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1

Bioremediation of aflatoxins by some reference fungal strains

100%
El-Shiekh H. H., Mahdy H. M., El-Aaser M. M.
Polish Journal of Microbiology
|
2007
|
tom 56
|
nr 3
Aspergillus parasiticus RCMB 002001 (2) producing four types of aflatoxins B₁ B₂, G₁, and G₂ was used in this study as an aflatoxin-producer. Penicillium griseofulvum, P. urticae, Paecilomyces lilacinus, Trichoderma viride, Candida utilis, Saccharomyces cerevisiae as well as a non-toxigenic strain of Aspergillus flavus were found to be able to exhibit growth on aflatoxin B₁-containing medium up to a concentration of 500 ppb. It was also found that several fungal strains exhibited the growth in co-culture with A. parasiticus, natural aflatoxins producer, and were able to decreased the total aflatoxin concentration, resulting in the highest inhibition percentage of 67.2% by T. viride, followed by P. lilacinus, P. griseofulvum, S. cerevisiae, C. utilis, P. urticae, Rhizopus nigricans and Mucor rouxii with total aflatoxin inhibition percentage of 53.9, 52.4, 52, 51.7,44, 38.2 and 35.4%, respectively. The separation of bioremediation products using GC/MS revealed that the toxins were degraded into furan moieties.
2
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Antifungal activity of essential oils on Aspergillus parasiticus isolated from peanuts

86%
Yooussef M. M., Pham Q., Achar P. N., Sreenivasa M. Y.
Journal of Plant Protection Research
|
2016
|
tom 56
|
nr 2
Aspergillus parasiticus is one of the most common fungi which contaminates peanuts by destroying peanut shells before they are harvested and the fungus produces aflatoxins. The aim of this study was to evaluate the antifungal activities of seventeen essential oils on the growth of the aflatoxigenic form of A. parasiticus in contaminated peanuts from commercial outlets in Georgia. The agar dilution method was used to test the antifungal activity of essential oils against this form of A. parasiticus at various concentrations: 500; 1,000; 1,500; 2,000; 2,500 ppm. Among the seventeen essential oils tested, the antifungal effect of cinnamon, lemongrass, clove and thyme resulted in complete inhibition of mycelial growth. Cinnamon oil inhibited mycelial growth at ≥ 1,000 ppm, lemongrass and clove oils at ≥ 1,500 ppm and thyme at 2,500 ppm. However, cedar wood, citronella, cumin and peppermint oils showed partial inhibition of mycelial growth. Eucalyptus oil, on the other hand, had less antifungal properties against growth of A. parasiticus, irrespective of its concentration. Our results indicate that the aflatoxigenic form of A. parasiticus is sensitive to selected essential oils, especially cinnamon. These findings clearly indicate that essential oils may find a practical application in controlling the growth of A. parasiticus in stored peanuts.
3

Czy plesnie w zywnosci sa szkodliwe dla zdrowia?

72%
Kafel S.
Zdrowa Żywność - Zdrowy Styl Życia
|
1999
|
nr 4
9-10
4

Inhibitory effects of ammonia solution on growth and aflatoxins production by Aspergillus parasiticus NRRL-2999

72%
Namazi M., Allameh A., Aminshahidi M., Nohee A., Malekzadeh F.
Acta Poloniae Toxicologica
|
2002
|
tom 10
|
nr 1
5

Infuence of aflatoxin present in forages and concentrated feedingstuffs on milk and some serum biochemical parameters in goats

