61. Vapor Drive and How it Affects Mold Growth in Buildings

2006 ◽  
Author(s):  
G. Crawford ◽  
M. Cornwell ◽  
P. Morey ◽  
R. Rottersman
Keyword(s):  
Mold Growth

100. Addressing Mold Growth on Lumber During Construction: Facts, Myths, Perceptions, and Solutions

2005 ◽  
Author(s):  
B. Kollmeyer ◽  
M. Canright ◽  
A. Bendush ◽  
S. Harney
Keyword(s):  
Mold Growth

Method for evaluating mold growth on ceiling tile

2005 ◽  
Vol 61 (3) ◽  
pp. 343-347 ◽  
Author(s):  
D.A. Betancourt ◽  
T.R. Dean ◽  
M.Y. Menetrez
Keyword(s):  
Mold Growth

scholarly journals Antifungal activity of oregano extract against A. Versicolor, E. Nidulans and Eurotium spp.: Producers of sterigmatocystin

2011 ◽  
pp. 165-176 ◽  
Author(s):  
Suncica Kocic-Tanackov ◽  
Gordana Dimic ◽  
Ilija Tanackov ◽  
Danijela Tuco
Keyword(s):  
Antifungal Activity ◽  
Active Component ◽  
Food Products ◽  
Aspergillus Versicolor ◽  
Mold Growth ◽  
Origanum Vulgare ◽  
Emericella Nidulans ◽  
Antifungal Activities ◽  
Minimum Inhibitory Concentrations

The paper presents the influence of oregano extract (Origanum vulgare L.) on growth of Aspergillus versicolor, Emericella nidulans, Eurotium herbariorum, E. amstelodami, E. chevalieri and E. rubrum - producers of sterigmatocystin (STC) isolated from salads. Antifungal tests were performed by agar plates method. The composition of the active component of extract was determined by GC-MS method and the major components were: carvacrol (34.20%), triacetin (22.91%), carvone (18.05%), p-cymene (8.05%) and thymol (3.74%). The examined extract showed the ability to reduce mold growth at all applied concentrations. Minimum inhibitory concentrations (MIC) for E. nidulans, E. chevalieri and E. amstelodami were 2.5% (v/v) and over 2.5% (v/v) for A. versicolor. At 1.5% (v/v) concentration the extract completely inhibited the growth of E. rubrum, whereas higher dose of 2.5% (v/v) was fungicidal against E. herbariorum. Besides its sensory role in food products, the examined oregano extract also exhibits antifungal activities against producers of STC.

Laser removal of mold growth from paper

2014 ◽  
Vol 117 (1) ◽  
pp. 253-259 ◽  
Author(s):  
C. Rosati ◽  
D. Ciofini ◽  
I. Osticioli ◽  
R. Giorgi ◽  
S. Tegli ◽  
...  
Keyword(s):  
Mold Growth

scholarly journals ABILITY OF NATURAL EXTRACTS TO LIMIT MOLD GROWTH ON DOUGLAS-FIR SAPWOOD

BioResources ◽  
2012 ◽  
Vol 7 (4) ◽  
Author(s):  
Michal Maoz ◽  
Joseph J. Karchesy ◽  
Jeffrey J. Morrell
Keyword(s):  
Douglas Fir ◽  
Mold Growth ◽  
Natural Extracts

Inhibition of Aspergillus spp. and Penicillium spp. by Fatty Acids and Their Monoglycerides

2007 ◽  
Vol 70 (5) ◽  
pp. 1206-1212 ◽  
Author(s):  
CLELIA ALTIERI ◽  
DANIELA CARDILLO ◽  
ANTONIO BEVILACQUA ◽  
MILENA SINIGAGLIA
Keyword(s):  
Fatty Acids ◽  
Fungal Growth ◽  
Lag Time ◽  
Mold Growth ◽  
Penicillium Species ◽  
Colony Diameter ◽  
Gompertz Equation ◽  
Lag Times ◽  
Penicillium Spp ◽  
Palmitic Acids

The antifungal activity of three fatty acids (lauric, myristic, and palmitic acids) and their monoglycerides (monolaurin, monomyristic acid, and palmitin, respectively) against Aspergillus and Penicillium species in a model system was investigated. Data were modeled through a reparameterized Gompertz equation. The maximum colony diameter attained within the experimental time (30 days), the maximal radial growth rate, the lag time (i.e., the number of days before the beginning of radial fungal growth), and the minimum detection time (MDT; the number of days needed to attain 1 cm colony diameter) were evaluated. Fatty acids and their monoglycerides inhibited mold growth by increasing MDT and lag times. The effectiveness of the active compounds seemed to be strain and genus dependent. Palmitic acid was the most effective chemical against aspergilli, whereas penicilli were strongly inhibited by myristic acid. Aspergilli also were more susceptible to fatty acids than were penicilli, as indicated by the longer MDT.

Mycoflora in Commercial Pet Foods

2001 ◽  
Vol 64 (5) ◽  
pp. 741-743 ◽  
Author(s):  
DANTE J. BUENO ◽  
JULIO O. SILVA ◽  
GUILLERMO OLIVER
Keyword(s):  
Aspergillus Niger ◽  
Moisture Content ◽  
Aspergillus Flavus ◽  
Aspergillus Terreus ◽  
Animal Health ◽  
Mold Growth ◽  
Mucor Racemosus ◽  
Isolation Frequency ◽  
Mycelia Sterilia ◽  
Made In

This article reports on the identification of mycoflora of 21 dry pet foods (12 belonging to dogs and 9 to cats) that corresponded to 8 commercial brands made in Argentina and imported. The isolation frequency and relative density of the prevalent fungal genera are compared too. Ten genera and fungi classified as Mycelia sterilia were identified. The predominant genera were Aspergillus (62%), Rhizopus (48%), and Mucor (38%). The most prevalent among Aspergillus was Aspergillus flavus followed by Aspergillus niger and Aspergillus terreus. The predominant Mucor was Mucor racemosus followed by Mucor plumbeus and Mucor globosus. The moisture content of these foods ranged from 5.6 to 10.0% and from 7.2 to 9.9% for dog and cat foods, respectively. A greater moisture content in food for the senior category (9.5 ± 0.2) was observed only in comparison to adult and kitten/puppy. If the moisture content can be maintained at these levels, mold growth would be prevented or at least it would remain at an insignificant level. Some genera and species isolated and identified from the foods analyzed are potentially producing toxins, which are known as mycotoxins. This involves a risk for animal health.

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