Cereal grains and their processed food products are frequently contaminated with
mycotoxins produced by the Fusarium genus. Enniatins (ENNs), which belong to the so …

Besides research on the model fungal genera Saccharomyces, Neurospora and Aspergillus,
that has provided important biological knowledge in the areas of genetics, cell biology and …

Penicillium roqueforti is a major cause of fungal food spoilage. Its conidia are the main
dispersal structures of this fungus and therefore the main cause of food contamination …

Penicillium roqueforti is used as a ripening culture for blue cheeses and largely contributes
to their organoleptic quality and typical characteristics. Different types of blue cheeses are …

Essential oil (EO) has significant antifungal activity. However, there is limited information on
the mechanism of the synergistic antifungal effect of the effective components of EO against …

The aim of this study was to investigate in vitro and model the effect of temperature (T) and
water activity (aw) conditions on growth and toxin production by some toxigenic fungi …

Penicillium roqueforti is used worldwide in the production of blue-veined cheese. The blue-
green colour derives from pigmented spores formed by fungal growth. Using a combination …

Cheese represents a dairy product extremely inclined to fungal growth and mycotoxin
production. The growth of fungi belonging to Aspergillus, Penicillium, Fusarium, Claviceps …

Filamentous fungi are one of the main causes of food losses worldwide and their ability to
produce mycotoxins represents a hazard for human health. Their correct and rapid …

Mycophenolic acid (MPA) is a secondary metabolite produced by various Penicillium
species including Penicillium roqueforti. The MPA biosynthetic pathway was recently …