Reducing food waste due to contamination by fungi (Defra Link project FQI 28)

减少因真菌污染造成的食物浪费（Defra Link 项目 FQI 28）

• 批准号: BB/G016046/1
• 负责人: David Archer
• 金额: $ 29.98万
• 依托单位: University of Nottingham
• 依托单位国家: 英国
• 项目类别: Research Grant
• 财政年份: 2009
• 资助国家: 英国
• 起止时间: 2009 至 无数据
• 项目状态: 已结题
• 来源: https://gtr.ukri.org/projects?ref=BB%2FG016046%2F1
• 关键词: Reducing; food; waste; due; contamination

Objectives The principal objective of this proposal is to improve understanding of the responses of fungi to food preservatives and to use this new knowledge to design and test new strategies of food preservation. To achieve this objective, a programme of investigation is proposed that will identify key transcriptional events in the germination of mould conidia (taking Aspergillus niger as the model organism) in the presence of weak acid and other preservatives in combination with exposure to variations in pH and heat. The underlying factors in introducing phenotypic variation, and the importance of inoculum size will be defined in order to inform strategies for food protection against fungal spoilage. Phenotypic variation is a cause of resistance to preservatives and, therefore, gene targets from the GeneChip studies, and a range of natural preservatives, will be tested for their impact in reducing phenotypic variability. New knowledge obtained from the model organism A. niger will be tested with fungal isolates made from factory screens. Novel food preservation strategies will be defined and tested. Key Innovations Spoilage of foods and beverages by fungi (both yeasts and moulds) is currently extremely costly to producing companies despite the use of preservatives. In addition, mould spoilage has associated potential for food safety due to the potential for mycotoxin production. This proposal has identified key areas for investigation that will provide new scientific information on which to base the design of novel preservation strategies. The project will yield new scientific information on fungi as well as practical benefit to food and beverage producers. Principal Methodology This project will employ genomic and molecular biology methods to investigate the key events in conidial outgrowth and responses to preservatives. We will use cell sorting methods to examine the significance of phenotypic heterogeneity in isogenic cell populations. The project will also use microbial physiology approaches and will test new preservative formulations in laboratory and food/beverage tests.

目标的主要目标是提高对真菌对食品防腐剂的反应的理解，并利用这种新知识来设计和测试食品保存的新策略。为了实现这一目标，提出了一个调查计划，该计划将在存在弱酸和其他防腐剂的情况下，在霉菌分生孢子发芽（以尼日尔作为模型生物为模型生物体）的发芽中确定关键的转录事件，并结合暴露于pH和热量中的变化。引入表型变化以及接种物大小的重要性的基本因素将被定义，以告知策略以防止真菌变质。表型变异是对防腐剂的抗性的原因，因此，基因靶标是genechip研究的，一系列天然防腐剂将因其在降低表型变异性方面的影响而进行测试。从模型生物A. Niger获得的新知识将通过由工厂屏幕制成的真菌分离株进行测试。新型食品保存策略将被定义和测试。真菌（酵母和霉菌）对食物和饮料的主要创新破坏，尽管使用防腐剂，但对于生产公司而言，这对于生产公司来说非常昂贵。此外，由于霉菌毒素产生的潜力，霉菌变质具有食品安全的潜力。该提案已经确定了调查的关键领域，这些领域将提供新的科学信息，以基于新型保存策略的设计。该项目将获得有关真菌的新科学信息，以及对食品和饮料生产商的实际收益。主要方法论该项目将采用基因组和分子生物学方法来研究分生孢子生长和对防腐剂的反应中的关键事件。我们将使用细胞分选方法来检验异源细胞群体表型异质性的重要性。该项目还将使用微生物生理方法，并将测试实验室和食品/饮料测试中的新防腐剂配方。

项目成果

Trancriptional landscape of Aspergillus niger at breaking of conidial dormancy revealed by RNA-sequencing.

• DOI: 10.1186/1471-2164-14-246
• 发表时间: 2013-04-11
• 期刊: BMC genomics
• 影响因子: 4.4
• 作者: Novodvorska M;Hayer K;Pullan ST;Wilson R;Blythe MJ;Stam H;Stratford M;Archer DB
• 通讯作者: Archer DB

Population heterogeneity and dynamics in starter culture and lag phase adaptation of the spoilage yeast Zygosaccharomyces bailii to weak acid preservatives.

• DOI: 10.1016/j.ijfoodmicro.2014.04.017
• 发表时间: 2014-07-02
• 期刊: International journal of food microbiology
• 影响因子: 5.4
• 作者: Stratford M;Steels H;Nebe-von-Caron G;Avery SV;Novodvorska M;Archer DB
• 通讯作者: Archer DB

Yeast identification: reassessment of assimilation tests as sole universal identifiers.

酵母鉴定：重新评估同化测试作为唯一的通用标识符。

• DOI: 10.1111/j.1472-765x.2011.03130.x
• 发表时间: 2011
• 期刊: Letters in applied microbiology
• 影响因子: 2.4
• 作者: Spencer J

Metabolic activity in dormant conidia of Aspergillus niger and developmental changes during conidial outgrowth.

• DOI: 10.1016/j.fgb.2016.07.002
• 发表时间: 2016-09
• 期刊: Fungal genetics and biology : FG & B
• 作者: Novodvorska M;Stratford M;Blythe MJ;Wilson R;Beniston RG;Archer DB
• 通讯作者: Archer DB

Extreme resistance to weak-acid preservatives in the spoilage yeast Zygosaccharomyces bailii.

• DOI: 10.1016/j.ijfoodmicro.2013.06.025
• 发表时间: 2013-08-16
• 期刊: International journal of food microbiology
• 影响因子: 5.4
• 作者: Stratford M;Steels H;Nebe-von-Caron G;Novodvorska M;Hayer K;Archer DB
• 通讯作者: Archer DB