scholarly journals Influence of temperature, humidity duration and growth stage on the infection and mycotoxin production by Fusarium langsethiae and Fusarium poae in oats

2018 ◽  
Vol 68 (1) ◽  
pp. 173-184 ◽  
Author(s):  
T. Schöneberg ◽  
K. Kibler ◽  
F. E. Wettstein ◽  
T. D. Bucheli ◽  
H. R. Forrer ◽  
...  
Keyword(s):  
Growth Stage ◽  
Influence Of Temperature ◽  
Mycotoxin Production ◽  
Fusarium Poae ◽  
Fusarium Langsethiae

scholarly journals Modelling Fungal Growth, Mycotoxin Production and Release in Grana Cheese

2020 ◽  
Vol 8 (1) ◽  
pp. 69 ◽  
Author(s):  
Marco Camardo Leggieri ◽  
Amedeo Pietri ◽  
Paola Battilani
Keyword(s):  
Predictive Models ◽  
Fungal Growth ◽  
Cyclopiazonic Acid ◽  
Fungal Species ◽  
Fungal Ecology ◽  
Influence Of Temperature ◽  
Mycotoxin Production ◽  
Roquefortine C ◽  
Grana Cheese

No information is available in the literature about the influence of temperature (T) on Penicillium and Aspergillus spp. growth and mycotoxin production on cheese rinds. The aim of this work was to: (i) study fungal ecology on cheese in terms of T requirements, focusing on the partitioning of mycotoxins between the rind and mycelium; and (ii) validate predictive models previously developed by in vitro trials. Grana cheese rind blocks were inoculated with A. versicolor, P. crustosum, P. nordicum, P. roqueforti, and P. verrucosum, incubated at different T regimes (10–30 °C, step 5 °C) and after 14 days the production of mycotoxins (ochratoxin A (OTA); sterigmatocystin (STC); roquefortine C (ROQ-C), mycophenolic acid (MPA), Pr toxin (PR-Tox), citrinin (CIT), cyclopiazonic acid (CPA)) was quantified. All the fungi grew optimally around 15–25 °C and produced the expected mycotoxins (except MPA, Pr-Tox, and CIT). The majority of the mycotoxins produced remained in the mycelium (~90%) in three out of five fungal species (P. crustosum, P. nordicum, and P. roqueforti); the opposite occurred for A. versicolor and P. verrucosum with 71% and 58% of STC and OTA detected in cheese rind, respectively. Available predictive models fitted fungal growth on the cheese rind well, but validation was not possible for mycotoxins because they were produced in a very narrow T range.

scholarly journals Interacting climate change environmental factors effects on Fusarium langsethiae growth, expression of Tri genes and T-2/HT-2 mycotoxin production on oat-based media and in stored oats

2019 ◽  
Vol 123 (8) ◽  
pp. 618-624 ◽  
Author(s):  
Carol Verheecke-Vaessen ◽  
Lucia Diez-Gutierrez ◽  
Justin Renaud ◽  
Mark Sumarah ◽  
Angel Medina ◽  
...  
Keyword(s):  
Climate Change ◽  
Environmental Factors ◽  
Mycotoxin Production ◽  
Fusarium Langsethiae

Water and temperature relations of Fusarium langsethiae strains and modelling of growth and T-2 and HT-2 mycotoxin production on oat-based matrices

2021 ◽  
Vol 348 ◽  
pp. 109203
Author(s):  
Carol Verheecke-Vaessen ◽  
Esther Garcia-Cela ◽  
Alejandro Lopez-Prieto ◽  
Inga Osk Jonsdottir ◽  
Angel Medina ◽  
...  
Keyword(s):  
Mycotoxin Production ◽  
Fusarium Langsethiae
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