International audienceFungi are ubiquitous micro-organisms often associated with spoilage and biodeterioration of a large variety of foods and feedstuffs. Their growth may be influenced by temporary changes in intrinsic or environmental factors such as temperature, water activity, pH, preservatives, atmosphere composition, all of which may represent potential sources of stress. Molecular-based analyses of their physiological responses to environmental conditions would help to better manage the risk of alteration and potential toxicity of food products. However, before investigating molecular stress responses, appropriate experimental stress conditions must be precisely defined. Penicillium glabrum is a filamentous fungus widely present in t...
The main objective of this study was the investigation of different environmental growth conditions ...
Penicillium verrucosum is responsible for ochratoxin A (OTA) contamination of temperate cereals duri...
There is currently an urgent need to increase global food security, reverse the trends of increasing...
International audiencePenicillium glabrum is an ubiquitous fungus distributed world wide. This fungu...
This is an author manuscript that has been accepted for publication in Journal of Medical Microbiolo...
Penicillium glabrum est un champignon filamenteux fréquemment impliqué dans la contamination de nomb...
Penicillium glabrum is a filamentous fungus frequently involved in food contamination. Numerous envi...
Filamentous fungi produce a multitude of secondary metabolites, some of them known as mycotoxins, wh...
Fungal food spoilage often starts with a contamination with spores. Experimental data strongly indic...
Penicillium roqueforti is a major cause of fungal food spoilage. Its conidia are the main dispersal ...
Control of bacterial spores continues to be one of the main challenges for the food industry due to ...
This research was funded from the European Union’s Horizon 2020 Research and Innova- tion Program u...
The Fungal Kingdom is responsible for many ecosystem services as well as many industrial and agricul...
A quarter of all food that is produced has been estimated to be spoiled by microbes. Reducing this n...
Foodborne pathogens such as Salmonella, E. coli O157:H7, and Listeria monocytogenes are known to sur...
The main objective of this study was the investigation of different environmental growth conditions ...
Penicillium verrucosum is responsible for ochratoxin A (OTA) contamination of temperate cereals duri...
There is currently an urgent need to increase global food security, reverse the trends of increasing...
International audiencePenicillium glabrum is an ubiquitous fungus distributed world wide. This fungu...
This is an author manuscript that has been accepted for publication in Journal of Medical Microbiolo...
Penicillium glabrum est un champignon filamenteux fréquemment impliqué dans la contamination de nomb...
Penicillium glabrum is a filamentous fungus frequently involved in food contamination. Numerous envi...
Filamentous fungi produce a multitude of secondary metabolites, some of them known as mycotoxins, wh...
Fungal food spoilage often starts with a contamination with spores. Experimental data strongly indic...
Penicillium roqueforti is a major cause of fungal food spoilage. Its conidia are the main dispersal ...
Control of bacterial spores continues to be one of the main challenges for the food industry due to ...
This research was funded from the European Union’s Horizon 2020 Research and Innova- tion Program u...
The Fungal Kingdom is responsible for many ecosystem services as well as many industrial and agricul...
A quarter of all food that is produced has been estimated to be spoiled by microbes. Reducing this n...
Foodborne pathogens such as Salmonella, E. coli O157:H7, and Listeria monocytogenes are known to sur...
The main objective of this study was the investigation of different environmental growth conditions ...
Penicillium verrucosum is responsible for ochratoxin A (OTA) contamination of temperate cereals duri...
There is currently an urgent need to increase global food security, reverse the trends of increasing...