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The simplest forms of plant life may prove to be the answer to world food problems and the source of life‐saving nutrients for the hungry nations in the years to come.

This paper aims to evaluate the bioremediation [chemical oxygen demand (COD) and color removal] of the effluent from the cardboard recycling industry in Yazd, central province of Iran, using mixed fungal culture.

First, the effluent samples from the cardboard recycling industry were cultured on potato dextrose agar medium to isolate native fungal colonies. The grown colonies were then identified using morphological macroscopic and microscopic characteristics to choose the dominant fungi for bioremediations. The mixed cultures of Aspergillus niger, Aspergillus flavus and Penicillium digitatum were finally used for bioremediation experiments of the cardboard recycling industry. A suspension containing 1 × 10⁶ CFU/ml of fungal spores was prepared from each fungus, separately and their homogenous mixture. Sewage samples were prepared and sterilized and used at 25%, 50% and 90% dilutions and pH levels of 5, 7 and 8 for bioremediation tests using mixed fungal spores. Following that, 10 ml of the mixed fungal spores were inoculated into the samples for decolorization and COD removal and incubated for 10 days at 30°C. The amount of COD removal and decolorization were measured before incubation and after 3, 6 and 10 days of inoculation. In this research, the color was measured by American Dye Manufacturer Institute and COD by the closed reflux method. The results of the present study were analyzed using SPSS 21 statistical software and one-way ANOVA tests at p-value < 0.05.

The results of this research showed that the mean decolorization by mixed fungal culture over 10 days at pH levels of 5, 7 and 8 were 44.40%, 45.00% and 36.84%, respectively, and the mean COD removal efficiency was 71.59%, 73.54% and 16.55%, respectively. Moreover, the mean decolorization at dilutions of 25%, 50% and 90% were 45.00%, 31.93% and 30.53%, respectively, and the mean COD removal efficiency was 73.54%, 62.38% and 34.93%, respectively. Therefore, the maximal COD removal and decolorization efficiency was obtained at dilution of 25% and pH 7.

Given that limited studies have been conducted on bioremediation of the effluent from the cardboard recycling industry using fungal species, this research could provide useful information on the physicochemical properties of the effluent in this industry.

Mucormycosis has evolved as a post-COVID-19 complication globally, especially in India. The research on fungus has been very primitive, and many scientific publications have been discovered. The current COVID-19 pandemic needs further investigation into this unusual fungal infection. This review study aims to provide a pen-picture to researchers, science policymakers and scientists about different bibliometric indicators related to the research literature on mucormycosis.

The quantitative research was conducted using the established procedure of bibliometric investigation on data collected from Scopus from 2011 to 2020 using a validated search query. The search query consisted of keywords “Mucormycosis” or “Mucormycoses” or “Mucormycose” or “Mucorales Infection” or “Mucorales Infections” or “Black Fungus Infection” or “Black Fungus Infections” or “Zygomycosis” in the “Title-Keyword-Abstract” search option for data extraction. The analysis of data is performed using MS-Excel. Mapping was done with state-of-the-art visualization tools Biblioshiny and VOSviewer, using bibliometric indicators as units of analysis.

The analysis reveals that the first publication on this topic was reported from 1923 onwards. In total, 9,423 authors contributed 1,896 papers with 11,437 collaborated authors, documents per author are 0.201, authors per document are 4.97 and co-authors per document are 6.03. Total records were published in 779 journals in the English language from 75 countries globally. Mucormycosis literature is mostly open access, with 1,210 publications available via different open access routes. The highest number of articles (204) published in the journal “Mycoses” with 1,333 authors received 4,875 cited references, and the h-index has 24. The growth of publications is exponential, as depicted by the Price Law. The USA has recorded a maximum number of publications at both country and institutional levels compared to the other nations. There has been extensive research on mucormycosis before the outbreak as a post-COVID complication, as indicated by the highest number of publications in 2019.

The research hot spots have altered from “Mucormycosis,” “fungi,” “Zygomycosis” and “Drug efficacy”, “Drug Safety” to “Microbiology,” “Pathology,” “nucleotide sequence,” “surgical debridement” which indicates that potential area of research in the near future will be concerned with more extensive research in mucormycosis to develop standard treatment procedures to fight this infection. The quantity of scientific publications has also increased over time. The research and health community are called upon to join forces to activate existing knowledge, generate new insights and develop decision-supporting tools for health authorities in different nations to leverage vaccination in its transformational role toward successfully attaining nil cases of COVID-19.

The analysis of collaboration, findings, the research networks and visualization makes this study novel and separates from traditional metrics analysis. To the best of the authors’ knowledge, this work is original, and no similar studies have been found with the objectives included here.

Specimens of the bracket fungus (Ganoderma applanatum) were collected from highly polluted sites in Czechoslovakia and also from England. The bracket fungus was found to be an excellent long‐term monitor/accumulator of atmospheric pollutants and collected material arriving by impaction and sedimentation from the atmospheric environment.

