Article
Food Science & Technology
Marina Copetti
Summary: Multiple approaches are used to prevent fungal spoilage and mycotoxin production. Considering the entire food chain, including manufacturing level, and maintaining hygiene in production environment using effective antifungal sanitizers are believed to be important for late control. This review discusses fungal spoilage in processed foods, mycological issues in food industries, and common antifungal sanitizers used in the food sector and their efficacy factors.
CURRENT OPINION IN FOOD SCIENCE
(2023)
Article
Microbiology
Jia Gao, Max Wenderoth, Maria Doppler, Rainer Schuhmacher, Doris Marko, Reinhard Fischer
Summary: The study found that the growth and toxin production of the filamentous fungus Alternaria alternata are actually regulated by the same set of enzymes, especially those closely related to melanin biosynthesis pathway. This discovery may alter the previous understanding of the range of fungi producing certain specific toxins.
Article
Food Science & Technology
Hina Shanakhat, Susan P. McCormick, Mark Busman, Joseph O. Rich, Matthew G. Bakker
Summary: This study characterized the transformation products of deoxynivalenol using a combination of fungal laccase and a chemical mediator. The results showed that alcohol groups on deoxynivalenol were oxidized to ketones, and the chemical mediator formed a covalent bond with the molecule. Understanding these chemical modifications is crucial for effective remediation of contaminated grain.
Article
Biochemistry & Molecular Biology
Buket Er Demirhan, Burak Demirhan
Summary: This study investigated the presence of mycotoxins and total aerobic mesophilic bacteria in peanut butter, hazelnut butter, and chocolate samples obtained from local markets in Ankara, Turkey. The results showed that some of the tested samples had mycotoxin levels exceeding the maximum limit set by the Turkish Food Codex. The most frequently detected mycotoxins were OTA and AFB1.
Article
Food Science & Technology
Ana Rodrigues, Eduardo J. Gudina, Luis Abrunhosa, Ana R. Malheiro, Rui Fernandes, Jose A. Teixeira, Ligia R. Rodrigues
Summary: In this study, the inhibitory effect of rhamnolipids (RLs) on the growth and aflatoxin production of Aspergillus flavus was investigated. RLs were found to reduce both mycelial growth and aflatoxin production significantly, with a disruptive mechanism involving damage to the fungal cell wall and membrane. Furthermore, RLs down-regulated the expression of genes involved in the aflatoxin biosynthetic pathway, leading to almost complete inhibition of aflatoxin production.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Food Science & Technology
Sneh Punia Bangar, Nitya Sharma, Manoj Kumar, Fatih Ozogul, Sukhvinder Singh Purewal, Monica Trif
Summary: Post-harvest spoilage and toxicity of food products are mainly caused by fungi, such as Aspergillus, Penicillium, and Fusarium, leading to significant economic losses globally. Lactic acid bacteria (LAB), as acid-tolerant and immotile organisms, have great potential for antifungal properties and are important ingredients in food industry for bio-preservation.
Article
Food Science & Technology
Yijia Deng, Yaling Wang, Qi Deng, Lijun Sun, Rundong Wang, Lin Ye, Sen Tao, Jianmeng Liao, Ravi Gooneratne
Summary: This study investigated fungal diversity, total fungal counts, and mycotoxin contamination of dried fish sold in Zhanjiang market. The results revealed high occurrence of fungal populations and mycotoxins, posing a potential threat to consumer health. Advanced processing methods and controlled storage conditions are recommended to minimize fungal contamination during dried fish processing.
Article
Biotechnology & Applied Microbiology
Geromy G. Moore, Matthew D. Lebar, Carol H. Carter-Wientjes, Matthew K. Gilbert
Summary: The study found that the production of mycotoxins can be influenced by volatile organic compounds (VOCs), suggesting a potential mechanism for biocontrol strains to control aflatoxigenic fungi. This provides new insights for improving biocontrol strains or supplementing biocontrol efforts through exposure to VOC-related chemicals.
BIOLOGICAL CONTROL
(2021)
Article
Pharmacology & Pharmacy
T. A. Reis, S. M. Tralamazza, E. Coelho, P. Zorzete, D. I. T. Favaro, B. Correa
Summary: This study investigated the production of aflatoxins by Aspergillus nomiae in Brazil nuts and found that gene expression of the aflatoxin biosynthesis pathway in A. nomiae starts before toxin production. These findings are important for predicting the production of aflatoxins in Brazil nuts.
Article
Biochemistry & Molecular Biology
Gwen Tjallinks, Alessandro Boverio, Ivana Maric, Henriette Rozeboom, Mark Arentshorst, Jaap Visser, Arthur F. J. Ram, Andrea Mattevi, Marco W. Fraaije
Summary: Patulin synthase (PatE) from Penicillium expansum was expressed in Aspergillus niger, allowing purification and characterization of PatE. The study confirmed that PatE is active not only on ascladiol, but also on several aromatic alcohols including 5-hydroxymethylfurfural.
Article
Agronomy
Emilio Balducci, Francesco Tini, Giovanni Beccari, Giacomo Ricci, Minely Ceron-Bustamante, Maurizio Orfei, Marcello Guiducci, Lorenzo Covarelli
Summary: A field experiment was conducted to evaluate the efficacy of recently developed fungicide combinations with different modes of action against fungal diseases on wheat varieties. The results showed that these fungicide treatments were effective in controlling diseases and reducing contamination under different climatic conditions.
Review
Biochemistry & Molecular Biology
Maria C. Stroe, Jia Gao, Michael Pitz, Reinhard Fischer
Summary: This review article focuses on the importance of microbial secondary metabolites, particularly polyketides, in biosynthesis, ecological functions, and new discoveries.
MOLECULAR MICROBIOLOGY
(2023)
Article
Food Science & Technology
Dimitrios Drakopoulos, Michael Sulyok, Rudolf Krska, Antonio F. Logrieco, Susanne Vogelgsang
Summary: In barley samples from Switzerland, none exceeded the EU limits for mycotoxins, but some straw samples exceeded guidance levels for deoxynivalenol and T-2/HT-2. High concentrations of unregulated fungal metabolites were found in some samples, especially in straw, suggesting the importance of considering fungal metabolites in straw material.
Article
Agriculture, Multidisciplinary
Yong-Jun Zhong, Fei Cao, Long-Shuang Hu, Chu-Xuan Xu, Yan-An Zhu, Xuepeng Chen, Xu-Ming Mao
Summary: Mycotoxins have significant impacts on agriculture and food safety. The study of structurally related mycotoxins provides new insights into enzyme functions and food safety. Methyltransferase-catalyzed methylation is necessary for efficient oxidation and polyketide stability. Methyltransferases interact with polyketide synthases and flavin-containing monooxygenases, and the protein interaction and versatile catalysis of these biosynthetic enzymes contribute to the efficient and selective biosynthesis of mycotoxins.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Microbiology
Jianlou Yang, Zikai Hao, Lantao Zhang, Yuming Fu, Hong Liu
Summary: This study analyzed the fungal community and mycotoxin potential in the Chinese Lunar Palace 1 habitat. It found that plants are the most crucial source of the surface fungal microbiome and that occupant turnover can significantly impact the fungal community. Growing plants can reduce fungal fluctuations and maintain a healthy balance in the fungal microbiome and mycotoxin potential.