citrinin/solanum tuberosum

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Production of citrinin by Penicillium viridicatum on country-cured ham.

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Seven strains of Penicillium viridicatum isolated from country-cured ham produced citrinin in potato dextrose broth and on country-cured ham. None of the strains produced detectable amounts of citrinin at 10 C. The optimal temperature range for citrinin production was 25 to 30 C.

Lack of the Histone Methyltransferase Gene Ash2 Results in the Loss of Citrinin Production in Monascus purpureus.

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Absent, small, or homeotic discs 2 (Ash2), a histone H3K4 methyltransferase complex, has been implicated in the control of hyphal development and secondary metabolism in many kinds of filamentous fungi. We constructed an Ash2 deletion mutant (ΔAsh2) by using an Agrobacterium-mediated

The effect of Zataria multiflora Boiss Essential oil on the growth and citrinin production of Penicillium citrinum in culture media and cheese.

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The effect of Zataria multiflora Boiss Essential oil (EO) on the growth, spore production, and citrinin production of Penicellium citrinum PTCC 5304 in the culture media as well as Iranian ultra-filtered white cheese in brine was investigated. Radial growth and spore production on the potato

mrflbA, encoding a putative FlbA, is involved in aerial hyphal development and secondary metabolite production in Monascus ruber M-7.

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FlbA (fluffy low brlA expression), a regulator of the G protein signalling (RGS) pathway, has been implicated in the control of hyphal development, sporulation, mycotoxin/pigment production in many kinds of filamentous fungi and yeasts. In the current study, a FlbA-like protein gene mrflbA (Monascus

Mycobiota of ground red pepper and their aflatoxigenic potential.

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To investigate contamination of ground red pepper with fungi and mycotoxin, we obtained 30 ground red pepper samples from 15 manufacturers in the main chili-pepper-producing areas in Korea. Fungal contamination was evaluated by spreading diluted samples on potato dextrose agar plates. The total

Mycotoxin producing potential of some isolates of Aspergillus flavus and Eurotium groups from meat products.

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All strains (92) of A. flavus group proved to be positive for production of aflatoxin (45 to 1200 micrograms/50 ml medium) on potato dextrose liquid medium, while 59 strains only proved to be positive (35-310 micrograms/50 ml) on 15% NaCl potato-dextrose liquid medium. Most of the strains tested of

Mycotoxin production by molds isolated from 'Greek-style' black olives.

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Seventeen mold strains were isolated from 'Greek-style' black olives produced in Morocco. Eight of these isolates were identified as Aspergillus flavus, seven as Aspergillus petrakii, and two as Aspergillus ochraceus Wilhelm. The A. flavus strains were tested for production of aflatoxins B1, B2, G1,

Mycotoxins in Feeds and Ingredients and their Origin.

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Data from many parts of the world on incidence and levels of aflatoxins in feeds and feed ingredients indicate cause for concern, especially in tropical and sub-tropical regions and in those countries importing feedstuffs from these areas. The main products affected are peanut (groundnut) meal,

Pigment production by filamentous fungi on agro-industrial byproducts: an eco-friendly alternative.

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The search for new sources of natural pigments has increased, mainly because of the toxic effects caused by synthetic dyes used in food, pharmaceutical, textile, and cosmetic industries. Fungi provide a readily available alternative source of natural pigments. In this context, the fungi Penicillium

Penicillium expansum: consistent production of patulin, chaetoglobosins, and other secondary metabolites in culture and their natural occurrence in fruit products.

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Penicillium expansum is known for its destructive rot and patulin production in apple juice. According to the literature, P. expansum can, among other compounds, produce citrinin, ochratoxin A, patulin, penitrem A, and rubratoxin B. In this study the qualitative production of metabolites was

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