Modified mycotoxins are metabolites that normally remain undetected during the testing for
parent mycotoxin. These modified forms of mycotoxins can be produced by fungi or …

Climate change (CC) is a complex phenomenon that has the potential to significantly alter
marine, terrestrial, and freshwater ecosystems worldwide. Global warming of 2° C is …

Climate change will affect mycotoxins in food. The 2007 Intergovernmental Panel on Climate
Change report is reinterpreted herein to account for what may occur with mycotoxins …

Aims: To investigate antifungal activity produced by lactic acid bacteria (LAB) isolated from
malted cereals and to determine if such LAB have the capacity to prevent fungal growth in a …

Wine is a significant contributor to the economies of many countries. However, the
commodity can become contaminated with mycotoxins produced by certain fungi. Most …

Essential oils from 25 species of medicinal plants were tested as mycelial growth inhibitors
against six important pathogenic and toxinogenic fungal species. An agar dilution method …

Ochratoxin A (OTA) is the most toxic member of ochratoxins, a group of toxic secondary
metabolites produced by fungi. The most relevant species involved in OTA production in …

The incidence of filamentous fungi and toxin levels in grapes and wines varies depending
on the variety of grapes, the wine region, agricultural practices, weather conditions, the …

The grape microflora is complex and includes filamentous fungi, yeasts and bacteria with
different physiological characteristics and effects on wine production. Most studies have …

A fast and efficient multimethod for the determination of 36 mycotoxins in wine, using ultra-
performance liquid chromatography–tandem mass spectrometry (UPLC–MS/MS), was …