The production of ochratoxin A and citrinin in barley

Damoglou, A.P.; Downey, Gerard A.; Shannon, W. G.

doi:10.1002/jsfa.2740350406

Cited by 34 publications

(14 citation statements)

References 18 publications

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“…When cool, the substrate was sliced aseptically and the pieces placed in sterile petri dishes (sample weight 8.0 f 0.5 9). The samples were inoculated, as described by Damoglou et al (1984).…”

Section: P R E P a R A T I O N Of T H E B R E A D A N A L O G U Ementioning

confidence: 99%

The effect of water activity and pH on the production of mycotoxins by fungi growing on a bread analogue

Patterson

Damoglou

1986

Lett Appl Microbiol

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A.P. 1986. The effect of water activity and pH on the production of mycotoxins by fungi growing on a bread analogue. Letters in Applied Microbiology 3, 123-125.Mycotoxin production by various toxigenic fungi, growing on a bread analogue, was investigated at various water activities (a,) and pH combinations. Citrinin, ochratoxin A and sterigmatocystin could be detected at a, > 0.80, while patulin was only observed at a, = 0.95. These results show that some toxins may be produced at lower water activities than have been reported on synthetic media and suggest that, where possible, natural substrates should be used to investigate factors affecting mycotoxin production in foodstuffs.

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Section: P R E P a R A T I O N Of T H E B R E A D A N A L O G U Ementioning

confidence: 99%

The effect of water activity and pH on the production of mycotoxins by fungi growing on a bread analogue

Patterson

Damoglou

1986

Lett Appl Microbiol

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“…(1996) revealed that ochratoxin A was detected in 98 of 295 samples of stored feedstuffs at levels ranging from 700 to 8000 ppb. Ochratoxin A appears frequently in cereals in several countries also accompanied by citrinin, penicillic acid and zearalenone (Damoglou et al . 1984; Grabarkiewicz‐Szczesna et al .…”

Section: Resultsmentioning

confidence: 99%

“…1985). It has been reported that cyclopiazonic acid, citrinin, rubratoxin B and patulin occurred naturally in stored grains (Damoglou et al . 1984; Pitt and Hocking 1985; Aziz and Youssef 2002).…”

Section: Resultsmentioning

confidence: 99%

“…In a previous study, Refai et al (1996) revealed that ochratoxin A was detected in 98 of 295 samples of stored feedstuffs at levels ranging from 700 to 8000 ppb. Ochratoxin A appears frequently in cereals in several countries also accompanied by citrinin, penicillic acid and zearalenone (Damoglou et al 1984;Grabarkiewicz-Szczesna et al 1985). It has been reported that cyclopiazonic acid, citrinin, rubratoxin B and patulin occurred naturally in stored grains (Damoglou et al 1984;Pitt and Hocking 1985;Aziz and Youssef 2002).…”

Section: Mycotoxin Analysismentioning

confidence: 99%

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Contamination of Grains by Mycotoxin‐producing Molds and Mycotoxins and Control by Gamma Irradiation

Aziz¹,

Mattar

Mahrous

2006

Journal of Food Safety

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Ninety random grain samples were collected and analyzed for mycotoxins, and the effect of gamma irradiation on the production of mycotoxins in grains was studied. Aspergillus, Penicillium, Mucor, Rhizopus, Fusarium, Alternaria, Scopulariopsis and Cladosporium were the most common fungal genera isolated from grains. Aspergillus flavus, Aspergillus niger, Aspergillus candidus, Aspergillus ochraceus, Penicillium citrinum, Penicillium expansum, Penicillium citreonigrum, Penicillium purpurogenum, Penicillium griseofulvum and Penicillium verrucosumwere the most common Aspergillus and Penicillium species in grains. Out of 120 Aspergillus and Penicillium isolates, 80 were mycotoxin producers. Analysis of grains revealed the occurrence of aflatoxin B1 ochratoxin A, cycolopiazonic acid and citrinin. Of the 90 samples, 67 were positive for one or more mycotoxin. Irradiation of grains at dose of 2.0 and 4.0 kGy decreased significantly the total fungal counts compared with unirradiated controls. After 100 days of storage at room temperature, the unirradiated grains were contaminated with high concentrations of mycotoxins as compared with irradiated 4.0‐kGy samples. Mycotoxin production in grains decreased with increasing irradiation doses and was not detected at 6.0 kGy over 100 days of storage.

