Molecular Characterization of Ochratoxigenic Fungi Associated with Raisins

Gashgari, Rukaia; Shebany, Yassmin M.; Gherbawy, Youssuf A.

doi:10.1089/fpd.2011.0920

Cited by 15 publications

(10 citation statements)

References 75 publications

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“…Arabia (Gashgari et al, 2011). From Cardamom samples collected from India, the percentages of OTA producers among Aspergillus niger, A. ochraceous and P. verrucosum were 40%, 20% and (Jeswal and Kumar, 2015), while their OTA potentials ranged from 2.4 -9.8, 1.5 -6.9 and 3.0 -13.8 μg/L.…”

Section: Aflatoxins and Ochratoxin A Potentials Of Isolated Fungimentioning

confidence: 97%

Mycobiota, Total Aflatoxins and Ochratoxin A of Cardamom Pods

Gherbawy

Shebany

2018

FSTR

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Cardamom is added to Arabic coffee the most popular drink in Saudi Arabia, and used as an food additives in many dishes in Saudi kitchen, the mycological profile and mycotoxin contaminated of cardamom selling in different markets in western region (KSA) was studied. Using morphological criteria and internal transcribed space (ITS) region sequencing, 23 species belonged to 11 fungal genera were identified from 80 cardamom samples collected from the western region of Saudi Arabia. Aspergillus was the most common genus, followed by Penicillium and Cladosporium then Mucor. Total aflatoxins (AFs) was the predominant mycotoxins contaminating almost 67.5% of cardamom samples. While ochratoxin A (OTA) was found in 47.5% of the samples notably, 36.3% of them were contaminated with both AFs and OTA. The mean concentration of AFs and OTA in cardamom samples ranged from 42.7 to 164.7 ppb and from 30 to 78 ppb, respectively. Total aflatoxins and ochratoxin A potentials of the collected isolates of Aspergillus flavus, A. parasiticus, Aspergillus niger, A. ochraceous, Penicillium citrinum and P. verrucosum were detected. The species-specific primers for A. flavus (FLA1 and FLA2) and A. niger (ITS1 and NIG) were used to detect directly the contaminations of cardamom samples.

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Section: Aflatoxins and Ochratoxin A Potentials Of Isolated Fungimentioning

confidence: 97%

Mycobiota, Total Aflatoxins and Ochratoxin A of Cardamom Pods

Gherbawy

Shebany

2018

FSTR

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“…A. carbonarius also revealed frequently (60.3%) [13] and the frequency of occurrence of A.niger was up to 92.3%. Among the species isolated from raisin samples in Saudi Arabia, the fungi from genera Aspergillus, Alternaria, Cladosporium, Fusarium and Rhizopus, were also extended [14]. In addition to A.niger the toxigenic species of A. flavus, A. fumigatus andA.…”

Section: Introductionmentioning

confidence: 99%

The dynamics of ochratoxigenic fungi contents through different stages of dried grape production

2017

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Dried vine fruit (raisin, sultana and currant) is the second (after wine) most important product of viticulture. Concerning this, the contamination of dried grape by ochratoxigenic fungi and ochratoxin A (OTA) has attracted much attention. Favorable climatic conditions in countries with well-developed viticulture contribute to the spreading of ochratoxigenic fungi. The aim of this work was to identify the contamination sources of dried vine fruit by ochratoxigenic filamentous fungi and OTA, as well to determine the Critical Control Points (CCP) at different stages of production. Primary contamination of grapes occurred during vegetation, especially maturation period, when the risk of mechanical damages was the highest one. 48 samples of soil and 81 samples of fresh grape berries collected in 4 regions of Armenia were investigated. As a result, 22 micromycetes sp. from 7 genera were isolated. Drying process is one of the main CCP. As the most of dried products is produced by open sun drying method, secondary contamination occurs in plants. In our studies 27 species of filamentous fungi were revealed in 87 samples of dried vine fruit, collected at different stages of production. The samples had quite high contamination level by potential toxigenic A. niger and A. carbonarius species.

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“…Dried vine fruits are some of the most favourite and frequently utilised ingredients in the food industry; however, they are often exposed to contamination by metabolites of various microorganisms, including filamentous fungi [1]. The fungal genus Aspergillus comprises numerous species which significantly impact overall food production and human health [2].…”

Section: Introductionmentioning

confidence: 99%

Genetic Diversity, Ochratoxin A and Fumonisin Profiles of Strains of Aspergillus Section Nigri Isolated from Dried Vine Fruits

Mikušová

Caboň

Melichárková

et al. 2020

Toxins

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We investigated ochratoxin A (OTA) contamination in raisin samples purchased from Slovak markets and determined the diversity of black-spored aspergilli as potential OTA and fumonisin (FB1 and FB2) producers. The taxonomic identification was performed using sequences of the nuclear ITS1-5.8s-ITS2 region, the calmodulin and beta-tubulin genes. We obtained 239 isolates from eight fungal genera, of which 197 belonged to Aspergillus (82%) and 42 strains (18%) to other fungal genera. OTA contamination was evidenced in 75% of the samples and its level ranged from 0.8 to 10.6 µg/kg. The combination of all three markers used enabled unambiguous identification of A. carbonarius, A. luchuensis, A. niger, A. tubingensis and A. welwitschiae. The dominant coloniser, simultaneously having the highest within-species diversity isolated from our raisin samples, was A. tubingensis. Out of all analysed strains, only A. carbonarius was found to produce OTA, but in relatively high quantity (2477–4382 µg/kg). The production of FB1 and FB2 was evidenced in A. niger strains only.

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Molecular Characterization of Ochratoxigenic Fungi Associated with Raisins

Cited by 15 publications

References 75 publications

Mycobiota, Total Aflatoxins and Ochratoxin A of Cardamom Pods

Mycobiota, Total Aflatoxins and Ochratoxin A of Cardamom Pods

The dynamics of ochratoxigenic fungi contents through different stages of dried grape production

Genetic Diversity, Ochratoxin A and Fumonisin Profiles of Strains of Aspergillus Section Nigri Isolated from Dried Vine Fruits

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