Fumonisin B2 by Aspergillus niger in the grape-wine chain: an additional potential mycotoxicological risk

被引：9

作者：

Logrieco, Antonio Francesco ^{[1
,2
]}

Ferracane, Rosalia ^{[3
]}

Cozzi, Giuseppe ^{[2
]}

Haidukowsky, Miriam ^{[2
]}

Susca, Antonia ^{[2
]}

Mule, Giuseppina ^{[2
]}

Ritieni, Alberto ^{[3
]}

机构：

[1] CNR, Inst Sci Food Prod, I-70126 Bari, Italy

[2] CNR, Inst Sci Prod Alimentari, I-70126 Bari, Italy

[3] Univ Naples Federico II, Dipartimento Sci Alimenti, I-80055 Naples, Italy

来源：

ANNALS OF MICROBIOLOGY | 2011年 / 61卷 / 01期

关键词：

Fumonisins; Mycotoxins; Aspergillus; Wine; FUSARIUM-MONILIFORME; OCHRATOXIN-A; CORN; B2;

D O I：

10.1007/s13213-010-0133-1

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Fumonisins are mycotoxins with cancer-promoting activity and are associated with a number of animal and human diseases. The potential risk of contamination by fumonisin B-2 (FB2), although at low levels, has been demonstrated in must and wine. Black aspergilli in general and Aspergillus niger in particular are considered to be the major responsible agents of FB2 contamination in grape and its by-products. Contamination by FB2 therefore is yet another safety concern of grape and wine producers, as ochratoxin A, produced mainly by A. carbonarius, may prove to be a major mycotoxicological problem in the grape-wine chain.

引用

页码：1 / 3

页数：3

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