scholarly journals Isolation of Mycotoxigenic Fungi, Detection and Quantification of Ochratoxin A from Coffee (<i>Coffea arabica</i> L.)

2020 ◽  
Vol 6 (4) ◽  
pp. 47
Author(s):  
Legese Hagos ◽  
Nagassa Dechassa ◽  
Kifle Belachew ◽  
Demelash Teferi ◽  
Solomon Yilma ◽  
...  
Keyword(s):  
Ochratoxin A ◽  
Coffea Arabica ◽  
Mycotoxigenic Fungi ◽  
Detection And Quantification

scholarly journals In-Vitro Application of a Qatari Burkholderia cepacia strain (QBC03) in the Biocontrol of Mycotoxigenic Fungi and in the Reduction of Ochratoxin A biosynthesis by Aspergillus carbonarius

Toxins ◽  
2019 ◽  
Vol 11 (12) ◽  
pp. 700 ◽  
Author(s):  
Randa Zeidan ◽  
Zahoor Ul-Hassan ◽  
Roda Al-Thani ◽  
Quirico Migheli ◽  
Samir Jaoua
Keyword(s):  
Antifungal Activity ◽  
Ochratoxin A ◽  
Burkholderia Cepacia ◽  
Culture Supernatant ◽  
Animal Health ◽  
Aspergillus Carbonarius ◽  
Penicillium Verrucosum ◽  
Wide Range ◽  
Mycotoxigenic Fungi

Mycotoxins are secondary metabolites produced by certain filamentous fungi, causing human and animal health issues upon the ingestion of contaminated food and feed. Among the safest approaches to the control of mycotoxigenic fungi and mycotoxin detoxification is the application of microbial biocontrol agents. Burkholderia cepacia is known for producing metabolites active against a broad number of pathogenic fungi. In this study, the antifungal potential of a Qatari strain of Burkholderia cepacia (QBC03) was explored. QBC03 exhibited antifungal activity against a wide range of mycotoxigenic, as well as phytopathogenic, fungal genera and species. The QBC03 culture supernatant significantly inhibited the growth of Aspergillus carbonarius, Fusarium culmorum and Penicillium verrucosum in PDA medium, as well as A. carbonarius and P. verrucosum biomass in PDB medium. The QBC03 culture supernatant was found to dramatically reduce the synthesis of ochratoxin A (OTA) by A. carbonarius, in addition to inducing mycelia malformation. The antifungal activity of QBC03’s culture extract was retained following thermal treatment at 100 °C for 30 min. The findings of the present study advocate that QBC03 is a suitable biocontrol agent against toxigenic fungi, due to the inhibitory activity of its thermostable metabolites.

Inhibition of Mycotoxigenic Fungi in Corn by Ammonium and Sodium Bicarbonate

1991 ◽  
Vol 54 (4) ◽  
pp. 295-297 ◽  
Author(s):  
THOMAS J. MONTVILLE ◽  
PEI-LING SHIH
Keyword(s):  
Sodium Bicarbonate ◽  
Ochratoxin A ◽  
Ammonium Bicarbonate ◽  
Aspergillus Ochraceus ◽  
Naturally Occurring ◽  
Mycotoxigenic Fungi ◽  
Penicillium Griseofulvum

This study sought to determine if ammonium and sodium bicarbonate inhibit the naturally-occurring fungi in corn. Addition of 1 and 2% ammonium bicarbonate into cracked corn caused 5.9- and 5.1-log CFU/g reductions, respectively, of corn's natural mycoflora. The same level of sodium bicarbonate produced 1.2- and 2.0-log CFU/g reductions. In addition, ammonium bicarbonate fully inhibited monocultures of Aspergillus ochraceus, Fusarium graminearium, and Penicillium griseofulvum inoculated into autoclaved corn. Sodium bicarbonate was not as inhibitory but reduced the production of ochratoxin A 100-fold.

Incidence of microflora and of ochratoxin A in green coffee beans (Coffea arabica)

2003 ◽  
Vol 20 (12) ◽  
pp. 1127-1131 ◽  
Author(s):  
M. L. Martins ◽  
H. M. Martins ◽  
A. Gimeno
Keyword(s):  
Ochratoxin A ◽  
Coffea Arabica ◽  
Green Coffee ◽  
Green Coffee Beans ◽  
Coffee Beans

scholarly journals Development and validation of a method for detection and quantification of ochratoxin A in green coffee using liquid chromatography coupled to mass spectrometry

