Aspergillus flavus is the most common causal agent of aflatoxin contamination of food and
feed. However, aflatoxin-producing potential varies widely among A. flavus genotypes with …

Research into freshwater fungi has generated a wealth of information over the past decades
with various published articles, ie, reviews, books, and monographs. With the advancement …

The prevalence rate and spectrum of fungi infecting deep tissues of diabetic lower-limb
wounds (DLWs) have not been previously studied. Five hundred eighteen (382 male and …

Humans and animals are exposed to aflatoxins, toxic carcinogenic fungal metabolites,
through consumption of contaminated food and feed. Aspergillus flavus, the primary causal …

Malic acid is a dicarboxylic acid widely used in the food industry and also a potential C4
platform chemical that can be produced from biomass. However, microbial fermentation for …

A strain of marine Bacillus megaterium isolated from the Yellow Sea of East China was
evaluated for its activity in reducing postharvest decay of peanut kernels caused by …

Plant volatile organic compounds (PVOCs) have shown great potential as alternatives to
synthetic insecticides or fungicides for stored grain management. Zanthoxylum schinifolium …

Aspergillus flavus is one of the major producers of aflatoxin and can contaminate wide range
of agricultural commodities either in field or in storage. 15 presumptive Aspergillus flavus …

Fungi are among the most prolific sources of pharmacologically relevant natural products.[1]
This large diversity of fungal small molecules serves important functions in fungal ecology …

Histone acetyltransferases (HATs) help regulate fungal development and the production of
secondary metabolites. In this study, we determined that the HAT AflGcnE influenced …