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Marta H. Taniwaki
Institute of Food Technology (Ital), Campinas, Brazil

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Original article
Published: 26 May 2021 in Mycotoxin Research
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Aflatoxins are carcinogenic compounds produced by some species of Aspergillus, especially those belonging to Aspergillus section Flavi. Their occurrence in food may start in the field, in the post-harvest, or during storage due to inadequate handling and storage. Because cassava is a staple food for a high percentage of the Brazilian population, we evaluated the presence of aflatoxin-producing species in cassava tubers, cassava products (cassava flour, cassava starch, sour starch, and tapioca flour), and in soil samples collected from cassava fields. In addition, the levels of aflatoxin contamination in cassava products were quantified. A total of 101 samples were analyzed, and 45 strains of Aspergillus section Flavi were isolated. Among the identified species, Aspergillus flavus, Aspergillus arachidicola, Aspergillus novoparasiticus, and Aspergillus parasiticus were found. The majority of strains (73.3%) tested for their aflatoxin-producing ability in synthetic media was positive. Despite that, cassava and cassava products were essentially free of aflatoxins, and only one sample of cassava flour contained traces of AFB1 (0.35 μg/kg).

ACS Style

L. T. Ono; J. J. Silva; S. Doná; L. M. Martins; B. T. Iamanaka; M. H. P. Fungaro; J. I. Pitt; M. H. Taniwaki. Aspergillus section Flavi and aflatoxins in Brazilian cassava (Manihot esculenta Crantz) and products. Mycotoxin Research 2021, 37, 221 -228.

AMA Style

L. T. Ono, J. J. Silva, S. Doná, L. M. Martins, B. T. Iamanaka, M. H. P. Fungaro, J. I. Pitt, M. H. Taniwaki. Aspergillus section Flavi and aflatoxins in Brazilian cassava (Manihot esculenta Crantz) and products. Mycotoxin Research. 2021; 37 (3):221-228.

Chicago/Turabian Style

L. T. Ono; J. J. Silva; S. Doná; L. M. Martins; B. T. Iamanaka; M. H. P. Fungaro; J. I. Pitt; M. H. Taniwaki. 2021. "Aspergillus section Flavi and aflatoxins in Brazilian cassava (Manihot esculenta Crantz) and products." Mycotoxin Research 37, no. 3: 221-228.

Journal article
Published: 17 December 2020 in Journal of Fungi
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Diversity of species within Aspergillus niger clade, currently represented by A. niger sensu stricto and A. welwitshiae, was investigated combining three-locus gene sequences, Random Amplified Polymorphic DNA, secondary metabolites profile and morphology. Firstly, approximately 700 accessions belonging to this clade were investigated using calmodulin gene sequences. Based on these sequences, eight haplotypes were clearly identified as A. niger (n = 247) and 17 as A. welwitschiae (n = 403). However, calmodulin sequences did not provide definitive species identities for six haplotypes. To elucidate the taxonomic position of these haplotypes, two other loci, part of the beta-tubulin gene and part of the RNA polymerase II gene, were sequenced and used to perform an analysis of Genealogical Concordance Phylogenetic Species Recognition. This analysis enabled the recognition of two new phylogenetic species. One of the new phylogenetic species showed morphological and chemical distinguishable features in comparison to the known species A. welwitschiae and A. niger. This species is illustrated and described as Aspergillus vinaceus sp. nov. In contrast to A. niger and A. welwitschiae, A. vinaceus strains produced asperazine, but none of them were found to produce ochratoxin A and/or fumonisins. Sclerotium production on laboratory media, which does not occur in strains of A. niger and A. welwitschiae, and strictly sclerotium-associated secondary metabolites (14-Epi-hydroxy-10,23-dihydro-24,25-dehydroaflavinine; 10,23-Dihydro-24,25-dehydroaflavinine; 10,23-Dihydro-24,25-dehydro-21-oxo-aflavinine) were found in A. vinaceus. The strain type of A. vinaceus sp. nov. is ITAL 47,456 (T) (=IBT 35556).

ACS Style

Josué J. Da Silva; Beatriz T. Iamanaka; Larissa S. Ferranti; Fernanda P. Massi; Marta H. Taniwaki; Olivier Puel; Sophie Lorber; Jens C. Frisvad; Maria Helena P. Fungaro. Diversity within Aspergillus niger Clade and Description of a New Species: Aspergillus vinaceus sp. nov. Journal of Fungi 2020, 6, 371 .

AMA Style

Josué J. Da Silva, Beatriz T. Iamanaka, Larissa S. Ferranti, Fernanda P. Massi, Marta H. Taniwaki, Olivier Puel, Sophie Lorber, Jens C. Frisvad, Maria Helena P. Fungaro. Diversity within Aspergillus niger Clade and Description of a New Species: Aspergillus vinaceus sp. nov. Journal of Fungi. 2020; 6 (4):371.

