Research Topic: mycotoxin production

Functional Characterization of FgAsp, a Gene Coding an Aspartic Acid Protease in Fusarium graminearum

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Scientists studied a specific gene called FgAsp in a fungus that causes wheat disease and produces harmful toxins. By deleting this gene, they found it controls important fungal processes like growth, reproduction, and the ability to infect wheat plants. The modified fungus produced less toxin and was less harmful, suggesting this gene could be targeted to develop new fungicides to protect crops.

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Fusarium Species Infecting Greenhouse-Grown Cannabis (Cannabis sativa) Plants Show Potential for Mycotoxin Production in Inoculated Inflorescences and from Natural Inoculum Sources

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Researchers found that certain fungi called Fusarium species can infect cannabis flowers growing in greenhouses and produce harmful toxins called mycotoxins. These toxins, which can accumulate in dried cannabis buds, come from both direct infection and from nearby tall fescue grass plants growing outside the greenhouse. The study shows that high humidity conditions in greenhouses can promote fungal growth and toxin production, potentially affecting cannabis safety. Different cannabis varieties showed varying levels of toxin accumulation despite similar fungal infection rates.

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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.

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Modeling Temperature Requirements for Growth and Toxin Production of Alternaria spp. Associated with Tomato

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Researchers studied how temperature affects three types of Alternaria fungi that infect tomatoes and produce harmful toxins. They found that warm temperatures between 25-30°C are best for fungal growth and toxin production, though different species prefer slightly different temperatures. The study created mathematical formulas to predict when these fungi will contaminate tomatoes, which could help farmers prevent losses and protect food safety.

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Effect of Temperature, Relative Humidity, and Incubation Time on the Mycotoxin Production by Fusarium spp. Responsible for Dry Rot in Potato Tubers

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This research examines how temperature and humidity during potato storage affect the growth of disease-causing fungi and their toxic byproducts. The study found that warmer, more humid storage conditions dramatically increase both fungal growth and dangerous toxin production in potatoes. Certain potato varieties became more susceptible to disease as they were stored longer. The toxin levels detected exceeded European safety limits, suggesting contaminated potatoes should be removed to protect consumer health.

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Citric acid impairs type B trichothecene biosynthesis of Fusarium graminearum but enhances its growth and pigment biosynthesis: transcriptomic and proteomic analyses

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Researchers discovered that citric acid, a natural acid found in plant roots and commonly used in agriculture, can reduce the production of dangerous mycotoxins called trichothecenes that contaminate wheat and corn crops. While citric acid surprisingly boosts the fungus’s growth and changes its color, it simultaneously shuts down the genes responsible for producing these toxic compounds. This discovery could help farmers use citric acid more strategically to prevent Fusarium head blight, a devastating crop disease, though care must be taken since it also promotes fungal growth.

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Unveiling the Substrate-Dependent Dynamics of Mycotoxin Production in Fusarium verticillioides Using an OSMAC-Metabolomics Approach

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Researchers studied how different growing conditions affect the production of harmful toxins by a fungus called Fusarium verticillioides that contaminates crops. Using advanced chemical analysis techniques, they found that the type of growth medium and time of incubation significantly influenced which toxins the fungus produced and in what amounts. Growing the fungus on corn-based medium produced different toxins than growing it on barley-based medium. These findings can help develop better strategies to prevent mycotoxin contamination in food and animal feed.

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