Characterization of Aspergillus section Flavi isolated from organic Brazil nuts using a polyphasic approach

Reis, Tatiana Alves dos; Baquião, Arianne Costa; Atayde, Danielle Diniz; Grabarz, Felipe; Corrêa, Benedito

doi:10.1016/j.fm.2014.02.012

Cited by 16 publications

(13 citation statements)

References 40 publications

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“…This species was originally isolated from mouldy wheat in the USA, and later from various substrates in India, Japan and Thailand. Recently, Olsen et al [26] and several other authors have observed that A. nomius is an important producer of aflatoxins in Brazil nuts [2,5,14,33], on cocoa [7], almond [17], Indonesian nutmegs [25], maize, rice, black beans and cassava from Thailand [29,30], and from various soil samples in Thailand, Iran and Japan [11,20,32]. It was also identified in house dust samples from Mexico [43].…”

Section: Resultsmentioning

confidence: 96%

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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Section: Resultsmentioning

confidence: 96%

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

Baranyi¹,

Despot²,

Palágyi³

et al. 2015

Acta Biologica Hungarica

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“…niger strains which are the most common reported food-borne Aspergillus species (Dijksterhuis et al, 2013) were found in 97% and 71% respectively of the seed lots tested. In Brazil, A. flavus was also shown to be the prevalent species in peanuts and Brazil nuts (Martins et al, 2017;Reis et al, 2014).…”

Section: Tablementioning

confidence: 99%

Aspergillus species from Brazilian dry beans and their toxigenic potential

Santos-Ciscon

Diepeningen

Machado

et al. 2019

International Journal of Food Microbiology

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-Aspergilli are common contaminants of food and feed and a major source of mycotoxins. In this study, 87 Aspergillus strains were isolated from beans from 14 different cities in Brazil and identified to the species level based on partial calmodulin and β-tubulin sequence data. All green spored isolates belonged to section Flavi and were identified as A. flavus (n=39) or A. pseudocaelatus (n=1). All black spored isolates belonged to section Nigri and were identified as A. niger (n=24) or A. luchuensis (n=10), while the yellow spored strains were identified as A. westerdijkiae (n=7), A. ostianus (n=3), A. ochraceus (n=1) or A. wentii (n=2). The toxigenic potential of these Aspergillus strains from beans was studied by the prospection of genes in three of the major mycotoxin clusters: aflatoxin (seven genes checked), ochratoxin A (four genes) and fumonisin (ten genes and two intergenic regions). Genes involved in the biosynthesis of aflatoxin were only detected in A. flavus isolates: 17/39 A. flavus isolates proved to contain all the aflatoxin genes tested, the others missed one or more genes. The full complement of fumonisin biosynthesis genes was identified in all A. niger isolates. Finally, no genes for ochratoxin A were detected in any of the isolates. Our work suggests that aflatoxin production by some A. flavus strains and fumonisin production by A. niger isolates form the largest mycotoxin risks in Brazilian beans.

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“…The Brazil nut oildehydrated and pasteurised egg yolk (BY) emulsion did not present a microbiological risk because the limits conformed to those specified in current legislation (Table 3). Reis et al (2014) the storage conditions of nuts seem to have an important influence on the population of fungi Aspergillus section Flavi.…”

Section: Microbiological Analysismentioning

confidence: 99%

Effect of Brazil nut oil (Bertholletia excelsa HBK) on the physical, chemical, sensory and microbiological characteristics of a mayonnaise-type emulsion

Guerra¹,

Aguiar²,

Duncan³

et al. 2017

Afr. J. Biotechnol.

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The objective of this study was to evaluate the influence of emulsifiers on the chemicophysical, colorimetric, microscopic and sensorial properties, and the stability of a mayonnaise-type emulsion prepared with Brazil nut oil (Bertholletia excelsa H.B.K). For this purpose, two emulsifiers were used: a soya protein isolate and dehydrated and pasteurised egg yolk as a source of protein. Both formulations had high energy and lipid contents but low mineral and carbohydrate contents. The formulation with egg yolk exhibited higher levels of minerals, such as potassium and calcium, than the emulsion with soya. The mean particle diameter of the Brazil nut-soya emulsion ranged from 8.78 to 24.15 µm, and that of the Brazil nut-yolk emulsion ranged from 0.85 to 22.41 µm, indicating that size directly influences the viscosity of the emulsion. Thus, the Brazil nut-soya emulsion can be characterised as a monodisperse emulsion. The Brazil nut-yolk emulsion was darker, or had lower lightness (L*), compared to the Brazil nut-soya emulsion. The formulation with soya protein was demonstrated to be unsuitable for consumption due to a high microbial load, specifically moulds and yeasts, and was excluded from the sensory evaluation. However, the egg yolk emulsion showed acceptable microbiological parameters according to current legislation. The consumer acceptance means were greater than 6.95 (maximum of 9 on the hedonic scale). Acceptance of the emulsion was also confirmed by purchasing attitude, for which 75% of consumers stated they would purchase the product. Thus, soya protein is not viable for the production of an emulsion with Brazil nut oil, whereas egg yolk is a better emulsifier, which can influence the physicochemical, nutritional and sensory parameters. Additionally, the product can be stored at room temperature, which is an economically feasible feature for the consumer market.

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Characterization of Aspergillus section Flavi isolated from organic Brazil nuts using a polyphasic approach

Cited by 16 publications

References 40 publications

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

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

Aspergillus species from Brazilian dry beans and their toxigenic potential

Effect of Brazil nut oil (Bertholletia excelsa HBK) on the physical, chemical, sensory and microbiological characteristics of a mayonnaise-type emulsion

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