Chicago/Turabian Style

Josué J. Da Silva; Beatriz T. Iamanaka; Larissa S. Ferranti; Fernanda P. Massi; Marta H. Taniwaki; Olivier Puel; Sophie Lorber; Jens C. Frisvad; Maria Helena P. Fungaro. 2020. "Diversity within Aspergillus niger Clade and Description of a New Species: Aspergillus vinaceus sp. nov." Journal of Fungi 6, no. 4: 371.

Journal article
Published: 01 January 2020 in Coffee Science
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Coffee is one of the most consumed beverages in the world. Studies on coffee quality are important, because the occurrence of defective grains can affect its microbiological and sensory quality. The insect Hypothenemus hampei, when perfurating the fruits in the crop, causes coffee berry borer defects to reduce the weight of the grains and can also favor the entry of fungi, some of them toxigenic, that under ideal growth conditions are capable of producing toxins. The present article is a review of the general aspects of coffee, its defects, the coffee berry borer and the possible relationship with ochratoxigenic fungi and ochratoxin A production in coffee. Key words: Coffee pest; Hypotenemus hampei; Endosulfan; Fungi; Ochratoxin A.

ACS Style

Josiane Bueno De Rezende; Marta Hiromi Taniwaki. REVIEW Coffee berry borer (Coleoptera: Curculionidae): An opening for fungi and toxins? Coffee Science 2020, 15, 1 -8.

AMA Style

Josiane Bueno De Rezende, Marta Hiromi Taniwaki. REVIEW Coffee berry borer (Coleoptera: Curculionidae): An opening for fungi and toxins? Coffee Science. 2020; 15 ():1-8.

Chicago/Turabian Style

Josiane Bueno De Rezende; Marta Hiromi Taniwaki. 2020. "REVIEW Coffee berry borer (Coleoptera: Curculionidae): An opening for fungi and toxins?" Coffee Science 15, no. : 1-8.

Original papers
Published: 01 January 2020 in Brazilian Journal of Development
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ACS Style

Carlos Carrara Nakayama; Aldir A. Teixeira; Regina R. Teixeira; Márcio Reis; Allan Monteiro; Josiane Bueno; Marta H. Taniwaki. Sucessão de microrganismos em diferentes estádios de secagem do café e sua influência na bebida. Brazilian Journal of Development 2020, 6, 2402 -2418.

AMA Style

Carlos Carrara Nakayama, Aldir A. Teixeira, Regina R. Teixeira, Márcio Reis, Allan Monteiro, Josiane Bueno, Marta H. Taniwaki. Sucessão de microrganismos em diferentes estádios de secagem do café e sua influência na bebida. Brazilian Journal of Development. 2020; 6 (1):2402-2418.

Chicago/Turabian Style

Carlos Carrara Nakayama; Aldir A. Teixeira; Regina R. Teixeira; Márcio Reis; Allan Monteiro; Josiane Bueno; Marta H. Taniwaki. 2020. "Sucessão de microrganismos em diferentes estádios de secagem do café e sua influência na bebida." Brazilian Journal of Development 6, no. 1: 2402-2418.

Journal article
Published: 15 November 2019 in Food Microbiology
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Rice is one of the most consumed cereals in Brazil and around the world. Due to the major health impact of rice consumption on populations, studies about its quality have great importance. The present study determined the mycobiota of soil, field, processing and market rice samples from two production systems in Brazil, dryland in the state of Maranhão and wetland in the state of Rio Grande do Sul. These areas are distinct agroclimatic zones. A total of 171 rice and 23 soil samples were analyzed. A high differentiation was observed in the composition of the fungal communities found in the two production systems, as the wetland presented greater fungal incidence and biodiversity. It was observed that toxigenic species from Aspergillus section Flavi and Fusarium, present in the field, may infect rice grains pre or postharvest and may persist into the final product.

ACS Style

Aline M. Katsurayama; Ligia M. Martins; Beatriz T. Iamanaka; Maria Helena P. Fungaro; Josué J. Silva; John I. Pitt; Jens C. Frisvad; Marta H. Taniwaki. Fungal communities in rice cultivated in different Brazilian agroclimatic zones: From field to market. Food Microbiology 2019, 87, 103378 .

AMA Style

Aline M. Katsurayama, Ligia M. Martins, Beatriz T. Iamanaka, Maria Helena P. Fungaro, Josué J. Silva, John I. Pitt, Jens C. Frisvad, Marta H. Taniwaki. Fungal communities in rice cultivated in different Brazilian agroclimatic zones: From field to market. Food Microbiology. 2019; 87 ():103378.

