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Journal articles on the topic 'Aflatoxin production'

Author: Grafiati

Published: 4 June 2021

Last updated: 6 February 2022

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1

Kovács, Szilvia, Tünde Pusztahelyi, and Mária Borbélyné Varga. "Aflatoxin production on agricultural products." Acta Agraria Debreceniensis, no. 56 (March 11, 2014): 67–71. http://dx.doi.org/10.34101/actaagrar/56/1936.

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Aflatoxins due to their toxicity pose significant economic and human health threat; therefore, it is important to avoid this type of contamination in agricultural products. Until now significant aflatoxin contamination occurred mainly in foods of tropical and subtropical origin because the optimal growth of the producer Aspergillus species is between 32–38 ºC. Nowadays the aflatoxin contamination is becoming higher threat in Hungary, due to the imported products, the rising average temperature and the climatic changes. There is a significant knowledge on the genetic and environmental effectors

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2

FERNÁNDEZ PINTO, VIRGINIA E., GRACIELA VAAMONDE, SILVIA B. BRIZZIO, and NICOLÁS APRO. "Aflatoxin Production in Soybean Varieties Grown in Argentina." Journal of Food Protection 54, no. 7 (1991): 542–45. http://dx.doi.org/10.4315/0362-028x-54.7.542.

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Natural occurrence of aflatoxin contamination on soybeans was investigated. Thirty four samples from the 1986 crop (5.8% positive samples) and 60 samples harvested in 1987 (11.6% positive samples) were analyzed. Aflatoxin levels in positive samples were low, ranging from traces to 36 μg/kg of total aflatoxins. Aflatoxin production by three isolates of Aspergillus flavus/A. parasiticus in 13 soybean varieties has been studied. Soybeans used for cultures were surface disinfected. Levels of aflatoxin formed were dependent both on the toxicogenic potential of the fungal isolate and on the variety

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3

Akinola, Stephen Abiola, Collins Njie Ateba, and Mulunda Mwanza. "Polyphasic Assessment of Aflatoxin Production Potential in Selected Aspergilli." Toxins 11, no. 12 (2019): 692. http://dx.doi.org/10.3390/toxins11120692.

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This study investigated the aflatoxin production potentials of selected fungi using a polyphasic approach. Internally transcribed spacer region of the fungi was amplified using the polymerase chain reaction. Forty-five Aspergillus strains were further assessed for aflatoxin production using the conventional methods such as growth on yeast extract sucrose, β-cyclodextrin neutral red desiccated coconut agar (β-CNRDCA); expression of the aflatoxin regulatory genes and the use of both thin-layer chromatography (TLC) and high-performance liquid chromatography (HPLC). A large proportion (82.22%) of

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4

Rosas-Taraco, A., E. Sanchez, S. García, N. Heredia, and D. Bhatnagar. "Extracts of Agave americana inhibit aflatoxin production in Aspergillus parasiticus." World Mycotoxin Journal 4, no. 1 (2011): 37–42. http://dx.doi.org/10.3920/wmj2010.1219.

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Toxigenic fungi invade crops prior to harvest as well as during storage and produce harmful, even carcinogenic toxins such as aflatoxins. Since consumers demand safe commodities, and due to enhanced public awareness of the dangers of many synthetic fungicides, the importance of investigating alternative, natural products to control these toxigenic fungi is clear. This study investigated the effect of aqueous extracts of Agave americana on growth, conidia and aflatoxin production. Aspergillus parasiticus strains SRRC 148, SRRC 143 (Su-1), and A. parasiticus SRRC 162, a mutant (nor-) that accumu

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Safameher, A. R., A. Allameh, and M. Shivazad. "Performance and biochemical parameters of broiler chicks fed aflatoxin-contaminated and ammonia-treated corn." Proceedings of the British Society of Animal Science 2005 (2005): 163. http://dx.doi.org/10.1017/s1752756200010747.

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Aflatoxins (AF), natural contaminants of food stuffs and are toxic metabolites produced by Aspergillus flavus and A. parasiticus. Aflatoxins damage the liver, kidney and thymus resulting in a variety of effects including decreased growth rate, poor productivity and immunosuppression. Recently we have reported that ammonia solution can directly inhibit aflatoxin production in Aspergillus parasiticus in culture growth (Namazi et al., 2001). A study was conducted to determine the efficacy ammoniation of contaminated-corn with aflatoxin in decreasing aflatoxin in diet of broiler chicks and its eff

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MISLIVEC, PHILIP B., MARY W. TRUCKSESS, and LEONARD STOLOFF. "Effect of Other Toxigenic Mold Species on Aflatoxin Production by Aspergillus flavus in Sterile Broth Shake Culture." Journal of Food Protection 51, no. 6 (1988): 449–51. http://dx.doi.org/10.4315/0362-028x-51.6.449.

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The effect of Aspergillus ochraceus, A. versicolor, Penicillium citrinum, P. cyclopium and P. urticae on production of aflatoxin by A. flavus when grown together with A. flavus in rotary shake culture was investigated. The two aspergilli had no apparent effect on aflatoxin production, whereas all three Penicillium species substantially lowered aflatoxin production. The toxins that these penicillia produced when growing in pure culture were not found when the penicillia were grown with A. flavus. However, these toxins had no effect on aflatoxin production added to the growth media, nor did the

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7

Varga, J., J. Frisvad, and R. Samson. "A reappraisal of fungi producing aflatoxins." World Mycotoxin Journal 2, no. 3 (2009): 263–77. http://dx.doi.org/10.3920/wmj2008.1094.

