Molecular detection of mycobiota and aflatoxin contamination of chili
Capsicum annuum grows in warm areas. Pepper production conditions require the drying of fruits by sunlight. During the drying processes, the crop is exposed to contamination by microorganisms, especially fungi. In this article, the isolation of mycobiota from retail markets and food restaur...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Belgrade, University of Novi Sad
2015-01-01
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| Series: | Archives of Biological Sciences |
| Subjects: | |
| Online Access: | http://www.doiserbia.nb.rs/img/doi/0354-4664/2015/0354-46641400028G.pdf |
| Summary: | Capsicum annuum grows in warm areas. Pepper production conditions require the
drying of fruits by sunlight. During the drying processes, the crop is
exposed to contamination by microorganisms, especially fungi. In this
article, the isolation of mycobiota from retail markets and food restaurants
of Taif city was studied. Crushed chili showed a high fungal load compared to
chili sauce and chili powder, while chili powder showed a high occurrence of
total aflatoxins (AFs). Aspergillus, Eurotium and Penicillium were the most
common genera isolated from chili samples. Thirty-four samples (out of 60)
were naturally contaminated with AFs ranging from 20 to 200 ppb. The total
aflatoxin potential of 35 isolates of A. flavus, A. parasiticus and A.
tamarri were studied. Seventy percent of A. flavus isolates were
aflatoxigenic. The frequencies of aflatoxin biosynthesis genes aflR, nor-1,
ver-1 and omtA were studied in aflatoxigenic and non-aflatoxigenic isolates
of Aspergillus species collected in this study. All aflatoxigenic isolates
(21) and 1 non-aflatoxigenic isolate of A. flavus showed DNA fragments that
correspond to the complete set of the targeted genes. In conclusion, the high
co-occurrence of Aspergillus species capable of producing aflatoxins,
particularly in chili samples, suggests the need for more efficient control
during processing and storage to reduce fungal contamination. |
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| ISSN: | 0354-4664 1821-4339 |