Chicago/Turabian Style

Aline M. Katsurayama; Ligia M. Martins; Beatriz T. Iamanaka; Maria Helena P. Fungaro; Josué J. Silva; John I. Pitt; Jens C. Frisvad; Marta H. Taniwaki. 2019. "Fungal communities in rice cultivated in different Brazilian agroclimatic zones: From field to market." Food Microbiology 87, no. : 103378.

Review
Published: 15 July 2019 in Toxins
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Brazil is one of the largest food producers and exporters in the world. In the late 20th century, the European Union program for the harmonization of regulations for contaminants in food, including mycotoxins, led to the examination of mycotoxin contamination in foods at a global level. The problem of the rejection of food by the European Union and other countries became a Brazilian national priority because of economic and food safety aspects. Ochratoxin A in coffee and cocoa and aflatoxins in Brazil nuts are examples of the impact of technical trade barriers on Brazilian foods. To overcome these threats, several strategies were undertaken by Brazilian and international organizations. In this context, the Codex Commission on Food Contaminants (CCCF) has emerged as a forum to discuss with more transparency issues related to mycotoxins, focusing on establishing maximum levels and codes of practices for some commodities and mycotoxins to ensure fair trade and food safety. Our experience in investigating and understanding mycotoxin contamination across the food chains in Brazil has contributed nationally and internationally to providing some answers to these issues.

ACS Style

Marta H. Taniwaki; John I. Pitt; Marina V. Copetti; Aldir A. Teixeira; Beatriz T. Iamanaka. Understanding Mycotoxin Contamination Across the Food Chain in Brazil: Challenges and Opportunities. Toxins 2019, 11, 411 .

AMA Style

Marta H. Taniwaki, John I. Pitt, Marina V. Copetti, Aldir A. Teixeira, Beatriz T. Iamanaka. Understanding Mycotoxin Contamination Across the Food Chain in Brazil: Challenges and Opportunities. Toxins. 2019; 11 (7):411.

Chicago/Turabian Style

Marta H. Taniwaki; John I. Pitt; Marina V. Copetti; Aldir A. Teixeira; Beatriz T. Iamanaka. 2019. "Understanding Mycotoxin Contamination Across the Food Chain in Brazil: Challenges and Opportunities." Toxins 11, no. 7: 411.

Journal article
Published: 01 October 2018 in Current Opinion in Food Science
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Aspergillus species produce important mycotoxins, in particular aflatoxins, produced by A. flavus and related species, and ochratoxin A, produced by A. ochraceus and related species and also A. carbonarius and (less commonly) A. niger. In this review we briefly discuss the distribution of toxigenic Aspergillus species in nuts, coffee and cocoa beans, dried fruits, grapes, maize, rice and small grains. Future perspectives of distribution of Aspergillus species in foods is briefly discussed taking into account the impacts of climate change and the resilience of these mycotoxigenic species.

ACS Style

Marta Hiromi Taniwaki; John I Pitt; Naresh Magan. Aspergillus species and mycotoxins: occurrence and importance in major food commodities. Current Opinion in Food Science 2018, 23, 38 -43.

AMA Style

Marta Hiromi Taniwaki, John I Pitt, Naresh Magan. Aspergillus species and mycotoxins: occurrence and importance in major food commodities. Current Opinion in Food Science. 2018; 23 ():38-43.

Chicago/Turabian Style

Marta Hiromi Taniwaki; John I Pitt; Naresh Magan. 2018. "Aspergillus species and mycotoxins: occurrence and importance in major food commodities." Current Opinion in Food Science 23, no. : 38-43.

Editorial
Published: 01 October 2018 in Current Opinion in Food Science
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ACS Style

Marta Hiromi Taniwaki. Editorial overview: Food mycology. Current Opinion in Food Science 2018, 23, 1 .

AMA Style

Marta Hiromi Taniwaki. Editorial overview: Food mycology. Current Opinion in Food Science. 2018; 23 ():1.

Chicago/Turabian Style

Marta Hiromi Taniwaki. 2018. "Editorial overview: Food mycology." Current Opinion in Food Science 23, no. : 1.

