Interactions of saprophytic yeasts with a nor mutant of Aspergillus flavus

Article Abstract:

A novel visual bioassay was developed in an attempt to determine the ability of yeast strains to inhibit aflatoxin production. By visually quantifying the accumulation of the Aspergillus flavus nor mutant, the proposed approach provides a simple, yet highly effective system for monitoring the ability of yeasts to block aflatoxin substances during the biosynthesis process. Experimental results revealed that yeast strains may be used to efficiently reduce aflatoxin contamination in food isolates.

Methods, Causes of, Aspergillus, Mutation (Biology), Mutation, Aspergillosis, Food contamination, Biological assay, Bioassay

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Development of the FUN-1 family fluorescent probes for vacuole labeling and viability testing of yeasts

Article Abstract:

The development of the FUN-1 family of fluorescent probes for vacuole labeling was examined to assess the viability and metabolic activity of yeasts. The study utilized the FUN-1 family of dyes which are nucleic acid stains that is nonfluorescent in solutions but can undergo fluorescent in enhancement. Results show that cylindrical intravacoular structures formed by yeasts differ when cells are exposed to FUN-1 analogs with different chemical substituents.

Fluorescence, Metabolic regulation

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Efficacy of the Ryu nonstaining KOH technique for rapidly determining Gram reactions of food-borne and waterborne bacteria and yeasts

Article Abstract:

A convenient, rapid test using 3% potassium hydroxide (KOH) may be used to accurately determine whether bacteria are gram-negative or gram-positive, without performing a Gram stain. In a KOH solution, gram-negative bacteria form strings and become viscous, while gram-positive bacteria do not. This test accurately determined the Gram reaction of 495 bacteria found in food or water.

Gram-negative bacteria, Microbiological assay

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