Shortly after the agricultural revolution, the domestication of bacteria, yeasts, and molds,
played an essential role in enhancing the stability, quality, flavor, and texture of food …

Recently, the contamination of food products, particularity cereals with aflatoxins (AF) as
secondary metabolites generated by some of fungal genera species raised serious …

Aflatoxins and ochratoxins are among the most important mycotoxins of all and producers of
both types of mycotoxins are present in Aspergillus section Flavi, albeit never in the same …

Section Flavi encompasses both harmful and beneficial Aspergillus species, such as
Aspergillus oryzae, used in food fermentation and enzyme production, and Aspergillus …

Abstract Background The fungal genus Aspergillus is of critical importance to humankind.
Species include those with industrial applications, important pathogens of humans, animals …

Aflatoxins can be produced by 21 species within sections Flavi (16 species), Ochraceorosei
(2), and Nidulantes (3) of the fungal genus Aspergillus. They pose risks to human and …

The legume, Arachis hypogaea produced worldwide is affected by Aspergillus flavus
producing aflatoxin and subsequently influences the economic decline affecting the food …

Background Resveratrol has been reported as a natural phytoalexin that inhibits infection or
the growth of certain fungi including Aspergillus flavus. Our previous research revealed that …

Aspergillus flavus is a saprophytic fungus that may colonize several important crops,
including cotton, maize, peanuts and tree nuts. Concomitant with A. flavus colonization is its …

Aspergillus is a diverse genus of filamentous fungi including common house hold mold as
well as human pathogens. More than 350 species are currently part of this genus and all …