Journal article
Published: 01 February 2018 in International Journal of Food Microbiology
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The guarantee of the high quality of rice is of utmost importance because any toxic contaminant may affect consumer health, especially in countries such as Brazil where rice is part of the daily diet. A total of 187 rice samples, from field, processing and market from two different production systems, wetland from the state of Rio Grande do Sul, dryland, from the state of Maranhão and market samples from the state of São Paulo, were analyzed for fungi belonging to Aspergillus section Flavi and the presence of aflatoxins. Twenty-three soil samples from wetland and dryland were also analyzed. A total of 383 Aspergillus section Flavi strains were isolated from rice and soil samples. Using a polyphasic approach, with phenotypic (morphology and extrolite profiles) and molecular data (beta-tubulin gene sequences), five species were identified: A. flavus, A. caelatus, A. novoparasiticus, A. arachidicola and A. pseudocaelatus. This is the first report of these last three species from rice and rice plantation soil. Only seven (17%) of the A. flavus isolates produced type B aflatoxins, but 95% produced kojic acid and 69% cyclopiazonic acid. Less than 14% of the rice samples were contaminated with aflatoxins, but two of the market samples were well above the maximum tolerable limit (5μg/kg), established by the Brazilian National Health Surveillance Agency.

ACS Style

Aline M. Katsurayama; Ligia M. Martins; Beatriz T. Iamanaka; Maria Helena P. Fungaro; Josué J. Silva; Jens C. Frisvad; John I. Pitt; Marta H. Taniwaki. Occurrence of Aspergillus section Flavi and aflatoxins in Brazilian rice: From field to market. International Journal of Food Microbiology 2018, 266, 213 -221.

AMA Style

Aline M. Katsurayama, Ligia M. Martins, Beatriz T. Iamanaka, Maria Helena P. Fungaro, Josué J. Silva, Jens C. Frisvad, John I. Pitt, Marta H. Taniwaki. Occurrence of Aspergillus section Flavi and aflatoxins in Brazilian rice: From field to market. International Journal of Food Microbiology. 2018; 266 ():213-221.

Chicago/Turabian Style

Aline M. Katsurayama; Ligia M. Martins; Beatriz T. Iamanaka; Maria Helena P. Fungaro; Josué J. Silva; Jens C. Frisvad; John I. Pitt; Marta H. Taniwaki. 2018. "Occurrence of Aspergillus section Flavi and aflatoxins in Brazilian rice: From field to market." International Journal of Food Microbiology 266, no. : 213-221.

Journal article
Published: 01 July 2017 in Food Research International
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This study investigated aflatoxin degradation during peanut roasting. First, peanuts contaminated with three initial aflatoxin concentrations (35, 332 and 695μg/kg) were roasted at 180°C for up to 20min. The percentage of aflatoxin degradation after 20min were 55, 64 and 81% for peanuts contaminated with aflatoxin at 35, 332 and 695μg/kg, respectively. This difference was statistically significant (p<0.05), showing that initial concentration influences aflatoxin reduction. Thereafter, peanut samples contaminated with an initial aflatoxin concentration of 85μg/kg were roasted at 160, 180 and 200°C for 5, 10, 15, 20 and 25min, then residual concentrations of aflatoxin were determined. Roasting at 160, 180 and 200°C resulted in an aflatoxin reduction of 61.6, 83.6 and 89.7%, respectively. This study has provided quantitative data reinforcing the fact that roasting alone is not enough to control aflatoxins in peanuts.

ACS Style

Ligia M. Martins; Anderson S. Sant'Ana; Beatriz T. Iamanaka; Maria Isabel Berto; John I. Pitt; Marta H. Taniwaki. Kinetics of aflatoxin degradation during peanut roasting. Food Research International 2017, 97, 178 -183.

AMA Style

Ligia M. Martins, Anderson S. Sant'Ana, Beatriz T. Iamanaka, Maria Isabel Berto, John I. Pitt, Marta H. Taniwaki. Kinetics of aflatoxin degradation during peanut roasting. Food Research International. 2017; 97 ():178-183.

Chicago/Turabian Style

Ligia M. Martins; Anderson S. Sant'Ana; Beatriz T. Iamanaka; Maria Isabel Berto; John I. Pitt; Marta H. Taniwaki. 2017. "Kinetics of aflatoxin degradation during peanut roasting." Food Research International 97, no. : 178-183.

Journal article
Published: 01 February 2017 in Food Microbiology
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A total of 172 Brazil nut samples (114 in shell and 58 shelled) from the Amazon rainforest region and São Paulo state, Brazil was collected at different stages of the Brazil nut production chain: rainforest, street markets, processing plants and supermarkets. The mycobiota of the Brazil nut samples were evaluated and also compared in relation to water activity. A huge diversity of Aspergillus and Penicillium species were found, besides Eurotium spp., Zygomycetes and dematiaceous fungi. A polyphasic approach using morphological and physiological characteristics, as well as molecular and extrolite profiles, were studied to distinguish species among the more important toxigenic ones in Aspergillus section Flavi and A. section Nigri. Several metabolites and toxins were found in these two sections. Ochratoxin A (OTA) was found in 3% of A. niger and 100% of A. carbonarius. Production of aflatoxins B and G were found in all isolates of A. arachidicola, A. bombycis, A. nomius, A. pseudocaelatus and A. pseudonomius, while aflatoxin B was found in 38% of A. flavus and all isolates of A. pseudotamarii. Cyclopiazonic acid (CPA) was found in A. bertholletius (94%), A. tamarii (100%), A. caelatus (54%) and A. flavus (41%). Tenuazonic acid, a toxin commonly found in Alternaria species was produced by A. bertholletius (47%), A. caelatus (77%), A. nomius (55%), A. pseudonomius (75%), A. arachidicola (50%) and A. bombycis (100%). This work shows the changes of Brazil nut mycobiota and the potential of mycotoxin production from rainforest to consumer, considering the different environments which exist until the nuts are consumed.

