{"title":"抗逆曲霉分生孢子的发芽策略","authors":"Maryam Ijadpanahsaravi, Han A.B. Wösten","doi":"10.1016/j.cofs.2024.101169","DOIUrl":null,"url":null,"abstract":"<div><p>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 <em>Aspergillus</em> conidia and how this knowledge can be used in agriculture and the food industry.</p></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":null,"pages":null},"PeriodicalIF":8.9000,"publicationDate":"2024-05-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S221479932400047X/pdfft?md5=a6a693a8097e1463881318b768a17854&pid=1-s2.0-S221479932400047X-main.pdf","citationCount":"0","resultStr":"{\"title\":\"Germination strategies of stress-resistant Aspergillus conidia\",\"authors\":\"Maryam Ijadpanahsaravi, Han A.B. Wösten\",\"doi\":\"10.1016/j.cofs.2024.101169\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>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 <em>Aspergillus</em> conidia and how this knowledge can be used in agriculture and the food industry.</p></div>\",\"PeriodicalId\":54291,\"journal\":{\"name\":\"Current Opinion in Food Science\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":8.9000,\"publicationDate\":\"2024-05-03\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.sciencedirect.com/science/article/pii/S221479932400047X/pdfft?md5=a6a693a8097e1463881318b768a17854&pid=1-s2.0-S221479932400047X-main.pdf\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Current Opinion in Food Science\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S221479932400047X\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Current Opinion in Food Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S221479932400047X","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
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.
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.
京公网安备 11010802042870号
京ICP备2023020795号-1
分享
求助内容：
应助结果提醒方式：
扫码关注我们
