User talk:T.henderson/sandbox

Just testing out the talk page

RE: Access to PDFs of Recommended Papers

Hi there! Sorry for the late reply! I hope you'll be able to access the articles this time:

Article 1 (extra info about sporulation): Search "Moniliella, a new genus of Moniliales" by Stolk and Dakin (1966) on U of T Libaries (online), it is the first article that pops up. Article 2 (about M. acetoabutans and food preservation): If you search "Moniliella acetoabutans:some further characteristics and industrial significance" by Dakin and Stolk (1968) through U of T Libraries, it is the first article that pops up.

Hope this helps!

Vting (talk)

Hi there! Your article is looking good so far! Your points are concise and I think your content answers the main questions! Here are some suggestions:

In your taxobox, the order should be capitalized. For the third point in the History and Taxonomy section, maybe you could expand on why your fungus was initially misnamed as Geotrichum candidum (ex. Were the two species found growing in the same or similar environments/media? Do the two species share similar morphological characteristics?  Between 1949 and 1958, were there other cases of misidentification of G. candidum for Moniliella acetoabutens?)  I understand that this may start to overlap with the other sections (ex. morphology, habitat), but it may help clear things up for the reader by including a sentence or two about what led to the misidentification.

In the first point of your Growth and Morphology section, you might want to clarify whether "colony diameter of 3-4 cm in 7 days" is referring to growth on the malt extract agar or the Czapek yeast autolysate (or both) in your final draft. The following is the original Stolk and Dakin paper published in 1966. It contains quite a bit of information about sporulation in M. acetoabutens (ex. blastospore development and characteristics) which you could add to your Morphology section. https://link.springer.com/article/10.1007%2FBF02097491?LI=true This paper also mentions several other specific cases where your fungus was isolated by different researchers in different years from media (fruit sauce) of varying concentrations of acetic acid, different food products, as well as in different geographical locations. You could include this as part of your Habitat and Ecology section to provide more examples.

In the Physiology section, you might want to add what the optimal growth medium is (in addition to the optimal growth temperatures that you have listed).

The following is the follow-up paper to the paper I previously posted (also written by Stolk and Dakin) which specifically discusses the significance of your fungus in the food packaging industry (in regards to certain food preservation methods). http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1968.tb01436.x/epdf I think it would improve the flow of your Habitat and Ecology section to group all of the points that are related to food preservation together within the section. Because the significance of your fungus in regards to human health is mainly related to its presence in food, you could even create an alternate section (ex. Significance in the food industry) for these points. The above paper provides additional information that you have not included, so you may have enough content to start another section.

I hope this helps! Great job and Good Luck!

Vting 18:07, 27 October 2017 (UTC)

Hi T.henderson! Your article on Moniliella acetoabutens looks great so far. Your sections are clearly written, easy to understand and you did a great job of including links to other Wikipedia pages! I have few small suggestions for your article for when you’re writing your final draft. It might help to provide a quick definition of fermentative growth in your physiology section. You should also be more specific in the Habitat and ecology section when you say M. acetoabutens prefers a Northern Climate, as many people may have a different definition of "Northern climate” depending on where they live, ie. a Northern Canadian climate is colder than a North American climate. Also in the Habitat and ecology section, you have a link "mycotoxinsand" which you should change to "mycotoxins". You may want to consider adding more information to the point about mycotoxins and infections. You said infections are rare, have there been any cases of M.acetoabutens infecting humans or other organisms, if so you may want to mention them, if not, perhaps say that their are no recorded incidences of infection.

I also found your fungus mentioned on page 142 of Smith's introduction to industrial mycology (Onions 1981) (https://search.library.utoronto.ca/details?4419200). This book gives a brief description of M. acetoabutens which I think is already well described in your article, but it may be useful if you'd like to strengthen your article with more references. The book also mentions that M.acetoabutens adds a fruity odour to vinegar-containing foods, which I found interesting.

I think your outline will make a great wikipedia article, good luck on your final draft! Spipke (talk) 23:46, 27 October 2017 (UTC)


 * Hello! I was reviewing your article and just wanted to provide feedback and suggestions that might improve your already fantastic article. First, I noticed that your habitat and ecology section you wrote that the fungi caused spoilage of mayonnaise in Australia in 1971 - and I believe that you can fit that fact under history and taxonomy or even create another section talking about the fungus and its relationship to humans or how it has affected our production of foods specifically. --Castillocatalina (talk) 16:05, 26 October 2017 (UTC)