Unique Enzymes of Aspergillus Fungi Used in Japanese Bioindustries

Unique Enzymes of Aspergillus Fungi Used in Japanese Bioindustries (Biotechnology in Agriculture, Industry and Medicine) by Eiji Ichishima
English | 2011 | ISBN: 1612097197 | 132 pages | PDF | 4,4 MB

The most widely used organisms are fungi, and several enzymes and organic acids are synthesized by species of Aspergillus. Over the past 1,000 years, the use of hydrolytic enzymes from fungi has become more prevalent in Japanese fermentation industries.

Fungal Allergy and Pathogenicity (Chemical Immunology)  eBooks & eLearning

Posted by Alu_thalu at Sept. 20, 2006
Fungal Allergy and Pathogenicity (Chemical Immunology)

Michael Breitenbach, Reto Crameri and Samuel B. Lehrer
«Fungal Allergy and Pathogenicity (Chemical Immunology)»
S Karger AG | ISBN: 380557391X | May 2002 | 310 Pages | 2,25 Mb

The importance of fungal organisms as allergens and pathogens has been increasing considerably over the last decade. This is due, on the one hand, to a general increase in the incidence of allergies, but also to the growing number of immunocompromized individuals such as AIDS patients or transplant recipients. This book summarizes what is currently known about the allergens of Candida, Aspergillus, Cladosporium, Alternaria, Coprinus, and Psilocybe, among others, and describes the application of recombinant allergens for diagnosis and new forms of therapy. The virulence factors and defense mechanisms against Aspergillus and Candida infections are discussed as are the various causes of superficial skin infections with fungi and the aerobiology of fungal spores and mycelia. A comprehensive chapter on fungal toxins and their importance for human and animal health is included, followed by a summary of the present state of fungal genome sequencing.

Mycotoxins in Foodstuffs  

Posted by interes at Feb. 14, 2014
Mycotoxins in Foodstuffs

Mycotoxins in Foodstuffs by Martin Weidenbörner
English | 2014 | ISBN: 1461487269 | 1050 pages | PDF | 6,7 MB

Mycotoxin contamination of food occurs as a result of crop invasion by field fungi such as Fusarium spp., Alternaria spp., Aspergillus spp., and Penicillium spp., which start their growth while in storage (storage fungi). In the worst case, these fungi produce secondary metabolites called mycotoxins.
The Microbial Models of Molecular Biology: From Genes to Genomes (repost)

The Microbial Models of Molecular Biology: From Genes to Genomes by Rowland H. Davis
English | 2008 | ISBN: 0195154363 | True PDF | 350 pages | 4,8 Mb

This book explains the role of simple biological model systems in the growth of molecular biology. Essentially the whole history of molecular biology is presented here, tracing the work in bacteriophages in E. coli, the role of other prokaryotic systems, and also the protozoan and algal models - Paramecium and Chlamydomonas, primarily - and the move into eukaryotes with the fungal systems - Neurospora, Aspergillus and yeast.