Results 81 to 90 of about 14,811 (225)
Al-Kauniyah Jurnal Biologi, 2018 Abstrak Aflatoksin merupakan senyawa metabolit sekunder dari kapang Aspergillus flavus dan Aspergillus parasiticus yang dapat mengontaminasi bahan pangan atau pakan sehingga berbahaya bagi kesehatan hewan dan manusia.
Dalia Sukmawati +6 more
doaj +1 more source
Egyptian Journal of Biological Pest Control, 2023 Background Mycotoxins are secondary metabolites made by a variety of molds and fungi. They contaminate a lot of food products and local crops during pre- and post-harvesting under favorable conditions like high temperature and moisture.
Abla A. M. Farghl +2 more
doaj +1 more source
Evaluating aflatoxin gene expression in Aspergillus section Flavi [PDF]
, 2017 The determination of aflatoxin production ability and differentiation of aflatoxigenic strains can be assessed by monitoring the expression of one or several key genes using reverse transcription polymerase chain reaction (RT-PCR). We herein describe the
B Scherm +7 more
core +1 more source
Formation of Aflatoxin in Cheddar Cheese by Aspergillus flavus and Aspergillus parasiticus
Journal of Dairy Science, 1967 Abstract Three-month-old Cheddar cheeses were inoculated on one freshly cut surface with spore suspensions of Aspergillus flavus or Aspergillus parasiticus (toxigenic strains) and incubated at room temperature. Cheeses were sampled after 10 and 52 days of incubation and samples were examined by thin-layer chromatographic procedures for their ...
J L, Lie, E H, Marth
openaire +2 more sources
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 1, January 2026.ABSTRACT Lemongrass essential oil (LGEO) has gained recognition as a natural preservative in food systems due to its distinctive phytochemical composition and multifunctional bioactivities. Dominated by citral and complemented by terpenes and phenolic compounds, LGEO demonstrates potent antibacterial, antifungal, antiviral, antibiofilm, and antioxidant
Ahmad Rabbani +4 more
wiley +1 more source
Mycoses, Volume 69, Issue 1, January 2026.ABSTRACT Background Typing Aspergillus species is crucial for understanding the sources of infection in hospital environments. Objectives This study analysed clinical and air samples as well as their relationship with the clinical forms of aspergillosis.
Claudia de Abreu Fonseca +18 more
wiley +1 more source
Polibotánica, 2019 Aspergillus parasiticus y A. niger son dos hongos productores de micotoxinas; aflatoxinas y ocratoxinas respectivamente. Estas toxinas son causantes de enfermedades en seres humanos y animales, además de generar cuantiosas pérdidas económicas al ...
Karla Gabriela Juárez Segovia +5 more
doaj +1 more source
Mycoflora of fungal contamination in wheat storage (silos) in golestan province, north of Iran [PDF]
, 2013 Background: Cereal products are susceptible to mould damage during pre- and post-harvesting stages of the production. The regional specificity of Golestan province in the northern region of of Iran, with its high temperature and high relative humidity ...
Joshaghani, H. +4 more
core +1 more source
Journal of Food Protection, 2001 This study examined the potential for controlling toxigenic Aspergillus flavus and Aspergillus parasiticus by biological means using a myxobacterium commonly found in soil. The ability of Nannocystis exedens to antagonize A. flavus ATCC 16875, A. flavus ATCC 26946, and A. parasiticus NRRL 3145 was discovered.
W J, Taylor, F A, Draughon
openaire +2 more sources
Use of Yeasts for the Biological Control of Toxigenic Aspergillus sp. Associated With Zea mays L.
International Journal of Food Science, Volume 2026, Issue 1, 2026.Zea mays “maize” is one of the most important staple foods for both humans and animals, but it is highly susceptible to pathogens such as toxigenic Aspergillus flavus. Yeasts, however, have the potential to control the growth and activity of toxigenic fungi, representing a viable and economical alternative for biocontrol.
Marilín Sánchez-Purihuamán +7 more
wiley +1 more source