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Mycotoxin production by Aspergillus niger aggregate isolated from harvested mai...

Background: Maize is considered one of the crops more susceptible to mycotoxins in the world. Two of the mycotoxins commonly associated with maize are fumonisins and ochratoxin A. Aspergillus niger is a known producer of ochratoxin A and is easily found in maize. Recently, however, Aspergillus niger has been reported to produce as well fumonisins, mainly fumonisin B2. Aims: The aim of this study was to isolate ...

Interaction with Penicillium expansum enhances Botrytis cinerea growth in grape...

Interactions between fungi occur when they grow on the same host plant. This is the case of Botrytis cinerea and Penicillium expansum on grape. P. expansum is also responsible for production of the mycotoxin patulin. In this study, the influence of the interaction between both fungi on fungal growth parameters was studied as well as the effect on the accumulation of patulin by P. expansum. For that purpose, spo...

Incidence and diversity of the fungal genera Aspergillus and Penicillium in Por...

Almonds (Prunus dulcis (Miller) D.A. Webb) and European (sweet) chestnuts (Castanea sativa Miller) are of great economic and social impact in Mediterranean countries, and in some areas they constitute the main income of rural populations. Despite all efforts to control fungal contamination, toxigenic fungi are ubiquitous in nature and occur regularly in worldwide food supplies, and these nuts are no exception. ...

Fungos produtores de micotoxinas

As micotoxinas são metabolitos tóxicos secundários produzidos por alguns fungos filamentosos que surgem de forma natural em produtos agroalimentares em todo o Mundo. As mais relevantes para a segurança sanitária de alimentos são as aflatoxinas, a ocratoxina A, a patulina, as fumonisinas, a zearalenona e o desoxinivalenol, estando a sua presença em alimentos regulamentada. Estas micotoxinas são produzidas princi...

Valorisation of olive pomace by solid-state fermentation with Aspergillus speci...

Pollution by olive mill wastes is a crucial problem in Mediterranean area and their proper management and utilization is demanded. Olive pomace offers excellent properties to produce enzymes by solid-state fermentation (SSF) using filamentous fungi. Particularly for lipase production, since it has residual content of olive oil. The aim of this work was to optimize the production of lipase by Aspergillus ibericu...

Management of agro-industrial wastes: utilization of exhausted grape mark as co...

The reutilization of biological wastes is of great interest since, due to legislation and environmental reasons, the industry is increasingly being forced to find an alternative use for its residues. Moreover, the use of these wastes considerably reduces the production costs. Olive oil and wine production are the most common food processing activities in the countries of southern Europe. Environmental pollution...

Influence of moisture content, temperature and inoculum size on lipase producti...

Pollution by olive mill wastes is a crucial problem in the Mediterranean area and proper management is necessary. Olive pomace, a solid by-product generated by the olive oil two phase extraction process, is an acidic and very humid material, rich in organic matter, potassium, nitrogen, carbohydrates, phenols and also contains residual fats, which make an interesting substrate for lipase production under solid-s...

A decade of mycotoxin research at the Institute of Biotechnology and Bioenginee...

Incidence and diversity of the fungal genera Aspergillus and Penicillium in Por...

Almonds (Prunus dulcis (Miller) D.A. Webb) and European (sweet) chestnuts (Castanea sativa Miller) are of great economic and social impact in Mediterranean countries, and some areas they constitute the main income of rural populations. Despite all efforts to control fungal contamination, toxigenic fungi are ubiquitous in nature and occur regularly in worldwide food supplies, and these nuts are no exception. Th...

Effect of gamma radiation on mycotoxins solutions

Due to the high toxicity of mycotoxins, many methods have been used to reduce or eliminate them from food and feed. Gamma radiation is one technique that has been investigated with some promising results in degradation of some mycotoxins from food. The aim of this study was to clarify the effect of gamma irradiation on aflatoxin B1 (AFB1) aflatoxin B2 (AFB2), aflatoxin G1 (AFG1) and aflatoxin G2 (AFG2), ochatox...