Bacillus velezensis CL197: a zearalenone detoxifying strain isolated from wheat with potential to be used in animal production.

Zearalenone (ZEA) is a mycotoxin produced by Fusarium species, and cause contamination of food and feed, with impacts in animal production and in food production chain. Effective detoxifying methods, such as biodegradation, are therefore required. This study aimed to isolate microorganisms and screen ZEA detoxifying strains.

Comprehensive Review of Aflatoxin and Ochratoxin A Dynamics: Emergence, Toxicological Impact, and Advanced Control Strategies.

Filamentous fungi exhibit remarkable adaptability to diverse substrates and can synthesize a plethora of secondary metabolites. These metabolites, produced in response to environmental stimuli, not only confer selective advantages but also encompass potentially deleterious mycotoxins. Mycotoxins, exemplified by those originating from , , , and species, represent challenging hazards to both human and animal health, thus warranting stringent regulatory control.

The Probiotic Potential and Metabolite Characterization of Bioprotective and for Applications in Animal Production.

Probiotics are increasingly recognized for their potential in managing bacterial challenges in animal production. This study aimed to evaluate the probiotic potential of and , specifically their bioprotective ability against . In agar inhibition assays, these bacteria supported -inhibition zones, ranging from 2.

Elucidating the mechanism of action of mycotoxins through machine learning-driven QSAR models: Focus on lipid peroxidation.

Understanding the mechanisms of mycotoxin toxicity is crucial for establishing effective guidelines and preventive strategies. In this study, machine learning models based on quantitative structure-activity relationship (QSAR) were employed to predict the lipid peroxidation activity of mycotoxins. Two different algorithms using Linear Discriminant Analysis (LDA) and Artificial Neural Networks (ANNs) have been trained using a dataset of 70 mycotoxins.

Diversity of Mycotoxins and Other Secondary Metabolites Recovered from Blood Oranges Infected by , , and Species.

This study identified secondary metabolites produced by , , and in fruits of two blood orange cultivars before harvest. Analysis was performed by UHPLC-Q-TOF-MS. Three types of fruits were selected, asymptomatic, symptomatic showing necrotic lesions caused by hail, and mummified.

Secondary metabolites produced by four Colletotrichum species in vitro and on fruits of diverse olive cultivars.

This study was aimed to characterize the secondary metabolites produced by four Colletotrichum species, C. acutatum, C. gloeosporioides, C.

Aflatoxin B1 and ochratoxin A reduction by Lactobacillus spp. during bread making.

Background: Aflatoxin B1 (AFB1) and ochratoxin A (OTA) are among the most important mycotoxins with common presence in bread and bakery products. Biological detoxification of mould food spoilage and mycotoxin contamination by lactic acid bacteria (LABs) exhibits high potential on a cost-effective and large scale. In this work, the effect of Lactobacillus strains isolated from goat milk whey on reducing AFB1 and OTA during bread making was evaluated by the determination of mycotoxin reduction potential of 12 LAB strains after 72 h incubation in De Man-Rogosa-Sharpe (MRS) broth (37 °C).

Manufacture of a Potential Antifungal Ingredient Using Lactic Acid Bacteria from Dry-Cured Sausages.

The growing interest in functional foods has fueled the hunt for novel lactic acid bacteria (LAB) found in natural sources such as fermented foods. Thus, the aims of this study were to isolate, identify, characterize, and quantify LAB's antifungal activity and formulate an ingredient for meat product applications. The overlay method performed a logical initial screening by assessing isolated bacteria's antifungal activity in vitro.

Bread Biopreservation through the Addition of Lactic Acid Bacteria in Sourdough.

Nowadays, the consumer seeks to replace synthetic preservatives with biopreservation methods, such as sourdough in bread. Lactic acid bacteria (LAB) are used as starter cultures in many food products. In this work, commercial yeast bread and sourdough breads were prepared as controls, as well as sourdough breads with 5L1 lyophilized.

Preparation of Sourdoughs Fermented with Isolated Lactic Acid Bacteria and Characterization of Their Antifungal Properties.

Traditional sourdough is obtained using a mixture of flour and water stored at room temperature until acidification. Therefore, adding lactic acid bacteria (LAB) can improve the quality and safety of sourdough bread. Faced with this problem, four drying techniques-freeze-drying, spray-drying, low-temperature drying, and drying at low humidity-have been applied.

Correlation between metabolites of lactic acid bacteria isolated from dairy traditional fermented Tunisian products and antifungal and antioxidant activities.

Aims: The objective of this study is to identify and investigate the antifungal and antioxidant potential of lactic acid bacteria (LAB) isolated from traditional fermented products.

Methods And Results: In this work, a collection of LAB was isolated from traditional fermented products collected in four Tunisian regions. After first screening using the overlay method, seven bacterial strains were retained due to their high antifungal effect.

