Fungal contamination and Aflatoxin B1 and Ochratoxin A in Lebanese wine–grapes and musts

Khoury, A.; Rizk, Toufic; Lteif, Roger; Azouri, Hayat; Délia, Marie-Line; Lebrihi, Ahmed

doi:10.1016/j.fct.2008.02.026

Cited by 75 publications

(52 citation statements)

References 32 publications

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“…Here, the seeds were fractured intentionally. The bars represent 100 lm 2008), Cladosporium genus (Melki et al 2007), Fusarium, Alternaria, and Penicillium (Valero et al 2007;Khoury et al 2008). In this study, the number of different yeasts decreased after exposure to methanol and the Penicillium genus was not detected.…”

Section: Characterization Of the Isolatesmentioning

confidence: 42%

A comparative analysis of microflora during biofilm development on grape seeds exposed to methanol in a biofilter

Moreno-Terrazas

Flores-Tena

Barba-Avila

et al. 2009

World J Microbiol Biotechnol

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The attachment of microorganisms onto biotic surfaces to form biofilm structures on the support media of a biofilter has great impact on biodegradation systems. This study examined the composition of the microbial community that developed on grape seeds (GS) used as support media in methanol degradation biofilters. They were analyzed using conventional microbiology techniques and API galleries. Analysis of microbial counts showed that, in GS before methanol exposure, bacteria and filamentous fungi were predominant over yeasts. In contrast, GS exposed to methanol exhibited more bacteria and yeasts than fungi. Most of the Gram-negative bacteria were the Pseudomonas genus, Bacillus staerothermophilus, Bacillus amyloliquefaciens, and Bacillus pumilus. Rhodotorula mucilaginosa was the primary yeast found. The filamentous fungi Aspergillus sp. Cladosporium cladosporioides, Fusarium sp., and Alternaria sp. were also detected. No Gram-positive bacteria growth was found on GS exposed to methanol. Using scanning electron microscopy, biofilm formation on the GS was examined to reveal the presence of both prokaryotic and eukaryotic microorganisms as biomass accumulation was visible on the seeds. Seeds exposed to methanol for 90 days showed a mature biofilm with cuticle and epidermal layer decline, as well as biofilm dissolution into grape seed integuments.

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Section: Characterization Of the Isolatesmentioning

confidence: 42%

A comparative analysis of microflora during biofilm development on grape seeds exposed to methanol in a biofilter

Moreno-Terrazas

Flores-Tena

Barba-Avila

et al. 2009

World J Microbiol Biotechnol

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“…Natural aflatoxin contamination has been reported in oranges, apples, and apple juices (Table 2) [2,31]. AFB 1 contamination of musts has been detected [32] with 40% of the musts samples containing the AF in a range from 0.01 to 0.46 g/L. However, the most frequently reported occurrence of AF is in dried fig and raisins [33] (Table 2).…”

Section: Aflatoxinsmentioning

confidence: 99%

Mycotoxins in fruits and their processed products: Analysis, occurrence and health implications

Fernández‐Cruz

Mansilla

Tadeo

2010

Journal of Advanced Research

191

113

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Mycotoxins are secondary metabolites of filamentous fungi that occur naturally in food and feed. The presence of these compounds in the food chain is of high concern for human health due to their properties to induce severe toxicity effects at low dose levels. The contamination of fruits with mycotoxins has not only caused health hazards but also resulted in economic losses, especially for exporting countries. The mycotoxins most commonly found in fruits and their processed products are aflatoxins, ochratoxin A, patulin and the Alternaria toxins alternariol, alternariol methyl ether and altenuene. The aim of this work is to review the toxicity of these major mycotoxins, their natural occurrence in fruits, dried fruits, juices, wines and other processed products, the analytical methods available for their determination and the strategies for their control.

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“…japonicus is also occasionally isolated from grapes, but its production ability in vitro has not been demonstrated yet [12,15,17,24]. A. uvarum is also an uniseriate species that is included in Aspergillus section Nigri that has been reported to occur in grapes in Mediterranean countries but any isolate has been described as OTA producer [34].…”

Section: Introductionmentioning

confidence: 99%

Wine Contamination with Ochratoxins: A Review

et al. 2018

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Ochratoxin A (OTA) is the main mycotoxin occurring in wine. This review article is focused on the distribution of this toxin and its producing-fungi in grape berries, as well as on the fate of OTA during winemaking procedures. Due to its toxic properties, OTA levels in wine are regulated in different countries; therefore, it is necessary to apply control and detoxification methods that are also discussed in this revision.

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Fungal contamination and Aflatoxin B1 and Ochratoxin A in Lebanese wine–grapes and musts

Cited by 75 publications

References 32 publications

A comparative analysis of microflora during biofilm development on grape seeds exposed to methanol in a biofilter

A comparative analysis of microflora during biofilm development on grape seeds exposed to methanol in a biofilter

Mycotoxins in fruits and their processed products: Analysis, occurrence and health implications

Wine Contamination with Ochratoxins: A Review

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