Incidence of potentially toxigenic fungi in maize (<i>Zea mays</i>L.) grain used as food and animal feed

Montes, G.; Reyes, M. C.A.; Montes, Rosa; Cantu, Antonio

doi:10.1080/19476330902940432

Cited by 13 publications

(10 citation statements)

References 30 publications

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“…Additionally, unprecedented climate changes provide the right conditions where fungi proliferate into colonies and produce high levels of mycotoxins [3]. As such, the production environment and handling practices increase the risk of aflatoxin contamination especially in developing countries, thus presenting serious health problems to both humans and animals [2].…”

Section: Introductionmentioning

confidence: 99%

“…Many biotic and abiotic factors could contribute to fungal infection in maize, including extreme weather conditions, insect infestation, soil factors, agricultural practices and storage conditions [1,2]. Additionally, unprecedented climate changes provide the right conditions where fungi proliferate into colonies and produce high levels of mycotoxins [3].…”

Section: Introductionmentioning

confidence: 99%

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Potential of lactic acid fermentation in reducing aflatoxin B1 in Tanzania maize-based gruel

Nyamete¹,

Bennink²,

Mugula³

2016

AJFAND

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Aflatoxins are toxic by-products of fungi, with harmful effects on human and animal health. Although maize is known to be highly susceptible to aflatoxin contamination, and a staple in many African countries, there is still lack of methods to mitigate the effects. The effect of lactic acid fermentation on reduction of aflatoxin B1 in Tanzania maizebased gruel (togwa) by four monocultures (Lactobacillus plantarum, Pediococcus pentosaceus, Lactobacillus casei and Lactobacillus fermentum), natural fermentation and back-slopping at 30°C for up to 24 h was investigated. Monocultures removed 45-55% of aflatoxin B1 while natural fermentation and back-slopping removed 56% and 68% of aflatoxin B1, respectively. Thus, lactic acid fermentation could be a part of a comprehensive mycotoxicosis prevention strategy in the commonly consumed maizebased gruels. Consumers could benefit from enhanced food safety through consumption of gruel less contaminated with mycotoxins and might also benefit from the probiotic effects of lactic acid bacteria. In the scenario where lactic acid bacteria starter culture access and handling could prove challenging, especially to households and small-scale food processors in developing countries, the use of back-slopping in gruel fermentation might be advocated for in order to reduce aflatoxin B1.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Potential of lactic acid fermentation in reducing aflatoxin B1 in Tanzania maize-based gruel

Nyamete¹,

Bennink²,

Mugula³

2016

AJFAND

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“…Pelletization of the ingredients decreased amounts of bacteria, fungi, and coliforms. Maize derivatives are usually infested with fungi from the genera Aspergillus and Fusarium and these organisms produce mycotoxins (Hernández et al, 2007; Montes et al, 2009; Perrone et al, 2014; Kara et al, 2015; Majid et al, 2015). Ingredients such as maize cob fractions used as a bulking agent of larval diet are vulnerable to chemical or microbiological contamination that can make the diet toxic to larvae (Aceituno‐Medina et al, 2020).…”

Section: Discussionmentioning

confidence: 99%

Evaluation of a pelleted diet for larval mass‐rearing of Anastrepha ludens and Anastrepha obliqua

Aceituno‐Medina¹,

Rivera-Ciprian²,

Hernández³

2020

Entomologia Exp Applicata

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Most artificial diets used for mass‐rearing of fruit fly larvae involve the purchase and independent weighing of each ingredient of the formulation, followed by mixing and diet preparation process. A ready‐to‐use formulation would avoid this time‐consuming task and simplify the preparation procedure, leading to a more standardized diet. In this work, we compared life‐history traits and survival and developmental parameters of Anastrepha ludens Loew and Anastrepha obliqua (Macquart) (Diptera: Tephritidae) reared on two formulations of an artificial diet. Two experiments were performed; first, a conventional non‐pelleted diet was compared to a newly developed pelleted diet, which was mixed with water before being given to the larvae. The second experiment consisted of a comparison between the pelleted diet which was stirred in a mixer with water and dissolved preservatives and a pelleted diet which was only soaked in water with dissolved preservatives. We found that the pelleted diet allowed the mass‐rearing of A. ludens and A. obliqua. Moreover, feeding larvae with pelleted diet led to increased weight of the larva by 7.4 and 11.8%, and of the pupa by 9.5 and 16.7% for A. ludens and A. obliqua, respectively, compared to conventional diet. For process evaluation, the number of activities, handling time, reception, storage, and larval diet preparation were recorded. The pelleted diet only needed soaking in water containing preservatives, thereby simplifying the mass‐rearing process and saving time, space, and labour. Pelletizing is a versatile technology that can be adjusted for better physicochemical quality and reduced microbiological risk. This diet should be of particular interest for the mass‐rearing process in ‘sterile insect technique’ applications.

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“…Myxococcus fulvus, with high activity and wide temperature and pH range, showed successful degradation activity against different aflatoxins (Ji, et al, 2011). Genetically modified plants could have aflatoxin lowering potential and also other applications (Davison, 2010;Halasz, Lasztity, Abonyi, & Bata, 2009;Montes, Reyes, Montes, & Cantu, 2009). Aqueous and organic extracts of plant materials such as viz.…”

Section: Fate Of Aflatoxins During Processingmentioning

confidence: 99%

Aflatoxin in Agricultural Commodities and Herbal Medicine

Tajkarimi¹,

Shojaee²,

Yazdanpanah³

et al. 2011

Aflatoxins - Biochemistry and Molecular Biology

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Incidence of potentially toxigenic fungi in maize (Zea maysL.) grain used as food and animal feed

Cited by 13 publications

References 30 publications

Potential of lactic acid fermentation in reducing aflatoxin B1 in Tanzania maize-based gruel

Potential of lactic acid fermentation in reducing aflatoxin B1 in Tanzania maize-based gruel

Evaluation of a pelleted diet for larval mass‐rearing of Anastrepha ludens and Anastrepha obliqua

Aflatoxin in Agricultural Commodities and Herbal Medicine

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