ISOLATION OF FILAMENTOUS FUNGI ASSOCIATED WITH TWO COMMON EDIBLE AQUATIC INSECTS, HYDROPHILUS PICEUS AND DYTISCUS MARGINALIS

Authors

  • Murat Ozdal
  • Umit Incekara
  • Ahmet Polat
  • Ozlem Gur
  • Esabi Basaran Kurbanoglu
  • Gani Erhan Tasar

Keywords:

edible aquatic insect, Hydrophilus piceus, Dytiscus marginalis, mycoflora

Abstract

Insects are widely used for their potential source of protein, lipids, carbohydrates and certain vitamins in many parts of the world. As in terrestial ones, aquatic insects can also carry fungal structures. Therefore, in the present study, we evaluated microfungal flora of internal and external surface of Hydrophilus piceus and Dytiscus marginalis collected from their natural habitats in Erzurum (Turkey). We isolated total 19 different species of fungi belonging to Penicillium, Alternaria, Beauveria, Trichoderma, Fusarium, Aspergillus, Acremonium, Paecilomyces genera. The relationship between these fungi and edible insects was discussed further in the light of the existing literature. Among the isolated fungi, species that were recognized as pathogenic or toxigenic, and ones having biotechnological importance were found.

Downloads

Download data is not yet available.

Downloads

Published

2012-08-01

How to Cite

Ozdal, M., Incekara, U., Polat, A., Gur, O., Basaran Kurbanoglu, E., & Erhan Tasar, G. (2012). ISOLATION OF FILAMENTOUS FUNGI ASSOCIATED WITH TWO COMMON EDIBLE AQUATIC INSECTS, HYDROPHILUS PICEUS AND DYTISCUS MARGINALIS. Journal of Microbiology, Biotechnology and Food Sciences, 2(1), 95–105. Retrieved from https://office2.jmbfs.org/index.php/JMBFS/article/view/7190

Issue

Vol. 2 No. 1 (2012): August - September

Section

Microbiology

License

Copyright (c) 2012 Murat Ozdal, Umit Incekara, Ahmet Polat, Ozlem Gur, Esabi Basaran Kurbanoglu, Gani Erhan Tasar

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

All papers published in the Journal of Microbiology, Biotechnology and Food Sciences  are published under a CC-BY licence (CC-BY 4.0). Published materials can be shared (copy and redistribute the material in any medium or format) and adapted (remix, transform, and build upon the material for any purpose, even commercially) with specifying the author(s).