Multi-mycotoxin production of cheese-derived fungal strains in vitro and in cheese models

Analysis of Mycotoxin and Secondary Metabolites in Commercial and Traditional Slovak Cheese Samples

(2022) Luana Izzo et al.   Toxins

Cyclopiazonic acid in soft-ripened and blue cheeses marketed in the USA

(2022) Chris M. Maragos et al.   Food Additives & Contaminants Part B-Surveillance

Characterization of bioactive peptides derived from goatskin Tulum cheese of the Ereğli region at different stages of ripening

(2022) Hale İnci Öztürk et al.   FOOD RESEARCH INTERNATIONAL

Antifungal cultures and metabolites of lactic acid bacteria for use in dairy fermentations

(2022) Nuanyi Liang et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Strong effect of Penicillium roqueforti populations on volatile and metabolic compounds responsible for aromas, flavor and texture in blue cheeses

(2021) Thibault CARON et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The prevalence and concentration of aflatoxin M1 among different types of cheeses: A global systematic review, meta-analysis, and meta-regression

(2021) Amin Mousavi Khaneghah et al.   FOOD CONTROL

Multi-mycotoxin occurrence in feed, metabolism and carry-over to animal-derived food products: A review

(2021) J. Tolosa et al.   FOOD AND CHEMICAL TOXICOLOGY

Antifungal activity of lactic acid bacteria isolated from milk against Penicillium commune, P. nordicum, and P. verrucosum

(2021) Juliana Ramos-Pereira et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Modelling Fungal Growth, Mycotoxin Production and Release in Grana Cheese

(2020) Marco Camardo Leggieri et al.   Microorganisms

Molecular analysis of mating type loci from the mycophenolic acid producer Penicillium brevicompactum: Phylogeny and MAT protein characterization suggest a cryptic sexual life cycle

(2020) Yasaman Mahmoudjanlou et al.   Fungal Biology

Long term preliminary studies on toxic and carcinogenic effect of individual or simultaneous exposure to ochratoxin A and penicillic acid in mice

(2020) Stoycho D Stoev   TOXICON

Effects of Preservative Agents on Quality Attributes of Dry-Cured Fermented Sausages

(2020) Micaela Álvarez et al.   Foods

Secondary metabolites of the genus Penicillium from undisturbed and anthropogenically altered Antarctic habitats

(2019) A. G. Kozlovsky et al.   FOLIA MICROBIOLOGICA

Exposure-Toxicity Relationships of Mycophenolic Acid in Adult Kidney Transplant Patients

(2019) Tony K. L. Kiang et al.   CLINICAL PHARMACOKINETICS

Production and migration of ochratoxin A and citrinin in Comté cheese by an isolate of Penicillium verrucosum selected among Penicillium spp. mycotoxin producers in YES medium

(2019) Monika Coton et al.   FOOD MICROBIOLOGY

Several species of Penicillium isolated from chestnut flour processing are pathogenic on fresh chestnuts and produce mycotoxins

(2018) Simona Prencipe et al.   FOOD MICROBIOLOGY

Physicochemical factors affecting the growth and mycotoxin production of Penicillium strains in a synthetic cheese medium

(2018) Rocío Casquete et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Bioreactor studies of production of mycophenolic acid by Penicillium brevicompactum

(2018) Gopal Patel et al.   BIOCHEMICAL ENGINEERING JOURNAL

Fungal mycobiota and mycotoxin risk for traditional artisan Italian cave cheese

(2018) Anelli Pamela et al.   FOOD MICROBIOLOGY

Antifungal activity of lactic and propionic acid bacteria and their potential as protective culture in cottage cheese

(2017) Benoît Fernandez et al.   FOOD CONTROL

Genetic basis for mycophenolic acid production and strain-dependent production variability in Penicillium roqueforti

