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 …

Ochratoxin A (OTA) is a secondary metabolite produced by filamentous fungi of the genera
Aspergillus and Penicillium present in a wide variety of foodstuffs. The most relevant OTA …

This investigation is performed to evaluate the antifungal and anti-ochratoxigenic activities of
Salvia officinalis, Lavandula dentata and Laurus nobilis essential oils (EOs), and their major …

Thriving in, or at least tolerant of, elevated temperatures and reduced water activities, many
species of Aspergillus and its teleomorphs are the epitome of spoilage fungi. There are few …

Ochratoxin A (OTA) producing fungi are members of the genera Aspergillus and Penicillium.
Nowadays, there are about 20 species accepted as OTA producers, which are distributed in …

Analytical chemistry is playing an ever-increasingly important role in the global wine
industry. Chemical analysis of wine is essential in ensuring product safety and conformity to …

Ochratoxin A (OTA) is the main mycotoxin occurring in cocoa. A study was conducted in
Cameroon to assess how filamentous fungi and toxigenesis were affected by the type of …

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 …

There is a need to develop food-compatible conditions to alter the structures of fungal,
bacterial, and plant toxins, thus transforming toxins to nontoxic molecules. The term …

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