Biotransformation of enniatins from Fusarium fungi in a food safety perspective
Friday, November 1, 2013 - 09:30
in Biology & Nature
Mould species of the genera Fusarium and Altenaria are considered the most important threats to Norwegian grain cereals because they produce toxins that can be a potential risk to food safety. F. avenaceum, the fungi most frequently isolated from Norwegian grain, produces enniatins found in large quantities in Norwegian grain. A new PhD project concludes that incomplete intestinal absorption and enzymatic metabolic breakdown in the liver may reduce the enniatins' bioavailability so that they are less harmful to humans.