Antagonism of nonaflatoxigenic isolated from peanuts against aflatoxigenic growth and aflatoxin B production .

section constitutes several species of opportunistic fungi, notable among them are and , capable of surviving harsh conditions and colonizing a wide range of agricultural products pre- and postharvest. Physical and chemical control methods are widely applied in order to mitigate the invasion of in crops. However, physical control is not suitable for large scale and chemical control often leads to environmental pollution, whereas biological control offers a safer, environmentally friendly, and economical alternative.

Prevalence, Identification and Mycotoxigenic Potential of Fungi in Common Spices Used in Local Malaysian Cuisines.

Spices are widely used in various cuisines in Malaysia to enhance the flavour and aroma. However, spices are susceptible to fungal infection, leading to mycotoxin contamination if the storage conditions are favourable for fungal growth. Thus, this study aimed to identify fungal species in spices commonly used in local Malaysian cuisines and determine their prevalence and mycotoxigenic potential.

Modelling the effect of temperature and water activity on the growth rate of Aspergillus flavus and aflatoxin production in peanut meal extract agar.

Aspergillus flavus is the predominant species that produce aflatoxins in stored peanuts under favourable conditions. This study aimed to describe the growth and aflatoxin production by two A. flavus strains isolated from imported raw peanuts and to model the effects of temperature and a on their colony growth rate as a function of temperature and a in Peanut Meal Extract Agar (PMEA).