Biocontrol Agents And Natural Compounds Against Mycotoxinogenic Fungi
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Biocontrol Agents and Natural Compounds against Mycotoxinogenic Fungi
Author | : Florence Mathieu,Selma P. Snini |
Publsiher | : MDPI |
Total Pages | : 136 |
Release | : 2020-11-25 |
Genre | : Science |
ISBN | : 9783039365876 |
Download Biocontrol Agents and Natural Compounds against Mycotoxinogenic Fungi Book in PDF, Epub and Kindle
Mycotoxins are toxic secondary metabolites produced by fungi. They cause deleterious effects on humans, animals, and plants. More than one hundred mycotoxins are known which contaminate food and feed raw materials. Fungal infection and mycotoxin contamination can occur directly in fields (pre-harvest stage), during storage, or during industrial processing (post-harvest stage). Given the proven toxicity of mycotoxins and their widespread distribution, it is necessary to prevent their occurrence in food and feed. To limit mycotoxin contamination, several techniques can be adopted at the pre-harvest or post-harvest stages. These techniques can reduce mycotoxin concentration through fungal growth reduction or mechanisms leading to mycotoxin degradation or mycotoxin detoxification (i.e., reduction of the toxicity). Until very recently, fungicides were favored to limit mycotoxin contamination by reducing fungal growth. Nonetheless, the sanitary and environmental impacts of these products and their effects on food quality encourage the development of alternative strategies based on biocontrol agents (BCAs) or natural compounds. Moreover, in some cases, fungal growth reduction can stimulate mycotoxin production. The focus of this Special Issue of Toxins is to gather the most recent advances related to reducing mycotoxin contamination in food and feed using BCAs and natural compounds. In this context, two main types of approaches can be proposed: Preventive methods that could be applied in the field, during storage, or during industrial processing and curative methods that detoxify contaminated matrices by eliminating the produced mycotoxin.
Biocontrol Agents and Natural Compounds Against Mycotoxinogenic Fungi
Author | : Florence MATHIEU,Selma P. SNINI |
Publsiher | : Unknown |
Total Pages | : 136 |
Release | : 2020 |
Genre | : Electronic Book |
ISBN | : 3039365886 |
Download Biocontrol Agents and Natural Compounds Against Mycotoxinogenic Fungi Book in PDF, Epub and Kindle
Mycotoxins are toxic secondary metabolites produced by fungi. They cause deleterious effects on humans, animals, and plants. More than one hundred mycotoxins are known which contaminate food and feed raw materials. Fungal infection and mycotoxin contamination can occur directly in fields (pre-harvest stage), during storage, or during industrial processing (post-harvest stage). Given the proven toxicity of mycotoxins and their widespread distribution, it is necessary to prevent their occurrence in food and feed. To limit mycotoxin contamination, several techniques can be adopted at the pre-harvest or post-harvest stages. These techniques can reduce mycotoxin concentration through fungal growth reduction or mechanisms leading to mycotoxin degradation or mycotoxin detoxification (i.e., reduction of the toxicity). Until very recently, fungicides were favored to limit mycotoxin contamination by reducing fungal growth. Nonetheless, the sanitary and environmental impacts of these products and their effects on food quality encourage the development of alternative strategies based on biocontrol agents (BCAs) or natural compounds. Moreover, in some cases, fungal growth reduction can stimulate mycotoxin production. The focus of this Special Issue of Toxins is to gather the most recent advances related to reducing mycotoxin contamination in food and feed using BCAs and natural compounds. In this context, two main types of approaches can be proposed: Preventive methods that could be applied in the field, during storage, or during industrial processing and curative methods that detoxify contaminated matrices by eliminating the produced mycotoxin.
