Bunch rot of grape berries causes economic loss to grape and wine production worldwide.
The organisms responsible are largely filamentous fungi, the most common of these being …

Mycotoxin risk in the grape product chain is primarily due to ochratoxin A (OTA) occurrence
in wine and dried vine fruits. Aspergillus carbonarius and the A. niger group are the main …

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 …

Understanding the composition of microbials on the grape carposphere may provide direct
guidance for the wine brewing. In this work, 16S rRNA and ITS (Internal Transcribed Spacer) …

Wheat, barley and maize are the mainly consumed cereals in Tunisia. This study aimed to
determine the mycoflora of these cereals with special focus on the mycotoxigenic …

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

Since the discovery of aflatoxins in the 1960s, knowledge in the mycotoxin research field
has increased dramatically. Hundreds of review articles have been published summarizing …

Aspergillus flavus is frequently found in food, producing a wide variety of toxins, aflatoxins
being the most relevant in food safety. A specific PCR-based protocol for this species is …

A simple and reliable analytical method for the simultaneous determination of alternariol
(AOH), altenuene (ALT), tentoxin (TEN), altenusin (ALS), tenuazonic acid (TeA), and …