Variations in Kojic Acid Production and Corn Infection Among <i>Aspergillus flavus</i> Isolates Suggest a Potential Role as a Virulence Factor

Variations in Kojic Acid Production and Corn Infection Among <i>Aspergillus flavus</i> Isolates Suggest a Potential Role as a Virulence Factor

Kojic acid is a secondary metabolite with strong chelating and antioxidant properties produced by <i>Aspergillus flavus</i> and <i>A. oryzae</i>. Although antioxidants and chelators are important virulence factors for plant pathogens, the ecological role of kojic acid remains...

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Bibliographic Details
Main Authors: Rebecca R. Sweany, Matthew K. Gilbert, Carol H. Carter-Wientjes, Geromy G. Moore, Matthew D. Lebar
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Toxins
Subjects:
aflatoxin
plant–fungal interactions
pathogenicity
mycotoxins
secondary metabolism
biological control
Online Access:https://www.mdpi.com/2072-6651/16/12/539
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