Mycotoxins in Australia: biocontrol of aflatoxin in peanuts
| Autor: | J. I. Pitt, Ailsa D. Hocking |
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| Rok vydání: | 2006 |
| Předmět: |
Crops
Agricultural Ochratoxin A Aflatoxin Arachis Veterinary (miscellaneous) Food Contamination Aspergillus flavus Panicum Applied Microbiology and Biotechnology Microbiology chemistry.chemical_compound Aflatoxins Vitis heterocyclic compounds Food science Mycotoxin Ochratoxin Soil Microbiology Wine biology Australia food and beverages Agriculture Hordeum biology.organism_classification Ochratoxins Aspergillus parasiticus chemistry Agronomy and Crop Science Aspergillus ochraceus |
| Zdroj: | Mycopathologia. 162:233-243 |
| ISSN: | 1573-0832 0301-486X |
| Popis: | The major mycotoxin problem in Australia is the formation of aflatoxins in peanuts by Aspergillus flavus and A. parasiticus. This is controlled by good farm management practice, segregation into grades on aflatoxin content at intake to shelling facilities, colour sorting and aflatoxin assays. A second problem is the potential presence of ochratoxin A in grapes and grape products, resulting from infection by Aspergillus carbonarius. Good quality control before and during wine making ensures ochratoxin A is kept to very low levels, but in dried vine fruit, ochratoxin A levels may be higher. Biocontrol by competitive exclusion has been developed as the most promising means of controlling aflatoxins in peanuts. Some details of the process are given, including some basic laboratory experiments. |
| Databáze: | OpenAIRE |
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