Article
Food Science & Technology
Jinyang Li, Wenbo Wang, Sifan Chen, Tao Shao, Xuxiong Tao, Xianjun Yuan
Summary: This study evaluated the effect of lactic acid bacteria on fermentation quality, mycotoxin concentrations, and microbial communities of whole-crop corn silages infested with mycotoxigenic fungi. Lactic acid bacteria inoculants decreased mycotoxin concentrations and improved the acidity of corn silages after 90 days of ensiling.
Article
Food Science & Technology
Zhenyu Wang, Zhongfang Tan, Guofang Wu, Lei Wang, Guangyong Qin, Yanping Wang, Huili Pang
Summary: The addition of Artemisia argyi (AA) improved the fermentation quality and aerobic stability of wheat straw silage by increasing the dominance of desirable Lactobacillus, inhibiting the growth of undesirable microorganisms, especially fungi, and reducing the content of mycotoxins.
Article
Food Science & Technology
Dawei Zhang, Liansheng Zhao, Yakun Chen, Heyang Gao, Yu Hua, Xianjun Yuan, Hailin Yang
Summary: By analyzing 200 maize silage samples from different regions in China, it was found that the majority of samples tested positive for deoxynivalenol and zearalenone. Other regulated mycotoxins as well as emerging mycotoxins were also detected in a smaller number of samples. The results indicate the presence of multiple mycotoxins in maize silage and suggest a need for increased awareness and attention.
Review
Food Science & Technology
Thaisa Duarte Santos, Eliana Badiale Furlong
Summary: The occurrence of biological contaminants in common beans presents a challenge for food safety, as they can impact crop yield and human health in various ways, requiring further research to reduce risks.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Microbiology
Manoj Kumar Solanki, Ahmed Abdelfattah, Sudharsan Sadhasivam, Varda Zakin, Michael Wisniewski, Samir Droby, Edward Sionov
Summary: The microbiome of stored wheat grains contains beneficial bacteria and yeast that show strong antagonistic properties against mycotoxigenic fungi. Bacillus strains were found to significantly reduce fungal load in wheat grains, while the yeast Rhodotorula glutinis was able to degrade aflatoxin B-1. These findings suggest the potential of using microbial antagonists to reduce fungal and mycotoxin contamination in grains.
Article
Green & Sustainable Science & Technology
Nikola Puvaca, Snezana Tanaskovic, Vojislava Bursic, Aleksandra Petrovic, Jordan Merkuri, Tana Shtylla Kika, Dusan Marinkovic, Gorica Vukovic, Magdalena Cara
Summary: The research aimed to visually characterize the effects of Alternaria spp. contaminated wheat grains on broilers nutrition, showing significant differences in color properties of wheat samples contaminated with Alternaria spp. The results indicated negative effects on growth, oxidative protection, and overall welfare of broiler chickens.
Review
Microbiology
Wei Xu, Yi-qiao Zhao, Wen-bao Jia, Si-yu Liao, Tunyaluk Bouphun, Yao Zou
Summary: Fermentation is essential for the unique flavor and health benefits of dark tea, and microorganisms play a crucial role in this process. Improper storage of dark tea may lead to the growth of harmful microorganisms and the presence of mycotoxins, which are considered the main contributors to its quality. This study reviews the common and potential mycotoxins in dark tea and discusses the possible existence of masked mycotoxins. The potential risks of mycotoxins and masked mycotoxins in dark tea are summarized, aiming to provide guidance for prevention and risk assessment of harmful fungi in dark tea.
FRONTIERS IN MICROBIOLOGY
(2023)
Article
Multidisciplinary Sciences
Narendra Kumar, S. M. Paul Khurana, Vashist N. Pandey
Summary: This study conducted fungal and insect analysis on stored wheat and rice seeds, revealing the presence of various fungal species and insects, and confirming their impact on seed quality and nutrient content.