ACS Style

Marta H. Taniwaki; Jens C. Frisvad; Larissa S. Ferranti; Aline De Souza Lopes; Thomas Ostenfeld Larsen; Maria Helena Fungaro; Beatriz T. Iamanaka. Biodiversity of mycobiota throughout the Brazil nut supply chain: From rainforest to consumer. Food Microbiology 2017, 61, 14 -22.

AMA Style

Marta H. Taniwaki, Jens C. Frisvad, Larissa S. Ferranti, Aline De Souza Lopes, Thomas Ostenfeld Larsen, Maria Helena Fungaro, Beatriz T. Iamanaka. Biodiversity of mycobiota throughout the Brazil nut supply chain: From rainforest to consumer. Food Microbiology. 2017; 61 ():14-22.

Chicago/Turabian Style

Marta H. Taniwaki; Jens C. Frisvad; Larissa S. Ferranti; Aline De Souza Lopes; Thomas Ostenfeld Larsen; Maria Helena Fungaro; Beatriz T. Iamanaka. 2017. "Biodiversity of mycobiota throughout the Brazil nut supply chain: From rainforest to consumer." Food Microbiology 61, no. : 14-22.

Journal article
Published: 24 March 2016 in AMB Express
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Marine-derived fungi have been reported as relevant producers of enzymes, which can have different properties in comparison with their terrestrial counterparts. The aim of the present study was to select from a collection of 493 marine-derived fungi the best producer of xylanase in order to evaluate the enzymatic production under different conditions. A total of 112 isolates produced xylanase in solid medium containing xylan as the carbon source, with 31 of them able to produce at least 10 U/mL of the enzyme. The best production (49.41 U/mL) was achieved by the strain LAMAI 31, identified as Aspergillus cf. tubingensis. After confirming the lack of pathogenicity (absence of ochratoxin A and fumonisin B2 production) this fungus was submitted to the experimental design in order to evaluate the effect of different variables on the enzymatic production, with the aim of optimizing culture conditions. Three experimental designs (two Plackett–Burman and one factorial fractional) were applied. The best condition for the enzymatic production was defined, resulting in an increase of 12.7 times in comparison with the initial production during the screening experiments. In the validation assay, the peak of xylanase production (561.59 U/mL) was obtained after 96 h of incubation, being the best specific activity achieved after 72 h of incubation. Xylanase from A. cf. tubingensis LAMAI 31 had optimum pH and temperature at 5.0 and 55 °C, respectively, and was shown to be stable at a range of 40–50 °C, and in pH from 3.6 to 7.0. Results from the present work indicate that A. cf. tubingensis LAMAI 31 can be considered as a new genetic resource for xylanase production.

ACS Style

Juliana A. Dos Santos; Juliana M. F. Vieira; Alexandre Videira; Lucas Meirelles; André Rodrigues; Marta H. Taniwaki; Lara D. Sette. Marine-derived fungus Aspergillus cf. tubingensis LAMAI 31: a new genetic resource for xylanase production. AMB Express 2016, 6, 1 -10.

AMA Style

Juliana A. Dos Santos, Juliana M. F. Vieira, Alexandre Videira, Lucas Meirelles, André Rodrigues, Marta H. Taniwaki, Lara D. Sette. Marine-derived fungus Aspergillus cf. tubingensis LAMAI 31: a new genetic resource for xylanase production. AMB Express. 2016; 6 (1):1-10.

Chicago/Turabian Style

Juliana A. Dos Santos; Juliana M. F. Vieira; Alexandre Videira; Lucas Meirelles; André Rodrigues; Marta H. Taniwaki; Lara D. Sette. 2016. "Marine-derived fungus Aspergillus cf. tubingensis LAMAI 31: a new genetic resource for xylanase production." AMB Express 6, no. 1: 1-10.

