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Contributions of Micoteca da Universidade do Minho to food mycology

Micoteca da Universidade do Minho (MUM) is a collection of fungi established in 1996. Research involving secondary metabolites in the form of mycotoxins is paramount. An objective is to provide authentic strains for research in biotechnology, life sciences and challenge testing. Knowledge, information and training in mycology are promulgated by the biological resource centre. MUM is involved in projects which a...

Polyphasic approach including maldi-tof mass spectrometry to characterise aflat...

Aflatoxins are toxic compounds which are produced as secondary metabolites by the fungi Aspergillus flavus, A. parasiticus and A. nomius growing on a variety of food products and are known to be carcinogenic, mutagenic, teratogenic and immunosuppressive1,2. Aspergillus is a large genus, with a complex taxonomy. The genus is easily identified by its characteristic conidiophore, but species identification and dif...

Micotoxinas: contributos da micoteca da Universidade do Minho (mum) para a segu...

A Micoteca da Universidade do Minho (MUM), fundada em 1996, tem como missão ser uma colecção de fungos filamentosos com o objectivo principal de manter e fornecer estirpes com qualidade e autenticidade para a investigação em biotecnologia e ciências da vida, e laboratórios de ensaio, actuando também como um centro de conhecimento, informação e formação na área da micologia. Dentro desta missão, a MUM tem estado...

Identification of aflatoxigenic and non-aflatoxigenic strains of Aspergillus Se...

Aspergillus subgenus Circumdati section Flavi, also referred to as the A. flavus group, has attracted worldwide attention for its industrial use and toxigenic potential. Section Flavi is divided in two groups of species. One includes the aflatoxigenic species A. flavus, A. parasiticus and A. nomius, which cause serious problems in agricultural commodities, and the other one includes the non‐aflatoxigenic specie...

MALDI-TOF MS potentialities and limits to characterise aflatoxigenic species of...

Identification and characterization of Aspergillus flavus and aflatoxins

Aspergillus flavus is the main producer of the well known carcinogenic aflatoxins. The presence of this fungus and aflatoxins is of huge concern in terms of food safety. The identification of A. flavus is not straightforward due to similarities with closely related species (e.g. A. parasiticus and A. nomius). Also, from the biochemical point of view the closely-related species are able to produce different myco...

Characterization of Aspergillus flavus isolated from winemaking grapes

Concern about filamentous fungi in vineyards has been traditionally linked to the spoilage of grapes. However, the recent detection of ochratoxin A in wines has increased the interest in mycotoxins. Although not very common in grapes, Aspergillus flavus is occasionally isolated from grapes. A. flavus is the main producer of the well known carcinogenic mycotoxins, the aflatoxins, and the presence of this fungus ...

Characterization and differentiation of aflatoxigenic species of Aspergillus se...

Aspergillus is a large genus, with a complex taxonomy. The genus is easily identifiedd by its characteristic conidiophore, but species identification and differentiation is complex, mainly because it is traditionally based on a range of morphological features. Aspergillus subgenus Circumdati section Flavi, also refered to as the A.dflavus group, has attracted worldwide attention for its industrial use and toxig...