Www.altcancer.com



Damage to the fungus Aspergillus The genus Aspergillus is widespread in nature and its spread capacity is due to the huge quantities of spores that it creates. In concentrated solutions of sugars and salts that most other fungi cannot grow on. It can also grow on any non-living food medium, and on all moist plant and animal residues, as well as on vegetables, fruits, meat and other foodstuffs during their marketing, causing “rotting.” Aspergillus species have the ability to produce some mycotoxins. These toxins cause many health problems, some types of which cause different diseases for humans and animals, collectively called Aspergillosis, which affects the lung and its symptoms are similar to the symptoms of pulmonary tuberculosis, and these diseases appear frequently on birds, but they also affect cattle, sheep, and horses and infect humans in Rare cases, and some types of it parasitize human skin, causing diseases called mycosis, as the fungus Aflats causes shortages of grains and the death of embryos for them, especially yellow corn, field pistachios , rice and wheat, and A.flavus causes the toxicity of grains and fodder as it produces aflatoxin. And the feed contaminated with these toxins results from eating cancerous diseases and cases of poisoning that take different forms, and some types of it damage the skins, clothes and papers if exposed to moisture and heat suitable for the growth of the fungus, and this naturally reduces its economic value and gives clothes and shoes a smell Mold, as some species cause grain and feed toxicity as in the fungus A.flavus, which produces aflatoxin, as well as the A.ochraceous fungus that produces Ochratoxin. The genus Aspergillus has high-efficiency enzymatic capabilities that enable it to analyze complex carbohydrates and convert them into simple sugars, so it can be used to commercially obtain some enzymes, alcohols and organic acids. It is also used in the production of certain types of antibiotics such as Aspergillin, Fungallin, Flavicin and Geodin, Some types of Aspergillus were also used in the production of fats and vitamins such as vitamin B and mushrooms were used to obtain a certain type of alcohol known to the Chinese as sake (Saky), and it was used in the manufacture of Diastase), and some types of the genus Aspergillus have the ability to break down some compounds such as Fats, oils, keratin and chitin, so these fungi have the ability to prepare food for many of the microorganisms in the soil ................
................

In order to avoid copyright disputes, this page is only a partial summary.

Google Online Preview   Download