Neurosporaspecies in bakeries

Inhibitory and Stimulatory Effects of Fruit Bioactive Compounds on Edible Filamentous Fungi: Potential for Innovative Food Applications

The fermentation of fruit processing residuals (FPRs) with filamentous fungi can provide protein-rich food products. However, FPRs that contain bioactive compounds with antimicrobial properties present a major challenge. In this work, the resistance of two edible filamentous fungi, Rhizopus oligosporus and Neurospora intermedia, to 10 typically inhibiting bioactive compounds available in FPRs (epicatechin, quercetin, ellagic acid, betanin, octanol, hexanal, D-limonene, myrcene, car-3-ene, and ascorbic acid) was examined. These compounds’ inhibitory and stimulatory effects on fungal growth were examined individually. Three different concentrations (2.4, 24, and 240 mg/L) within the natural concentration range of these compounds in FPRs were tested. These bioactive compounds stimulated the growth yield and glucose consumption rate of R. oligosporus, while there was no increase in the biomass yield of N. intermedia. Ellagic acid caused an up to four-fold increase in the biomass yield of R. oligosporus. In addition, octanol and D-limonene showed antifungal effects against N. intermedia. These results may be helpful in the development of fungus-based novel fermented foods.

Neurospora from Natural Populations: A Global Study

This is a summary report on samples of conidiating Neurospora species collected over three decades, in many regions around the world, primarily from burned vegetation. The genus is ubiquitous in humid tropical and subtropical regions, but populations differ from region to region with regard to which species are present. The entire collection, >4600 cultures from 735 sites, is listed by geographical origin and species. Over 600 cultures from 78 sites have been added since the most recent report. Stocks have been deposited at the Fungal Genetics Stock Center. New cultures were crossed to testers for species identification; evident mixed cultures were separated into pure strains, which were identified individually. New techniques and special testers were used to analyze cultures previously listed without species identification. The discussion summarizes what has been learned about species and natural populations, describes laboratory investigations that have employed wild strains, and makes suggestions for future work.