Penicillium
Patulin
4-Hydroxy-4H-furo(3,2-c)pyran-2(6H)-one. A mycotoxin produced by several species of Aspergillus and Penicillium. It is found in unfermented apple and grape juice and field crops. It has antibiotic properties and has been shown to be carcinogenic and mutagenic and causes chromosome damage in biological systems.
Citrinin
Antibiotic and mycotoxin from Aspergillus niveus and Penicillium citrinum.
Mycotoxins
Toxic compounds produced by FUNGI.
Ochratoxins
Isocoumarins found in ASPERGILLUS OCHRACEUS and other FUNGI. Ochratoxin contaminated FOOD has been responsible for cases of FOODBORNE DISEASES.
Fungi
A kingdom of eukaryotic, heterotrophic organisms that live parasitically as saprobes, including MUSHROOMS; YEASTS; smuts, molds, etc. They reproduce either sexually or asexually, and have life cycles that range from simple to complex. Filamentous fungi, commonly known as molds, refer to those that grow as multicellular colonies.
Aspergillus
A genus of mitosporic fungi containing about 100 species and eleven different teleomorphs in the family Trichocomaceae.
Spores, Fungal
Reproductive bodies produced by fungi.
Air Microbiology
The presence of bacteria, viruses, and fungi in the air. This term is not restricted to pathogenic organisms.
Mitosporic Fungi
Penicillins
A group of antibiotics that contain 6-aminopenicillanic acid with a side chain attached to the 6-amino group. The penicillin nucleus is the chief structural requirement for biological activity. The side-chain structure determines many of the antibacterial and pharmacological characteristics. (Goodman and Gilman's The Pharmacological Basis of Therapeutics, 8th ed, p1065)
Heterocyclic Compounds with 4 or More Rings
Fermentation
Anaerobic degradation of GLUCOSE or other organic nutrients to gain energy in the form of ATP. End products vary depending on organisms, substrates, and enzymatic pathways. Common fermentation products include ETHANOL and LACTIC ACID.
DNA, Fungal
Deoxyribonucleic acid that makes up the genetic material of fungi.
Penicillic Acid
A mycotoxin with antibiotic and carcinogenic activity produced by various strains of PENICILLIUM and ASPERGILLUS. It has been found in tobacco, sausages, and corn.
Food Microbiology
Isocoumarins
Sulfate Adenylyltransferase
2-Aminoadipic Acid
Eurotiales
An order of fungi in the phylum ASCOMYCOTA characterized by the presence of well defined peridia and cleistothecial asci. Notable anamorphs (mitosporic forms) of Eurotiales include PENICILLIUM and ASPERGILLUS.
Pyrans
Glucan Endo-1,3-beta-D-Glucosidase
Helichrysum
Containment of Biohazards
Provision of physical and biological barriers to the dissemination of potentially hazardous biologically active agents (bacteria, viruses, recombinant DNA, etc.). Physical containment involves the use of special equipment, facilities, and procedures to prevent the escape of the agent. Biological containment includes use of immune personnel and the selection of agents and hosts that will minimize the risk should the agent escape the containment facility.