Aspergillus flavus, the causal agent of aflatoxin contamination, is a natural inhabitant of soils. A. flavus can be divided into two strains, S and L, with S strain isolates having a greater aflatoxin contamination potential than L strain isolates. Aflatoxin contamination can be severe in several crops in South Texas including cottonseed and corn. A. flavus communities in soils of South Texas c...

Aspergillus flavus is a well-known pathogenic fungus for both crops and human beings. The acquisition of resistance to azoles by A. flavus is leading to more failures occurring in the prevention of infection by A. flavus. In this study, we found that thymol, one of the major chemical constituents of the essential oil of Monarda punctate, had efficient fungicidal activity against A. flavus and l...

Accepted: 21-03-2015 The known mycotoxin the most important which have been studied mostly because of possible hazards to human health are the afltoxins.Aflatoxins produced very commonly by two species of Aspergillus viz. Aspergillus flavus and Aspergillus parasitic. In this study growth pattern and culture characteristics of Aspergillus flavus isolates were studied. Twelve strains of A. flavus...

BACKGROUND The leaves of Ocimum basilicum L. (basil) are used in traditional cuisine as spices; its essential oil has found a wide application in perfumery, dental products as well as antifungal agents. AIM To assess the chemical composition as well as the in vitro antifungal activity of O. basilicum L. essential oil against Aspergillus flavus fungal growth and aflatoxin B1 production. MATE...

The effect of corn and peanut cultivation on the proportion of Aspergillus flavus to A. parasiticus in soil was examined. Soil populations were monitored in three fields during three different years in southwestern Georgia. Each field was planted in both peanuts and corn, and soil was sampled within plots for each crop. A. flavus and A. parasiticus were present in similar proportions in plots f...

Aspergillus flavus is a ubiquitous mold and the most common mold contaminating foodstuffs. Many strains of A. flavus produce aflatoxins. In addition it is an allergen and an opportunistic pathogen of animals and plants. A. flavus often is underestimated in traditional culture analyses due to the expertise required and the cost associated with speciating members of the genus Aspergillus. The goa...

Of 120 isolates of the Aspergillus flavus group from pecans used in bakery products, 85 were shown to produce aflatoxin on yeast extract sucrose medium. Extracts from moldy sections of raw pecans obtained commercially at the retail level showed aflatoxin-like spots on thin-layer chromatography. Cooked (autoclaved) pecans inoculated with toxigenic isolates of A. flavus were also good substrates ...

In order to study the contamination of Aspergillus flavus and aflatoxin production in pistachio cultivars in the Semnan province, eight cultivars of pistachio were collected from major pistachio growing areas. Using the serial dilution method, ground pistachio kernels were inoculated on plates containing AFPA medium and incubated at 28° C. This experiment was performed using three replications ...

Aspergillus flavus produces a variety of toxic secondary metabolites; among them, the aflatoxins (AFs) are the most well known. These compounds are highly mutagenic and carcinogenic, particularly AFB₁. A. flavus is capable of colonizing a number of economically-important crops, such as corn, cotton, peanut and tree nuts, and contaminating them with AFs. Molecular genetic studies in A. flavus co...

Cherry tomato (Lycopersicon esculentum Mill) fruits are susceptible to contamination by Aspergillus flavus, which may cause the development of fruit rot and significant postharvest losses. Currently there are significant drawbacks for the use of synthetic fungicides to control pathogenic fungi in tomato fruits, and it has increased the interest in exploring new alternatives to control the occur...