• Microbiology and Biotechnology Letters
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• v.2 no.1
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• pp.57-59
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• 1974

• Natural Product Sciences
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• v.23 no.4
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• pp.306-309
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• 2017

Microbial transformation of $({\pm})$-6-(1,1-dimethylallyl)naringenin (6-DMAN, 1) and $({\pm})$-5-(O-prenyl) naringenin-4',7-diacetate (5-O-PN, 2) was performed by using fungi. Scale-up fermentation studies with Mucor hiemalis, Cunninghamella elegans var. elegans, and Penicillium chrysogenum led to the isolation of five microbial metabolites. Chemical structures of the metabolites were determined by spectral analyses as $({\pm})$-8-prenylnaringenin (3), (2S)-5,4'-dihydroxy-7,8-[(R)-2-(1-hydroxy-1-methylethyl)-2,3-dihydrofurano]flavanone (4), $({\pm})$-5-(O-prenyl)naringenin-4'-acetate (5), $({\pm})$-naringenin-4'-acetate (6), and $({\pm})$-naringenin (7), of which 5 was identified as a new compound.

• Journal of the Korean Graphic Arts Communication Society
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• v.19 no.2
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• pp.30-36
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• 2001

The microbiodeterioration of paper material like books, archival material, manuscripts both illustrated and written, decorative wall papers, etc. is a serious problem throughout the world in museums, libraries, archives, etc. where these materials are placed. The major ecological fungi from record materials of library with ancient achieves were isolated and identified as Aspergillus niger, Aspergillus oryzae, Neurospora sitophile. Mucor mucedo, Mucor rouxii, Penicillium notatum, Rhizopus delema, Rhizopus nigracans, Thanmnidium elegans, Tricodema viridae, Bacillus cereus. Bacillus megaterium, Enterrobacter aerogenes, and Staphylococcus auerus. This study was carried out to investigate the antigungal activities of essential oils. The Essential oils from herb were obtained by vapor distillation method, and the antimicrobial activities were examined with ten fungi & four bacteria. It was found to have activity against microorganisms isolated from a achieves stack rooms.

• Mycobiology
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• v.36 no.3
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• pp.167-172
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• 2008

Beef luncheon meat is one of the most popular meals in several countries in the world including Egypt. Thirty one fungal species and 3 species varieties were recovered from 30 samples of beef luncheon meat collected from different supermarkets in Qena. Alternaria, Aspergillus, Emericella, Mucor, Mycosphaerella, Penicillium and Rhizopus were the most common genera on the two types of media. From the above genera, the most prevalent species were Alternaria alternate, Aspergillus flavus, A. fumigatus, A. niger, A. terreus, Emericella nidulans, Mucor racemosus, Mycosphaerella tassiana, Penicillium chrysogenum and Rhizopus stolonifer. Screening of fungi for their abilities to produce lipase enzyme showed that, ten isolates represented 32.26% of total isolates appeared high lipase production, while sixteen isolates (51.61%) were moderate and 5 isolates (16.13%) were low producers. Aspergillus niger, Fusarium oxysporum and Nectria haematococca produced the highest amount of lipase enzyme, so these fungi were used in further studies. The incorporation of five food preservatives (Disodium phosphate, sodium benzoate, citric acid, potassium sorbate and sodium citrate) individually in the culture medium of lipase production exhibited an inhibitive effect on the mycelial growth and enzyme production by Aspergillus niger, Fusarium oxysporum and Nectria haematococca.

• Journal of Animal Science and Technology
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• v.60 no.9
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• pp.21.1-21.2
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• 2018

• The Korean Journal of Mycology
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• v.44 no.1
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• pp.8-15
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• 2016

Fungal contamination is a detrimental factor affecting sawdust media-based shiitake cultivation in greenhouses. During fungal monitoring of greenhouses used for shiitake cultivation, eight fungal species were isolated and identified from indoor air and mushroom flies collected in the greenhouses. The current study reported five species as new in Korea, viz. Ascochyta hordei, Discosia artocreas, Mucor nidicola, Perenniporia medulla-panis, and Pseudozyma prolifica, and confirmed two species, Penicillium charlesii and Penicillium brevicompactum, which were previously recorded in Korea without molecular taxonomic validation. The morphological characteristics and phylogenetic relationships based on nucleotide sequences of the internal transcribed spacer rDNA region or calmodulin gene were described for all identified species.