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Aflatoxins are decaketide-derived secondary metabolites which are produced by a complex biosynthetic pathway. Aflatoxins are among the economically most important mycotoxins. Aflatoxin B1 exhibits hepatocarcinogenic and hepatotoxic properties, and is frequently referred to as the most potent naturally occurring carcinogen. Acute aflatoxicosis epidemics occur in several parts of Asia and Africa leading to the death of several hundred people. Aflatoxin production has incorrectly been claimed for a long list of Aspergillus species and also for species assigned to other fungal genera. Recent data

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8

KIM, NAM YEUN, JIN HEE LEE, INHYUNG LEE, and GEUN EOG JI. "An Evaluation of Aflatoxin and Cyclopiazonic Acid Production in Aspergillus oryzae." Journal of Food Protection 77, no. 6 (2014): 1010–16. http://dx.doi.org/10.4315/0362-028x.jfp-13-448.

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To date, edible fungi such as Aspergillus flavus var. oryzae (A. oryzae) has been considered as safe. However, some strains can produce mycotoxins. Thus, the biosynthetic ability to produce mycotoxins should be reevaluated to determine the safety of edible fungi. We analyzed the production of aflatoxins and cyclopiazonic acid (CPA) from edible fungi such as A. oryzae isolated from various Korean foods using multiplex PCR, enzyme-linked immunosorbent assay, and high-performance liquid chromatography (HPLC). In the multiplex PCR analysis of aflatoxin biosynthetic genes omtB, aflR, ver-1, and omt

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9

Delgado, Josué, Alicia Rodríguez, Alfredo García, Félix Núñez, and Miguel Asensio. "Inhibitory Effect of PgAFP and Protective Cultures on Aspergillus parasiticus Growth and Aflatoxins Production on Dry-Fermented Sausage and Cheese." Microorganisms 6, no. 3 (2018): 69. http://dx.doi.org/10.3390/microorganisms6030069.

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Aflatoxigenic molds can grow and produce aflatoxins on dry-fermented meat and cheese. The small, basic, cysteine-rich antifungal protein PgAFP displays a time-limited inhibitory ability against unwanted molds by increasing reactive oxygen species (ROS), which can lead to increased aflatoxin production. However, calcium abolishes the inhibitory effect of PgAFP on certain Aspergillus spp. To maximize the antifungal effect, this protein may be combined with protective cultures. Yeasts and lactic acid bacteria may counteract the impact of calcium on PgAFP fungal inhibition. The objective of this w

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10

PARK, KUN-YOUNG, KYU-BOK LEE, and LLOYD B. BULLERMAN. "Aflatoxin Production by Aspergillus parasiticus and Its Stability During the Manufacture of Korean Soy Paste (Doenjang) and Soy Sauce (Kanjang) by Traditional Method." Journal of Food Protection 51, no. 12 (1988): 938–44. http://dx.doi.org/10.4315/0362-028x-51.12.938.

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Aflatoxin (AF) production and its stability on meju (crushed Korean soybean cake) by a pure culture of Aspergillus parasiticus and a mixed culture of A. parasiticus. A. oryzae and Bacillus subtilis (fermentation 1) during the manufacture by traditional methods of Korean soy paste (doenjang) and soy sauce (kanjang) were studied. There was a difference in the amount of aflatoxin production on different varieties of soybeans, but the pattern of toxin production was similar. During fermentation, more total aflatoxins were produced under the mixed culture condition. Aflatoxin G1 (AFG1) production w

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Petrov, Roman, and Oleksiy Pidlubniy. "Aflatoxicosis of crucians: experimental treatment and biological value of fish." EUREKA: Life Sciences, no. 2 (April 1, 2021): 25–31. http://dx.doi.org/10.21303/2504-5695.2021.001754.

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The aim of this study was to investigate a possibility to decrease a toxic influence of aflatoxin on the fish organism and veterinary-sanitary evaluation of fish, fed by a pure fodder, aflatoxin and ketoconazole+aflatoxin. Fish aflatoxicoses cause essential losses at fish growing using industrial production technologies. It is characterized by decreasing weight gains and increasing kill of commodity fish, worsening fodder conversion. Farmers often use fodders of own production, without conducting laboratory studies, and don’t know about aflatoxins. At the same time because of different r

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12

Ghazvini, Roshanak Daie, Ebrahim Kouhsari, Ensieh Zibafar, Seyed Jamal Hashemi, Abolfazl Amini, and Farhad Niknejad. "Antifungal Activity and Aflatoxin Degradation of Bifidobacterium Bifidum and Lactobacillus Fermentum Against Toxigenic Aspergillus Parasiticus." Open Microbiology Journal 10, no. 1 (2016): 197–201. http://dx.doi.org/10.2174/1874285801610010197.

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Food and feedstuff contamination with aflatoxins (AFTs) is a serious health problem for humans and animals, especially in developing countries. The present study evaluated antifungal activities of two lactic acid bacteria (LAB) against growth and aflatoxin production of toxigenic Aspergillus parasiticus. The mycelial growth inhibition rate of A. parasiticus PTCC 5286 was investigated in the presence of Bifidobacterium bifidum PTCC 1644 and Lactobacillus fermentum PTCC 1744 by the pour plate method. After seven days incubation in yeast extract sucrose broth at 30°C, the mycelial mass was weighe

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13

Leite, F. M. N., Leite de Souza, J. M. L. de Souza, C. B. da C. Cartaxo, V. de S. Álvares, and C. R. da Cunha. "Incidence of Aspergillus flavus, Aspergillus parasiticus and aflatoxins in Brazil nuts in the Amazon forest environment." World Mycotoxin Journal 7, no. 2 (2014): 199–205. http://dx.doi.org/10.3920/wmj2012.1488.