Research article
Published: 30 December 2015 in PLOS ONE
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A new Penicillium species, P. excelsum, is described here using morphological characters, extrolite and partial sequence data from the ITS, β-tubulin and calmodulin genes. It was isolated repeatedly using samples of nut shells and flowers from the brazil nut tree, Bertolletia excelsa, as well as bees and ants from the tree ecosystem in the Amazon rainforest. The species produces andrastin A, curvulic acid, penicillic acid and xanthoepocin, and has unique partial β-tubulin and calmodulin gene sequences. The holotype of P. excelsum is CCT 7772, while ITAL 7572 and IBT 31516 are cultures derived from the holotype.

ACS Style

Marta Hiromi Taniwaki; John I. Pitt; Beatriz T. Iamanaka; Fernanda Pelisson Massi; Maria Helena Fungaro; Jens Frisvad. Penicillium excelsum sp. nov from the Brazil Nut Tree Ecosystem in the Amazon Basin’. PLOS ONE 2015, 10, e0143189 .

AMA Style

Marta Hiromi Taniwaki, John I. Pitt, Beatriz T. Iamanaka, Fernanda Pelisson Massi, Maria Helena Fungaro, Jens Frisvad. Penicillium excelsum sp. nov from the Brazil Nut Tree Ecosystem in the Amazon Basin’. PLOS ONE. 2015; 10 (12):e0143189.

Chicago/Turabian Style

Marta Hiromi Taniwaki; John I. Pitt; Beatriz T. Iamanaka; Fernanda Pelisson Massi; Maria Helena Fungaro; Jens Frisvad. 2015. "Penicillium excelsum sp. nov from the Brazil Nut Tree Ecosystem in the Amazon Basin’." PLOS ONE 10, no. 12: e0143189.

Review
Published: 01 May 2014 in International Journal of Food Microbiology
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Cocoa is an important crop, as it is the raw material from which chocolate is manufactured. It is grown mainly in West Africa although significant quantities also come from Asia and Central and South America. Primary processing is carried out on the farm, and the flavour of chocolate starts to develop at that time. Freshly harvested pods are opened, the beans, piled in heaps or wooden boxes, are fermented naturally by yeasts and bacteria, then dried in the sun on wooden platforms or sometimes on cement or on the ground, where a gradual reduction in moisture content inhibits microbial growth. Beans are then bagged and marketed. In processing plants, the dried fermented beans are roasted, shelled and ground, then two distinct processes are used, to produce powdered cocoa or chocolate. Filamentous fungi may contaminate many stages in cocoa processing, and poor practices may have a strong influence on the quality of the beans. Apart from causing spoilage, filamentous fungi may also produce aflatoxins and ochratoxin A. This review deals with the growth of fungal species and formation of mycotoxins during the various steps in cocoa processing, as well as reduction of these contaminants by good processing practices. Methodologies for fungal and mycotoxin detection and quantification are discussed while current data about dietary exposure and regulation are also presented.

ACS Style

Marina V. Copetti; Beatriz T. Iamanaka; John I. Pitt; Marta H. Taniwaki. Fungi and mycotoxins in cocoa: From farm to chocolate. International Journal of Food Microbiology 2014, 178, 13 -20.

AMA Style

Marina V. Copetti, Beatriz T. Iamanaka, John I. Pitt, Marta H. Taniwaki. Fungi and mycotoxins in cocoa: From farm to chocolate. International Journal of Food Microbiology. 2014; 178 ():13-20.

Chicago/Turabian Style

Marina V. Copetti; Beatriz T. Iamanaka; John I. Pitt; Marta H. Taniwaki. 2014. "Fungi and mycotoxins in cocoa: From farm to chocolate." International Journal of Food Microbiology 178, no. : 13-20.

Book chapter
Published: 30 April 2014 in Food Microbiology
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ACS Style

Marta H. Taniwaki; John I. Pitt. Mycotoxins. Food Microbiology 2014, 595 -618.

AMA Style

Marta H. Taniwaki, John I. Pitt. Mycotoxins. Food Microbiology. 2014; ():595-618.

Chicago/Turabian Style

Marta H. Taniwaki; John I. Pitt. 2014. "Mycotoxins." Food Microbiology , no. : 595-618.

Journal article
Published: 01 January 2013 in International Journal of Food Microbiology
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A total of 288 brazil nut samples (173 kernel and 115 shell) from the Amazon rainforest region and São Paulo State, Brazil were collected at different stages of brazil nut production. Samples were analysed for: percentages of aflatoxigenic fungal species and potential for aflatoxin production and presence of aflatoxins. Aspergillus nomius was the most common species found (1235 isolates) which amounted to 30% of the total species with potential to produce aflatoxins. This species is of concern since 100% of all isolates produced aflatoxins B(1), B(2), G(1) and G(2). Aspergillus flavus was almost equally common (1212 isolates) although only 46% produced aflatoxins under laboratory conditions, and only aflatoxins B(1) and B(2). Low number of other species with the potential to produce aflatoxins was isolated: Aspergillus arachidicola and Aspergillus bombycis produced B and G aflatoxins whilst Aspergillus pseudotamarii produced only aflatoxin B(1). The total aflatoxin levels found in samples taken from the rainforests was 0.7 μg/kg, from processing plants before and after sorting 8.0 and 0.1 μg/kg respectively, from street markets in the Amazon region 6.3 μg/kg and from supermarkets in São Paulo State 0.2 μg/kg. Processing, which included manual or mechanical sorting and drying at 60°C for 30 to 36 h, eliminated on average more than 98% of total aflatoxins. These results showed that sorting is a very effective way to decrease aflatoxin content in brazil nuts.

