Fungal inoculation, production

Zheng, Z. and Shetty, K. (1998). Cranberry processing waste for solid state fungal inoculant production. Process Biochem. 33(3), 323-329. 

Pepper - Capsicum annuum. The sesqulterpenold phytoalexin capsldlol (20) Is formed In pepper fruit after Inoculation with many fungi and at least one bacterium (Ref. 22). Its skeleton Is Interesting because the vicinal methyl groups are trans. In contrast to all other previously described eremophllanes (Ref. 11). A second sesqulterpenold, capsenone. Is also present In peppers Infected with certain fungi, but has been shown to be a fungal oxidation product of capsldlol (Ref. 29). Capsldlol accounts for... 

White rot fungus I. lacteus immobilized on PuF was studied for finding out of degradation product of R016 [62]. Dye decolorization reached 80% within 24 h. They suggested that the dye decolorization process in fungal cultures also involved sorption of the dye due to decrease of 10% in absorbance in un-inoculated controls. 

Kadakal and Nas (2002b) used apples, classified by the decay proportion on the fruit surface as sound, 30, 60, or 100% decayed, in the production of apple juice, to determine the effect of apple decay proportion on the patulin content of apple juice. Patulin increased in apple juice samples as the decay proportion increased. Patulin in juice samples produced with apples that were sound, 30, 60, and 100% decayed, were 0-15.9, 47.1-500.3, 156.4-2257.5, and 54.9-2508.6 pg/kg. Similar results have been reported by Jackson et al. (2003). Patulin was not detected in juice pressed from fresh tree-picked apples but was found at levels of 40.2-374 pg/L in juice pressed from fresh ground-harvested (dropped) apples. Another possible source of patulin contamination may be contamination of apple juice with P. expansum. McCallum et al. (2002) observed extensive fungal growth and high patulin levels after inoculation of apple cider with different isolates of P. expansum. Concentrations of 538-1822 pg/ml in apple ciders were associated with incubation at room temperature (25°C), and potentially toxic patulin levels of 75-396 pg/ml also were found in refrigerated ciders (4°C) inoculated with P. expansum. 

Ochratoxin A formation in apricot jam has been investigated by Ruhland et al. (1998). Apricot jam prepared conventionally was inoculated with ochratoxin A-producing A. ochraceus and P. verrucosum. Fungal growth was detected after two weeks and mycotoxin production after five weeks. Ochratoxin A contents reached up to 86.3 pg/kg for A. ochraceus and 94.6 pg/kg for P. verrMcosum-inoculated jams. Seven of twelve naturally contaminated jam samples contained 0.09-14.33 pg/kg ochratoxin A. In a market survey, Engel (2000) could not detect ochratoxin A at a concentration higher than 0.1 pg/kg in 42 commercial jam samples. 

In defined mixed culture the substrate is pasteurized or steriUzed and inoculated simultaneously with more than one pure culture. This can be beneficial for complex substrates and where the various strains use different carbon sources. For example, mixed cultures of Trichoderma reesei or Chaetomium cel-lulolyticum with Candida lipolytica resulted in increased protein production from wheat straw because the yeast uses glucose and prevents catabolite repression of the fungal cellulase [66,67]. 

Fungal spores are sometimes the products of SSF processes. They can be produced in medium-scale processes as inocula for large-scale SSF processes. They can also be produced as inocula for food fermentations, such as the production of spores of Penicillium roqueforti for inoculation into curds to produce blue cheese. Finally, spores may represent the active ingredient in the final product, as is the case with many fimgal biopesticides. 

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