Use of Mustard Extracts Fermented by Lactic Acid Bacteria to Mitigate the Production of Fumonisin B and B by in Corn Ears.

Corn () is a worldwide crop subjected to infection by toxigenic fungi such as during the pre-harvest stage. contamination can lead to the synthesis of highly toxic mycotoxins, such as Fumonisin B (FB) and Fumonisin B (FB), which compromises human and animal health. The work aimed to study the antifungal properties of fermented yellow and oriental mustard extracts using nine lactic acid bacteria (LAB) in vitro.

Development of an Antifungal Device Based on Oriental Mustard Flour to Prevent Fungal Growth and Aflatoxin B1 Production in Almonds.

The present study describes the manufacture of an antifungal device composed of oriental mustard flour and hydroxyethyl-cellulose (H-OMF) and evaluates its efficacity in inhibiting growth and aflatoxin B1 (AFB) production in almonds. Additionally, it compares the H-OMF with allyl isothiocyanate (AITC) and a freeze-dried extract of yellow mustard flour (YMF-E); such substances were previously described as antifungal. Minimum inhibitory concentration (MIC), Minimum fungicidal concentration (MFC), the H-OMF in vitro antifungal activity, and the residual fungal population, as well as the production of AFB in almonds were determined.

Inhibitory Activity of Shrimp Waste Extracts on Fungal and Oomycete Plant Pathogens.

(1) Background: This study was aimed at determining the inhibitory effect of new natural substances obtained by minimal processing from shrimp wastes on fungi and oomycetes in the genera , , , , and ; the effectiveness of the substance with the highest activity in preventing citrus and apple fruit rot incited by and , respectively, was also evaluated. (2) Methods: The four tested substances, water-extract, EtOAc-extract, MetOH-extract and nitric-extract, were analyzed by HPLC-ESI-MS-TOF; preliminary tests were carried out to determine the minimal inhibitory/fungicidal concentrations (MIC and MFC, respectively) of the raw dry powder, EtOAc-extract, MetOH-extract and nitric-extract for each pathogen. (3) Results: in the agar-diffusion-assay, nitric-extract showed an inhibitory effect on all pathogens, at all concentrations tested (100, 75, 50 and 25%); the maximum activity was on , and ; the diameters of inhibition halos were directly proportional to the extract concentration; values of MIC and MFC of this extract for all pathogens ranged from 2 to 3.

Antifungal Activity of Biocontrol Agents In Vitro and Potential Application to Reduce Mycotoxins (Aflatoxin B1 and Ochratoxin A).

Food bio-preservatives are requested as substituents of chemical pesticides in food. The aim of this study was to carry out a screening of twenty biocontrol agents (BCAs) for their potential fungicidal activity in vitro. Twenty BCAs were tested against ten pathogenic fungi.

Mycotoxin Profile and Phylogeny of Pathogenic Species Isolated from Symptomatic Tomato Plants in Lebanon.

The tomato is one of the most consumed agri-food products in Lebanon. Several fungal pathogens, including species, can infect tomato plants during the whole growing cycle. infections cause severe production and economic losses in field and during storage.

Potential application of lactic acid bacteria in the biopreservation of red grape from mycotoxigenic fungi.

Background: Filamentous fungi are the main contamination agent in the viticultural sector. Use of synthetic fungicides is the regular answer to these contaminations. Nevertheless, because of several problems associated with the use of synthetic compounds, the industry demands new and safer methods.

Inhibition of Mycotoxigenic Fungi in Different Vegetable Matrices by Extracts of Species.

Post-harvest fungal diseases of plant products are a serious concern leading to economic losses and health risks. Moreover, the use of synthetic chemical fungicides to prevent these diseases is limited due to toxic residues. This study aimed at determining the effective dose of extracts of   IMI393899 (TE1) and   TS (TE2) in inhibiting the contamination by mycotoxigenic fungi on different plant matrices.

Bio-Preservative Potential of Microorganisms Isolated from Red Grape against Food Contaminant Fungi.

Fungal spoilage is one of the main reasons of economic losses in the food industry, especially in the wine sector. Consequently, the search for safer and new preservation techniques has gained importance in recent years. The objective of this study was to investigate the antifungal and anti-mycotoxigenic activity from 28 microorganisms (MO) isolated from red grape.

Application of White Mustard Bran and Flour on Bread as Natural Preservative Agents.

In this study, the antifungal activity of white mustard bran (MB), a by-product of mustard () milling, and white mustard seed flour (MF) was tested against mycotoxigenic fungi in the agar diffusion method. The results obtained were posteriorly confirmed in a quantitative test, determining the minimum concentration of extract that inhibits the fungal growth (MIC) and the minimum concentration with fungicidal activity (MFC). Since MF demonstrated no antifungal activity, the MB was stored under different temperature conditions and storage time to determine its antifungal stability.