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1

A contribution to the knowledge of some potentially toxic cyanobacteria species forming blooms in water bodies - chosen examples

100%
Bucka H., Wilk-Wozniak E.
Oceanological and Hydrobiological Studies
|
2005
|
tom 34
|
nr Suppl.3
2

Effects of agricultural biocides on T-2 toxin production by Fusarium sporotrichioides

75%
Frank J. M., Moss M. O.
Hodowla Roślin, Aklimatyzacja i Nasiennictwo
|
1993
|
tom 37
|
nr 1-2
3

The impact of UV-B radiation on Microcystis aeruginosa growth and toxin production

75%
Fijalkowska M., Surosz W.
Oceanological and Hydrobiological Studies
|
2005
|
tom 34
|
nr Suppl.3
4

Growth of enterotoxigenic Staphylococcus aureus type A and its potentially toxin production in salted cheese whey

63%
Sharaf O. M., El-Dairouty R. K., Effat B. A.
Polish Journal of Food and Nutrition Sciences
|
1999
|
tom 08
|
nr 4
Growth of Staphylococcus aureus strain No 743 and its production of entero- toxin A (ent. A), thermonuclease (TNase) and ß-hemolysin were studied in cheese whey containing zero, 5, 10, 15, and 20% salt during incubation at 37°C for 48 h. Results revealed that the concentration of salt less than 10% promotes S. aureus growth and production of ent. A, TNase and ß-hemolysin. In the presence of high concentrations of salt (15-20%), growth was inhibited and ent. A production was incompletely repressed, while TNase and ß-hemolysin activities were completely inhibited. It is concluded that using unsalted or salted cheese whey containing S. aureus in preparing any other kind of food related commodity is dangerous. Furthermore, TNase and ß-hemolysis tests are unreliable as indicators for tracing enterotoxin A in dairy products containing more than 10% salt.
5

Incidence, survival and biocontrol of psychrotrophic Bacillus cereus and its potential for toxin production in milk and Tallaga cheese

63%
Sadek Z. I., Fathi F. A., Salem M. M. E.
Polish Journal of Food and Nutrition Sciences
|
2006
|
tom 15/56
|
nr 4
The incidence of Bacillus cereus, psychrotrophic character and the ability of isolates to produce haemolysin were investigated to evaluate their health potential in some dairy products. In total 125 samples (skim milk powder, white soft cheese, processed cheese, Kareish cheese and rice with milk) were analysed. Of these (39.2%) contained B. cereus. The viability of (reference and isolated strains) B. cereus and toxin production in sterilized milk was examined during storage at 10°C for 7 days. The two tested strains, when inoculated in milk with 105 cfu/mL, were shown to be capable of producing toxin at the end of the storage period. The antimicrobial activity of 7 strains of lactic acid bacteria against B. cereus was tested to select the effective starter to control the pathogen. Lactobacillus reuteri followed by Lb. rhamnosus were the most effective probiotic cultures. The choice was a mixed culture of Lactococcus lactis ssp. diacetylactis as a starter culture and Lb. rhamnosus as a probiotic culture (1:1) to use in manufacture of Tallaga cheese. The use of this starter resulted in reduction of viable count of B. cereus and so, no toxin was detected in these cheeses. In contrast, in the control cheese (inoculated with 105 cfu isolated strain of B. cereus), the viable counts of B. cereus increased and released detectable amount of enterotoxin at the end of refrigerated storage.
6

Regulation of enterotoxins gene expression in Staphylococcus aureus strains isolated from milk of cows with mastitis

51%
Nawrotek P., Fijalkowski K., Karakulska J., Czernomysy-Furowicz D.
Advances in Agricultural Sciences
|
2010
|
tom 13
|
nr 1
7

Toxin-producing blooms of the cyanobacterium Microcystis aeruginosa in rainwater ponds in Saudi Arabia

51%
Al-Shehri A.
Oceanological and Hydrobiological Studies
|
2010
|
tom 39
|
nr 4
8

Wpływ bakterii fermentacji propionowej i mlekowej na wytwarzanie toksyn fuzaryjnych w badaniach modelowych

38%
Gwiazdowski R., Gwiazdowska D., Wickiel G.
Progress in Plant Protection
|
2010
|
tom 50
|
nr 4
In the presented work the influence of mixture of Propionibacterium freudenreichii and Lactobacillus rhamnosus cultures and supernatants on growth and mycotoxins production by Fusarium culmorum were investigated. The effect of tested mixtures on the fungus growth was evaluated by the plating method. F. culmorum was more sensitive on cultures mixture than supernatants mixture. In the second part of this work the influence of cultures and supernatant mixtures on production of the most important mycotoxins by F. culmorum in grain was estimated. It was found that the concentration of zearalenone was significantly lower in the presence of culture mixtures and supernatant mixture applied in the amount 2 ml into sample. The concentration of nivalenol was on the same level in the majority of trials. Only in the sample with 2 ml of supernatant mixture the amount of nivalenol was significantly lower in comparison with the control. Unexpectedly the deoxynivalenol concentration was significantly higher in almost all samples with cultures and supernatants mixtures.
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