographs, together with photomicrographs or line drawings. The photomicrographs were taken using a Zeiss WL microscope fitted with Nomarski interference contrast optics. We are indebted to Mr W. Rushton and Ms L. Burton, who printed the many hundreds of photographs used to make up the figures in this book. We also wish to express out appreciation to Dr D.L. Hawksworth, Dr A.H.S.
Author: Fidel Toldrá
Publisher: Springer Science & Business Media
ISBN: 0387793828
Category : Technology & Engineering
Languages : en
Pages : 495
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Book Description
Meat and meat products constitute one of the most important foods in western societies. However, the area of meat biotechnology is not as comprehensively covered as other areas of food biotechnology. Missing from this area are the recent developments for better sensory and nutritional quality as well as improved safety. The main goal of this book is to provide the reader with the recent developments in biotechnology and their applications in the meat processing chain. To achieve this goal, the book is divided into four parts. The first part deals with the use of modern biotechnology applied to farm animals. The second part focuses on the recent biotechnological developments in starter cultures for better meat fermentation. The third part discusses current approaches to improve the quality and nutritional properties of meats. The final part presents the latest advances in protection against foodborne pathogens, and other recent trends in the field. Written by distinguished international contributors, this book brings together the advances in such varied and different biotechnological topics.
Author: Keith A. Powell
Publisher: Springer Science & Business Media
ISBN: 1489909818
Category : Science
Languages : en
Pages : 374
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Book Description
Proceedings of a symposium held in Canterbury, United Kingdom, April 5-8, 1993.