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This work aimed to evaluate, in the Amazon Forest environment, the effect of time on contamination of Brazil nuts with Aspergillus flavus, Aspergillus parasiticus and aflatoxins after falling of the pods. Samples were collected at three different times and analysed for water activity, potentially aflatoxigenic fungi A. flavus and A. parasiticus, other fungi and aflatoxins. The mean values for the parameters tested were: water activity 0.98; A. flavus and A. parasiticus 1.3×101 colony forming units (cfu)/g; other fungi 3.2×103 cfu/g; aflatoxin B1 0.073 μg/kg, aflatoxin B2 0.009 μg/kg, aflatoxin

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14

Abbas, Hamed K., R. M. Zablotowicz, M. A. Weaver, B. W. Horn, W. Xie, and W. T. Shier. "Comparison of cultural and analytical methods for determination of aflatoxin production by Mississippi DeltaAspergillusisolates." Canadian Journal of Microbiology 50, no. 3 (2004): 193–99. http://dx.doi.org/10.1139/w04-006.

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This study compared cultural and analytical methods for detecting aflatoxin production by Aspergillus species. Aspergillus isolates were obtained from various Mississippi Delta crops (corn, peanut, rice, cotton) and soils. Most of the isolates (99%) were A. flavus and the remainder comprised A. parasiticus and A. nomius. The following three cultural methods were evaluated on potato dextrose agar: fluorescence (FL) on β-cyclodextrin-containing media (CD), yellow pigment (YP) formation in mycelium and medium, and color change after ammonium hydroxide vapor exposure (AV). Aflatoxins in culture ex

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15

Jiang, Yun, Ibukun M. Ogunade, Diwakar Vyas, and Adegbola T. Adesogan. "Aflatoxin in Dairy Cows: Toxicity, Occurrence in Feedstuffs and Milk and Dietary Mitigation Strategies." Toxins 13, no. 4 (2021): 283. http://dx.doi.org/10.3390/toxins13040283.

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Aflatoxins are poisonous carcinogens produced by fungi, mainly Aspergillus flavus and Aspergillus parasiticus. Aflatoxins can contaminate a variety of livestock feeds and cause enormous economic losses, estimated at between US$52.1 and US$1.68 billion annually for the U.S. corn industry alone. In addition, aflatoxin can be transferred from the diet to the milk of cows as aflatoxin M1 (AFM1), posing a significant human health hazard. In dairy cows, sheep and goats, chronic exposure to dietary aflatoxin can reduce milk production, impair reproduction and liver function, compromise immune functio

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16

Yu, Bolun, Huifang Jiang, Manish K. Pandey, et al. "Identification of Two Novel Peanut Genotypes Resistant to Aflatoxin Production and Their SNP Markers Associated with Resistance." Toxins 12, no. 3 (2020): 156. http://dx.doi.org/10.3390/toxins12030156.

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Aflatoxin B1 (AFB1) and aflatoxin B2 (AFB2) are the most common aflatoxins produced by Aspergillus flavus in peanuts, with high carcinogenicity and teratogenicity. Identification of DNA markers associated with resistance to aflatoxin production is likely to offer breeders efficient tools to develop resistant cultivars through molecular breeding. In this study, seeds of 99 accessions of a Chinese peanut mini-mini core collection were investigated for their reaction to aflatoxin production by a laboratory kernel inoculation assay. Two resistant accessions (Zh.h0551 and Zh.h2150) were identified,

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17

Hsieh, Dennis P. H., Linda M. Beltran, Mark Y. Fukayama, David W. Rice, and Jeffrey J. Wong. "Production and Isolation of Aflatoxin M1 for Toxicological Studies." Journal of AOAC INTERNATIONAL 69, no. 3 (1986): 510–12. http://dx.doi.org/10.1093/jaoac/69.3.510.

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Abstract One hundred mg aflatoxin Mi was produced and purified for toxicological studies. Aspergillus flams NRRL 3251 was cultured on rice to produce aflatoxins B1, B2, M1, and M2. B1 and B2 were separated from M1 and M2 by a normal phase low pressure liquid chromatography (LC) column. M1 was then separated from M2 by a reverse phase low pressure LC column. Recoveries of aflatoxins from the LC columns were about 90%. The purified M1 was confirmed by ultraviolet-visible spectrometry, mass spectrometry, nuclear magnetic resonance spectrometry, optical rotation, and its mutagenicity to Salmonella

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18

ZAIKA, LAURA L., and ROBERT L. BUCHANAN. "Review of Compounds Affecting the Biosynthesis or Bioregulation of Anatoxins." Journal of Food Protection 50, no. 8 (1987): 691–708. http://dx.doi.org/10.4315/0362-028x-50.8.691.

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We have attempted to review the literature dealing with compounds that have been tested for their ability to inhibit growth and/or aflatoxin production by Aspergillus flavus and A. parasiticus. Although the list presented is by no means exhaustive, it serves as an indication of the type of research that has been carried out to date. A number of compounds and substances have been found that effectively inhibit fungal growth and aflatoxin production, while others have stimulatory properties. Unfortunately, most of these assessments have only dealt with fungal growth and/or aflatoxin production,

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Singh, Pummi, Hillary L. Mehl, Marc J. Orbach, Kenneth A. Callicott, and Peter J. Cotty. "Phenotypic Differentiation of Two Morphologically Similar Aflatoxin-Producing Fungi from West Africa." Toxins 12, no. 10 (2020): 656. http://dx.doi.org/10.3390/toxins12100656.