ACS Style

Thaiane O. Calderari; Beatriz T. Iamanaka; Jens C. Frisvad; John I. Pitt; Daniele Sartori; Jose Luiz Pereira; Maria Helena P. Fungaro; Marta H. Taniwaki. The biodiversity of Aspergillus section Flavi in brazil nuts: From rainforest to consumer. International Journal of Food Microbiology 2013, 160, 267 -272.

AMA Style

Thaiane O. Calderari, Beatriz T. Iamanaka, Jens C. Frisvad, John I. Pitt, Daniele Sartori, Jose Luiz Pereira, Maria Helena P. Fungaro, Marta H. Taniwaki. The biodiversity of Aspergillus section Flavi in brazil nuts: From rainforest to consumer. International Journal of Food Microbiology. 2013; 160 (3):267-272.

Chicago/Turabian Style

Thaiane O. Calderari; Beatriz T. Iamanaka; Jens C. Frisvad; John I. Pitt; Daniele Sartori; Jose Luiz Pereira; Maria Helena P. Fungaro; Marta H. Taniwaki. 2013. "The biodiversity of Aspergillus section Flavi in brazil nuts: From rainforest to consumer." International Journal of Food Microbiology 160, no. 3: 267-272.

Journal article
Published: 01 January 2013 in Food Chemistry
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This work reports an investigation carried out to assess the natural occurrence of ochratoxin A in 168 samples from different fractions obtained during the technological processing of cocoa (shell, nibs, liquor, butter, cake and cocoa powder) and the reduction of ochratoxin A during chocolate manufacture. Ochratoxin A analyses were performed with immunoaffinity columns and detection by high performance liquid chromatography. Concerning the natural ochratoxin A contamination in cocoa by-products, the highest levels of ochratoxin A were found in the shell, cocoa powder and cocoa cake. The cocoa butter was the least contaminated, showing that ochratoxin A seems to remain in the defatted cocoa solids. Under the technological conditions applied during the manufacture of chocolate in this study and the level of contamination present in the cocoa beans, this experiment demonstrated that 93.6% of ochratoxin A present in the beans was reduced during the chocolate producing

ACS Style

Marina V. Copetti; Beatriz T. Iamanaka; Melanie A. Nester; Priscilla Efraim; Marta H. Taniwaki. Occurrence of ochratoxin A in cocoa by-products and determination of its reduction during chocolate manufacture. Food Chemistry 2013, 136, 100 -104.

AMA Style

Marina V. Copetti, Beatriz T. Iamanaka, Melanie A. Nester, Priscilla Efraim, Marta H. Taniwaki. Occurrence of ochratoxin A in cocoa by-products and determination of its reduction during chocolate manufacture. Food Chemistry. 2013; 136 (1):100-104.

Chicago/Turabian Style

Marina V. Copetti; Beatriz T. Iamanaka; Melanie A. Nester; Priscilla Efraim; Marta H. Taniwaki. 2013. "Occurrence of ochratoxin A in cocoa by-products and determination of its reduction during chocolate manufacture." Food Chemistry 136, no. 1: 100-104.

Research article
Published: 27 August 2012 in PLOS ONE
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During a study on the mycobiota of brazil nuts (Bertholletia excelsa) in Brazil, a new Aspergillus species, A. bertholletius, was found, and is described here. A polyphasic approach was applied using morphological characters, extrolite data as well as partial β-tubulin, calmodulin and ITS sequences to characterize this taxon. A. bertholletius is represented by nineteen isolates from samples of brazil nuts at various stages of production and soil close to Bertholletia excelsa trees. The following extrolites were produced by this species: aflavinin, cyclopiazonic acid, kojic acid, tenuazonic acid and ustilaginoidin C. Phylogenetic analysis using partial β-tubulin and camodulin gene sequences showed that A. bertholletius represents a new phylogenetic clade in Aspergillus section Flavi. The type strain of A. bertholletius is CCT 7615 ( = ITAL 270/06 = IBT 29228).

