scholarly journals Incidence and Mycotoxigenic Fungi Associated with Cattle Feeds in North Telangana Region, India

2019 ◽  
Vol 8 (04) ◽  
pp. 2247-2253 ◽  
Author(s):  
A. Bhagya ◽  
S. Rehana Begum ◽  
S. Kiran ◽  
M. Surekha
Keyword(s):  
Mycotoxigenic Fungi ◽  
Cattle Feeds

scholarly journals Investigation and Biological Control of Toxigenic Fungi and Mycotoxins in Dairy Cattle Feeds

2020 ◽  
Author(s):  
Reem Moath Alasmar ◽  
Samir Jaoua
Keyword(s):  
Biological Control ◽  
Animal Feed ◽  
Fermented Food ◽  
Fungal Metabolites ◽  
Toxigenic Fungi ◽  
Yeast Strains ◽  
Mycotoxigenic Fungi ◽  
Food And Feed ◽  
Cattle Feeds

Mycotoxins, the secondary fungal metabolites are important contaminants of food and feed. Among the other contaminants, aflatoxin B1 (AFB1) and OTA are frequently detected in the animal feed product. In the present study, the mixed dairy cow feed products were collected from the supermarkets in Qatar and analyzed for the presence of AFB1 and OTA. Yeast strains were isolated and tested for their biological control activities against aflatoxigenic and ochratoxin fungi. We demonstrated that local 15 yeasts isolates have important antifungal potential activities through the synthesis of volatile organic compounds (VOC) that are able to act against the mycotoxigenic fungi and their synthesis of the mycotoxins. Two Yeast strains (4&2) isolated from fermented food, have shown a great antifungal inhibition growth in-vitro as well as spores inhibition and mycotoxins synthesis.

scholarly journals Decontamination of Mycotoxigenic Fungi on Shelled Corn Using Selective Infrared Heating Technique

2020 ◽  
Author(s):  
Shantae A. Wilson ◽  
Zeinab Mohammadi Shad ◽  
Abass A. Oduola ◽  
Zonghui Zhou ◽  
Hongrui Jiang ◽  
...  
Keyword(s):  
Infrared Heating ◽  
Mycotoxigenic Fungi

scholarly journals Use of the polymerase chain reaction for detection of Fusarium graminearum in bulgur wheat

2012 ◽  
Vol 32 (1) ◽  
pp. 201-208 ◽  
Author(s):  
Carla Bertechini Faria ◽  
Giovana Caputo Almeida-Ferreira ◽  
Karina Bertechine Gagliardi ◽  
Tatiane Cristina Albuquerque Alves ◽  
Dauri José Tessmann ◽  
...  
Keyword(s):  
Polymerase Chain Reaction ◽  
Fusarium Graminearum ◽  
Genomic Dna ◽  
Solid Medium ◽  
Food Contamination ◽  
Chain Reaction ◽  
Specific Pcr ◽  
Culture Characteristics ◽  
Mycotoxigenic Fungi ◽  
Polymerase Chain

The detection of mycotoxigenic fungi in foodstuff is important because their presence may indicate the possible associated mycotoxin contamination. Fusarium graminearum is a wheat pathogen and a producer of micotoxins. The polymerase chain reaction (PCR) has been employed for the specific identification of F. graminearum. However, this methodology has not been commonly used for detection of F. graminearum in food. Thus, the objective of the present study was to develop a molecular methodology to detect F. graminearum in commercial samples of bulgur wheat. Two methods were tested. In the first method, a sample of this cereal was contaminated with F. graminearum mycelia. The genomic DNA was extracted from this mixture and used in a F. graminearum specific PCR reaction. The F. graminearum species was detected only in samples that were heavily contaminated. In the second method, samples of bulgur wheat were inoculated on a solid medium, and isolates having F. graminearum culture characteristics were obtained. The DNA extracted from these isolates was tested in F. graminearum specific PCR reactions. An isolate obtained had its trichothecene genotype identified by PCR. The established methodology could be used in surveys of food contamination with F. graminearum.

scholarly journals Antifungal activities of thiosemicarbazones and semicarbazones against mycotoxigenic fungi

2014 ◽  
Vol 38 (6) ◽  
pp. 531-537 ◽  
Author(s):  
Rojane de Oliveira Paiva ◽  
Lucimar Ferreira Kneipp ◽  
Carla Marins Goular ◽  
Mariana Almeida Albuquerque ◽  
Aurea Echevarria
Keyword(s):  
Antifungal Activity ◽  
Aspergillus Flavus ◽  
Fungicidal Activity ◽  
Fusarium Verticillioides ◽  
Animal Health ◽  
Fungistatic Activity ◽  
Mycotoxigenic Fungi ◽  
Quality Of Food ◽  
Chelating Effect

