Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/341927
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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampRocha, Liliana de Oliveira-
dc.typeArtigopt_BR
dc.titleAssessment of toxigenic fusarium species and their mycotoxins in brewing barley grainspt_BR
dc.contributor.authorPiacentini, Karim C.-
dc.contributor.authorRocha, Liliana O.-
dc.contributor.authorSavi, Geovana D.-
dc.contributor.authorCarnielli-Queiroz, Lorena-
dc.contributor.authorFontes, Livia De Carvalho-
dc.contributor.authorCorrea, Benedito-
dc.subjectFilogeniapt_BR
dc.subjectDesoxinivalenolpt_BR
dc.subject.otherlanguagePhylogenypt_BR
dc.subject.otherlanguageDeoxynivalenolpt_BR
dc.description.abstractFusarium species threaten yield and quality of cereals worldwide due to their ability to produce mycotoxins and cause plant diseases. Trichothecenes and zearalenone are the most economically significant mycotoxins and are of particular concern in barley, maize and wheat. For this reason, the aim of this study was to characterize the Fusarium isolates from brewing barley and to assess deoxynivalenol and zearalenone contamination in grains. Characterization of the Fusarium strains was carried out by the phylogeny based on two loci (EF-1 and RPB2). Mycotoxin detection and quantification were performed by LC-MS. The results show that Fusarium was the predominant genus. Phylogenetic study demonstrated that the majority of the strains clustered within the Fusarium sambucinum species complex followed by the Fusarium tricinctum species complex. The results revealed high incidence of deoxynivalenol (DON) and zearalenone (ZEA) contamination (90.6% and 87.5%, respectively). It was observed that 86% of the samples contaminated with ZEA were above the limits set by the EU and Brazilian regulations. These results may highlight the importance of controlling Fusarium toxins in barley, mainly because of its use in the brewing industry and the resistance of various mycotoxins to food processing treatments.pt_BR
dc.relation.ispartofToxinspt_BR
dc.publisher.cityBaselpt_BR
dc.publisher.countrySuíçapt_BR
dc.publisherMDPIpt_BR
dc.date.issued2019-
dc.date.monthofcirculationJan.pt_BR
dc.language.isoengpt_BR
dc.description.volume11pt_BR
dc.description.issuenumber1pt_BR
dc.rightsAbertopt_BR
dc.sourceWOSpt_BR
dc.identifier.eissn2072-6651pt_BR
dc.identifier.doi10.3390/toxins11010031pt_BR
dc.identifier.urlhttps://www.mdpi.com/2072-6651/11/1/31pt_BR
dc.description.sponsorshipFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESPpt_BR
dc.description.sponsordocumentnumber2016/01798-4pt_BR
dc.date.available2020-05-21T16:35:56Z-
dc.date.accessioned2020-05-21T16:35:56Z-
dc.description.provenanceSubmitted by Cintia Oliveira de Moura (cintiaom@unicamp.br) on 2020-05-21T16:35:56Z No. of bitstreams: 0. Added 1 bitstream(s) on 2020-08-27T19:17:58Z : No. of bitstreams: 1 000459733500030.pdf: 1040421 bytes, checksum: 99485862187d06f1c52e02abd7ab149e (MD5)en
dc.description.provenanceMade available in DSpace on 2020-05-21T16:35:56Z (GMT). No. of bitstreams: 0 Previous issue date: 2019en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/341927-
dc.contributor.departmentDepartamento de Ciências de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.subject.keywordMycotoxigenic fungipt_BR
dc.subject.keywordZearalenonept_BR
dc.identifier.source000459733500030pt_BR
dc.creator.orcid0000-0003-2820-4470pt_BR
dc.type.formArtigopt_BR
dc.identifier.articleid31pt_BR
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