mycotoxin poisoning – mycolab.ai

Fruit-Based Fermented Beverages: Contamination Sources and Emerging Technologies Applied to Assure Their Safety

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This review examines safety concerns in popular fermented fruit drinks like wine and cider. It identifies major contamination risks including toxic compounds produced by molds (mycotoxins), harmful byproducts from fermentation (biogenic amines), pesticide residues, heavy metals, and plastic particles. The authors recommend combining traditional safety practices with modern technologies like electric fields and high-pressure treatments to ensure these beverages remain safe to drink while maintaining their health benefits.

The phenol-2-monooxygenase FgPhm1 regulates DON synthesis, pathogenicity and environmental stress response in Fusarium graminearum

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Researchers studied a fungal protein called FgPhm1 in a wheat-infecting fungus that produces harmful toxins called DON. By deleting this gene, they found that the fungus became unable to infect plants and produce toxins, making it less dangerous. The protein also helps the fungus handle stress conditions, and removing it makes the fungus sensitive to oxidative stress while paradoxically tolerant to phenol.

Modeling of mold inactivation via cold atmospheric plasma (CAP)

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This research develops a mathematical model to predict how cold atmospheric plasma kills mold, which is important because molds produce toxins that harm human and animal health and damage food and buildings. The model uses equations to describe mold growth and plasma effects, allowing researchers to predict outcomes in minutes rather than waiting weeks for lab experiments. The study found that plasma is most effective when its killing power matches the mold’s natural growth rate, causing complete extinction.

Modelling the Combined Effects of Oxalic Acid, Water Activity, and pH on the Growth and Mycotoxin Production of Aspergillus spp. in a Dried Fig System

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Dried figs can become contaminated with harmful fungi that produce dangerous toxins during the drying process. Researchers used mathematical modeling to understand how water content, acidity, and oxalic acid treatment affect fungal growth and toxin production in figs. They found that reducing water content is the most effective way to prevent dangerous toxin buildup. These models help the fig industry identify and avoid conditions that promote contamination, ultimately making dried figs safer for consumers.

Identification of an antifungal lipopeptide from Bacillus amyloliquefaciens HAU3 inhibiting the growth of Fusarium graminearum using preparative chromatography and 2D-NMR

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Scientists discovered a beneficial soil bacterium called Bacillus amyloliquefaciens that produces a natural antifungal compound called fengycin, which effectively kills dangerous mold (Fusarium graminearum) that contaminates animal feed. This bacterium can be used as a biological control agent to prevent fungal growth and reduce harmful mycotoxins in livestock feed, offering a safer and more environmentally friendly alternative to chemical fungicides. The study shows the bacterium’s compounds damage fungal cell membranes and generate harmful stress molecules that kill the fungus.

Analysis of the correlation between the distribution of microorganisms carried by Coix seed and fungal toxins, and the biological control of aflatoxin

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Coix seeds are popular in traditional Chinese medicine and food, but they can become contaminated with harmful fungi that produce toxins called mycotoxins. This study examined which fungi grow in Coix seeds from different regions and found that certain bacteria called Bacillus can effectively prevent dangerous mold from growing and producing toxins. By using these beneficial bacteria, producers can keep Coix seeds safer for people to consume as medicine or food.

Identification of an antifungal lipopeptide from Bacillus amyloliquefaciens HAU3 inhibiting the growth of Fusarium graminearum using preparative chromatography and 2D-NMR

mycolabadmin

Researchers identified a soil bacterium called Bacillus amyloliquefaciens HAU3 that naturally produces fengycin, a powerful antifungal compound. This compound can kill disease-causing fungi like Fusarium graminearum that contaminate animal feed and produce harmful toxins. The bacteria also breaks down dangerous toxins called zearalenone, making it a potential natural solution for protecting livestock feed from fungal contamination.

Disease: mycotoxin poisoning

Fruit-Based Fermented Beverages: Contamination Sources and Emerging Technologies Applied to Assure Their Safety

The phenol-2-monooxygenase FgPhm1 regulates DON synthesis, pathogenicity and environmental stress response in Fusarium graminearum

Modeling of mold inactivation via cold atmospheric plasma (CAP)

Modelling the Combined Effects of Oxalic Acid, Water Activity, and pH on the Growth and Mycotoxin Production of Aspergillus spp. in a Dried Fig System

Identification of an antifungal lipopeptide from Bacillus amyloliquefaciens HAU3 inhibiting the growth of Fusarium graminearum using preparative chromatography and 2D-NMR

Analysis of the correlation between the distribution of microorganisms carried by Coix seed and fungal toxins, and the biological control of aflatoxin

Identification of an antifungal lipopeptide from Bacillus amyloliquefaciens HAU3 inhibiting the growth of Fusarium graminearum using preparative chromatography and 2D-NMR