Fusarium genetic traceability: Role for mycotoxin control in small grain cereals agro-food chains

Development of an FgMito assay: A highly sensitive mitochondrial based qPCR assay for quantification of Fusarium graminearum sensu stricto

“…QPCR has been recently recognized as the most promising alternative in fungal diagnostics, including for toxigenic fungi of the genus Fusarium (Morcia et al, 2013). Although not considered a replacement for chemical analytical methods of mycotoxin determination, qPCR can become a risk prediction tool of contamination of grains with these metabolites (Pasquali and Migheli, 2014).…”

“…The advantages of qPCR over other diagnostic techniques are its high specificity, increased sensitivity and rapid turnaround time. At least nine specific real time PCR-based assays have been developed for F. graminearum alone, utilizing either SybrGreen or TaqMan chemistries (Morcia et al, 2013); however, only one was found to be specific to F. graminearum s.s. (Demeke et al, 2010). One of the greatest advantages of qPCR techniques over conventional or immunological methods of pathogen diagnostics is their extremely high sensitivity, although it should be underlined that quantification of trace amounts of fungal DNA is often a challenge.…”

A sub-Saharan African perspective on mycotoxins in beer - a review

“…These microorganisms mainly produce aflatoxin B 1 (AFB 1 ), ochratoxin A (OTA), deoxynivalenol (DON), zearalenone (ZEA) and fumonisins (FBs) in cereals , where they occur singly or in combination . The presence of these mycotoxins represents a health risk, causing mycotoxicosis, an acute or chronic disease condition that occur in cases of mycotoxin exposure .…”

Investigation of overfoaming activities and gushing mechanisms of individual beer ingredients as model substances in bottled carbonated water

“…The different origins have been categorized into two groups, primary gushing (triggered by raw materials) and secondary gushing (triggered by the brewing process), in the literature . One reason for primary gushing can be malt infection and the formation of foam‐active substances during fermentation . Barley malt infected with Fusarium spp.…”

“…These hydrophobins can lead to gushing by stabilizing nanobubbles. Both fungus‐specific hydrophobins and plant‐typical non‐specific lipid transfer proteins have been described as gushing‐positive proteins of beer . Similarly, Botrytis cinerea infection causes extreme overfoaming of champagnes …”