1. Introduction
Most agriculture food and feed materials are generally found to be colonized by a broad range of mycotoxigenic molds, which includes Aspergillus flavus, A. parasiticus, A. niger, Penicillium, and Fusarium sp (Kumar, Basu, & Rajendran, 2008). Mycotoxins contamination in food and feed causes huge economic losses, besides causing serious health problems. Of the total harvested crops in the world, approximately 25–50% of them were contaminated with mycotoxin producing fungi and mycotoxins, and as these fungi grow well in tropical regions, they damage nearly 80% of the crops (Abdin, Ahmad, & Javed, 2010). The food-borne mycotoxins play a significant role in health and economy in Asian, African and other tropical countries (Wagacha
…show more content…
Biological control of AFs appears to be the more promising approach for control of aflatoxins in both pre- and post-harvested crops. Different organisms like bacteria, yeasts and non-toxigenic Aspergillus fungi, have been tested for their ability in the control of aflatoxin producing fungi and aflatoxin contamination. In biological control, greater levels of reduction were achieved by the application of competitive non-toxigenic strains of A. flavus and/or A. parasiticus towards aflatoxin contamination in pre- and post-harvest crops. This approach is based on the premise that when high numbers of spores of the nontoxigenic strains are added to soil, they will compete with naturally occurring toxigenic strains for infection sites for growth and for essential nutrients (Dorner & Cole, 2002). The process accomplished as follows, spores of selected non-toxigenic isolates are coated onto the cracked barley or wheat particles in molasses, which provides an even inoculation, reduces dust and acts as an additional nutrient source. The nutrient substrate and the grown nontoxigenic spores are then spread on soil in which the crop is growing. Growth of the nontoxigenic fungus on the substrate produces a multiplier effect; spore growth increase overwhelmingly …show more content…
The strains must be incapable of producing both aflatoxin and cyclopiazonic acid, CPA could be produced by non toxigenic A. flavus strains used in the biocontrol. Native non-toxigenic A.flavus strains have been found effective to competitively exclude aflatoxin-producing A.flavus strains (Abbas, Zablotowicz, Bruns, & Abel, 2006; Horn & Dorner, 2011; Zhou et al., 2015) in the fields. In addition, because of ecological and regulatory reasons, the strains should also be isolated in an areas where biocontrol agents ultimately to be used. Non-toxigenic A. flavus isolates were found to be majorly associated with the deletions of a part or the entire aflatoxin gene cluster (Chang, Horn, & Dorner, 2005). Defects in the aflatoxin gene, pksA in A. flavus AF36 isolate of cotton seed is responsible for its non-toxigenic nature. Other reasons for non-toxigenic nature of Aspergillus attributes to large deletions in the aflatoxin gene cluster (Houshyarfard, Rouhani, Falahati-Rastega, Malekzadeh-Shafaroudi, & Mehdikhani-Moghaddam, 2014). PCR assays have revealed that A. flavus strains with entire aflatoxin gene cluster could not produce AFs (Yin et al., 2009). Hence, analysis of deletion within aflatoxin gene cluster can be an effective method to identify the non-aflatoxigenic Aspergillus
As pH increases or decreases to get closer to the optimal pH --in this case it is 7 for this particular enzyme-- the rate of reaction peaks and is highest at that point, which is described by the molecular shape and structure of the enzyme at its optimal pH. When turnip peroxidase is at pH 7, the active site is able to fit perfectly with the substrate, therefore explaining why the reaction rate is fastest at this point. Accordingly, if the active site is disrupted, the substrate cannot fit perfectly causing the reaction rate to slow down. This can be supported by the data because the reaction rate gradually increased from pH 3 to pH 7 and reached its maximum at pH 7. Once it did reach the optimal pH, the reaction rate continuously decreased
The purpose of this experiment was to test how fertilizer impacts the growth of microorganisms of Susan’s Swamp, by measuring the amount of microorganisms found in each sample. I was looking for moving microorganisms because it was difficult to distinguish between the fertilizer and the microorganisms. According to Good and Beatty nitrogen is found in fertilizer and when the nitrogen is added to the aquatic ecosystem it will cause a flourishing of microbial growth, which can result in a “dead zone” (2). I hypothesized that the more fertilizer added to the Susan’s Swamp solutions, the more microorganisms I would find, because of the nutritional properties in fertilizer such as nitrogen.
In the book The Omnivore’s Dilemma, Pollan shows us his view about the corn. Corn is a crop, which is highly using today, and there are many products including the ingredients of corn. However, Pollan’s point is trying to help people to notice what they are eating. In the views of economic, corn is an essential factor, which has reshaped American culture, and it turns people into an industrial eaters.
