Black olives as substrate for Aspergillus parasiticus growth and aflatoxin B1 production

Effects of Cymbopogon citratus L. essential oil on the growth, morphogenesis and aflatoxin production of Aspergillus flavus ML2‐strain

“…One of the characteristics of aflatoxin deactivation processes is that it destroys the mycelia and spores of toxic fungi, which may proliferate under favorable conditions (Namazi et al 2002). Aflatoxins are a family of toxic and carcinogenic substances which are considered as secondary metabolites, fundamentally, of A. parasiticus and A. flavus (Smith and Moss 1985, Leontopoulos et al 2003, Rasooli and Abyaneh 2004. Due to their ubiquity, the persistence in the atmosphere and dispensability of these moulds, many types of foodstuffs can be contaminated by aflatoxins (Salmeron et al 1990).…”

Diferentes pré-inóculos, temperaturas e tempos de incubação na produção aflatoxina B1 em arroz

“…LEONTOPOULOS et al (2003) concluiram que YES Agar é um ótimo meio para biossíntese de aflatoxina B1 e que, além de ser de fácil preparação, é relativamente barato.…”

“…Após a filtração, os extratos obtidos foram aplicados com capilares sobre placas de sílica gel 60G (MERCK, Darmastadt, Alemanha) e eluídos com tolueno: clorofórmio: acetato de etila: acido fórmico (35:25:25:10). Após desenvolvimento do cromatograma, as placas foram visualizadas sob luz ultravioleta de comprimento de onda longo (365nm) para detecção da fluorescência característica de aflatoxina B 1 (SMEDSGAARD, 1997;GQALENI et al, 1996;VAAMONDE et al, 2003;BELLÍ et al, 2004;ABRANSON & CLEAR, 1996;LEONTOPOULOS et al, 2003;PARK & BULLERMAN, 1983;GUITAKOU et al, 2006).…”

Microbiological characterization of Picholine variety olives and analysis of olive oil produced in traditional oil mills in Morocco

“…Different works described the importance of mould and yeast in lipase production (Belhaj-Ben Romdhane, Fendri, Gargouri, Gargouri, & Belghith, 2010;Contesini, Lopes, Macedo, Nascimento, & Carvalho, 2010;Sathish Yadav et al, 2011;Yoshida et al, 2011). Moreover, the fungal growth in olives was associated with mycotoxin production (Eltem, 1996;Leontopoulos, Siafaka, & Markaki, 2003) and hence its presence in the processing environment showed a potential health risk and should be avoided (Hondrodimou, Kourkoutas, & Panagou, 2011).…”