The fungal flora of soft fruits in relation to storage and spoilage

The fungal population of freshly harvested strawberries, raspberries and blackberries was studied throughout the fruiting seasons and the relative importance of fungi responsible for spoilage of stored fruit from different harvest dates was assessed. Botrytis cinerea, Cladosporium spp., Penicillium spp., Aureobasidium pullulans and Mucor spp. were consistently present on all three fruits while Colletotrichum gloeosporioides and Didymella applanata were prevalent on raspberries only and Epicoccum purpurascens and Alternaria spp. on blackberries only. Botrytis cinerea and Mucor mucedo were the predominant spoilage organisms of all three fruits, although the relative importance of the two fungi changed as the season progressed, especially for strawberries. Rhizopus stolonifer, Cladosporium spp., Penicillium spp. and Colletotrichum gloeosporioides were only of minor importance as spoilage organisms.     

The normal fungal flora of dogs

A survey of the fungal flora of dogs was carried out over a calendar year. The objective was to establish a normal pattern, in order to assess the significance of the finding of dematiaceous species, in particular Alternaria. Alternaria has been implicated as a cause of dermatitis in humans and possibly in dogs as well. It was found that Cladosporium was a normal component of the flora, Alternaria was found less often. Non-sporulating hyphomycetes were usually the dominant component.     

Lactic acid bacteria with potential to eliminate fungal spoilage in foods

Aims: To investigate antifungal activity produced by lactic acid bacteria (LAB) isolated from malted cereals and to determine if such LAB have the capacity to prevent fungal growth in a particular food model system. Methods and Results: The effect of pH, temperature and carbon source on production of antifungal activity by four LAB was determined. Pediococcus pentosaceus was used to conduct a trial to determine if it is feasible to eliminate Penicillium expansum, the mould responsible for apple rot, using an apple model. Penicillium expansum was incapable of growth during the trial on apple‐based agar plates inoculated with the antifungal‐producing culture, whereas the mould did grow on apple plates inoculated with an LAB possessing no antifungal activity. Conclusion: Partial characterization of the antifungal compounds indicates that their activity is likely to be because of production of antifungal peptides. The trial conducted showed that the antifungal culture has the ability to prevent growth of the mould involved in apple spoilage, using apples as a model. Significance and Impact of the study: The ability of an LAB to prevent growth of Pen. expansum using the apple model suggests that these antifungal LAB have potential applications in the food industry to prevent fungal spoilage of food.     

Contribution to the fungal flora of cereal grains in Egypt

30 genera and 77 species, in addition to 4 varieties were isolated from 25 samples of each of barley, wheat, maize and sorghum grains collected from different places in Egypt. The broadest spectrum of genera and species was recorded in wheat (25 genera and 59 species + 4 varieties) followed by barley (21 genera and 52 species + 2 varieties), sorghum (14 genera and 33 species + 2 varieties) and maize grains (11 genera and 29 species + 2 varieties). Aspergillus, Fusarium, Penicillium and Rhizopus were the most common genera in the four grains, except maize where Penicillium emerged in low frequency. Aspergillus was the main component of the fungal flora of the four grains and contributed 79–94.4% of the gross total count of fungi. From the preceding genera A. niger, A. flavus, A. fumigatus, F. oxysporum, P. chrysogenum, P. corylophilum, P. notatum and R. stolonifer were the most frequent.     

Characterization of the bacterial spoilage flora in marinated pork products

Aims: To investigate the microbiota in marinated, vacuum‐packed pork and to characterize isolated bacteria with regard to their spoilage potential. Methods and Results: Laboratory marinated pork meat and commercial products from three Norwegian producers were examined. Lactic acid bacteria dominated in all products at the expiration date. The flora in marinated products was similar only for products from the same plant. Strains of Lactobacillus algidus, Lactobacillus sakei, Lactobacillus curvatus, Carnobacterium divergens, Carnobacterium maltaromaticum, Leuconostoc mesenteroides, Leuconostoc carnosum and Leuconostoc sp. were isolated and tested for their spoilage potential. Samples inoculated with Lact. algidus or Leuc. mesenteroides were rated as most unpleasant by randomly selected people. A sensory panel scored samples with Lact. algidus highest for sour and intense odour. Lactobacillus algidus was found in products from two out of three production plants. Culture‐independent DNA isolation confirmed that cultivation on Blood agar at 20°C yielded a representative picture of the total flora in marinated flintsteak. Conclusions: Lactobacillus algidus may be an important, but underestimated, spoilage organism that needs to be focused on more when spoilage of vacuum‐packed meat is considered. Significance and Impact of the Study: Routine microbial testing may have to be revised in order to detect spoilage LAB that are unable to grow under currently used conditions.     