72%
Bingol N. T., Tanritanir P., Dede S., Ceylan E.
Bulletin of the Veterinary Institute in Puławy
|
2007
|
tom 51
|
nr 1
Eight private farms as groups were used in the study. Each group contained randomly selected ten goats. These animals were fed forage and concentrated feed. Serum glucose, total protein, albumin, globulin, cholesterol, and triglyceride levels, and ALP (alkaline phosphatase), ALT (alanine -amino transferase), AST (aspartate amino transferase), GGT (γ- glutamyl transferase), and LDH (lactate dehydrogenase) activities were analysed. There were no correlations between glucose, ALP, AST, GGT and feed total aflatoxin (AF) concentrations. There were positive correlations between feed AF and LDH activities (P<0.01), between feed AF and milk aflatoxin M1 (AFM1) (P<0.01). On the other hand, there was a negative correlation (P<0.01) between feed AF and total protein levels were also present. There was negative correlation between ALT concentration (P<0.05) and AF in feed. There was negative correlation between concentrations of albumin and globulin (P<0.01) and positive correlation between triglyceride concentration (P<0.05) and AF level in feed. It was noticed that a marked increase in the level of AFM1 in milk due to an increase in total aflatoxin levels in feeds (P<0.01).
6

Further studies of extracellular enzyme profiles of xerophilic fungi isolates from dried medicinal plants

58%
Janda K., Ulfig K., Markowska-Szczupak A.
Polish Journal of Environmental Studies
|
2009
|
tom 18
|
nr 4
627-633
The contamination of dried medicinal plants with microscopic fungi has been the subject of many studies. However, no data on extracellular enzyme activities of xerophilic fungi contaminating the plants have been found in the literature. Therefore, the objective of our study was to determine extracellular enzyme profiles of fast-growing xerophilic fungi, i.e. Aspergillus flavus, A. fumigatus, A. melleus, A. nidulans, A. niger, A. parasiticus and Trichothecium roseum isolated from dried medicinal plants from herbal shops in Szczecin, Poland. Solid media and the API ZYM® test were used for measuring enzyme activities. Among the fungi, A. melleus had the highest hydrolytic activity on milk, gelatin, starch, tributyrin, rapeseed oil and biodiesel oil agars, while A. fumigatus showed extremely high stimulation index values on rapeseed oil and biodiesel oil agars. The stimulation index increased during a 5-day incubation period. In the API ZYM® test A. nidulans showed the highest hydrolase activity. Among the hydrolases, ß-glucosidase activity was the highest, followed by acid phosphatase, N-acetyl-ß-glucosaminidase and naphthol-AS-BI-phosphohydrolase activities. The fungi contaminating dried medicinal plants are able to utilize a number of substrates and, therefore, possess high biodeterioration potential. Due to the ability to degrade hydrocarbons, fungal isolates from dried medicinal plants can be used for biotechnological purposes, e.g. in air biofiltration and waste or soil bioremediation.
7

Prevalence of aflatoxin B1 contamination in pre- and post-harvest maize kernels, food products, poultry and livestock feeds in Tamil Nadu, India

58%
Vijayasamundeeswari A., Mohankumar M., Karthikeyan M., Vijayanandraj S., Paranidharan V., Velazhahan R.
Journal of Plant Protection Research
|
2009
|
tom 49
|
nr 2
221-224
Aflatoxins, a group of mycotoxins mainly produced by Aspergillus flavus and A. parasiticus, have adverse health effects on humans and livestock that ingest aflatoxin- contaminated food products and feeds. To secure the safety of food and feed, regular monitoring of aflatoxin levels is necessary. In order to understand the magnitude of aflatoxin contamination, a survey was conducted in different agro-ecological zones of Tamil Nadu, India and 242 samples consisting of pre- and post-harvest maize kernels, food products, poultry and livestock feeds were collected from farmers' fields, poultry farms, retail shops and supermarkets and analyzed for aflatoxin B1 (AFB1) contamination by enzyme- linked immunosorbent assay (ELISA) using antiserum raised against aflatoxin B1-Bovine serum albumin (AFB1-BSA). The results indicated that 61.3% of the maize kernel samples were contaminated with AFB1 and the levels of AFB1 in 26% of the pre- and post-harvest maize kernels exceeded 20 μg/kg. The highest level of AFB1 (245 μg/kg) was recorded in post-harvest maize kernel samples. In food products AFB1 was detected only in two samples out of 30 samples tested. Furthermore, the levels ranged from 0.6 to 3.7 μg/kg. In poultry feeds, AFB1 was detected in 30 out of 53 samples and the levels ranged from 0.7 to 31.6 μg/kg. Among the 40 livestock feed samples evaluated 29 samples were contaminated with AFB1 at level ranging from 1.8 to 244.9 μg/kg.
8

