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Category: Food Microbiology; Applied and Industrial Microbiology
Mycotoxins, Page 1 of 2
< Previous page | Next page > /docserver/preview/fulltext/10.1128/9781555818463/9781555816261_Chap23-1.gif /docserver/preview/fulltext/10.1128/9781555818463/9781555816261_Chap23-2.gifAbstract:
This chapter talks about specific mycotoxins that are produced only by specific fungi, usually by only a few species. A particular species of fungus may produce more than one mycotoxin, though never more than one of the major compounds described here. A section deals with the most important mycotoxins that include aflatoxins, ochratoxin A, fumonisins, deoxynivalenol, and zearalenone. The chapter discusses the chemical characterization, fungal sources, genetics, ecology, toxicity, chemical analysis, occurrence and regulations, and control of the mycotoxins. In addition, it deals with the analysis of aflatoxins, occurrence and regulation of aflatoxins in foods, control of aflatoxins in foods, and risk characterization. The most important general observation to be made about Fusarium mycotoxins is that all Fusarium species grow only at high (>0.9) water activities, so that toxin production in crops occurs only before harvest or during early stages of drying. The major source of fumonisins in foods is maize, though other small grains may have low levels at times. With the discovery that Aspergillus niger may produce fumonisins, the range of foodstuffs where fumonisins may be found has become much wider. Genomics, the study of entire genomes, provides basic information to build the knowledge base of gene function that will assist in understanding mycotoxin formation and reduction in crops. Studies on economically important fungi at the genomic level will assist in understanding mycotoxin biosynthesis and also help to understand the biology, evolution, biochemical function, and genetic regulation of the genes in these fungal systems.
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Structures of aflatoxin B1, aflatoxin G1, aflatoxin M1, and ochratoxin A. doi:10.1128/9781555818463.ch23f1
Structures of aflatoxin B1, aflatoxin G1, aflatoxin M1, and ochratoxin A. doi:10.1128/9781555818463.ch23f1
(a) A. flavus, CYA, 7 days at 25°C; (b) A. flavus fruiting structure (bar = 20 μm); (c) A. flavus conidia (bar = 5 μm). (d) A. parasiticus, CYA, 7 days at 25°C; (b) A. parasiticus fruiting structure (bar = 10 μm); (c) A. parasiticus conidia (bar = 5 μm) doi:10.1128/9781555818463.ch23f2
(a) A. flavus, CYA, 7 days at 25°C; (b) A. flavus fruiting structure (bar = 20 μm); (c) A. flavus conidia (bar = 5 μm). (d) A. parasiticus, CYA, 7 days at 25°C; (b) A. parasiticus fruiting structure (bar = 10 μm); (c) A. parasiticus conidia (bar = 5 μm) doi:10.1128/9781555818463.ch23f2
(a) A. ochraceus, CYA, 7 days at 25°C; (b) A. ochraceus fruiting structure (bar = 20 μm); (c) A. ochraceus conidia (bar = 5 μm). (d) A. carbonarius, CYA, 7 days at 25°C; (e) A. carbonarius fruiting structure (bar = 40 μm); (f) A. carbonarius conidia (bar = 5 μm). (g) P. verrucosum, CYA, 7 days at 25°C; (h) P. verrucosum fruiting structure (bar = 10 μm); (i) P. verrucosum conidia (bar = 5 μm). doi:10.1128/9781555818463.ch23f3
(a) A. ochraceus, CYA, 7 days at 25°C; (b) A. ochraceus fruiting structure (bar = 20 μm); (c) A. ochraceus conidia (bar = 5 μm). (d) A. carbonarius, CYA, 7 days at 25°C; (e) A. carbonarius fruiting structure (bar = 40 μm); (f) A. carbonarius conidia (bar = 5 μm). (g) P. verrucosum, CYA, 7 days at 25°C; (h) P. verrucosum fruiting structure (bar = 10 μm); (i) P. verrucosum conidia (bar = 5 μm). doi:10.1128/9781555818463.ch23f3
Structures of fumonisin B1, deoxynivalenol, and zearalenone. doi:10.1128/9781555818463.ch23f4
Structures of fumonisin B1, deoxynivalenol, and zearalenone. doi:10.1128/9781555818463.ch23f4
(a) F. verticillioides, PDA, 7 days at 25°C; (b) F. verticillioides macroconidia (bar = 10 μm). (c) F. graminearum, PDA, 7 days at 25°C; (d) F. graminearum macroconidia (bar = 10 μm). doi:10.1128/9781555818463.ch23f5
(a) F. verticillioides, PDA, 7 days at 25°C; (b) F. verticillioides macroconidia (bar = 10 μm). (c) F. graminearum, PDA, 7 days at 25°C; (d) F. graminearum macroconidia (bar = 10 μm). doi:10.1128/9781555818463.ch23f5
Evaluation of mycotoxins in humans a
Evaluation of mycotoxins in humans a