mycotoxin control – mycolab.ai

Impact of Volatile Organic Compounds on the Growth of Aspergillus flavus and Related Aflatoxin B1 Production: A Review

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Aspergillus flavus is a dangerous fungus that produces aflatoxin B1, a poison that can cause serious diseases and survives even when food is heated. Scientists have discovered that certain smelly chemicals called volatile organic compounds, produced by other organisms or plants, can stop this fungus from growing and making its toxin. This research suggests these natural chemicals could be used to protect our crops and food supply from contamination.

Pleurotus eryngii Culture Filtrate and Aqueous Extracts Alleviate Aflatoxin B1 Synthesis

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This research demonstrates that extracts from oyster mushrooms (Pleurotus eryngii) can effectively prevent the production of aflatoxin B1, a highly toxic and cancer-causing substance produced by certain molds that contaminate crops like corn and wheat. The mushroom extracts work by inhibiting the toxin production by up to 94%, offering a natural, environmentally-friendly alternative to chemical pesticides. The study suggests that compounds in mushrooms, including special sugars and enzymes, may help protect food supplies from this dangerous contamination, which is becoming increasingly important as climate change creates more favorable conditions for mold growth.

The Effect of Mushroom Culture Filtrates on the Inhibition of Mycotoxins Produced by Aspergillus flavus and Aspergillus carbonarius

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Researchers tested extracts from 42 different mushroom species to find ones that could prevent harmful toxins produced by mold from contaminating our food and animal feed. They discovered that two mushroom species—turkey tail mushroom and a species called Schizophyllum commune—produced compounds that blocked over 90% of toxin production. These mushroom compounds work by boosting the mold’s natural defense systems, essentially making it unable to produce the dangerous toxins.

Synergistic inhibition of Aspergillus flavus by organic acid salts: growth, oxidative stress, and aflatoxin gene modulation

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A dangerous fungus called Aspergillus flavus contaminates animal feed and produces harmful toxins called aflatoxins that can make animals sick. Researchers tested a combination of three salt-based organic acids commonly used as natural food preservatives and found they work together to kill this fungus much better than using them individually. The combination damages the fungus’s cell structure, creates harmful reactive oxygen inside the cells, and shuts down the genes that produce the toxins, making it an excellent safe option for protecting animal feed.

The Efficacy of Clove Oil Against Aspergillus flavus and the Production of Aflatoxin B1 in Organic Peanuts in Georgia

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Researchers tested clove essential oil as a natural antifungal treatment for peanuts infected with a mold that produces aflatoxin, a dangerous toxin harmful to human health. They found that clove oil significantly reduced both the mold growth and toxin production, with the best results at moderate concentrations. This discovery offers organic farmers an eco-friendly alternative to synthetic fungicides for protecting their peanut crops. The findings could help reduce a major agricultural problem that costs the Southeast millions of dollars annually.

In Vitro Screening of the Antifungal and Antimycotoxin Effects of a Stilbenoids-Rich Grapevine Cane Extract on Fusarium graminearum, Aspergillus flavus and Penicillium expansum

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Researchers tested an extract made from grapevine pruning waste to see if it could stop harmful fungi and the toxins they produce. The extract, rich in natural compounds called stilbenoids, successfully reduced growth and toxin production in three dangerous fungi that contaminate crops. The effects were strong enough that scientists believe this agricultural waste could become a natural alternative to chemical fungicides for protecting crops.

Phylogeny of Aspergillus section Circumdati and inhibition of ochratoxins potential by green synthesised ZnO nanoparticles

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Researchers identified four types of Aspergillus fungi that contaminate crops and produce a toxic substance called ochratoxin. They tested whether tiny zinc oxide particles, created using plant extracts, could stop these fungi from making toxins. The green-synthesized nanoparticles successfully reduced toxin production in some fungal species, offering a promising natural approach to protecting food crops.

Inhibitive effect of Urginea epigea methanolic extract and silver/zinc oxide nanoparticles on Aspergillus and aflatoxin production

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Researchers tested whether a plant called Urginea epigea could stop the growth of a dangerous fungus (Aspergillus flavus) that produces aflatoxins, which can harm humans and animals. The plant extract completely stopped fungus growth at high concentrations and significantly reduced the production of toxins by turning off the genes responsible for toxin production. This suggests that plant-based treatments could offer a natural alternative to synthetic chemical fungicides for protecting food from contamination.

The Effect of Aspergillus flavus on Seedling Development in Maize

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Aspergillus flavus is a dangerous fungus that contaminates maize crops and produces toxic aflatoxins harmful to human and animal health. Researchers tested maize varieties to identify which are naturally resistant to this fungus using a simple laboratory method. They found significant differences in resistance among maize varieties and proposed a new evaluation system to help identify resistant varieties before they are sold to farmers, which could help reduce aflatoxin contamination in our food supply.

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.

Research Topic: mycotoxin control