抗逆曲霉分生孢子的发芽策略

IF 8.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Opinion in Food Science Pub Date : 2024-05-03 DOI:10.1016/j.cofs.2024.101169

Maryam Ijadpanahsaravi, Han A.B. Wösten

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引用次数: 0

摘要

曲霉与食品工业密切相关。它们是农作物的病原体，会在收获后的不同阶段破坏食物。另一方面，曲霉菌及其产品也用于生产食品。农作物和食品受到抗逆分生孢子的污染，而这些孢子也被用来启动食品发酵和生产食品配料。本综述将讨论最近对曲霉分生孢子的抗逆性和萌发的认识，以及如何将这些知识用于农业和食品工业。

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Germination strategies of stress-resistant Aspergillus conidia

Aspergilli are highly relevant for the food industry. They are pathogens of crops and spoil food at different postharvest stages. On the other hand, aspergilli and their products are used to produce food. Crops and food are contaminated with stress-resistant conidia, while these same spores are used to start food fermentation and the production of food ingredients. This review discusses recent insights into the stress resistance and germination of Aspergillus conidia and how this knowledge can be used in agriculture and the food industry.

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来源期刊

Current Opinion in Food Science Agricultural and Biological Sciences-Food Science

CiteScore

18.40

自引率

4.00%

发文量

157

审稿时长

92 days

期刊介绍： Current Opinion in Food Science specifically provides expert views on current advances in food science in a clear and readable format. It also evaluates the most noteworthy papers from original publications, annotated by experts. Key Features: Expert Views on Current Advances: Clear and readable insights from experts in the field regarding current advances in food science. Evaluation of Noteworthy Papers: Annotated evaluations of the most interesting papers from the extensive array of original publications. Themed Sections: The subject of food science is divided into themed sections, each reviewed once a year.