Aspergillus parasiticus from wheat grain  of Slovak origin and its toxigenic potency

Dovičičová, M.; Tančinová, Dana; Labuda, Román; Sulyok, Michael

doi:10.17221/247/2011-cjfs

Cited by 5 publications

(4 citation statements)

References 20 publications

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“…These organisms are universally distributed in nature and are usually referred to as halophilic or xerophilic. They cause significant damage in stored grains, cereals and food products preserved by drying or salt/sugar addition 35 36 37 38 . More important, Eurotium release metabolic water on substrates with low a w , thereby creating favorable conditions for less xerophilic fungi (e.g., A. flavu s and A. niger ) that can produce more hazardous mycotoxins (e.g., aflatoxins and ochratoxins).…”

Section: Discussionmentioning

confidence: 99%

Variation in fungal microbiome (mycobiome) and aflatoxins during simulated storage of in-shell peanuts and peanut kernels

Xing

Ding

Liu

et al. 2016

Sci Rep

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Internal transcribed spacer 2 (ITS2) sequencing was used to characterize the peanut mycobiome during 90 days storage at five conditions. The fungal diversity in in-shell peanuts was higher with 110 operational taxonomic units (OTUs) and 41 genera than peanut kernels (91 OTUs and 37 genera). This means that the micro-environment in shell is more suitable for maintaining fungal diversity. At 20–30 d, Rhizopus, Eurotium and Wallemia were predominant in in-shell peanuts. In peanut kernels, Rhizopus (>30%) and Eurotium (>20%) were predominant at 10–20 d and 30 d, respectively. The relative abundances of Rhizopus, Eurotium and Wallemia were higher than Aspergillus, because they were xerophilic and grew well on substrates with low water activity (aw). During growth, they released metabolic water, thereby favoring the growth of Aspergillus. Therefore, from 30 to 90 d, the relative abundance of Aspergillus increased while that of Rhizopus, Eurotium and Wallemia decreased. Principal Coordinate Analysis (PCoA) revealed that peanuts stored for 60–90 days and for 10–30 days clustered differently from each other. Due to low aw values (0.34–0.72) and low levels of A. flavus, nine of 51 samples were contaminated with aflatoxins.

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Section: Discussionmentioning

confidence: 99%

Variation in fungal microbiome (mycobiome) and aflatoxins during simulated storage of in-shell peanuts and peanut kernels

Xing

Ding

Liu

et al. 2016

Sci Rep

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“…These results are in [17]. The presence of A. parasiticus has been reported for decades in several countries, especially in America and Asia [30][31][32][33], and recently it was detected in wheat in Slovakia [34], and in indoor air in Croatia [35]. However, regarding the appearance of A. parasiticus in maize, it is the first data from Central Europe.…”

Section: Discussionmentioning

confidence: 85%

Aflatoxigenic Aspergillus flavus and Aspergillus parasiticus strains in Hungarian maize fields

Sebők¹,

Dobolyi²,

Zágoni³

et al. 2016

Acta Microbiologica et Immunologica Hungarica

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Due to the climate change, aflatoxigenic Aspergillus species and strains have appeared in several European countries, contaminating different agricultural commodities with aflatoxin. Our aim was to screen the presence of aflatoxigenic fungi in maize fields throughout the seven geographic regions of Hungary. Fungi belonging to Aspergillus section Flavi were isolated in the ratio of 26.9% and 42.3% from soil and maize samples in 2013, and these ratios decreased to 16.1% and 34.7% in 2014. Based on morphological characteristics and the sequence analysis of the partial calmodulin gene, all isolates proved to be Aspergillus flavus, except four strains, which were identified as Aspergillus parasiticus. About half of the A. flavus strains and all the A. parasiticus strains were able to synthesize aflatoxins. Aflatoxigenic Aspergillus strains were isolated from all the seven regions of Hungary. A. parasiticus strains were found in the soil of the regions Southern Great Plain and Southern Transdanubia and in a maize sample of the region Western Transdanubia. In spite of the fact that aflatoxins have rarely been detected in feeds and foods in Hungary, aflatoxigenic A. flavus and A. parasiticus strains are present in the maize culture throughout Hungary posing a potential threat to food safety.

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“…However, the isolates were previously identified using only morphological methods. More recently, A. parasiticus was also detected in wheat in Slovakia [10], and in maize in Hungary [36].…”

Section: Resultsmentioning

confidence: 99%

Identification ofAspergillusspecies in Central Europe able to produce G-type aflatoxins

Baranyi¹,

Despot²,

Palágyi³

et al. 2015

Acta Biologica Hungarica

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The occurrence of potential aflatoxin producing fungi was examined in various agricultural products and indoor air in Central European countries including Hungary, Serbia and Croatia. For species identification, both morphological and sequence based methods were applied. Aspergillus flavus was detected in several samples including maize, cheese, nuts, spices and indoor air, and several isolates were able to produce aflatoxins. Besides, three other species of Aspergillus section Flavi, A. nomius, A. pseudonomius and A. parasiticus were also isolated from cheese, maize and indoor air, respectively. This is the first report on the occurrence of A. nomius and A. pseudonomius in Central Europe. All A. nomius, A. pseudonomius and A. parasiticus isolates were able to produce aflatoxins B 1 , B 2 , G 1 and G 2 . The A. nomius isolate came from cheese produced very high amounts of aflatoxins (above 1 mg ml -1 ). All A. nomius, A. pseudonomius and A. parasiticus isolates produced much higher amounts of aflatoxin G 1 then aflatoxin B 1 . Further studies are in progress to examine the occurrence of producers of these highly carcinogenic mycotoxins in agricultural products and indoor air in Central Europe.

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Aspergillus parasiticus from wheat grain of Slovak origin and its toxigenic potency

Cited by 5 publications

References 20 publications

Variation in fungal microbiome (mycobiome) and aflatoxins during simulated storage of in-shell peanuts and peanut kernels

Variation in fungal microbiome (mycobiome) and aflatoxins during simulated storage of in-shell peanuts and peanut kernels

Aflatoxigenic Aspergillus flavus and Aspergillus parasiticus strains in Hungarian maize fields

Identification ofAspergillusspecies in Central Europe able to produce G-type aflatoxins

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