Search results for "Penicillium verrucosum"
showing 10 items of 11 documents
Development of a Bioactive Sauce Based on Oriental Mustard Flour with Antifungal Properties for Pita Bread Shelf Life Improvement
2019
Ochratoxin A (OTA) is a mycotoxin produced in the secondary metabolism of fungus belonging to the genus Aspergillus and Penicillium. In this study, the employment of oriental mustard flour (OMF) as an ingredient in a packaged sauce was evaluated for the generation in situ of the antimicrobial compound allyl isothiocyanate (AITC) in order to preserve pita bread contaminated with Penicillium verrucosum VTT D-01847, an OTA producer, in an active packaging system. Four different concentrations (8, 16, 33 and 50 mg/g) were tested. Mycelium formation, mycotoxin production, AITC absorbed by the food matrix, and volatilization kinetics were studied for each concentration. The results obtained were …
Antifungal and antimycotoxigenic activity of allyl isothiocyanate on barley under different storage conditions
2019
Abstract The present study evaluated the efficacy of allyl isothiocyanate (AITC) in avoiding the growth of Penicillium verrucosum and consequent ochratoxin A (OTA) production in barley during storage for 90 d. Environmental humidity was controlled using saturated salt solutions and moisture content (MC) of the grain was analyzed. Moreover, the residual concentration of AITC on stored barley was also examined. Samples with 20.6% of MC presented the highest absorption of AITC with levels ranging from 75 to 4 mg/kg at day 1 and 90, respectively. The population of P. verrucosum was significantly reduced after 24 h of AITC exposure. After 90 d, the non-treated control group reached a fungal popu…
Antifungal activity of peracetic acid against toxigenic fungal contaminants of maize and barley at the postharvest stage
2021
Abstract Contamination of maize and barley grain during storage by the toxigenic fungi Aspergillus flavus (A. flavus) and Penicillium Verrucosum (P. verrucosum) is both an economic and a public health problem, especially in less industrialized countries. Peracetic acid (PA) is a compound used for the disinfection of food and food contact surfaces. Unlike other disinfectants, it leaves no toxic residues and its decomposition products (CH3COOH, O2 and H2O) are environmentally friendly. In order to apply PA to preserve maize and barley grain during storage, first, the Minimum Inhibitory Concentration (MIC) and Minimum Fungicidal Concentration (MFC) against both fungi were determined in a 96-we…
Growth characteristics of Aspergillus chevalieri and other fungi from under-coating of chocolate truffles
1997
Growth characteristics of fungi, which occasionally affected chocolate truffles, have been studied, using moulded and non-moulded samples. A whitish mycelial growth, located at the filling-coating interface is identified as Eurotium/Aspergillus chevalieri. The spores of other xerophilic molds (Aspergillus fumigatus, A. penicilloides and Penicillium verrucosum) were also found at the filling-coating interface. The water activity of chocolate coating was low enough to prevent fungal growth on the external surface of the truffles. However, the water activity of the filling, due to presence of cream, is sufficient enough to allow the growth of xerophilic moulds. The data on growth characteristi…
Determination of ochratoxin A in maize bread samples by LC with fluorescence detection.
2007
Ochratoxin A (OTA) is a secondary fungal metabolite produced by several moulds, mainly by Aspergillus ochraceus, A. carbonarius, A. niger and by Penicillium verrucosum. The present work shows the results of comparative studies using different procedures for the analysis of OTA in maize bread samples. The studied analytical methods involved extraction with different volumes of PBS/methanol, different extraction apparatus, and clean-up through immunoaffinity columns. The separation and identification were carried out by high-performance liquid chromatography with fluorescence detection. The optimized method for analysis of OTA in maize bread involved extraction with PBS:methanol (50:50), and …
Development of an Antifungal and Antimycotoxigenic Device Containing Allyl Isothiocyanate for Silo Fumigation
2019
The aims of this study were to evaluate the antifungal activity of the bioactive compound allyl isothiocyanate (AITC) against Aspergillus flavus (8111 ISPA) aflatoxins (AFs) producer and Penicillium verrucosum (D-01847 VTT) ochratoxin A (OTA) producer on corn, barley, and wheat. The experiments were carried out initially in a simulated silo system for laboratory scale composed of glass jars (1 L). Barley and wheat were contaminated with P. verrucosum and corn with A. flavus. The cereals were treated with a hydroxyethylcellulose gel disk to which 500 µ
Potential impact of engineered silver nanoparticles in the control of aflatoxins, ochratoxin A and the main aflatoxigenic and ochratoxigenic species …
2019
Abstract The potential use of nanotechnology in the control of toxigenic fungi and mycotoxin production has been little explored. In this report, engineered silver nanoparticles (AgNPs) were synthesized and characterized by single particle Inductively Coupled Plasma Mass Spectrometry. Then, their effectiveness in the control of the growth of the main aflatoxigenic and ochratoxigenic species affecting foods and aflatoxins (AFs) and ochratoxin A (OTA) production was studied. The target species and their associated mycotoxins were Aspergillus flavus (AFB1 and AFB2), A. parasiticus (AFB1, AFB2, AFG1 and AFG2), A. carbonarius, A. niger, A. ochraceus, A. steynii, A. westerdijkiae and Penicillium …
An overview of ochratoxin A in beer and wine.
2007
Ochratoxin A (OTA) is a mycotoxin produced mainly by several fungal species of the genera Aspergillus and Penicillium. This mycotoxin has been shown to be nephrotoxic, hepatotoxic, teratogenic and carcinogenic to animals and has been classified as a possible carcinogen to humans. OTA occurs in a variety of foods, including beer and wine. Reports on OTA occurrence in beer indicate that this is a worldwide problem due to the widespread consumption of this beverage. At present, the European Union (EU) has not set a maximum allowable limit (MAL) for this mycotoxin in beer, although there is a limit in barley and malt. Studies carried out in different countries agree in the high proportion of sa…
Occurrence of mycotoxin producing fungi in bee pollen
2005
The natural mycobiota occurring in bee pollen is studied in the present report with special attention to analyze the incidence of fungal species that are potential producers of mycotoxins. A total of 90 ready-to-eat bee pollen samples were analyzed. Eighty-seven samples were collected in stores placed in different Spanish areas and three were from Buenos Aires (Argentina). The statistical results (ANOVA) showed that yeasts and Penicillium spp. were the predominant fungi. With regard to the potential mycotoxin producing species, Penicillium verrucosum, Aspergillus niger aggregate, Aspergillus carbonarius, Aspergillus ochraceus, Aspergillus flavus, Aspergillus parasiticus and Alternaria spp. …
Mould germination: data treatment and modelling.
2006
Abstract The objectives of this study were i/ to examine germination data sets over a range of environmental conditions (water activity, temperature) for eight food spoilage moulds, ii/ to compare the ability of the Gompertz equation and logistic function to fit the experimental plots, iii/ to simulate germination by assessing various distributions of the latent period for germination amongst a population of spores. Data sets (percentage germination, P (%), versus time, t) of Aspergillus carbonarius, Aspergillus ochraceus, Fusarium verticillioides, Fusarium proliferatum, Gibberella zeae, Mucor racemosus, Penicillium chrysogenum and Penicillium verrucosum were analysed. No correlation, or re…