2012 ◽  
Vol 32 (4) ◽  
pp. 775-782 ◽  
Author(s):  
Raquel Duarte da Costa Cunha Bandeira ◽  
Thaís Matsue Uekane ◽  
Carolina Passos da Cunha ◽  
Valnei Smarçaro da Cunha ◽  
Janaína Marques Rodrigues ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Liquid Chromatography ◽  
Ochratoxin A ◽  
Green Coffee ◽  
Intermediate Precision ◽  
Future Production ◽  
Relative Standard ◽  
Mycotoxin Analysis ◽  
Development And Validation ◽  
Detection And Quantification

A method using Liquid Chromatography Tanden Mass Spectrometry (LC-MS/MS) with matrix-matched calibration curve was developed and validated for determining ochratoxin A (OTA) in green coffee. Linearity was found between 3.0 and 23.0 ng.g-1. Mean recoveries ranged between 90.45% and 108.81%; the relative standard deviation under repeatability and intermediate precision conditions ranged from 5.39% to 9.94% and from 2.20% to 14.34%, respectively. The limits of detection and quantification were 1.2 ng.g-1 and 3.0 ng.g-¹, respectively. The method developed was suitable and contributed to the field of mycotoxin analysis, and it will be used for future production of the Certified Reference Material (CRM) for OTA in coffee.

PCR-based detection and quantification of mycotoxigenic fungi

2002 ◽  
Vol 106 (9) ◽  
pp. 1005-1025 ◽  
Author(s):  
Simon G. Edwards ◽  
John O'Callaghan ◽  
Alan D.W. Dobson
Keyword(s):  
Mycotoxigenic Fungi ◽  
Detection And Quantification

Ochratoxin A in coffee beans (Coffea arabica L.) processed by dry and wet methods

Food Control ◽  
2009 ◽  
Vol 20 (9) ◽  
pp. 784-790 ◽  
Author(s):  
Luís Roberto Batista ◽  
Sara Maria Chalfoun ◽  
Cristina Ferreira Silva ◽  
Marcelo Cirillo ◽  
Eugênia Azevedo Varga ◽  
...  
Keyword(s):  
Ochratoxin A ◽  
Coffea Arabica ◽  
Coffee Beans ◽  
Coffea Arabica L

scholarly journals Mycobiota and Natural Incidence of Aflatoxins, Ochratoxin A, and Citrinin in Indian Spices Confirmed by LC-MS/MS

2015 ◽  
Vol 2015 ◽  
pp. 1-8 ◽  
Author(s):  
Punam Jeswal ◽  
Dhiraj Kumar
Keyword(s):  
Ochratoxin A ◽  
Aspergillus Flavus ◽  
Black Pepper ◽  
Penicillium Citrinum ◽  
Aspergillus Ochraceus ◽  
Quantitative Detection ◽  
Natural Occurrence ◽  
Qualitative Detection ◽  
Mycotoxigenic Fungi ◽  
Natural Incidence

Nine different Indian spices (red chilli, black pepper, turmeric, coriander, cumin, fennel, caraway, fenugreek, and dry ginger) commonly cultivated and highly used in India were analysed for natural occurrence of toxigenic mycoflora and aflatoxins (AFs), ochratoxin A (OTA), and citrinin (CTN) contamination.Aspergillus flavusandAspergillus nigerwere the most dominant species isolated from all types of spices. Red chilli samples were highly contaminated with aflatoxins (85.4%) followed by dry ginger (77.7%). 56%Aspergillus flavusfrom red chilli and 45%Aspergillus ochraceusfrom black pepper were toxigenic and produced aflatoxins and ochratoxin A, respectively. Qualitative detection and quantitative detection of mycotoxins in spices were analyzed by ELISA and further confirmed by LC-MS/MS.Penicillium citrinumproduced citrinin in red chilli, black pepper, coriander, cumin, fenugreek, and dry ginger samples. The highest amount of AFs was found in red chilli (219.6 ng/g), OTA was in black pepper (154.1 ng/g), and CTN was in dry ginger samples (85.1 ng/g). The results of this study suggest that the spices are susceptible substrate for growth of mycotoxigenic fungi and further mycotoxin production. This is the first report of natural occurrence of citrinin in black pepper and dry ginger from India.

Effect of two different roasting techniques on the Ochratoxin A (OTA) reduction in coffee beans (Coffea arabica)

Food Control ◽  
2011 ◽  
Vol 22 (8) ◽  
pp. 1184-1188 ◽  
Author(s):  
O. Castellanos-Onorio ◽  
O. Gonzalez-Rios ◽  
B. Guyot ◽  
Tachon A. Fontana ◽  
J.P. Guiraud ◽  
...  
Keyword(s):  
Ochratoxin A ◽  
Coffea Arabica ◽  
Coffee Beans
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