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Aflatoxins (AF) are hepatocarcinogenic metabolites produced by several Aspergillus species. Crop infection by these species results in aflatoxin contamination of cereals, nuts, and spices. Etiology of aflatoxin contamination is complicated by mixed infections of multiple species with similar morphology and aflatoxin profiles. The current study investigates variation in aflatoxin production between two morphologically similar species that co-exist in West Africa, A. aflatoxiformans and A. minisclerotigenes. Consistent distinctions in aflatoxin production during liquid fermentation were discover

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20

VALENTE, SILVIA, GIOVANNA ROBERTA MELONI, SIMONA PRENCIPE, et al. "Effect of Drying Temperatures and Exposure Times on Aspergillus flavus Growth and Aflatoxin Production on Artificially Inoculated Hazelnuts." Journal of Food Protection 83, no. 7 (2020): 1241–47. http://dx.doi.org/10.4315/jfp-20-061.

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ABSTRACT Aspergillus flavus may colonize hazelnuts and produce aflatoxins in the field and during storage. The main purpose of this study was to investigate the influence of drying temperature and exposure times on the viability of A. flavus and its ability to produce aflatoxins during the drying process and storage. Hazelnuts were inoculated with A. flavus and dried at different temperatures to reach 6% moisture content and a water activity (aw) of 0.71, a commercial requirement to avoid fungal development and aflatoxin contamination. Hazelnuts were dried at 30, 35, 40, 45, and 50°C and subse

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Saxena, M., K. G. Mukerji, and H. G. Raj. "Positive correlation exists between glutathione S-transferase activity and aflatoxin formation in Aspergillus flavus." Biochemical Journal 254, no. 2 (1988): 567–70. http://dx.doi.org/10.1042/bj2540567.

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The presence of glutathione (GSH) S-transferase activity, using 1-chloro-2, 4-dinitrobenzene (CDNB) as a substrate, has been established in the cytosolic fraction of the toxigenic (aflatoxin producing) and nontoxigenic strains of Aspergillus flavus. Significant differences in the GSH S-transferase activity were observed between the toxigenic and non-toxigenic strains. A positive correlation has been demonstrated for the first time between aflatoxin formation and a biochemical parameter, namely GSH S-transferase activity. The evidence in support of A. flavus GSH S-transferase induction by endog

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Rao, Carol Y., Richard C. Fink, Linda B. Wolfe, Daniel F. Liberman, and Harriet A. Burge. "A Study of Aflatoxin Production by Aspergillus Flavus Growing on Wallboard." Journal of the American Biological Safety Association 2, no. 4 (1997): 36–42. http://dx.doi.org/10.1177/109135059700200408.

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The potential for exposure to mycotoxins in indoor environments is of increasing concern. In order to evaluate the potential for mycotoxin production by toxigenic fungi growing on water-damaged building materials, two aflatoxin producing strains of Aspergillus flavus (American Type Culture Collection 16875 and 15547) were inoculated onto culture media, plain wallboard, and vinyl wallpapered wallboard (cellulose-based and wheat-based wallpaper paste) and incubated at high relative humidity and room temperature for up to 16 weeks. Each sample was extracted with 60% methanol and aflatoxins in the

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Gizachew, D., C. H. Chang, B. Szonyi, and W. E. Ting. "Aflatoxin production by Aspergillus flavus and Aspergillus parasiticus on deoiled ground nyjer seeds." World Mycotoxin Journal 14, no. 2 (2021): 213–20. http://dx.doi.org/10.3920/wmj2020.2623.

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Nyjer seeds are oil rich (35-40% oil content) seeds of the plant Guizotia abyssinica, which is closely related to sunflower. They are pressed mechanically for cooking oil in Ethiopia and elsewhere. The remaining deoiled cake, which contains approximately 10% oil is commonly used as animal feed. This study investigated the effect of water activity and temperature on the growth and aflatoxin production of the four main forms of aflatoxin (B1, B2, G1 and G2) by Aspergillus flavus and Aspergillus parasiticus on ground nyjer seed with 10% oil. The ground nyjer seeds were adjusted to different water

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Abdel-Hadi, A., D. Carter, and N. Magan. "Discrimination between aflatoxigenic and non-aflatoxigenic Aspergillus section Flavi strains from Egyptian peanuts using molecular and analytical techniques." World Mycotoxin Journal 4, no. 1 (2011): 69–77. http://dx.doi.org/10.3920/wmj2010.1223.

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A wide range of Aspergillus section Flavi strains were isolated from Egyptian peanut samples. Eighteen of these strains were compared with two type strains (Aspergillus flavus SRRC G1907 and Aspergillus parasiticus 2747) for aflatoxin production based on (a) qualitative fluorescence using a coconut cream agar medium (CAM), and (b) aflatoxin production on a conducive Yeast Extract-Sucrose (YES) medium using HPLC. These results were validated by using molecular approaches (the structural genes, aflD (nor-1), aflM (ver-1) and aflP (omt A) and the regulatory gene aflR) to discriminate between afla

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Shitu, S., M. Attahiru, and H. Umar. "Determination of Aflatoxin Concentrations in Cereals and Legumes Marketed in Zaria Metropolis, Kaduna State, Nigeria." UMYU Journal of Microbiology Research (UJMR) 6, no. 1 (2021): 208–18. http://dx.doi.org/10.47430/ujmr.2161.028.