(2017) Guillaume Gillot et al.   FOOD MICROBIOLOGY

Survey of Penicillia associated with Italian grana cheese

(2017) S. Decontardi et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Influence of Environmental Factors on the Production of Penitrems A–F by Penicillium crustosum

(2017) Svetlana A. Kalinina et al.   Toxins

The diversity and evolution of microbiota in traditional Turkish Divle Cave cheese during ripening

(2016) S. Ozturkoglu Budak et al.   INTERNATIONAL DAIRY JOURNAL

Protease and lipase activities of fungal and bacterial strains derived from an artisanal raw ewe's milk cheese

(2016) Sebnem Ozturkoglu-Budak et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Modeling Growth and Toxin Production of Toxigenic Fungi Signaled in Cheese under Different Temperature and Water Activity Regimes

(2016) Marco Camardo Leggieri et al.   Toxins

Ochratoxin A: 50 Years of Research

(2016) Frantisek Malir et al.   Toxins

Identification and Functional Analysis of the Mycophenolic Acid Gene Cluster of Penicillium roqueforti

(2016) Abdiel Del-Cid et al.   PLoS One

Occurrence of roquefortine C, mycophenolic acid and aflatoxin M1 mycotoxins in blue-veined cheeses

(2015) Kévin Fontaine et al.   FOOD CONTROL

Presence of mycotoxins in animal milk: A review

(2015) Myra Evelyn Flores-Flores et al.   FOOD CONTROL

Penicillium salamii, a new species occurring during seasoning of dry-cured meat

(2015) Giancarlo Perrone et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Pharmacology and toxicology of mycophenolate in organ transplant recipients: an update

(2014) Christine E. Staatz et al.   ARCHIVES OF TOXICOLOGY

Filamentous Fungi and Mycotoxins in Cheese: A Review

(2014) Nolwenn Hymery et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Isolation of lactic acid bacteria with antifungal activity against the common cheese spoilage mould Penicillium commune and their potential as biopreservatives in cheese

(2014) Elsie Y.L. Cheong et al.   FOOD CONTROL

Penicillium strains isolated from Slovak grape berries taxonomy assessment by secondary metabolite profile

(2014) Antonello Santini et al.   Mycotoxin Research

Survey of the presence of patulin and ochratoxin A in traditional semi-hard cheeses

(2013) D. Pattono et al.   FOOD CONTROL

Identification of moulds from the Taleggio cheese environment by the use of DNA barcodes

(2012) Simona Panelli et al.   FOOD CONTROL

Mycotoxin food and feed regulation and the specific case of ochratoxin A: a review of the worldwide status

(2010) S.C. Duarte et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

A combined morphologic and molecular approach for characterizing fungal microflora from a traditional Italian cheese (Fossa cheese)

(2010) Mauro De Santi et al.   INTERNATIONAL DAIRY JOURNAL

Biosynthesis and Toxicological Effects of Patulin

(2010) Olivier Puel et al.   Toxins

Proteolytic activity, mycotoxins and andrastin A in Penicillium roqueforti strains isolated from Cabrales, Valdeón and Bejes–Tresviso local varieties of blue-veined cheeses

(2009) M.A. Fernández-Bodega et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Clustered genes involved in cyclopiazonic acid production are next to the aflatoxin biosynthesis gene cluster in Aspergillus flavus

(2008) Perng-Kuang Chang et al.   FUNGAL GENETICS AND BIOLOGY

Patulin causes DNA damage leading to cell cycle arrest and apoptosis through modulation of Bax, p53 and p21/WAF1 proteins in skin of mice

(2008) Neha Saxena et al.   TOXICOLOGY AND APPLIED PHARMACOLOGY

Mycotoxins and mould contamination in cheese: a review

(2008) I. Sengun et al.   World Mycotoxin Journal

Effect of patulin on the interdigitating dendritic cells (IDCs) of rat thymus

(2007) Nesrin Özsoy et al.   CELL BIOCHEMISTRY AND FUNCTION