Classification of the spoilage flora offish, with special reference to Shewanella putrefaciens

One hundred and fifty-nine Gram-negative strains isolated from refrigerated fish, taken from the Baltic Sea or Swedish inland waters, together with 32 reference strains of Shewanella, Pseudomonas, Aeromonas and Alcaligenes , were phenotypically classified using 124 unit characters. Data were processed by the Simple Matching (S_SM) and Jaccard (S_J) coefficients, and unweighted pair group algorithm with arithmetic averages. Fourteen clusters were defined at the 75% S_J similarity level which correspond to the S_SM level of 86%. S_J-based clusters containing field strains were designated Pseudomonas fragi (cluster 1; 31% of the field strains), Ps. lundensis (cluster 2; 2% of the field strains), Ps. fluorescens biovar III (cluster 4; 4% of the field strains), Ps. putida biovar A (cluster 5; 3% of the field strains), Ps. fluorescens/putida (clusters 3 and 6; 6% of the field strains), Psychrobacter (clusters 8 and 9; 3% of the field strains), Shewanella putrefaciens (clusters 10, 11, 12 and 13; 44% of the field strains) and Aer. sobria (cluster 14; 6% of the field strains, all isolated from fresh water fish). Each field strain represented the spoilage flora of refrigerated fish at a total aerobic count of about 10⁸ cfu/g.
Phenotypic characteristics of major clusters are given. The four S. putrefaciens clusters may be separated by key characteristics. Shewanella putrefaciens ATCC 8071^T and reference strains from sources other than fish, did not group in any of the clusters. The mol % guanine + cytosine content was on average 47.6 for cluster 10, and 45.3 for cluster 13.     

中国锈革孔菌科两新记录种

本文报道了中国秀革孔菌科两个新记录种,路易斯安纳纤孔菌Inonotus ludovicianus和金黄木层孔菌Phellinus chryseus。这两个种分别采自于广东省的南岭自然保护区和海南省的尖峰岭自然保护区。根据所采集的材料对这两种真菌进行了详细描述。     

Classification of the spoilage flora of fish, with special reference to Shewanella putrefaciens

One hundred and fifty-nine Gram-negative strains isolated from refrigerated fish, taken from the Baltic Sea or Swedish inland waters, together with 32 reference strains of Shewanella, Pseudomonas, Aeromonas and Alcaligenes, were phenotypically classified using 124 unit characters. Data were processed by the Simple Matching (SSM) and Jaccard (SJ) coefficients, and unweighted pair group algorithm with arithmetic averages. Fourteen clusters were defined at the 75% SJ similarity level which correspond to the SSM level of 86%. SJ-based clusters containing field strains were designated Pseudomonas fragi (cluster 1; 31% of the field strains), Ps. lundensis (cluster 2; 2% of the field strains), Ps. fluorescens biovar III (cluster 4; 4% of the field strains), Ps. putida biovar A (cluster 5; 3% of the field strains), Ps. fluorescens/putida (clusters 3 and 6; 6% of the field strains), Psychrobacter (clusters 8 and 9; 3% of the field strains), Shewanella putrefaciens (clusters 10, 11, 12 and 13; 44% of the field strains) and Aer. sobria (cluster 14; 6% of the field strains, all isolated from fresh water fish). Each field strain represented the spoilage flora of refrigerated fish at a total aerobic count of about 10(8) cfu/g. Phenotypic characteristics of major clusters are given. The four S. putrefaciens clusters may be separated by key characteristics. Shewanella putrefaciens ATCC 8071T and reference strains from sources other than fish, did not group in any of the clusters. The mol % guanine + cytosine content was on average 47.6 for cluster 10, and 45.3 for cluster 13.     

Grape and apple wines volatile fermentation products and possible relation to spoilage

The main volatile by-products of the alcoholic fermentation of grape wine, cider and apple pulp wine were investigated to determine if any correlated with spoilage resistance in the latter two. Spoilage was visually detected after seven days in low-alcohol grape wine in comparison to 11 and 16 days in cider and apple pulp wine, respectively. Acetaldehyde, ethyl acetate, methanol, propanol, isobutanol and amyl alcohols were the main fermentation by-products detected in all three wines. There were highest concentrations of acetaldehyde, ethyl acetate, methanol and propanol in grape wine and, therefore, these by-products could not be implicated in spoilage resistance in apple wines. Increased concentrations of isobutanol and amyl alcohols, however, in cider and apple pulp wine in comparison to grape wine might have been the reason for spoilage resistance in the apple wines.     

Importance of Photobacterium phosphoreum in relation to spoilage of modified atmosphere-packed fish products

Occurrence and growth of Photobacterium phosphoreum were studied in 20 experiments with fresh fish from Denmark, Iceland and Greece. The organism was detected in all marine fish species but not in fish from fresh water. Growth of P. phosphoreum to high levels (>10⁷ cfu g⁻¹) was observed in most products and the organism is likely to be of importance for spoilage of several modified atmosphere-packed (MAP) marine fish species when stored at chill temperatures. Some microbiological methods recommended for control of fish products by national and international authorities are inappropriate for detection of psychrotolerant and heat-labile micro-organisms like P. phosphoreum . These methods have been used in many previous studies of MAP fish and this could explain why, contrary to the findings in the present study, P. phosphoreum in general was not detected previously in spoiled MAP fish.     

The aquatic macrophyte flora of saline wetlands in Western Australia in relation to salinity and permanence

This paper reports a study of fluctuations of salinity, permanence and macrophyte occurrence in a wide range of saline wetlands between 1978 and 1982. Monitoring of salinity and depth of wetlands reserved for the conservation of flora and fauna began in 1978 as part of a Fisheries and Wildlife programme to annually assess conditions for waterfowl breeding. Over 100 reserves have gauges which are monitored at two monthly intervals. Cataloguing of the macrophytes in these reserves began in 1980 and has continued through 1982. Species of the two monocotyledon genera Ruppia and Lepilaena and the charophyte Lamprothamnium show wide tolerance of both salinity fluctuation and habitat drying. These plants occur in both permanent and ephemeral wetlands with salinities which show extremely large seasonal salinity fluctuations from slightly saline to hypersaline. The potential use of data on macrophytes in wetland management is considered.