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Aflatoxins are group of secondary fungal metabolites produced by Aspergillus species, such as Aspergillus flavus and Aspergillus parasiticus. The aflatoxin producing moulds can grow on cereals and legumes in the field, poorly dried harvested crops in storage, processed food, and feed products. The study was carried out with the aim to determine the level of aflatoxin contamination of cereals grain and legumes in Zaria metropolis, Kaduna State, Nigeria. Ninety (90) samples were collected, which comprises of 18 samples each of millet, sorghum, maize, beans, and groundnuts respectively. The sampl

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GOURAMA, HASSAN, and LLOYD B. BULLERMAN. "Aspergillus flavus and Aspergillus parasiticus: Aflatoxigenic Fungi of Concern in Foods and Feeds†: A Review." Journal of Food Protection 58, no. 12 (1995): 1395–404. http://dx.doi.org/10.4315/0362-028x-58.12.1395.

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Aspergillus flavus and the closely related subspecies parasiticus have long been recognized as major contaminants of organic and nonorganic items. A. flavus, a common soil fungus, can infest a wide range of agricultural products. Some A. flavus varieties produce aflatoxins, which are carcinogenic toxins that induce liver cancer in laboratory animals. A. flavus var. flavus, A. flavus subsp. parasiticus, and A. nomius share the ability to produce aflatoxins. Identification of the A. flavus species group is mainly based on the color and macroscopic and microscopic characteristics of the fungus. A

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Rodrigues, P., A. Venâncio, and N. Lima. "Aflatoxigenic Fungi and Aflatoxins in Portuguese Almonds." Scientific World Journal 2012 (2012): 1–9. http://dx.doi.org/10.1100/2012/471926.

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Aflatoxin contamination of nuts is an increasing concern to the consumer’s health. Portugal is a big producer of almonds, but there is no scientific knowledge on the safety of those nuts, in terms of mycotoxins. The aim of this paper was to study the incidence of aflatoxigenic fungi and aflatoxin contamination of 21 samples of Portuguese almonds, and its evolution throughout the various stages of production. All fungi belonging toAspergillussectionFlaviwere identified and tested for their aflatoxigenic ability. Almond samples were tested for aflatoxin contamination by HPLC-fluorescence. In tot

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Bianchi-Hall, C. M., R. D. Keys, and H. T. Stalker. "A Note on Use of Seed Protein Markers for Identification of Aflatoxin Resistance in Peanut1." Peanut Science 21, no. 2 (1994): 159–61. http://dx.doi.org/10.3146/i0095-3679-21-2-19.

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Abstract Fungi in the genus Aspergillus produce aflatoxins which are a group of toxic secondary metabolites. Fungal invasion of peanut seed and subsequent aflatoxin production can occur before or during harvest as well as during storage. Because storage proteins comprise a large percentage of the peanut seed, this study attempted to associate protein markers with previously reported aflatoxin-resistant genotypes. Variation was observed among 24 genotypes for electrophoretic banding patterns, but it was not possible to correlate the presence or absence of specific bands with aflatoxin resistanc

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GOURAMA, HASSAN, and LLOYD B. BULLERMAN. "Inhibition of Growth and Aflatoxin Production of Aspergillus flavus by Lactobacillus Species†." Journal of Food Protection 58, no. 11 (1995): 1249–56. http://dx.doi.org/10.4315/0362-028x-58.11.1249.

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A mixture of Lactobacillus species from a commercial silage inoculum reduced mold growth and inhibited aflatoxin production by Aspergillus flavus subsp. parasiticus. Actively growing Lactobacillus spp. cells totally inhibited germination of mold spores. Culture supernatant broth from the mixture of strains inhibited mold growth but did not destroy mold spore viability. Some mold spores were observed microscopically to have germinated and produced short nonbranching germ tubes; then growth ceased. While the pH of the culture broth and supernatant were about 4.0, acidification of nonfermented br

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Ezekiel, Chibundu N., Alejandro Ortega-Beltran, Eniola O. Oyedeji, et al. "Aflatoxin in Chili Peppers in Nigeria: Extent of Contamination and Control Using Atoxigenic Aspergillus flavus Genotypes as Biocontrol Agents." Toxins 11, no. 7 (2019): 429. http://dx.doi.org/10.3390/toxins11070429.

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Across sub-Saharan Africa, chili peppers are fundamental ingredients of many traditional dishes. However, chili peppers may contain unsafe aflatoxin concentrations produced by Aspergillus section Flavi fungi. Aflatoxin levels were determined in chili peppers from three states in Nigeria. A total of 70 samples were collected from farmers’ stores and local markets. Over 25% of the samples contained unsafe aflatoxin concentrations. The chili peppers were associated with both aflatoxin producers and atoxigenic Aspergillus flavus genotypes. Efficacy of an atoxigenic biocontrol product, Aflasafe, re

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Zhang, H., L. L. Scharfenstein, C. Carter-Wientjes, et al. "Lack of aflatoxin production by Aspergillus flavus is associated with reduced fungal growth and delayed expression of aflatoxin pathway genes." World Mycotoxin Journal 8, no. 3 (2015): 335–40. http://dx.doi.org/10.3920/wmj2014.1758.

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Aflatoxins, produced by Aspergillus flavus and Aspergillus parasiticus, are the most toxic fungal secondary metabolites that contaminate agricultural commodities such as peanuts, cotton and maize. Understanding the underlying mechanisms of crop resistance to fungal infection is an important step for plant breeders to develop better and improved crop varieties for safe production of human food and animal feed. Infection studies have identified a resistant (R) peanut line, GT-C20, which is able to decrease aflatoxin contamination. The mycelial growth of A. flavus NRRL3357 on the R peanut line wa

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Ezekiel, C. N., M. C. Adetunji, O. O. Atanda, J. C. Frisvad, J. Houbraken, and R. A. Samson. "Phenotypic differentiation of species from Aspergillus section Flavi on neutral red desiccated coconut agar." World Mycotoxin Journal 7, no. 3 (2014): 335–44. http://dx.doi.org/10.3920/wmj2014.1727.

