Related Experiment Video
Updated: May 10, 2026
10:01
Quantification of Fungal Colonization, Sporogenesis, and Production of Mycotoxins Using Kernel Bioassays
Published on: April 23, 2012
Mycotoxins in corn and wheat silage in Israel
J A Shimshoni1, O Cuneah, M Sulyok
1a Department of Toxicology , Kimron Veterinary Institute , Bet Dagan 50250 , Israel.
Summary
This study surveyed mycotoxins in Israeli silage, finding prevalent Alternaria and Fusarium toxins. Fusaric acid in corn silage is a potential concern for dairy cow health.
Area of Science:
- Agricultural Science
- Food Safety
- Animal Nutrition
Background:
- Silage is a crucial feed for dairy herds globally.
- Fungal growth and mycotoxins in silage reduce nutritional value and pose health risks.
- Mycotoxin occurrence in Israeli silage had not been previously surveyed.
Purpose of the Study:
- To determine the occurrence of mycotoxins in corn and wheat silage in Israel for the first time.
- To assess potential risks to dairy cow health and performance.
Main Methods:
- A multi-mycotoxin analysis using Liquid Chromatography-Tandem Mass Spectrometry (LC-MS/MS).
- Collection and analysis of 30 corn and wheat silage samples from various sources in Israel.
Main Results:
- 23 mycotoxins found in corn silage and 20 in wheat silage.
- Common post-harvest mycotoxins and EU-regulated mycotoxins were not detected above limits.
- Alternaria mycotoxins were highly prevalent but at low concentrations.
- Fusarium mycotoxins, including fusaric acid, were prominent in corn silage.
Conclusions:
- The study identified a unique mycotoxin profile in Israeli silage.
- High prevalence of fusaric acid in corn silage may impact dairy cow performance.
- Further research across different harvest years is needed for comprehensive risk assessment.
Related Concept Videos
01:29Fungal Group Zygomycota
Zygomycota, previously classified as a distinct fungal group, are primarily terrestrial, saprophytic molds that play a crucial role as decomposers. Recent phylogenetic studies have revealed that these fungi are now divided into two major clades — Mucoromycota, which includes many symbiotic species, and Zoopagomycota, which primarily consists of parasitic and pathogenic fungi. These groups exhibit distinct ecological roles and reproductive strategies while sharing key structural and...
01:27Microbes in the Production of Fermented Foods
Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
01:27Microorganisms in Agriculture and Food industry
Microorganisms play a crucial role in agriculture and the food industry, contributing to soil fertility, crop protection, and food production. Their functions range from nitrogen fixation and biopesticide production to fermentation and food preservation, making them indispensable to sustainable farming and food safety.Role in AgricultureNitrogen-fixing bacteria, such as Rhizobium (symbiotic) and Azotobacter (free-living), convert atmospheric nitrogen into ammonia through biological nitrogen...