Recently the numbers of spoilage incidents in food industry by the species of Thermoascus are increasing, but the risk of food spoilage have never been evaluated. It became obvious that their heat-resistances were higher than those of other heat-resist fungi, Byssochlamys, Hamigera and Neosartorya by our analyses. On the other hand, Thermoascus aurantiacus and Byssochlamys verrucosa had the idh...

Patulin is a secondary metabolite produced primarily by the fungus Penicillium expansum, responsible for blue mold disease on apples. It found in apple products including cider when juice added after fermentation. In present study, two hundred and twenty-five cider-apples of variety “Bedan”, cultivated Brittany France, were sampled from orchard during harvesting until storage step, right before...

A screen of fungi for insecticidal activity revealed the ability of Aspergillus versicolor to make versimide, methyl-alpha-(methylsuccinimido)acrylate, a novel contact insecticide. The larvicidal activities of Alternaria tenuis and Fusarium lateritium were found to be due to tenuazonic acid and diacetoxyscirpenol, respectively. Thiolutin, cycloheximide, rubratoxin, patulin, trichothecin, an act...

The biosynthesis of a few representative polyketide-derived mycotoxins is reviewed: patulin, citrinin, diplosporin, ochratoxin A, maltoryzine, xanthomegnin, cytochalasans, ergochromes, zearalenone, citreoviridin, and the aflatoxins. Particular attention is given to the biosynthetic sequence: acetate----averufin----versiconal acetate----versicolorin A----sterigmatocystin----aflatoxin B1.

Mycotoxins are toxic secondary metabolites produced by fungi when they colonies the foodstuffs. These potent toxins having severe health consequences in people, being mutagenic, teratogenic, and carcinogenic. In agricultural commodities, contamination of mycotoxins is more prevalent. Several can produce on products during harvest or postharvest, have significant adverse effects both animal huma...