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In order to facilitate easy and rapid identification of aflatoxin-producing Aspergillus species, the phenotypic traits of Aspergillus section Flavi isolates were examined on neutral red desiccated coconut agar (NRDCA). Phenotype variations in colony morphology and the relationship between colour/intensity of fluorescence and aflatoxin production were assessed. The isolates included 10 Aspergillus minisclerotigenes strains, 11 non-aflatoxigenic Aspergillus flavus L strains, 29 aflatoxigenic A. flavus L strains and 20 strains each of Aspergillus parasiticus and Aspergillus parvisclerotigenus. Th

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Kim, Hyeong-Mi, Hyunwoo Kwon, Kyeongsoon Kim, and Sung-Eun Lee. "Antifungal and Antiaflatoxigenic Activities of 1,8-Cineole and t-Cinnamaldehyde on Aspergillus flavus." Applied Sciences 8, no. 9 (2018): 1655. http://dx.doi.org/10.3390/app8091655.

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Aspergillus flavus and A. parsiticus produce aflatoxins that are highly toxic to mammals and birds. In this study, the inhibitory effects of 1,8-cineole and t-cinnamaldehyde were examined on the growth of Aspergillus flavus ATCC 22546 and aflatoxin production. 1,8-Cineole showed 50% inhibition of fungal growth at a concentration of 250 ppm, while t-cinnamaldehyde almost completely inhibited fungal growth at a concentration of 50 ppm. Furthermore, no fungal growth was observed when the growth medium was treated with 100 ppm t-cinnamaldehyde. 1,8-Cineole also exhibited 50% inhibition on the prod

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Montalbano, Serena, Francesca Degola, Jennifer Bartoli, et al. "The AFLATOX® Project: Approaching the Development of New Generation, Natural-Based Compounds for the Containment of the Mycotoxigenic Phytopathogen Aspergillus flavus and Aflatoxin Contamination." International Journal of Molecular Sciences 22, no. 9 (2021): 4520. http://dx.doi.org/10.3390/ijms22094520.

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The control of the fungal contamination on crops is considered a priority by the sanitary authorities of an increasing number of countries, and this is also due to the fact that the geographic areas interested in mycotoxin outbreaks are widening. Among the different pre- and post-harvest strategies that may be applied to prevent fungal and/or aflatoxin contamination, fungicides still play a prominent role; however, despite of countless efforts, to date the problem of food and feed contamination remains unsolved, since the essential factors that affect aflatoxins production are various and hard

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KARUNARATNE, ANJANI, and LLOYD B. BULLERMAN. "Interactive Effects of Spore Load and Temperature on Aflatoxin Production1." Journal of Food Protection 53, no. 3 (1990): 227–29. http://dx.doi.org/10.4315/0362-028x-53.3.227.

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The relationship between initial spore load of an aflatoxigenic mold and subsequent growth and aflatoxin production were studied at 28 and 35°C. The initial spore loads ranges &lt;101 to 107 spores/ml. As the spore level increased, visible growth appeared sooner and was more extensive. Growth, determined by viable plate counts, indicated that maximum growth in all the treatments reached 109 CFU/g, irrespective of the initial spore load. Mycelial growth and sporulation occurred faster at 35°C at all spore levels than at 28°C. At 28°C, unusually high amounts of aflatoxin Bl (380 ug/g) were p

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Bazyani, Lina F., and Asia A. M. Saadullah. "Mycoflora and Incidence of Aflatoxin in Wheat Seeds from Duhok Province, Kurdistan Region of Iraq." Science Journal of University of Zakho 6, no. 3 (2018): 78–81. http://dx.doi.org/10.25271/sjuoz.2018.6.3.505.

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Identification of fungi that contaminated wheat grains and their aflatoxins production were investigated in Thirty-three samples collected from different sources in Duhok province, Kurdistan region of Iraq during 2014-2015. In this study a total of twenty-five species belonged to 12 genera was isolated and identified on DRBC, MEA and PDA media. Nine distinct species were identified within Aspergillus which revealed highest diversity among all isolated genera. Followed by five species of Penicillium.Alternariacame after which showed only two species. Two teleomorphic ascomycota Emericella, and

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Soares, C., H. Morales, J. Faria, A. C. Figueiredo, L. G. Pedro, and A. Venâncio. "Inhibitory effect of essential oils on growth and on aflatoxins production by Aspergillus parasiticus." World Mycotoxin Journal 9, no. 4 (2016): 525–34. http://dx.doi.org/10.3920/wmj2015.1987.

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The aim of this work was to assess the inhibitory effect of essential oils on the growth and aflatoxin production of Aspergillus parasiticus, as well as to correlate it with the chemical composition of the essential oils. Essential oils from six aromatic species (Cymbopogon citratus, Eucalyptus globulus, Origanum vulgare, Ruta graveolens, Salvia officinalis, Satureja montana) were characterised by gas chromatography and tested for their inhibitory effect against A. parasiticus strain MUM 92.02. Furthermore, the in vitro inhibitory effects of these essential oils on the production of aflatoxins

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IQBAL, QUMER, MUHAMMAD AMJAD, MUHAMMAD RAFIQUE ASI, and AGUSTIN ARIÑO. "Assessment of Hot Peppers for Aflatoxin and Mold Proliferation during Storage." Journal of Food Protection 74, no. 5 (2011): 830–35. http://dx.doi.org/10.4315/0362-028x.jfp-10-449.