Mycotoxigenic fungi can compromise the quality of food, exposing human and animal health at risk. The antifungal activity of eight thiosemicarbazones (1-8) and nine semicarbazones (9-17) was evaluated against Aspergillus flavus, A. nomius, A. ochraceus, A. parasiticus and Fusarium verticillioides. Thiosemicarbazones had MIC values of 125-500 µg/ml. The thiosemicarbazones 1 and 2 exerted fungistatic activity against Aspergillus spp., and thiosemicarbazone 2 exerted fungicidal activity against F. verticillioides. Compound 2 showed an iron chelating effect of 63%. The ergosterol content of A. parasiticus had a decrease of 28 and 71% for the 31.2 and 62.5 µg/ml concentrations of thiosemicarbazone 2 compared to the control. The obtained results of antifungal activity revealed that thiosemicarbazone class was more active when compared to semicarbazone class and, the thiosemicarbazone 2 was the most active compound, specially, against Aspergillus spp.

scholarly journals Chemical composition and mineral profile of concentrate feeds from dairy farms of Varanasi, India

2018 ◽  
Author(s):  
Satya Prakash Yadav ◽  
Vinod Kumar Paswan ◽  
Prity Singh ◽  
Basant Kumar Bhinchhar ◽  
Pankaj Kumar Gupta
Keyword(s):  
Dairy Farms ◽  
Nutritional Intervention ◽  
Major Protein ◽  
Minimum Concentration ◽  
Three Samples ◽  
Mineral Profile ◽  
Linseed Cake ◽  
Dairy Animals ◽  
Maize Grain ◽  
Cattle Feeds

One hundred twenty-three samples of 13 different concentrate feeds were collected from 45 dairy farms distributed all over the Varanasi municipal Corporation and these concentrate feeds were analyzed for proximate composition, fibre fractions, macro and micro mineral profilesto explore the suitable nutritional intervention for optimum production of dairy animals. It was observed that, mustard cake and linseed cakes were the major protein source for dairy farms. Linseed cake had comparatively high protein content than mustard cake (30.95 vs. 27.58%). Samples of compounded cattle feeds collected from study area had maximum CF (13.95%) and AIA (2.58%) content. Rice Bran had the maximum NDF and hemicelluloses while mustard cake contained highest ADF, cellulose and lignin levels. Wheat bran contained least NDF and hemicelluloses while maize grain contained least ADF, cellulose and lignin among all the concentrates. Maize grain was found to contain minimum concentration of several macro and micro minerals like Mg, Na, K, Cu, Zn, Mn and Co. Among all the concentrate feeds, compounded cattle feeds had maximum concentration of major minerals viz., Ca, P, Mg and Na while K and S and micro minerals like Cu, Zn, Mn, Fe, Co, Mo and Se were in optimum concentration in it. This is attributed to additional supplementation of these minerals while formulating the compounded feeds. Different, concentrate feed contained varying amount of one or the other macro and micro mineral and therefore, individual concentrate ingredient was always deficient in some minerals which always demands additional supplementation of these minerals even when concentrate ration is fed to livestock.

scholarly journals Fatty Acids and Oxylipins as Antifungal and Anti-Mycotoxin Agents in Food: A Review

Toxins ◽  
2021 ◽  
Vol 13 (12) ◽  
pp. 852
Author(s):  
Mei Qiu ◽  
Yaling Wang ◽  
Lijun Sun ◽  
Qi Deng ◽  
Jian Zhao
Keyword(s):  
Fatty Acids ◽  
Control Systems ◽  
Molecular Mechanisms ◽  
Antifungal Agents ◽  
Recent Literature ◽  
Fungal Growth ◽  
Food Control ◽  
Fungal Contamination ◽  
Mycotoxigenic Fungi

Fungal contamination of food, especially by mycotoxigenic fungi, not only reduces the quality of the food, but can also cause serious diseases, thus posing a major food safety challenge to humans. Apart from sound food control systems, there is also a continual need to explore antifungal agents that can inhibit fungal growth and mycotoxin production in food. Many types of fatty acids (FAs) and their oxidized derivatives, oxylipins, have been found to exhibit such effects. In this review, we provide an update on the most recent literature on the occurrence and formation of FAs and oxylipins in food, their effects on fungal growth and mycotoxin synthesis, as well as the genetic and molecular mechanisms of actions. Research gaps in the field and needs for further studies in order to realizing the potential of FAs and oxylipins as natural antifungal preservatives in food are also discussed.

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