Zobrazeno 1 - 10
of 72
pro vyhledávání: '"Tünde, Pusztahelyi"'
Autor:
Katalin Pappné Murvai, Hanna Viktória Rácz, Enikő Horváth, Bálint Németh, Alexandra Imre, Kadmiel Naliel Oliveira Pereira, Zsuzsa Antunovics, Ferenc Peles, Péter Sipos, Béla Béri, Tünde Pusztahelyi, István Pócsi, Walter P. Pfliegler
Publikováno v:
BMC Microbiology, Vol 24, Iss 1, Pp 1-11 (2024)
Abstract Background Along bacteria, yeasts are common in forages and forage fermentations as spoilage microbes or as additives, yet few studies exist with species-level data on these fungi’s occurrence in feedstuff. Active dry yeast and other yeast
Externí odkaz:
https://doaj.org/article/5d5e55a59cbb417fb785969dd9b013f7
Autor:
Gabriella Antal, Szilárd Szabó, Péter Szarvas, Tünde Pusztahelyi, József M. Gáll, Imre J. Holb
Publikováno v:
International Journal of Fruit Science, Vol 24, Iss 1, Pp 1-17 (2024)
The economic viability of orchard sanitation practices, is crucial for sustainable apple production. However, our knowledge in this area is limited, particularly after the fruit is stored in the high-energy-consuming ultra-low oxygen (ULO) storage sy
Externí odkaz:
https://doaj.org/article/61549c3f36da4354a56fd769551116ce
Autor:
S. Vipin Krishnan, K. Madhavan Nampoothiri, Anandhu Suresh, Nguyen Thuy Linh, P. A. Balakumaran, István Pócsi, Tünde Pusztahelyi
Publikováno v:
Frontiers in Microbiology, Vol 14 (2024)
Mycotoxins produced by Fusarium species are secondary metabolites with low molecular weight formed by filamentous fungi generally resistant to different environmental factors and, therefore, undergo slow degradation. Contamination by Fusarium mycotox
Externí odkaz:
https://doaj.org/article/3b0fe4b7b801456bb54eaf9674c7e1a4
Publikováno v:
Frontiers in Microbiology, Vol 13 (2023)
Aflatoxins are toxic secondary metabolites produced by Aspergillus spp. found in staple food and feed commodities worldwide. Aflatoxins are carcinogenic, teratogenic, and mutagenic, and pose a serious threat to the health of both humans and animals.
Externí odkaz:
https://doaj.org/article/9baccf881e304fec987fd60ea5ee0fb3
Autor:
Zsuzsa Farkas, Kata Kerekes, Árpád Ambrus, Miklós Süth, Ferenc Peles, Tünde Pusztahelyi, István Pócsi, Attila Nagy, Péter Sipos, Gabriella Miklós, Anna Lőrincz, Szilveszter Csorba, Ákos Bernard Jóźwiak
Publikováno v:
Frontiers in Microbiology, Vol 13 (2022)
Aflatoxin contamination can appear in various points of the food chain. If animals are fed with contaminated feed, AFB1 is transformed—among others—to aflatoxin M1 (AFM1) metabolite. AFM1 is less toxic than AFB1, but it is still genotoxic and car
Externí odkaz:
https://doaj.org/article/535d65b080834878bdf2f196aee8fafc
Autor:
Krisztina Molnár, Csaba Rácz, Tamás Dövényi-Nagy, Károly Bakó, Tünde Pusztahelyi, Szilvia Kovács, Cintia Adácsi, István Pócsi, Attila Dobos
Publikováno v:
Toxins, Vol 15, Iss 3, p 227 (2023)
The toxins produced by Aspergillus flavus can significantly inhibit the use of maize. As a result of climate change, toxin production is a problem not only in tropical and subtropical areas but in an increasing number of European countries, including
Externí odkaz:
https://doaj.org/article/0b255f9595bb4cfc96fa3357d443ae28
Publikováno v:
Scientifica, Vol 2022 (2022)
Enzyme-coupled immunosorbent assays (ELISA) methods are usually validated only for homogenous matrixes like corn and wheat. More complex materials like fermented forages and mixed feed are not targeted for mycotoxin measurement. The low number of ELI
Externí odkaz:
https://doaj.org/article/02acbc2a363e426884308d8e38e9b70d
Publikováno v:
Toxins, Vol 14, Iss 9, p 591 (2022)
Mycotoxin contaminations in the feed and food chain are common. Either directly or indirectly, mycotoxins enter the human body through the consumption of food of plant and animal origin. Bacteria with a high mycotoxin elimination capability can reduc
Externí odkaz:
https://doaj.org/article/f2a512b020fd4b819e09154c1a05d0a6
Autor:
Cintia Adácsi, Szilvia Kovács, István Pócsi, Zoltán Győri, Zsuzsanna Dombrádi, Tünde Pusztahelyi
Publikováno v:
Agriculture, Vol 12, Iss 3, p 421 (2022)
Several feed preservation methods can ensure lower mycotoxin contamination levels enter the food life cycle, and a relatively common wet preservation method of forage plant materials is fermentation. This study aimed to characterize the microbiologic
Externí odkaz:
https://doaj.org/article/84913e77d0ad4efe8eea9716ec9906a7
Publikováno v:
Frontiers in Microbiology, Vol 10 (2020)
Species of the highly diverse fungal genus Aspergillus are well-known agricultural pests, and, most importantly, producers of various mycotoxins threatening food safety worldwide. Mycotoxins are studied predominantly from the perspectives of human an
Externí odkaz:
https://doaj.org/article/d4deaf47a3ff48ef89e43d17fdd980fc