Mycoflora, and mycotoxins production in Nigerian corn and corn-based snacks

Abstract

Thirty-one fungal species, mostly toxigenic and belonging to 11 genera were isolated from corn, corn cake and corn roll snack samples. Aspergillus, Penicillium and Fusarium accounted for 10, 6 and 3 of the species and altogether, they constituted 90, 94 and 88 percent of the total fungi in corn, corn cake and corn roll snack respectively. Mycotoxins (aflatoxins and ochratoxin A) were detected in 45, 80 and 12 percent while the means and ranges of the total aflatoxins recorded were: 200(25-770 ppb); 233(15-1070 ppb) and 55(10-160 ppb) for corn, corn cake and corn roll snack samples respectively. Ochratoxin A was detected at toxicologically significant levels in only 15 percent of the corn cake samples analyzed. All the strains of Aspergillus flavus and A. ochraceus tested produced aflatoxin B and ochratoxin A, respectively, when they were cultured on each of the three substrates. In each case, substantial quantities of the toxins were produced from 25 to 35 degrees C with the peak level recorded at 30 degrees C. Toxin production was detected only in substrates with 15 percent moisture content and above; reaching the maximum at 25 or 30 percent moisture level. No substantial differences in the amount of toxins were elaborated with further increase in substrates' moisture content. Of the three substrates, corn cake was the most suitable for aflatoxin B production while they were all equally suitable for the elaboration of ochratoxin A.

Contagem De Bolores E Leveduras Em Fubá E Identificação De Gêneros Potencialmente Toxigênicos

“…De acordo com ADEBAJO et al (1994), MÁRCIA e LÁZARRI (1998) e FARIAS et al (2000), os gêneros Aspergillus, Penicillium e Fusarium são os mais freqüentemente isolados de milho e derivados. Praticamente todas as amostras de fubá analisadas apresentaram Aspergillus e Penicillium.…”

Caractérisation de neuf échantillons de farine de maïs Zea mays (L.) vendus sur les marchés d’Adjamé, Yopougon et Abobo en Côte d’Ivoire

“…Ces produits comme les aliments composés pour les animaux, peuvent être contaminés soit par les spores qui se trouvent initialement dans les céréales soit plus tard pendant le stockage ou lors des manipulations de la farine pendant la vente sur les marchés. Des investigations mycologiques effectuées au Nigeria par Adebajo et al, (1994), ont démontré des niveaux de contaminations élevés dans des gâteaux de maïs. Selon Lugauskas et al, (2006), la fréquence de contamination de la farine de maïs par les genres Aspergillus et Penicillium est supérieure à 50 %.…”

“…Toutes les cultures obtenues à partir de des ensemencements ont mis en évidence la présence de microorganismes. Des investigations mycologiques effectuées au Nigeria par Adebajo et al, (1994), ont démontré des niveaux de contaminations élevés dans des gâteaux de maïs. Selon Lugauskas et al, (2006), la fréquence de contamination de la farine de maïs par les genres Aspergillus et Penicillium est supérieure à 50 %.…”

Leaching of Cyanogens and Mycotoxins from Cultivated Cassava into Agricultural Soil: Effects on Groundwater Quality

“…are the most prevalent species able to grow successfully in stringent weather conditions, with some, including Cunninghamella sp. being common in soil [29], with the ability to grow on a variety of agricultural produce such as maize, peanuts and tubers [30,31].…”