SCIENTIFIC REPORTS
(2023)
Article
Plant Sciences
Rebecca R. Sweany, Mikaela Breunig, Joseph Opoku, Keith Clay, Joseph W. Spatafora, Milton T. Drott, Thomas T. Baldwin, Jake C. Fountain
Summary: The production of mycotoxins in plant-pathogenic or endophytic fungi can provide fitness gain, but the relationship between mycotoxin production and plant pathogenicity or virulence is complex and inconsistent. Aflatoxin, as a highly toxic and carcinogenic mycotoxin, is of particular interest, but its connection to pathogenicity is complicated by the presence of nonaflatoxigenic isolates. Other toxins, such as trichothecenes and ergot alkaloids, play important roles in fungal virulence and herbivore protection. This review summarizes a panel discussion on the diverse roles of mycotoxins in filamentous fungi, involving experts from different research sectors, career stages, ethnicities, and genders.
Article
Food Science & Technology
Ixchel Campos-Avelar, Alexandre Colas de la Noue, Noel Durand, Guillaume Cazals, Veronique Martinez, Caroline Strub, Angelique Fontana, Sabine Schorr-Galindo
Summary: The study found that Streptomyces can effectively inhibit Aspergillus flavus growth and decrease aflatoxin production, with most isolates capable of degrading Aflatoxin B-1 in both solid and liquid cultures. Bacterial cells and cell-free extracts showed varying effectiveness in degradation and detoxification of the mycotoxin.
Article
Chemistry, Multidisciplinary
Amandine Andre, Nadina Muller, Irene Chetschik
Summary: The investigation examined the contamination of wheat grains and flours in Switzerland with two mycotoxins, zearalenone (ZEA) and enniatin B (ENB). ZEA was detected in half of the grain samples, while commercial wheat flours were free of ZEA. ENB was found in all samples, with levels influenced by the harvest year and humid weather conditions. The contamination was not limited to the surface layers of the grains. Decontamination solutions are necessary to prevent food waste and improve the safety of wheat-based products.
APPLIED SCIENCES-BASEL
(2022)
Review
Environmental Sciences
Lena Marie Juraschek, Arne Kappenberg, Wulf Amelung
Summary: Mycotoxins are harmful substances produced by fungi, and their occurrence and fate in soil and agro-environmental matrices are still poorly understood. Mass spectrometry is the safest and most reliable method for quantifying mycotoxins, and their levels in soils are in the microgram range. The retention of mycotoxins in soils is controlled by texture, with significant adsorption in clays and leaching potential in sandy soils.
SCIENCE OF THE TOTAL ENVIRONMENT
(2022)
Review
Food Science & Technology
Julian Andres Gomez-Salazar, Karla Ruiz-Hernandez, Maria Marcela Martinez-Miranda, Katherin Castro-Rios
Summary: Aflatoxins have a significant impact on health and agricultural products worldwide, particularly in major cereals such as maize, wheat, and rice. They are commonly found in regions with high humidity and temperatures, and effective purification methods are needed to reduce their contamination in food.
FOOD REVIEWS INTERNATIONAL
(2023)
Review
Food Science & Technology
Leila Peivasteh-Roudsari, Mohadeseh Pirhadi, Razieh Shahbazi, Hadi Eghbaljoo-Gharehgheshlaghi, Mahtab Sepahi, Adel Mirza Alizadeh, Behrouz Tajdar-oranj, Sahar Jazaeri
Summary: To prevent and control mycotoxins, a combination of strategies including environmental control, good agricultural and manufacturing practices, suitable storage conditions, proper quality assurance programs, and bio-safe post-harvest detoxifying methods is needed. The most effective methods are those carried out before the fungal infestation and mycotoxin production on the plant.
FOOD REVIEWS INTERNATIONAL
(2022)
Article
Food Science & Technology
Gibson P. Mutuli, Duncan O. Mbuge, Ayub N. Gitau
Summary: The study found that aflatoxin B1 was prevalent in the selected vegetables, and the contamination level increased with relative humidity for both freshly harvested and dried vegetables, with lower contamination level in dried vegetables.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2022)