Angel Medina Vaya

IntroductionThere has been interest in the utilization of actively growing natural microorganisms for the competitive exclusion of toxigenic fungal species or by using their naturally produced metabolites for inhibiting the germination and growth of these pathogens that cause diseases of humans and contaminate food and feed (Dogi et al. 2013; Faheem et al. 2015; Guo et al. 2011). A key driver is t ...

1. IntroductionWheat is susceptible to Fusarium head blight (FHB) world-wide which causes both yield and quality losses, in addition to contamination of harvested grain with mycotoxins, particularly zearalenone (ZEN) and type B trichothecenes such as deoxynivalenol (DON). There are strict regulations in place for maximum contamination levels of these two toxins to reduce accumulation in the human ...

1. IntroductionToxigenic fungi and mycotoxin occurrence varies between crops, as fungal species and strains differ in their ability to infect a particular plant host. Crop varieties also show different levels of susceptibility or resistance to toxigenic fungal infection. In addition, the same plant host can be attacked by different toxigenic fungi resulting in multi-mycotoxin contamination. Additi ...

1. IntroductionMycotoxins are low-molecular-weight secondary metabolites produced by filamentous fungi. The word mycotoxin is derived from the Greek radicals “mykes” and “toxicum”, meaning fungus and toxin, respectively. This term was coined after a veterinary outbreak in England in 1962, when approximately 100,000 turkey poultry died from the ingestion of aflatoxin-contami ...

1. IntroductionMycotoxins are fungal secondary metabolites with adverse effects on human and animal health. To date, more than 400 different molecules, produced by several types of fungi, have been characterized [1]. Because of their high toxicity, aflatoxins B1, B2, G1, and G2 (AFB1, AFB2, AFG1, and AFG2) are the most important, and are produced by the species of Aspergillus section Flavi, m ...