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Aflatoxin contamination and mold proliferation in three hot pepper hybrids (Sky Red, Maha, and Wonder King) were studied during 5 months of storage at three temperatures (20, 25, and 30°C) and under different packaging conditions (low-density polyethylene bags and jute bags). The presence of aflatoxins in hot pepper samples was determined by high-performance liquid chromatography with a UV-Vis detector. Sampling for analysis of aflatoxins, total mold counts, and Aspergillus counts was carried out at 0, 50, 100, and 150 days of storage. Hot peppers packed in jute bags were more susceptible to a

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Diaz, G., M. Lozano, and A. Acuña. "Prevalence of Aspergillus species on selected Colombian animal feedstuffs and ability of Aspergillus section Flavi to produce aflatoxins." World Mycotoxin Journal 2, no. 1 (2009): 31–34. http://dx.doi.org/10.3920/wmj2008.1041.

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A total of 57 samples of feedstuffs commonly used for animal nutrition in Colombia (maize, soybean, sorghum, cottonseed meal, sunflower seed meal, wheat middlings and rice) were analysed for Aspergillus contamination. Aspergillus fungi were identified at species level and their ability to produce aflatoxins was determined by highperformance liquid chromatography. A total of 31 of the feedstuffs analysed (54.4%) were found to contain Aspergillus spp. The most contaminated substrate was maize (100%) followed by cottonseed meal (80%), sorghum (60%) and wheat middlings (60%). Soybean showed lower

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Thapaliya, Paurakh, Kundan Shrestha, Binaya Prasad Shrestha, and Pashupati Mishra. "Inhibition of Aspergillus flavus and Aflatoxin in Maize by Acorus calamus (Bojo)." Journal of Food Science and Technology Nepal 6 (June 29, 2013): 59–64. http://dx.doi.org/10.3126/jfstn.v6i0.8261.

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This study was carried out to reveal the effect of Bojo powder on Aflatoxin production and growth of Aspergillus flavus 'ITCC 5192' in maize grain stored at four different moisture levels of 13, 17, 21 and 24%. For the inhibition study, Bojo powder was used in the concentration of 0.0, 0.5, 0.75, 1.0, 1.25 and 1.5% (w/w) in maize samples. After inoculation of Aspergillus flavus .ITCC 5192. and incubation for 15 days, Aflatoxins were extracted and quantified by using Thin Layer Chromatography (TLC). Maize sample with moisture content 17% and Bojo powder concentration at 1.0% prevented the growt

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KACHAPULULA, PAUL W., JULIET AKELLO, RANAJIT BANDYOPADHYAY, and PETER J. COTTY. "Aflatoxin Contamination of Dried Insects and Fish in Zambia." Journal of Food Protection 81, no. 9 (2018): 1508–18. http://dx.doi.org/10.4315/0362-028x.jfp-17-527.

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ABSTRACT Dried insects and fish are important sources of income and dietary protein in Zambia. Some aflatoxin-producing fungi are entomopathogenic and also colonize insects and fish after harvest and processing. Aflatoxins are carcinogenic, immune-suppressing mycotoxins that are frequent food contaminants worldwide. Several species within Aspergillus section Flavi have been implicated as causal agents of aflatoxin contamination of crops in Africa. However, aflatoxin producers associated with dried fish and edible insects in Zambia remain unknown, and aflatoxin concentrations in these foods hav

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GOURAMA, HASSAN, and LLOYD B. BULLERMAN. "Antimycotic and Antiaflatoxigenic Effect of Lactic Acid Bacteria: A Review†." Journal of Food Protection 58, no. 11 (1995): 1275–80. http://dx.doi.org/10.4315/0362-028x-58.11.1275.

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Lactic acid bacteria are extensively used in the fermentation of a wide variety of food products and are known for their preservative and therapeutic effects. Many lactic acid bacteria species have been reported to inactivate bacterial pathogens, and numerous antibacterial substances have been isolated. However, the antimycotic and antimycotoxigenic potential of lactic acid bacteria has still not been fully investigated. Fermented foods such as cheese can be contaminated by molds and mycotoxins. Mold causes spoilage and renders the product unusable for consumption, and the presence of mycotoxi

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ABARCA, M. L., M. R. BRAGULAT, G. CASTELLÁ, and F. J. CABAÑES. "Mycoflora and Aflatoxin-Producing Strains in Animal Mixed Feeds." Journal of Food Protection 57, no. 3 (1994): 256–58. http://dx.doi.org/10.4315/0362-028x-57.3.256.

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The mycoflora of 69 samples of animal mixed feeds were studied. Fungal counts ranged from 102 to 108 CFU/g, the lowest counts corresponding to the samples of rabbit feeds. Seventy-one fungal species belonging to 26 genera were identified. The pre- dominant species were Aspergillus flavus, Fusarium moniliforme, and Penicillium chrysogenum. Thirty-six strains of A. flavus and one strain of A. parasiticus were screened for aflatoxin production in yeast extract-sucrose medium. The final pH, weight of mycelium, and production of aflatoxins were determined after 14 days of incubation. Five strains (

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Dominguez, Lucas, Jose L. Blanco, Esperanza Gomez-Lucia, Elias F. Rodriguez, and Guillermo Suarez. "Determination of Anatoxin M, in Milk and Milk Products Contaminated at Low Levels." Journal of AOAC INTERNATIONAL 70, no. 3 (1987): 470–72. http://dx.doi.org/10.1093/jaoac/70.3.470.

