Study of aflatoxin B1 and ochratoxin A production by natural microflora and Aspergillus parasiticus in black and green olives of Greek origin

Ghitakou, Stavroula; Koutras, Kostas; Kanellou, Eleni; Markaki, Panagiota

doi:10.1016/j.fm.2005.12.008

Cited by 44 publications

(32 citation statements)

References 24 publications

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“…Adlouni et al (2006) stated that aflatoxin, ochratoxin A and citrinin was found in some of the black table olive samples from retailer and supermarket. Ghitakou et al, (2006) reported aflatoxin B1 and ochratoxin A production by natural microflora and A. parasiticus in black and green olives of Greek origin. Our research will continue to determine whether this threat exists.…”

Section: Fungal Flora From the Table Olive Fermentation Processmentioning

confidence: 99%

Molecular Characterization of Natural Fungal Flora in Black Olives: From Field to Table

Ozsoy

Özkılınç

Pala

2017

Turkish JAF Sci.Tech.

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In this study, molecular markers were used to determine fungal flora in black olive fruits from field surveys to the table, following the fermentation process. Field samples were collected from different locations of Canakkale province, including Gokceada (Imbros), where organic farming is employed. Some of the fruits from field samples were used for black table olive production and then fungal flora was tracked during the fermentation process. Fungal isolation was also conducted on some commercial samples. Fifty seven isolates from field samples, 56 isolates from the fermentation process and 17 isolates from commercial products were obtained. Among these isolates, 41 Alternaria, 43 Penicillium, 19 Aspergillus, 8 Monascus and 19 other genera were determined using amplified sizes of the Beta-tubulin gene region. Species level identification was carried out based on sequences of Beta-tubulin amplicons, which provided accurate identification, especially where the genera were morphologically highly similar. The occurrence and prevalence of fungal species changed in fungal collections from the field to the fermentation process. While Alternaria alternata was common in field samples, they were absent during fermentation. Many of these identified species, such as Penicillium expansum, Aspergillus niger and Monascus pilosus, which are known as potential toxin producers such as aflatoxin, ochratoxin A and citrinin, were found both in natural and fermented samples, even at the end of the fermentation process. These results showed that some fungal species which survive on olives from the field to the table are potential toxin producers and can be successfully characterized by amplification and sequencing of Beta-tubulin gene.

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Section: Fungal Flora From the Table Olive Fermentation Processmentioning

confidence: 99%

Molecular Characterization of Natural Fungal Flora in Black Olives: From Field to Table

Ozsoy

Özkılınç

Pala

2017

Turkish JAF Sci.Tech.

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“…Após a filtração, os extratos obtidos foram aplicados com capilares sobre placas de sílica gel 60G (MERCK, Darmastadt, Alemanha) e eluídos com tolueno: clorofórmio: acetato de etila: acido fórmico (35:25:25:10). Após desenvolvimento do cromatograma, as placas foram visualizadas sob luz ultravioleta de comprimento de onda longo (365nm) para detecção da fluorescência característica de aflatoxina B 1 (SMEDSGAARD, 1997;GQALENI et al, 1996;VAAMONDE et al, 2003;BELLÍ et al, 2004;ABRANSON & CLEAR, 1996;LEONTOPOULOS et al, 2003;PARK & BULLERMAN, 1983;GUITAKOU et al, 2006).…”

Section: Meios De Cultivounclassified

“…Algumas espécies de fungos podem produzir micotoxinas, ocasionando significativas perdas econômicas e sérios problemas à saúde humana e animal (HUSSEIN & BRASEL, 2001;IARC, 2002). No entanto, o simples isolamento e a confirmação de fungos micotoxigênicos em alimentos não indicam a presença de micotoxinas (HUSSEIN & BRASEL, 2001;GUITAKOU et al, 2006).…”

Section: Introductionunclassified

“…As quatro aflatoxinas naturalmente produzidas são B 1 , B 2 , G 1 , G 2 ; sendo que a B 1 é usualmente encontrada em grandes concentrações, contaminando alimentos (D' MELLO & MACDONALD, 2002;GUITAKOU et al, 2006;MOSS, 2002 A aflatoxina B1 possui potencial hepatotóxico, carcinogênico e teratogênico tanto em homens como em animais (SWEENEY & DOBSON,1998;MARKLINDER et al,2005;MOSS, 2002;PILDAIN et al, 2004). Em 1993, a International Agency for Research on Câncer (IARC) (WHO-IARC,1993) considerou as aflatoxinas como carcinogênicas para humanos (grupo I) (HUSSEIN & BRASEL, 2001;IARC, 2002).…”

Section: Introductionunclassified

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Diferentes pré-inóculos, temperaturas e tempos de incubação na produção aflatoxina B1 em arroz

Ritter¹,

Noll²

2008

Cienc. Rural

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“…The conditions that promote mycotoxin production are usually more restricted than those for mould growth (GUITAKOU et al, 2006;BRESLER et al, 1995). Mycotoxin production depends on fungal species, substrate, temperature of the media, pH, relative humidity, and storage or incubation time (BRAGULAT et al, 2001;FILTENBORG et al, 1983;SMEDSGAARD, 1997;BELLI et al, 2004;WEELER et al, 1991).…”

Section: Introductionmentioning

confidence: 99%

Toxigenic potential of Aspergillus flavus tested in different culture conditions

Ritter¹,

Hoeltz²,

Noll³

2011

Ciênc. Tecnol. Aliment.

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Study of aflatoxin B1 and ochratoxin A production by natural microflora and Aspergillus parasiticus in black and green olives of Greek origin

Cited by 44 publications

References 24 publications

Molecular Characterization of Natural Fungal Flora in Black Olives: From Field to Table

Molecular Characterization of Natural Fungal Flora in Black Olives: From Field to Table

Diferentes pré-inóculos, temperaturas e tempos de incubação na produção aflatoxina B1 em arroz

Toxigenic potential of Aspergillus flavus tested in different culture conditions

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