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“…Penicillic acid (49) M e w o ~O P. aurantiogriseum, P. vanbeymae, P. expansum, P. fennelliae, P. griseofulvum, P. madriti, P. puberulum, P. roquefortii, P. simplicissimum, P. thomii, P. viridicatum (P. M. Scott, 1977) (also Birkinshaw and GowHand, 1962;01ivigni and BuHerman, 1978;Mosbach, 1960) OH CH z Me Ac HOV Botryodiplodin (50) P. hirsutum (Fujimoto et at., 1980), P. roquefortii (Renauld et at., 1984) 6-Farnesyl-5, 7 -dihydroxy-4-methylphthalide (51) P. brevicompactum (Canonica et at., 1971) Mycochromenic acid (54) P. brevicompactum (Campbell et at., 1966;Bird and Campbell, 1982b;Colombo et aI., 1982) For mycophenolic acid, also: P. paxilli , P. roqueJortii (Lafont et at., 1979), P. otivicotor (Oxford and Raistrick, 1933) 3,7-Dimethyl-8-hydroxy-6-methoxy isochroman (61) P. citrinum (Cox et at., 1979) Canescin (62) P. canescens R) = H, R2 = H: Scott, 1977); P. viridicatum (P. M. Scott, 1977;Damoglou et al, 1984); P. purpurescens, P. roquefortii, P. spinulosum (Leistner and Pitt, 1977); P.janthinellum (Czech patent, 1982) Me P. viridicatum (Hutchison et al, 1971) 1 R = H: Ochratoxin A (72) P. viridicatum (van Walbeek et ai., 1969;van cler Merwe et al, 1965;Damoglou et al, 1984); P. aurantiogriseum, P. purpurescens, P. variabile, P.…”

Section: Coohmentioning

confidence: 99%

Penicillium and Acremonium

Peberdy¹

1987

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v Foreword Biotechnology is a word that was originally coined to describe the new processes which could be derived from our ability to manipulate, in vitro, the genetic material common to all organisms. I t has now become a generic term encompassing all "applications" of living systems, including the more traditional fermentation and agricultural industries. Recombinant DNA technology has opened up new opportunities for the exploitation of microorganisms and animal and plant cells as producers or modifiers of chemical and biological products.This series of handbooks deals exclusively with microorganisms which are at the forefront of the new technologies and brings together in each of its volumes the background information necessary to appreciate the historical development of the organisms making up a particular genus, the degree to which molecular biology has opened up new opportunities, and the place they occupy in today's biotechnology industry. Our aim was to make this primarily a practical approach, with emphasis on methodology, combining for the first time information which has largely been spread across a wide literature base or only touched upon briefly in review articles. Each handbook should provide the reader with a source text, from which the importance of the genus to his or her work can be identified, and a practical guide to the handling and exploitation of the organisms included.It is perhaps apt that Volume I of the series should deal with a group of organisms involved in producing chemicals which have dominated the fermentation and pharmaceutical industries for the past forty years-the antibiotics. In terms of the degree to which molecular biology has made an impact on this genus to date, it is clear that the major rewards are still to come.

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The production of ochratoxin A and citrinin in barley

Cited by 34 publications

References 18 publications

The effect of water activity and pH on the production of mycotoxins by fungi growing on a bread analogue

The effect of water activity and pH on the production of mycotoxins by fungi growing on a bread analogue

Contamination of Grains by Mycotoxin‐producing Molds and Mycotoxins and Control by Gamma Irradiation

Penicillium and Acremonium

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