It is a well known fact that bacteria play a large part in the success or failure of the satisfactory production of dairy products, but the role of yeasts and moulds should not be overlooked. These living organisms, commonly known as fungi, are the next higher form of life in the vegetable world after the bacteria stage. Their form of growth resembles the growth of plants in that they reproduce by budding, and their spores, analogous to the seeds of plants, are the means whereby many species propagate further generations. The yeast cell is much larger than the ordinary bacterium, so that it is possible to study them with the aid of much lower magnifications. When grown on solid media the yeasts give colonies not unlike those of bacteria except that the edges of the colonies are less defined, the colonies themselves project well above the surface of the media, and their surfaces are usually of a rough appearance. A good example of mould growth is that of the ordinary “green mould.”—Yeasts usually prefer to grow on the surface of liquids, and moulds are found to grow most vigourously on solid or semi‐solid media, such as meat, cheese, butter, etc. The growth of bacteria in the media hinders the simultaneous growth of the fungi, so that it is only after the media has become too acid for the growth of bacteria that yeasts and moulds are able to grow. In support of this theory it has been found that fungi will grow on the surface of sterile milk, but ordinary fresh milk containing bacteria is not a suitable media as the fungi cannot compete with the bacteria. It is found, therefore, that only bacteria proliferate in fresh milk. However, when milk has become sour bacterial growth is arrested, and it is then that mould growth becomes perceptible. The fungi tolerate a relatively large amount of acid. Media used for their cultivation is generally standardised to a ph of about 4.5. The optimum temperature for their growth is in the region of 75°–90° F. Some species will grow at 32° F., others even below this temperature. Low temperatures are not lethal to the fungi, so that when infected products are removed from cold storage growth may occur. The temperatures required to kill them and their spores generally falls between 130°–180° F. Most yeasts are killed at temperatures above 120° F., while their spores may have to be exposed to higher temperatures.

The annual report of the Food Investigation Board which has just been issued contains much information relating to the cold storage of meat which is of interest. The Engineering Committee has offered some valuable suggestions on the means of improving refrigerating plant. Particular attention has been given to the condition known as “Black Spot,” which is caused by a fungus and develops in cold stores. This hardy fungus will grow at 5 deg. Cent. below freezing point. It is possible that even this temperature may not represent the lowest at which growth can take place. Spores—or seeds—of this fungus retain their vitality for six months under cold storage conditions, after which they are still able to develop normally at ordinary temperature. There was much “Black Spot” on meat coming from the Southern hemisphere during 1918–1919. It has been ascertained that this was due to the prolonged cold storage necessitated in 1917–1918 by the war. As conditions become more normal the duration of storage will be so short as to prevent the development of the pest. On the other hand, it is known now that fluctuations of temperature are dangerous, because the fungus flourishes best at 0deg. Cent., and also because fluctuations alter the humidity of the cold store and cause snow to fall. The flakes of the snow carry the fungus into the meat. The fungus is thought to come from the stock yards and slaughter‐houses. It is not, however, so far as is known, poisonous to human beings and produces no poison in the meat. Meat so affected need not, it is thought, be condemned as unfit for food unless putrefaction is also present. The fruit and vegetable committee is now investigating the storage of English apples. This is a complicated problem involving questions of humidity, temperature, time, soil, and packing. The results obtained so far suggest that a temperature of 1 deg. Cent., is better than higher temperatures. With a humidity of 85 per cent. saturation at 1 deg. Cent. or 3 deg. Cent. no shrinkage of the apples has been observed. Marked shrinkage occurred with a humidity of 60 per cent. saturation at 5 deg. Cent.

Discusses the forms of decay that can affect oak heartwood, sapwood and wet oak. Examines white rot fungi and brown rot fungi, in particular the way in which they attack oak, giving photographic examples of various types of attack. Considers which forms of rot have structural significance for buildings.

Fungal growth on UF‐Feta cheese is one of the most important factors of consumer dissatisfaction in Iran. Propionibacterium shermanii metabolites was used as a biopreservative to retard this inconvenient. This research was done to determine the concentration of the metabolite that increases cheese shelf life with no adverse effect on sensory properties.

The cheese was manufactured according to the methods used in the Iranian UF‐Feta cheese dairy plants. The metabolite was used in the order of 0.5 and 1 per cent (w/w) of retentate weight. After incubation while reaching the required pH, cheese samples were stored at two temperatures including 4 and 25 degree C in which analysis was done during a period of 90 and 70 days respectively. Effect of the metabolite on shelf life (absence of visible fungi growth), total viable fungi, microbial load, pH as well as sensory properties including taste, odour, colour and overall acceptability was compared with the control (untreated sample).

Results showed that the shelf life duration of the cheese was extended by approx. 35–43 per cent. Total viable fungi was most efficiently reduced using the metabolite but there was no significant differences in microbial load. Addition of the metabolite didn’t affect pH of cheese at either temperatures compared with control. Results of sensory evaluation showed that the taste and odour of cheese containing 0.5 per cent of the metabolite was preferred as compare to the others (p<0.1). The intervension had no effect no effect on colour scores of cheese. The texture of control was better than the others (p<0.1).

In UF‐Feta cheese, the presence of fungi represents a major concern for cheese manufacturers. The results indicate that the fungal growth can be minimized using Propionibacterium shermanii metabolites without undesirable effects on sensory properties. The potential of the metabolite to inhibit yeast growth on UF‐Feta cheese was a new finding in this research.

This paper aims to study the application of high-tolerance and flexible indigenous bacteria and fungi, along with the co-metabolism in recycled paper and cardboard mill (RPCM) wastewater treatment (WWT).

The molecular characterization of isolated indigenous bacteria and fungi was performed by 16S rRNA and 18S rRNA gene sequencing, respectively. Glucose was used as a cometabolic substrate to enhance the bioremediation process.

The highest removal efficiency was achieved for both chemical oxygen demand (COD) and color [78% COD and 45% color removal by Pseudomonas aeruginosa RW-2 (MZ603673), as well as approximately 70% COD and 48% color removal by Geotrichum candidum RW-4 (ON024394)]. The corresponding percentages were higher in comparison with the efficiency obtained from the oxidation ditch unit in the full-scale RPCM WWT plant.

Indigenous P. aeruginosa RW-2 and G. candidum RW-4 demonstrated effective capability in RPCM WWT despite the highly toxic and low biodegradable nature, especially with the assistance of glucose.