Genetic relationships among strains of the Aspergillus niger aggregate

Ferracin, Lara Munique; Frisvad, Jens Christian; Taniwaki, Marta Hiromi; Iamanaka, Beatriz Thie; Sartori, Daniele; Schapovaloff, María Elena; Fungaro, Maria Helena Pelegrinelli

doi:10.1590/s1516-89132009000700031

Cited by 18 publications

(17 citation statements)

References 20 publications

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“…The species biodiversity within Aspergillus section Nigri on dried fruit samples from different South America origins was studied by Iamanaka et al (2005) and Ferracin et al (2009). Among species found, A. niger was predominant, followed by A. ochraceus and A. carbonarius.…”

Section: Other Substratesmentioning

confidence: 99%

Aspergillus and Ochratoxin A in Latin America

Chiotta

Ponsone

Combina

et al. 2016

Microbes in Food and Health

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Species within Aspergillus section Nigri and section Circundati are important sources of ochratoxin A (OTA) contamination in several foods and beverages such as cereals, grapes, spices, peanut, cocoa, wine, beer, and coffee worldwide. Few surveys showed the epidemiology, ecology, and distribution of black aspergilli occurring in crops from different Latin American regions. Within section Nigri, Aspergillus niger aggregate species are commonly the most prevalent, followed by A. carbonarius and Aspergillus uniseriate. Aspergillus ochraceus is the most important ochratoxigenic species included in the section Circundati. These species differ in their OTA-producing ability, since the percentage OTA-producer strains and the levels produced are variable. The OTA levels detected in grains and fruits also were variable, and it was shown that their damage affected the incidence of ochratoxigenic species and OTA contamination. Temperature and water activity were also key factors determining the Aspergillus section Nigri colonization and OTA accumulation in different commodities. The knowledge of the factors affecting preharvest and post-harvest contamination of foods by black aspergilla and OTA production is essential to improve the quality and safety of foods. Different strategies can be used to reduce the impact of Aspergillus and OTA accumulation. Alternative strategies to the chemical control can be biocontrol or the use of natural substances such as antioxidants and essential oils. The data presented in this review provide relevant information for using appropriate management strategies to reduce or prevent the development of ochratoxigenic species and OTA accumulation on different commodities relevant for Latin America.

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Section: Other Substratesmentioning

confidence: 99%

Aspergillus and Ochratoxin A in Latin America

Chiotta

Ponsone

Combina

et al. 2016

Microbes in Food and Health

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show abstract

“…4 Undesirable microorganisms present on coffee beans before and/or during transformation can cause detrimental, sensorial or chemical defects. Fungi are responsible for coffee diseases (mildew and black rot), 48 mycotoxin production, [49][50][51] or sensorial defects in coffee such as musty or earthy aromas. 52 Knowledge of the structure and diversity of the fungal communities of coffee beans would lead to a better understanding of the emergence of defects in coffee in relation to the fungi present on coffee beans.…”

Section: Pcr-dgge Technique In the Traceability Of Grainsmentioning

confidence: 99%

New Strategies for Tracing Foodstuffs: Biological Barcodes Utilising PCR-DGGE

Sheikha¹

2015

Adv Food Technol Nutr Sci Open J

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“…Sequencing techniques were primarily useful at the species identification level, whereas fingerprinting techniques were exploited at the intraspecific level (Ferracin et al, 2009;Dachoupakan et al, 2009;Perrone et al, 2007). Although all these studies contribute to analysing the species composition and genetic diversity of grape mycobiota, no genotypical differences could be established between OTA producers and non producers (Ilic et al, 2001(Ilic et al, , 2004Martinez-Culebraz et al, 2009;Chiotta et al, 2011).…”

Section: European Biodiversity Monitoringmentioning

confidence: 99%