ACS Style

Marta H. Taniwaki; John I. Pitt; Beatriz T. Iamanaka; Daniele Sartori; Marina V. Copetti; Arun Balajee; Maria Helena P. Fungaro; Jens C. Frisvad. Aspergillus bertholletius sp. nov. from Brazil Nuts. PLOS ONE 2012, 7, e42480 .

AMA Style

Marta H. Taniwaki, John I. Pitt, Beatriz T. Iamanaka, Daniele Sartori, Marina V. Copetti, Arun Balajee, Maria Helena P. Fungaro, Jens C. Frisvad. Aspergillus bertholletius sp. nov. from Brazil Nuts. PLOS ONE. 2012; 7 (8):e42480.

Chicago/Turabian Style

Marta H. Taniwaki; John I. Pitt; Beatriz T. Iamanaka; Daniele Sartori; Marina V. Copetti; Arun Balajee; Maria Helena P. Fungaro; Jens C. Frisvad. 2012. "Aspergillus bertholletius sp. nov. from Brazil Nuts." PLOS ONE 7, no. 8: e42480.

Journal article
Published: 01 July 2012 in Food Control
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This study investigated the occurrence of aflatoxin B1, B2, G1 and G2 and ochratoxin A in chocolate marketed in Brazil. A hundred and twenty-five samples of powdered, bitter, dark, milk and white chocolate were evaluated for mycotoxins. Ochratoxin A was the most common mycotoxin in the evaluated samples, contaminating 98% of the purchased chocolate. A co-occurrence of aflatoxins was observed in 80% of all samples evaluated. The bitter, dark and powdered chocolate samples had the largest presence of aflatoxins. On average, the highest levels of ochratoxin A were found in powdered, dark and bitter chocolate, respectively: 0.39; 0.34 and 0.31μg/kg. Bitter, powdered and dark chocolate had the highest aflatoxin content; an average of 0.66, 0.53 and 0.43μg/kg, respectively. This is the first report of co-occurrence of ochratoxin A and aflatoxins in chocolate. The consumption of chocolate with high levels of cocoa in the formulation has been stimulated due to health benefits attributed to some cocoa components but on the other hand, these high cocoa content products tend to have the highest amount of aflatoxins and ochratoxin A. To guarantee a safe consumption of chocolate, there should be a continuous monitoring of both ochratoxin and aflatoxin and more studies attempting to understand the dynamics involving mycotoxin-producing fungi and mycotoxin production in cocoa need to be carried out with the aim of preventing mycotoxin accumulation in this commodity

ACS Style

Marina V. Copetti; Beatriz T. Iamanaka; José Luís Pereira; Daniel P. Lemes; Felipe Nakano; Marta H. Taniwaki. Co-occurrence of ochratoxin a and aflatoxins in chocolate marketed in Brazil. Food Control 2012, 26, 36 -41.

AMA Style

Marina V. Copetti, Beatriz T. Iamanaka, José Luís Pereira, Daniel P. Lemes, Felipe Nakano, Marta H. Taniwaki. Co-occurrence of ochratoxin a and aflatoxins in chocolate marketed in Brazil. Food Control. 2012; 26 (1):36-41.

Chicago/Turabian Style

Marina V. Copetti; Beatriz T. Iamanaka; José Luís Pereira; Daniel P. Lemes; Felipe Nakano; Marta H. Taniwaki. 2012. "Co-occurrence of ochratoxin a and aflatoxins in chocolate marketed in Brazil." Food Control 26, no. 1: 36-41.

Book chapter
Published: 21 June 2012 in Chocolate in Health and Nutrition
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Fungi can grow and produce mycotoxin during cocoa processing. Mycotoxins are stable to most food processing and remain in cocoa by-products and chocolate. There are worldwide reports of mycotoxin occurrence in cocoa products and chocolate, especially ochratoxin A and aflatoxins. Ochratoxin A is nephrotoxic, while aflatoxins are hepatotoxic and hepatocarcinogenic. Chocolate is a minor source of ochratoxin A and aflatoxin in diet.

ACS Style

Marina Venturini Copetti; Beatriz Thie Iamanaka; Marta Hiromi Taniwaki. Fungi and Mycotoxin Occurrence in Cocoa. Chocolate in Health and Nutrition 2012, 61 -71.

AMA Style

Marina Venturini Copetti, Beatriz Thie Iamanaka, Marta Hiromi Taniwaki. Fungi and Mycotoxin Occurrence in Cocoa. Chocolate in Health and Nutrition. 2012; ():61-71.

Chicago/Turabian Style

Marina Venturini Copetti; Beatriz Thie Iamanaka; Marta Hiromi Taniwaki. 2012. "Fungi and Mycotoxin Occurrence in Cocoa." Chocolate in Health and Nutrition , no. : 61-71.