Book of Abstracts (PDF) - International Mycological Association

IMC7 Main Congress Theme III: PATHOGENS AND NUISANCES, FOOD AND MEDICINE Posters
861 - Monitoring of compost-derived volatiles in the
surrounding of composting facilities
T. Müller, G. Fischer * , R. Thißen, S. Braun & W. Dott
Institute for Hygiene and Environmental Medicine,
University Hospital RWTH, Pauwelsstr. 30, D-52074
Aachen, Germany. - E-mail: Guido.Fischer@post.rwthaachen.de
Composting plants are known to emit malodorous
compounds due to microbial activity. The objective of this
study was to evaluate the emission of (M)VOC and their
occurrence in the surrounding of composting plants. Data
on the amount of windblown losses of malodorous
compounds should be obtained. The spectrum of (M)VOC
was compared with those of fungal cultures on compost as
substrate in laboratory experiments. Samples were analysed
by thermal desorption and GC/MS. Sampling locations
were set up in downwind direction in distances of 50 m up
to 800 m from the composting plants, and within these.
Three compost plants varying in the annual turnover and
type of process engineering were investigated. Laboratory
experiments were carried out to characterise the speciesspecific
production of (M)VOC by microfungi. (M)VOC
were detected in distances up to 800 m, but the amount did
not seem to be correlated with the type of process
engineering, but rather with the activity within the
facilities. The occurrence of (M)VOC coincided with the
sensory perception of typical compost-odour on the
sampling locations and increased numbers of microfungi in
the air. Emission of (M)VOCs during composting cannot
be avoided even if more sophisticated techniques of
process engineering are used. It turned out that detection of
certain VOC may be used as indicator for the occurrence of
plant-related emissions of bioaerosols including microfungi
in the surrounding of composting plants.
862 - Fungal diseases of cultivated mushrooms in
Armenia
S.G. Nanagulyan 1* & A.G. Yesayan 2
1 Yerevan State University, Department of Botany,
A.Manoogyan str.1, Yerevan, 375025, Armenia. - 2 Yerevan
State University, Department of Ecology and Nature
protection, A.Manoogyan str.1, Yerevan, 375025, Armenia.
- E-mail: snanagulyan@ysu.am
Nowadays only two species - Agaricus bisporus and
Pleurotus ostreatus - are cultivated in special cultivated
areas in Armenia. In this report we are providing
summarized information about cultivated areas of Armenia,
data about inspection of some cultivated areas, and
information concerning detection and occurrence of
mushroom diseases in these areas. We have collected all
possible data from various governmental and private
organizations about mushrooms cultivated areas in
different regions of Armenia. We have interviewed the
local population concerning approaches to the cultivation,
for example the carpophores of Agaricus bisporus were
infected mostly by Wet Bubble Disease (Mycogone
perniciosa), which has been recorded in very severe form.
The percentage of infected areas was very high,
approximately 80-90%. The preliminary examination has
shown that now the small scale mushrooms' farms are
attacked by several species of moulds and bacteria:
Trichoderma, Penicillium, Aspergillus; Papulospora
byssina; Chaetomium olivaceum; agaricoid fungi from
genera Coprinus; Pseudomonas tolaasii, Dactylium
dendroides. The results of investigation show that these
diseases are observed often in the farms with insufficient
ventilation, increased air and compost humidity,
infringement of compost preparation technology, overuse
of nitrogen fertilizers, wrong pasterization. New
approaches to the investigation and further theoretical
study in this field are required.
863 - Anti-fungal activity of natural preservatives from
plant extracts depends on the application method
P.V. Nielsen * & K.I. Suhr
BioCentrum-DTU, Building 221, DTU, DK-2800 Lyngby,
Denmark. - E-mail: pvn@biocentrum.dtu.dk
Antimicrobials from species and herbs are interesting
alternatives to traditional preservatives, as they may act
through the gas phase and have complementary
antimicrobial spectra. Traditionally antimicrobial
compounds are either added to the product or applied on
the surface. For foods like bread and cheese addition to the
packaging gas may be more effective. Ten plant essential
oils were investigated by addition either 1) directly to a rye
bread media or 2) to the surface or 3) as volatiles to the
packaging atmosphere. Oils were from: bay, cinnamon
leaf, clove, lemongrass, mustard, orange, sage, thyme and
rosemary (two formulations). Test organisms were the
common bread spoilage fungi Penicillium roqueforti, P.
corylophilum, Erotium repens, Aspergillus flavus and
Endomyces fibuliger. Smaller volatile compounds, such as
allyl isothiocyanate, limonene, (and citral), were most
efficient when applied through the gas-phase, whereas
larger phenolic compounds, such as thymol and eugenol,
worked better in direct contact, e.g.100 times more allyl
isothiocyanate had to be added to the media to get the same
effect as observed through gas phase addition. The optimal
mixture of essential oils on the surface varied by the total
amount added. A combination of cinnamon bark and lemon
grass gave the best results. These results showed that
application method is crucial and that, for active packaging
applications, small highly volatile compounds are most
interesting.
Book of Abstracts 259