Aflatoxin contamination of important food and feed crops occurs frequently in warm tropical
and subtropical regions. The contamination is caused mainly by Aspergillus flavus and A …

There is an important reason for the accelerated use of non-aflatoxigenic Aspergillus flavus
to mitigate pre-harvest aflatoxin contamination… it effectively addresses the imperative need …

Fungal contamination and the consequent mycotoxin production is a hindrance to food and
feed safety, international trade and human and animal health. In Africa, fungal contamination …

Aspergillus flavus is a morphologically complex species that can produce the group of
polyketide derived carcinogenic and mutagenic secondary metabolites, aflatoxins, as well …

Maize infected by aflatoxin‐producing A spergillus flavus may become contaminated with
aflatoxins, and as a result, threaten human health, food security and farmers' income in …

Allorecognition in fungi takes the form of vegetative incompatibility (VI), a process leading to
the programmed cell death of heterokaryotic cells formed after anastomosis between …

Aspergillus flavus is the most frequently identified producer of aflatoxins. Non‐aflatoxigenic
members of the A. flavus L strains are used in various continents as active ingredients of …

Aspergillus flavus is an agriculturally important fungus that causes ear rot of maize and
produces aflatoxins, of which B1 is the most carcinogenic naturally-produced compound. In …

This report reveals that substantial knowledge is available about the aflatoxin challenge that
plagues African farmers, other agri-entrepreneurs, and governments. Commissioned by the …

Several species in Aspergillus section Nigri have been reported to produce sclerotia on well-
known growth media, such as Czapek yeast autolysate (CYA) agar, with sclerotia …