A5071220859- Mycotoxins in Agriculture and Food
- Plant Pathogens and Fungal Diseases
- Food composition and properties
- Mycorrhizal Fungi and Plant Interactions
- Fermentation and Sensory Analysis
- Probiotics and Fermented Foods
- Yeasts and Rust Fungi Studies
- Microbial Metabolites in Food Biotechnology
- Microbial Metabolism and Applications
- Various Chemistry Research Topics
- Educational Strategies and Epistemologies
- Innovative Teaching Methods
- Plant and fungal interactions
- Agriculture Sustainability and Environmental Impact
- Organic Food and Agriculture
- Food Waste Reduction and Sustainability
- Fungal and yeast genetics research
- Gut microbiota and health
- Microbial Inactivation Methods
Tufts University
2019-2024
Cornell University
2017-2020
Plant (United States)
2017-2020
New York State College of Agriculture & Life Sciences
2017-2018
New York State Department of Agriculture and Markets
2018
Institute of Plant and Microbial Biology, Academia Sinica
2018
Humans have relied on sourdough starter microbial communities to make leavened bread for thousands of years, but only a small fraction global biodiversity has been characterized. Working with community-scientist network bakers, we determined the diversity 500 starters from four continents. In sharp contrast widespread assumptions, found little evidence biogeographic patterns in communities. Strong co-occurrence observed situ and recreated vitro demonstrate that interactions shape community...
Fermented foods provide novel ecological opportunities for natural populations of microbes to evolve through successive recolonization resource-rich substrates. Comparative genomic data have reconstructed the evolutionary histories adapted food environments, but experimental studies directly demonstrating process domestication are lacking most fermented microbes. Here, we show that during adaptation cheese, phenotypic and metabolomic traits wild Penicillium molds rapidly change produce...
Production of sea salt begins with evaporation water in shallow pools called salterns, and ends the harvest packing salts. This process provides many opportunities for fungal contamination. study aimed to determine whether finished salts contain viable fungi that have potential cause spoilage when is used as a food ingredient by isolating on medium simulated salted lowered activity (0.95 aw). The filamentous from seven commercial were quantified identified DNA sequencing, communities...
Abstract Fungal spoilage in processed foods remains a challenge for food manufacturers despite the increasing availability of diverse processing and formulation strategies used to control foodborne microorganisms. Physiological features yeasts molds contribute their tolerance thermal processing, acidity, desiccation, oxygen nutrient limitations. These variably include growth form, cell wall structure, cytoplasmic composition, membrane‐bound proteins, secretion secondary metabolites....
Introducing undergraduates to the peer-review process helps them understand how scientific evidence is evaluated and communicated. In a large biology course, technical writing was taught through mock peer-review. Students learned critique original research multistep framework, calibrating their assessment skills with class standards. We hypothesized students’ of own peers’ becomes more accurate as they gain academic experience, that novice students are overconfident in abilities. Counter...
Paecilomyces niveus is an important food spoilage fungus that survives thermal processing in fruit products, where it produces the mycotoxin patulin. Spoilage of products has been attributed to soil contamination; however, little known about ecology this organism. In study, orchard soils and culled apple were surveyed ability P. infect was tested on two popular varieties. found 34% sampled from across New York. Completing Koch's postulates, demonstrated cause postharvest disease Gala Golden...
Paecilomyces niveus is an extremotolerant fungus with surprising powers to survive high temperatures and infect apples aphids. These abilities make it a formidable enemy in food agricultural environments. In addition, produces patulin, the most significant mycotoxin apples.
Production of artisan cheeses, including surface-ripened has increased in the United States over past 2 decades. Although many these cheesemakers report unique quality and spoilage problems during production, a systematic assessment concerns facing this sector specialty cheese production not been conducted. Here we effects microbial issues on US production. In survey 61 cheesemakers, most common reported were undesirable surface molds (71%) incorrect or unexpected colors pigments rinds...
Paecilomyces rot of apples is a postharvest disease caused by the thermotolerant fungus niveus (Byssochlamys nivea). The etiology and activity fungicides against P. are not yet well understood. This study evaluated ability to infect ‘Gala’ growing in conventionally managed orchard. In addition, sensitivity isolates difenoconazole, fludioxonil, pyrimethanil was characterized for from both agricultural nonagricultural environments. Apples were wounded mock-inoculated or inoculated with early...