• Environmental Engineering Research
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• v.20 no.2
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• pp.149-154
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• 2015

In recent years, immobilization agents were introduced into organic contaminated soil remediation and more and more materials were screened and used as the immobilizing carrier. However, effect of the decomposition of the immobilizing carrier on the bioremediation was rarely concerned. Therefore, the decomposition experiment of immobilizing carrier -corncob was carried out in the lab with the efficient degradation fungi - Mucor mucedo (MU) existing, and polycyclic aromatic hydrocarbons (PAHs) residues E4/E6 of the dissolved organic matter and microbial diversity during the decomposition process were studied. The results showed that: a) during the decomposition, the degradation of pyrene (Pyr) was mainly in the first 28 d in which the content of extractable Pyr decreased rapidly and the highest decrease was in the treatment with only MU added. b) Anslysis of E4/E6 changes showed that rich microorganisms could promote aromatization and condensation of humus. c) From the diversity index analysis it can also be seen that there is no significant difference in effects of PAHs on the uniformity of microorganisms. These results will not only be useful to have a better understanding of the bioavailability of contaminants adsorbed to biodegradable carriers in PAHs contaminated soil remediation, but also be helpful to perfect the principle of immobilized microbial technique.

• Research in Plant Disease
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• v.13 no.3
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• pp.157-163
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• 2007

Hot water treatment that is the most appropriate seed disinfection method for organic vegetable farming was evaluated in this study. Among the leafy vegetable seeds lettuce that was the most sensitive to hot water was suitable to treat at $45^{\circ}C$ for 25 min, while Chinese cabbage and radish seeds were optimally treated at $50^{\circ}C$ for 25 min. The treatments resulted in similar or higher seed germination rate than non-treated seeds and promoted plant growth. In addition, fungi such as Alternaria, Aspergillus, Penicillium, or Mucor grown on the seeds were suppressed over 90% and the bacterial growth on lettuce seeds reduced 98.5% by the treatment. Among the fruit vegetable seeds pumpkin that was vulnerable to hot water was suitable to treat at $50^{\circ}C$ for 15 min, while cucumber and hot pepper seeds revealed optimum treatment at $50^{\circ}C$ for 25 min as chinese cabbage and radish. The treatment also showed similar or higher seed germination rate and growth than non-treated seeds. Furthermore, fungi such as Rhizopus, Aspergillus, Penicillium or Mucor grown on the seeds reduced from 72.0% to 95.4%. The bacterial growth on cucumber and red pepper seeds was suppressed from 65.5% to 86.0% by the treatment. Results indicated that the hot water treatment is practical for disinfection of organic vegetable seeds and the optimum temperature and soaking time varied among the seeds.

• 한국생물공학회:학술대회논문집
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• 2005.04a
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• pp.258-258
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• 2005

• Journal of Animal Science and Technology
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• v.60 no.7
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• pp.19.1-19.10
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• 2018

Background: A mold strain thought to be suitable for dry-aging process was isolated. The information about the scientific aspects of molds related to dry-aging beef is scarce. We, therefore, conducted aging trials to determine the characteristics of the isolated mold strain associated with dry-aging process. Specifically, during the dry-aging of beef with the mold strain, the changes in the free amino acid content, hardness, productive loss, drip and cooking loss were analyzed. These characteristics were compared with those obtained while dry-aging in the absence of a mold. Results: The isolated mold strain was identified as Mucor flavus. The free amino acid content in the mold-aging beef decreased or remained constant during the aging process. However, that in the trimming sections of the beef dramatically increased in the presence of mold. In addition, hardness of mold-aging beef gradually decreased during the aging process and finally decreased significantly. Conclusion: Amino acids such as GABA (gamma-aminobutyric acid), proline, and aspartic acid were produced by our mold strain, M. flavus during its growth on beef meat, and the mold conferred savory odors to the dry-aged beef.