Trends in Applications and Improved Production of Biologically Active Metabolites using Microbial Fermentations
Author | : Niranjan Koirala,Ameer Khusro,Sailesh Malla |
Publsiher | : Frontiers Media SA |
Total Pages | : 153 |
Release | : 2023-03-31 |
Genre | : Science |
ISBN | : 9782832505335 |
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Mycotoxins in Food and Beverages
Author | : Didier Montet,Catherine Brabet,Sabine Schorr-Galindo,Ramesh C. Ray |
Publsiher | : CRC Press |
Total Pages | : 226 |
Release | : 2021-06-02 |
Genre | : Computers |
ISBN | : 9781000427509 |
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Mycotoxins are secondary metabolites produced by fungi in a wide range of foods (cereals, peanut, tree nuts, dried fruits, coffee, cocoa, grapes, spices...) both in the field and after harvest, particularly during storage. They can also be found in processed foods of plant origin, or by transfer, in food products of animal (milk, eggs, meat and offal). Mycotoxins are of major concern since they can cause acute or chronic intoxications in both humans and animals which are sometimes fatal. Many countries, particularly in Europe, have set maximum acceptable levels for mycotoxins in food and feed. The book reviews the latest literature and innovations on important aspects of mycotoxins, e.g. mycotoxin producing fungi and the related ecosystems, mycotoxin occurrence, toxicity, analysis and management. Quantitative estimation of impacts of climate change on mycotoxin occurrence have been made recently, using predictive modelling. There is also a growing interest in studying the occurrence and toxicity of multiple mycotoxins in food and feed, including emerging or modified forms of mycotoxins. Innovative tools have also developed to detect and quantify toxinogenic fungi and their toxins. In order to reduce the use of chemicals that are harmful to the environment and health of consumers, alternative methods of prevention and decontamination of mycotoxins were tested in pre- and post-harvest, using microorganisms, natural substances or radiation treatments.
Mycotoxins in Food and Beverages
Author | : Didier Montet,Catherine Brabet,Sabine Schorr-Galindo,Ramesh C Ray |
Publsiher | : Unknown |
Total Pages | : 0 |
Release | : 2023-06-26 |
Genre | : Electronic Book |
ISBN | : 1032008393 |
Download Mycotoxins in Food and Beverages Book in PDF, Epub and Kindle
The book reviews the latest literature and innovations on important aspects of mycotoxins, e.g. mycotoxin producing fungi and the related ecosystems, mycotoxin occurrence, toxicity, analysis and management. Quantitative estimations of impacts of climate change on mycotoxin occurrence have been made recently, using predictive modelling.
Beneficial Microorganisms in Food and Nutraceuticals
Author | : Min-Tze Liong |
Publsiher | : Springer |
Total Pages | : 290 |
Release | : 2015-12-11 |
Genre | : Science |
ISBN | : 9783319231778 |
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This book discusses the use of microorganisms for improving nutrient quality and producing healthier foods. Conventional roles of microbes in food preservation and in producing more readily digestible nutrients via natural fermentation processes are also examined. Individual chapters explore topics such as bio-preservation, incorporation of lactic acid bacteria, traditional fermented Mongolian foods, fermented fish products of Sudan, probiotics in China, fermented soymilk, food colorants, and the effect of food on gut microbiota. Readers will gain insights into current trends and future prospects of functional foods and nutraceuticals. This volume will be of particular interest to scientists working in the fields of food sciences, microbiology, agriculture and public health.
Sustainable Agriculture Reviews 40
Author | : Eric Lichtfouse |
Publsiher | : Springer Nature |
Total Pages | : 249 |
Release | : 2020-02-12 |
Genre | : Technology & Engineering |
ISBN | : 9783030332815 |
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This book reviews recent research advances in sustainable agriculture, with focus on crop production, biodiversity and biofuels in Africa and Asia.
Applied Microbiology
Author | : A. Durieux,J.-P. Simon |
Publsiher | : Springer Science & Business Media |
Total Pages | : 276 |
Release | : 2006-04-11 |
Genre | : Technology & Engineering |
ISBN | : 9780306468889 |
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This book illustrates the major trends in applied microbiology research with immediate or potential industrial applications. The papers proposed reflect the diversity of the application fields. New microbial developments have been done as well in the food and health sectors than in the environmental technology or in the fine chemical production. All the microbial genera are involved : yeast, fungi and bacteria. The development of biotechnology in parallel with the industrial microbiology has enabled the application of microbial diversity to our socio-economical world. The remarkable properties of microbes, inherent in their genetic and enzymatic material, allow a wide range of applications that can improve our every day life. Recent studies for elucidating the molecular basis of the physiological processes in micro-organisms are essential to improve and to control the metabolic pathways to overproduce metabolites or enzymes of industrial interest. The genetic engineering is of course one of the disciplines offering new horizons for the « fantastic microbial factory » . Studies of the culture parameter incidence on the physiology and the morphology are essential to control the response of the micro-organisms before its successful exploitation at the industrial scale. For this purpose, fundamental viewpoints are necessary. Development of novel approaches to characterise micro-organisms would also facilitate the understanding of the inherent metabolic diversity of the microbial world, in terms of adaptation to a wide range of biotopes and establishment of microbial consortia.