Occurrence of aspergillus flavus on cereals in Hungary
Climate change affects the occurrence of fungi and their mycotoxins in our foods and feeds. A shift has recently been observed in the occurrence of aflatoxin producers in Europe, with consequent aflatoxin contamination in agricultural commodities in several European countries not facing with this pr...
Elmentve itt :
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| Dokumentumtípus: | Cikk |
| Megjelent: |
2012
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| Sorozat: | Review on agriculture and rural development
1 No. 1 |
| Kulcsszavak: | Éghajlati változás, Mikológia - toxinok, Penészgomba - toxinok, Mikotoxikológia, Növénytermesztés - szántóföldi, Gabonatermesztés, Aspergillus flavus, Mikrobiológia - laboratóriumi technika |
| Tárgyszavak: | |
| Online Access: | http://acta.bibl.u-szeged.hu/55225 |
| Tartalmi kivonat: | Climate change affects the occurrence of fungi and their mycotoxins in our foods and feeds. A shift has recently been observed in the occurrence of aflatoxin producers in Europe, with consequent aflatoxin contamination in agricultural commodities in several European countries not facing with this problem before including Northern Italy, Serbia, Slovenia, Croatia, Romania and Ukraine. Although aflatoxin contamination of agricultural products is not treated as a serious threat to Hungarian agriculture due to climatic conditions, these observations led us to examine the mycobiota and mycotoxin content of different cereals including maize, wheat and barley collected from different locations in Hungary. The surface-sterilized cereal seeds were placed on selective media, and the isolated fungal strains were identified using morphological and sequence-based methods. Several Aspergillus flavus isolates were identified, which are potential aflatoxin producers. This species was identified on cereal seeds in different regions of Hungary. Maize, wheat and barley seeds were contaminated with infection rates of 0.83%, 3.17% and 2%, respectively. Further studies are in progress to examine the aflatoxin producing abilities and genetic variability of the isolates, and mycotoxin content of the cereal samples. |
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| Terjedelem/Fizikai jellemzők: | 446-451 |
| ISSN: | 2063-4803 |