Environmental factors and preservatives affect carbon utilization patterns and niche overlap of food spoilage fungi

Fungal Ecology

Volumn 1, Issue 1, 2008, Pages 24-32

  Arroyo, Mariona ^a   Aldred, David ^a   Magan, Naresh ^a  

^a CRANFIELD UNIVERSITY   (United Kingdom)

Author keywords

competitive exclusion; ecology; environmental factors; niche overlap indices; nutritional utilization; preservatives; spoilage fungi

Indexed keywords

ASPERGILLUS OCHRACEUS; CLADOSPORIUM; DAVIDIELLA TASSIANA; EUROTIUM REPENS; FUNGI; PENICILLIUM; PENICILLIUM VERRUCOSUM; TRITICUM AESTIVUM;

EID: 43549119523     PISSN: 17545048     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.funeco.2007.12.002     Document Type: Article

References (23)

1. Arroyo M., Aldred D., and Magan N. Environmental factors and weak organic acid interactions have differential effects on control of growth and ochratoxin A production by Penicillium verrucosum isolates in bread. International Journal of Food Microbiology 98 (2005) 223-231
2. Cairns V., Hope R., and Magan N. Environmental factors and competing mycoflora affect growth and ochratoxin production by Penicillium verrucosum on wheat grain. Aspects Applied Biology 68 (2003) 81-90
3. Dallyn H., and Fox A. Spoilage of materials of reduced water activity by xerophilic fungi. In: Gould G.H., and Corry J.E.L. (Eds). Microbial Growth in Extremes of Environment (1980), Academic Press, San Diego, USA 129-139
4. Dawson R.M.C., Elliott D.C., Elliott W.H., and Jones K.M. Ph, buffers and physiological media. Data for Biochemical Research (1987), Oxford University Press, New York 418-448
5. Garland J.L., and Mills A.L. Classification and characterisation of heterotrophic microbial communities on the basis of patterns of community level sole-carbon-source utilisation. Applied and Environmental Microbiology 57 (1991) 2351-2359
6. Gamo M., and Shoji T. A method of profiling microbial communities based on a most-probable number assay that uses BIOLOG plates and multiple sole carbon sources. Applied and Environmental Microbiology 65 (1999) 4419-4424
7. Kent N.L., and Evers A.D. Technology of Cereals. 4th edn. (1994), Woodhead Publishing Co, UK
8. Lee H.B., and Magan N. Environmental factors affect nutritional utilisation patterns and niche overlap indices between Aspergillus ochraceus and other spoilage fungi. Letters in Applied Microbiology 28 (1999) 300-304
9. Magan N. Fungi in extreme environments. In: Kubicek C.P., and Druzhinina I.S. (Eds). Environmental and Microbial Relationships, 2nd Edition, The MYCOTA IV (2007), Springer Velag, Berlin 85-103
10. Magan N., and Aldred D. Environmental fluxes and fungal interactions: maintaining a competitive edge. In: van West P., Avery S., and Stratford M. (Eds). Stress in Yeasts and Filamentous Fungi (2007), Elsevier Ltd, Amsterdam, Holland 19-35
11. Magan N., and Aldred D. Managing microbial spoilage in cereal and bakery products. In: Blackburn C.W. (Ed). Food Spoilage Microorganisms (2006), Woodhead Publications, Cambridge, UK 194-212
12. Magan N., Sanchis V., and Aldred D. Role of spoilage fungi in seed deterioration. In: Aurora D.K. (Ed). Fungal Biotechnology in Agricultural, Food and Environmetal Applications (2004), Marcell Dekker, New York, USA 311-323
13. Magan N., Arroyo M., and Aldred D. Mould prevention in bread. In: Cauvain S.P. (Ed). Bread Making: improving quality (2003), Woodhead Publishing, Cambridge, UK 500-512
14. Magan N., Hope R., Cairns V., and Aldred D. Post-harvest fungal ecology: impact of fungal growth and mycotoxin accumulation in stored grain. European Journal of Plant Pathology 109 (2003) 723-730
15. Marin S., Gunyot M.E., Neira P., Bernadó M., Sanchis V., and Ramos A.J. Risk assessment of the use of sub-optimal levels of weak-acid preservatives in the control of mould growth on bakery products. International Journal of Food Microbiology 79 (2002) 203-211
16. Marin S., Sanchis V., Ramos A.J., Viñas I., and Magan N. Environmental factors, in vitro interactions and niche overlap between Fusarium moniliforme, F. proliferatum and F. graminearum, Aspergillus and Penicillium species from maize grain. Mycological Research 102 (1998) 831-837
17. Ordaz-Ortíz J.J., and Vázquez-Carrillo M.G. Shelf-life and sensory evaluation of corn tortillas, made with preservatives and texture conditioners. Archivos Latinoamericanos de Nutricion 47 (1997) 372-376
18. Preston-Mafham J., Boddy L., and Randerson P. Analysis of microbial community functional Diversity using sole carbon source utilisation profiles - a critique. Microbial Ecology 42 (2002) 1-14
19. w and temperature on the growth of fungi interacting on barley grain. Mycological Research 97 (1993) 1393-1402
20. Schmidt-Heydt M., Baxter E.S., Geisen R., and Magan N. Physiological relationship between food preservatives, environmental factors, ochratoxin and otapksPv gene expression by Penicillium verrucosum. International Journal of Food Microbiology 119 (2007) 277-283
21. Seiler D.A.L. Preservation of bakery products. Institute of Food Science and Technology Proceedings 17 (1984) 31-39
22. Smalla K., Wachtendorf U., Heuer H., Liu W.T., and Forney L. Analysis of BIOLOG GN substrate utilisation patterns by microbial communities. Applied and Environmental Microbiology 64 (1998) 1220-1225
23. Wilson M., and Lindow S.E. Coexistence among epiphytic bacterial populations mediated through nutritional resource partitioning. Applied and Environmental Microbiology 60 (1994) 4468-4477