Molds (filamentous fungi) and yeasts have been used for the production of foods and
beverages throughout the world since ancient times (Venturini Copetti, 2019). For example …

Concrete is one of the most commonly used materials in buildings construction due to its
availability and affordability. However, one of its major disadvantages is crack formation …

Solid-state fermentation (SSF) is widely recognised as a technique to increase the bioactive
potential and nutritional value of plant materials. However, the effect of this biotreatment …

Microbial natural products have had phenomenal success in drug discovery and
development yet form distinct classes based on the origin of their native producer. Methods …

Aspergillus flavus and Aspergillus oryzae are closely related fungal species with contrasting
roles in food safety and fermentation. To comprehensively investigate their phylogenetic …

Two new indole alkaloids, 6-(4-methoxyphenoxy)-4-methoxy-2-methyl-1 H-indole (1) and 6-
(3, 5-dimethoxyphenoxy)-4-methoxy-2-methyl-1 H-indole (2), along with four known ones (3 …

Background Nursery pigs undergo stressors in the post-weaning period that result in
production and welfare challenges. These challenges disproportionately impact the …

Aspergillus oryzae, commonly known as koji mold, has been widely used for the large-scale
production of food products (sake, makgeolli, and soy sauce) and can accumulate a high …

Circinella, Mucor and Rhizopus all these genera belonging to Order: Mucorales. This review
is to demonstrate description, ecology, and secondary metabolites from Circinella, Mucor …

For more than a thousand years, Aspergillus oryzae has been used in traditional culinary
industries, including for food fermentation, brewing, and flavoring. In recent years, A. oryzae …