Aflatoxin M1 levels of some cheese varieties in Turkey

58%
Baskaya R., Aydin A., Yildiz A., Bostan K.
Medycyna Weterynaryjna
|
2006
|
tom 62
|
nr 07
778-780
The present study was undertaken to determine the aflatoxin M₁ (AFM₁) levels in various cheese samples in Istanbul. A total of 363 samples of cheese, 131 samples of white cheese, 132 samples of processed cheese, 100 samples of kashar cheese brought to the Istanbul Military Food Control Laboratory were analysed from 2002 to 2004. The quantitative detection of AFM₁ levels in the samples was performed by competitive enzyme linked immunoassay (ELISA) method. AFM₁ levels in 283 (77.96%) of 363 cheese samples were found to be lower than 0.25 µg/kg, determined as the maximum acceptable limit by the Turkish and International Standards and 80 (22.04%) of those were higher. The samples of unacceptable level rates were also quite different depending on the years. The highest rate (40.19%) was determined in 2002 and the rates in 2003 and 2004 were 15.39% and 13.49%, respectively. The results have indicated that high level of AFM₁ in cheese samples can provide a potential risk for consumer health, but the decreasing level of AFM₁ in the latest years may be evaluated as positive progress.
9

Physiological and biochemical changes induced by osmolarity in halotolerant Aspergilli

58%
Mahdy H. M., El-Sheikh H. H., Ahmed M. S., Refaat B. M.
Acta Microbiologica Polonica
|
1996
|
tom 45
|
nr 1
10

Efficacy of dietary sodium bentonite against subchronic exposure to dietary aflatoxin in broilers

58%
Eraslan G., Essiz D., Akdogan M., Karaoz E., Oncu M., Ozyildiz Z.
Bulletin of the Veterinary Institute in Puławy
|
2006
|
tom 50
|
nr 1
11

Wymiana odmian w gospodarstwie ekologicznym

51%
Kaczmarek J.
Ekonatura
|
2004
|
nr 01
12

Mykotoksyny - co producenci pasz powinni wiedziec

51%
Zawadzki K.
Przegląd Zbożowo-Młynarski
|
1997
|
tom 41
|
nr 11
14-15
13

Obcy zapach w zywnosci wywolany mikroorganizmami

51%
Wasowicz E., Kaminski E., Zawirska-Wojtasiak R.
Przemysł Spożywczy
|
1995
|
tom 49
|
nr 03
91-93
Przedstawiono krótką charakterystykę problemu tworzenia się obcego zapachu w żywności, w wyniku rozwoju mikroflory. Opisano kilka charakterystycznych metabolitów mikroorganizmów, odpowiedzialnych za zapach grzybowy, stęchły, ziemisty, jełki, czosnkowy i owocowy, które wpływając niekorzystnie na walory sensoryczne produktu, stanowią problem technologiczny. W wielu przypadkach wskazują one na proces mikrobiologicznego psucia się żywności.
14

Effect of preservatives on patulin production by Penicillium expansum

51%
Podgorska E.
Acta Microbiologica Polonica
|
1992
|
tom 41
|
nr 1-2
15

Gwarantowana jakosc mikrobiologiczna zywnosci

37%
Kolozyn-Krajewska D.
Przemysł Spożywczy
|
1995
|
tom 49
|
nr 06
192-195
W pracy przedstawiono własne definicje żywności gwarantowanej jakości i jakości mikrobiologicznej produktów spożywczych. Szczegółowo omówiono problemy związane z oszacowaniem bezpieczeństwa mikrobiologicznego. W dalszej części zaprezentowano mikrobiologię prognostyczną jako narzędzie do osiągnięcia gwarantowanej jakości żywności.
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