Production of Aflatoxin B1 by Aspergillus parasiticus Grown on a Novel Meat-Based Media

Zahija, Iva; Jeršek, Barbka; Demšar, Lea; Polak, Mateja Lušnic; Polak, Tomaž

doi:10.3390/toxins15010025

Cited by 4 publications

(1 citation statement)

References 67 publications

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“…This trend was also observed in some literature. Zahija et al (2023) proposed that substrate (medium) composition has a significant influence on the toxigenic potential of the same fungal strain under the same growth conditions. In mentioned research, they analyzed the influence of the different mediums on Aspergillus parasiticus growth and AFB 1 production and concluded that the AFB 1 production kinetics showed different trend on meat-based media in comparison with microbial culture media.…”

Section: The Effect Of Fnp On Aflatoxins Production In Corn Flourmentioning

confidence: 99%

The impact of fullerenol nanoparticles on the growth of toxigenic Aspergillus flavus and aflatoxins production in vitro and in corn flour

Živančev,

Bulut,

Kocić‐Tanackov

et al. 2024

Journal of Food Science

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Antifungal and antimycotoxigenic activity of fullerenol nanoparticles (FNPs) were investigated on Aspergillus flavus growth isolated from a real food sample and aflatoxins (AFs) (AFB1 and AFB2) production. The final FNPs concentrations in in vitro and in commercial corn flour after the stationary incubation period of 7 and 14 days were in the range 0.16–80 µg/mL and 0.16–80 µg/g, respectively. Nanocharacterization of FNPs revealed an average size of 5–20 nm and a zeta potential of −35 mV. The highest degree of A. flavus mycelium growth inhibition (28%) after 7 days was observed for applied FNP concentration of 8.0 µg/mL, while after 14 days FNP concentration of 0.32 µg/mL led to the maximal inhibition of A. flavus mycelium growth (36%). Spearman's correlations analysis revealed a strong positive correlation between AFB1 and AFB2 concentrations in YES broth after 7 (R = 0.994, p < 0.05) and 14 days (R = 0.976), as well as between AFs concentrations and A. flavus mycelium mass after 7 (R = 0.786 for AFB1 and R = 0.766 for AFB2) and 14 days (R = 0.810 for AFB1 and R = 0.833 for AFB2). Paired samples t‐test showed the existence of a statistically significant difference (p < 0.05) between the produced AFs concentrations after the incubation of 7 and 14 days. Regarding the artificially inoculated corn flour the lower applied FNP concentrations (0.16–0.8 µg/g) achieved a reduction of AFB1 up to 42% and 60% after 7 and 14 days, respectively.

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Section: The Effect Of Fnp On Aflatoxins Production In Corn Flourmentioning

confidence: 99%

The impact of fullerenol nanoparticles on the growth of toxigenic Aspergillus flavus and aflatoxins production in vitro and in corn flour

Živančev,

Bulut,

Kocić‐Tanackov

et al. 2024

Journal of Food Science

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Yeast suppresses Aspergillus parasiticus growth and aflatoxins synthesis: Finding a new fungal antagonistic strain based on stored marinade

Fan,

Lin,

Cheng

et al. 2023

LWT

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Biological Control of Aspergillus parasiticus and Aspergillus ochraceus and Reductions in the Amount of Ochratoxin A and Aflatoxins in Bread by Selected Non-Conventional Yeast

Podgórska-Kryszczuk,

Pankiewicz,

Sas-Paszt

2023

Foods

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Aspergillus parasiticus and Aspergillus ochraceus are important pathogenic fungi that pose a serious threat because of their ability to produce mycotoxins, including ochratoxin A (OTA) and aflatoxins (AFs). The main method of reducing these pathogens is the use of chemical fungicides, though recently there has been a focus on finding biological control agents. The obtained results from this study indicate the great potential of two wild yeast strains, Aureobasidium pullulans PP3 and Saitozyma podzolicus D10, in the biological control of A. parasiticus and A. ochraceus and reductions in the amount of OTA and AFs they produce. In vitro, the growth of the mycelium of pathogens was reduced by 41.21% to 53.64%, and spore germination was inhibited by 58.39% to 71.22%. Both yeast strains produced the enzymes chitinase, β-1,3-glucanase, and amylase, and A. pullulans PP3 additionally produced protease and cellulase. This yeast strain also had the ability to grow over a wide range of temperature (4–30 °C), salinity (0–12%) and pH (4–11) conditions. No growth of the yeast was observed at 37 °C, nor any biogenic amines or hydrogen sulfide production. Adding the tested yeast inoculum to the dough reduced OTA (within 14.55–21.80%) and AFs (within 18.10–25.02%) in the model bread.

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Production of Aflatoxin B1 by Aspergillus parasiticus Grown on a Novel Meat-Based Media

Cited by 4 publications

References 67 publications

The impact of fullerenol nanoparticles on the growth of toxigenic Aspergillus flavus and aflatoxins production in vitro and in corn flour

The impact of fullerenol nanoparticles on the growth of toxigenic Aspergillus flavus and aflatoxins production in vitro and in corn flour

Yeast suppresses Aspergillus parasiticus growth and aflatoxins synthesis: Finding a new fungal antagonistic strain based on stored marinade

Biological Control of Aspergillus parasiticus and Aspergillus ochraceus and Reductions in the Amount of Ochratoxin A and Aflatoxins in Bread by Selected Non-Conventional Yeast

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