Highlights•Negative odor notes in wines/juices are attributed to the fungi presence in
grapes.•OTA is the most studied mycotoxin in grape products.•Aspergillus spp. may produce …

Ochratoxin A (OTA) is the main mycotoxin occurring in wine. This review article is focused on
the distribution of this toxin and its producing-fungi in grape berries, as well as on the fate of …

In this study Illumina MiSeq was performed to investigate microbial diversity in soil, leaves,
grape, grape juice and wine. A total of 1,043,102 fungal Internal Transcribed Spacer (ITS) …

Abstract The EFSA Panel on Contaminants in the Food Chain (CONTAM) established a
tolerable daily intake (TDI) for fumonisin B1 (FB 1) of 1.0 μg/kg body weight (bw) per day …

The fungi Aspergillus niger and A. welwitschiae are morphologically indistinguishable
species used for industrial fermentation and for food and beverage production. The fungi …

Ochratoxin A (OTA) is a mycotoxin identified as a contaminant in grains and wine throughout
the world, and convenient, rapid and sensitive detection methods for OTA have been a long …

Highlights•Black aspergilli are able to colonize foods other than cereals and cereal by-
products.•Aspergillus carbonarius is the main responsible source of OTA in grape and grape …

Biological degradation of mycotoxins is a promising environmentally-friendly alternative to
chemical and physical detoxification methods. To date, a lot of microorganisms able to …

Fumonisins are mycotoxins produced by a number of species of Fusarium and Aspergillus.
They are polyketides that possess a linear polyol structure with two tricarballylic acid side …

This study investigated the presence of Aspergillus species belonging to Aspergillus section
Nigri on Vitis labrusca and its hybrid grapes grown in Brazil. The ability of the fungi isolates …