OTA-producing fungi in foodstuffs: A review
نویسندگان
چکیده
منابع مشابه
Ota-producing Fungi in Foodstuffs: a Review
Ochratoxin A (OTA) is a secondary metabolite produced by filamentous fungi of the genera Aspergillus and Penicillium present in a wide variety of foodstuffs. The most relevant OTAproducing species are Penicillium verrucosum (P. verrucosum), Aspergillus ochraceus (A. ochraceus), A. niger and A. carbonarius due to their prevalence in foodstuffs (cereals, grapes, coffee, etc.) and the number of st...
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Mycotoxins are relatively small molecules characterized by a diversity of chemical structure and a diversity of biological activity. They are often genotypically specific for a group of species, but the same compound can also be formed by fungi belonging to different genera. Most of the mycotoxins known have been recognized as metabolic products of Aspergillus, Penicillium and Fusarium species....
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Ochratoxin A (OTA) is a mycotoxin produced by several species of Aspergillus and Penicillium fungi that structurally consists of a para-chlorophenolic group containing a dihydroisocoumarin moiety that is amide-linked to L-phenylalanine. OTA is detected worldwide in various food and feed sources. Studies show that this molecule can have several toxicological effects such as nephrotoxic, hepatoto...
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ژورنال
عنوان ژورنال: Food Control
سال: 2012
ISSN: 0956-7135
DOI: 10.1016/j.foodcont.2012.01.042