If the experiment was completed again, more higher concentrations could be applied to the seeds to see if the data is further supported. Either way the more trials the better and more accurate results, this applies to any experiment. Practical applications of the principles of this investigation may be using the correct concentration for a specific plant or seed. This lab shows that it is necessary to follow the directions and specifications when using the fertilizer miracle
The weight of the Beef steer is doubled by the process of flattening in the shortest time possible and the layer of fat that it gains, aids to the taste of the beef, thus making it possible to co-ordinate between the supply of the producer and demand of the consumer. Air-Strike carried out though AG pilots, is one process through which chemicals are sprayed over the crops to prevent them from bugs and their attacks. But due to evolution, the pests tend to grow immune to the same type of chemical that is used to destroy them and hence, a technology known as a Genetically Modified Organism (GMO) which helps the crops produce its own toxin which is lethal to the insects. Therefore, the GM Toxins and the pesticides work collaboratively to meet the demands of the
Sometimes we are aware of the fact that we are consuming GMO products (it says on the label), but in many cases, for instance in restaurants we are not sure of the quality and origin of the ingredients which are in our plate. Even though the development of herbicide and pesticide meant lower costs at the beginning, this wasn`t the case by all means. Bugs have become prone to this spray and manufacturers had to increase the amount of the content, meaning more poison for the consumer. This spray cannot be easily washed away or it doesn`t affect just the surface of the ingredient, it enters deep below the surface and therefore causes loss of quality. GMOs affect our health, destroys the quality of our food and pollutes the environment.
Before one dives into the battle of good versus evil, one must first fully understand the concept of genetically modified foods. Genetically modified (GM) or genetically engineered (GE) foods have been modified in order to develop favourable characteristics. Genes are transferred from various organisms to fruit and vegetable plants and are responsible for generating favourable characteristics, such as resistance to pests and insecticides (Milano and Carol, 2007: 8-11). Many people are pro GM foods due to their positive effects such as larger yields and decreased pesticide use, but not everyone is convinced. GM foods are a relatively new phenomenon and
What do a tomato, soybean and a french fry have in common? They are all some of the most commonly genetically modified foods sold on the market today. By using the genetic information from one organism, and inserting or modifying it into another organism, scientists can make food crops stay fresher, grow bigger, and have the crops create their own pesticides. Nevertheless, the technology to modify genes has surpassed its practicality. Genetically modified foods need to be removed from everyday agriculture because of the threat they pose to human health, the environment, and the impact on global economy.
The labelling of genetically modified foods is seen as wholesome common sense, and it should be required to have the information on the back of every product. People have been manipulating the genetic makeup of plants for numerous generations using the process of traditional cross breeding. Genetically modified crops have been traded, grown and consumed around the world, including Australia since 1996. The progress and advancement in this field has impacted the way we view the deeper issues of this technology. While genetic engineering crop property has been gradually increasing, so have concerns, in that producing and eating genetically modified foods may pose unexpected environmental and health hazards.
The problem of industrial farming is dangerous to the land to our health because there are children who are getting sick from the food they eat. America should be concerned about food production because they don't know what’s in it and that could be dangerous for the children and everyone else. In the article “When A Crop Is King” by “Michael Pollan” argues that how our food is made out of corn and it’s unhealthy for us.
And it was absolutely shocking to know that the USDA did not have the power to shut down plants repeatedly failed microbial testing. If companies do not get punished for failing the microbial tests, then none of them would care about the contaminations in their food. And I think it is unacceptable that the US government cannot even protect its citizens on such basic level. When companies neglect the ecological consequences or food safety issues, I think it is the government’s responsibility to regulate their operations and safeguard the well being of the
Then the cultivation is sustainable and can last for a long
Pesticides and How it Works Abstract: A pest is "a plant or creature unfavorable to people or human concerns". Pesticide is Chemical or natural substance intended to slaughter or retard the development of pests that harm or meddle with the development of products, bushes, trees, timber and other vegetation coveted by people. Keywords: Antimicrobials, Antimicrobials, Herbicides Introduction:
Use of fertilizers, especially, the chemical fertilizers has brought in blessings on humanity, which helped contain hunger and death in changed corners of the world. This all literature
In return, farmers can get a better crop yield at the end of the season. 2)NUTRITIONAL CONTENT: The nutritional content of the crops can also be altered providing a denser nutritional profile comparing to the previous generation of that crop. The UN food and agriculture organization has mentioned that rice has been modified to give higher value of vitamin A and it had helped to reduce global vitamin deficiencies.