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Abstract A new method is described for the determination of aflatoxin M, in milk and dairy products by thin layer chromatography. The main characteristic is the extraction system using an alkaline solution. Lipids are removed by centrifuging at low temperatures, and the aflatoxins are then extracted with CHC13. The method has 2 options: Technique II (detection limit 0.02 ppb) requires cleanup on a chromatographic column; this is not necessary in Technique I (detection limit 0.1 ppb). The recovery rate in both techniques is over 92.8% in milk and yoghurt. This method may also be used for other

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Doster, Mark A., and Themis J. Michailides. "Production of Bright Greenish Yellow Fluorescence in Figs Infected by Aspergillus Species in California Orchards." Plant Disease 82, no. 6 (1998): 669–73. http://dx.doi.org/10.1094/pdis.1998.82.6.669.

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The relationship of bright greenish yellow fluorescence (BGYF) of dried figs under longwave UV light to colonization by Aspergillus fungi was determined. BGYF in naturally infected figs was associated with decay by only four fungal species: the aflatoxin-producing species Aspergillus flavus (both L and S strains) and A. parasiticus, and the aflatoxin nonproducers A. tamarii and A. alliaceus. BGYF was more likely to be visible internally (after cutting open the fig) than externally. For all four species associated with BGYF, some infected figs did not show BGYF. The absence of fluorescence is p

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Douksouna, Youmma, Joel Masanga, Andrew Nyerere, Steven Runo, and Zachée Ambang. "Towards Managing and Controlling Aflatoxin Producers Within Aspergillus Species in Infested Rice Grains Collected from Local Markets in Kenya." Toxins 11, no. 9 (2019): 544. http://dx.doi.org/10.3390/toxins11090544.

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Rice grains can be attacked by a range of pathogens, including Aspergillus species, which can cause the accumulation of aflatoxins and represent a serious threat to the consumers. Aflatoxins are secondary metabolites synthesized by Aspergillus species and naturally occur in various foodstuffs. In this study, we sought to analyze the prevalence of aflatoxin-producing Aspergillus spp. in rice grains currently sold in Kenyan local markets. We analyzed a total of 98 samples randomly collected and primarily analyzed to observe moisture content and fungal growth. We then isolated Aspergillus species

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Guan, S., T. Zhou, Y. Yin, M. Xie, Z. Ruan, and J. Young. "Microbial strategies to control aflatoxins in food and feed." World Mycotoxin Journal 4, no. 4 (2011): 413–24. http://dx.doi.org/10.3920/wmj2011.1290.

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Aflatoxins are a group of toxic and carcinogenic fungal metabolites. They are commonly found in cereals, nuts and animal feeds and create a significant threat to the food industry and animal production. Several strategies have been developed to avoid or reduce harmful effects of aflatoxins since the 1960s. However, prevention of aflatoxin contamination pre/post harvest or during storage has not been satisfactory and control strategies such as physical removing and chemical inactivating used in food commodities have their deficiencies, which limit their large scale application. It is expected t

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Blaney, BJ, MA Kelly, AL Tyler, and MD Connole. "Aflatoxin and cyclopiazonic acid production by Queensland isolates of Aspergillus flavus and Aspergillus parasiticus." Australian Journal of Agricultural Research 40, no. 2 (1989): 395. http://dx.doi.org/10.1071/ar9890395.

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The production of aflatoxins (AFB1, AFB2, AFG1, AFG2) and cyclopiazonic acid (CPA) by 50 Queensland isolates of thc Aspergillusflavus-Aspergillus parasiticus group was examined for the purposes of chemotaxonomy and toxicology. lsolatcs were cultured on Czapek Dox agar at 28�C and examined microscopically after 5, 7 and 10 days. Conidial heads were classified as either bearing phialides only or phialidcs and metulac, while conidia were classified according to degree of roughness. Isolates were also sown onto maize meal incubated at 28�C for 28 days and assayed for aflatoxins and CPA. A. flavus

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Johnsson, P., M. Lindblad, A. Thim, et al. "Growth of aflatoxigenic moulds and aflatoxin formation in Brazil nuts." World Mycotoxin Journal 1, no. 2 (2008): 127–37. http://dx.doi.org/10.3920/wmj2008.1033.

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The present study aimed at gaining more knowledge of the growth of aflatoxigenic moulds and aflatoxin production in Brazil nuts in relation to humidity conditions and storage time. For this purpose, the growth of aflatoxigenic moulds and the increase in aflatoxin levels in Brazil nuts was studied in the laboratory at temperature and humidity conditions that are relevant for the Amazon region. Fresh unprocessed Brazil nuts in shell were inoculated with an aflatoxin producing strain of Aspergillus nomius previously isolated from Brazil nuts. The nuts were stored at 27 °C in combination with 97,

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TING, W. T. EVERT, CHIH-HSUAN CHANG, BARBARA SZONYI, and DAWIT GIZACHEW. "Growth and Aflatoxin B1, B2, G1, and G2 Production by Aspergillus flavus and Aspergillus parasiticus on Ground Flax Seeds (Linum usitatissimum)." Journal of Food Protection 83, no. 6 (2020): 975–83. http://dx.doi.org/10.4315/jfp-19-539.

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ABSTRACT Flax seed has become an increasingly popular food ingredient because of its nutrient richness as well as potential health benefits. Flax seeds are often ground before consumption, and flax seed cakes are used as animal feed. Aflatoxin production may occur subsequently when the ground seeds are stored in an environment that supports fungal growth. The objectives of this study were to determine the growth of two toxigenic fungi, Aspergillus flavus and A. parasiticus, and to quantify the concentrations of four major aflatoxins (AFB1, AFG1, AGB2, and AFG2) produced by the two fungi on gro

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