Special Issue "Climatic Changes Affecting Global Cereal Microbiome"

A special issue of Earth (ISSN 2673-4834).

Deadline for manuscript submissions: closed (31 July 2021).

Special Issue Editors

Dr. Kristina Habschied
E-Mail Website
Guest Editor
J.J. Strossmayer University of Osijek, Faculty of Food Technology Osijek; F. Kuhača 20, 31 000 Osijek, Croatia
Interests: beer; malt; Fusarium; mycotoxins; food contaminants; meat products; PAH’s wheat malt; beer; wheat beer
Special Issues and Collections in MDPI journals
Dr. Krešimir Mastanjević
E-Mail Website
Guest Editor
Faculty of Food Technology Osijek, J.J. Strossmayer University of Osijek, F. Kuhača 20, 31 000 Osijek, Croatia
Interests: food contaminants; meat products; PAH’s; mycotoxins; malt
Dr. Vinko Krstanović
E-Mail Website
Guest Editor
J.J. Strossmayer University of Osijek, Faculty of Food Technology Osijek; F. Kuhača 20, 31 000 Osijek, Croatia
Interests: mycotoxins; malt, wheat malt; colloidal stability of beer; wheat beer

Special Issue Information

Dear Colleagues,

Different cereals are grown globally and are considered to have been the main food source for humanity for many centuries. Climatic changes greatly influence the microbial diversity of cereals, and shifts of different species have already been reported by several authors across the globe (i.e., Fusarium). Recent reports say that Fusarium species are affected by the rising temperatures and can be considered as an indicator of global warming. Fusarium culmorum is one of the examples of this phenomenon. This fungus was commonly to found Central and Eastern European countries, but with global warming, this fungus appears to be much rarer in these parts of Europe, whilst the more prevalent species, Fusarium graminearum, is taking its place across the European continent. The shift in Fusarium species indicates the shift in all microbial life forms populating cereals; according to this, we can hypothesize that secondary metabolites of these microorganisms are probably undergoing some changes too. Myco- and plant toxins, or rather metabolites, are regularly detected in cereals. Some are regarded as toxic for humans and animals and clear legislative limits have been set by the legislative bodies in order to keep them under control. Some, however, are still not recognized by the legislative institutions and represent a danger to human health. These are mostly conjugated toxins that are transformed during digestion, food processing, or via plant enzymes into the modified form (glucosides, sulfates, acetyl forms, etc.) or the conjugated form gets degraded into the original molecule.  Novel/emerging myco- or plant toxins, both the modified and basic forms, are an important factor in a sustainable food chain. and should be included in legislation.

Dr. Kristina Habschied
Dr. Krešimir Mastanjević
Dr. Vinko Krstanović
Guest Editors

Manuscript Submission Information

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Keywords

  • Commodity safety
  • Climate change
  • Microbial shifts influents by climatic conditions
  • Myco- and multi toxins
  • Global agro- and food system sustainability
  • Detection methods (PCR, LC-MS/MS, ELISA...)
  • Impacts of climate change on agriculture
  • The global food system and its impacts on climate change
  • Commodity analysis

Published Papers

There is no accepted submissions to this special issue at this moment.
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