期刊
FOOD CHEMISTRY
卷 139, 期 1-4, 页码 1127-1132出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2013.01.007
关键词
Aflatoxin; Aspergillus flavus; Aspergillus nomius; Bertholletia excelsa; Cyclopiazonic acid; Food; Mycotoxins
资金
- Fundacao de Amparo a Pesquisa do Estado de Sao Paulo (FAPESP)
The aim of this study was to use a polyphasic approach to identify Aspergillus section Flavi isolated from Brazil nuts collected in the Amazon forest: investigation of macro- and microscopic morphology, production of extrolites, heat-resistance fungi, and sequencing of DNA regions. The following Aspergillus section Flavi species were identified: Aspergillus flavus (75.5%), Aspergillus nomius (22.3%), and Aspergillus parasiticus (2.2%). All A. nomius and A. parasiticus isolates produced aflatoxins B and G, but not cyclopiazonic acid (CPA). A. flavus isolates were more diversified and a high frequency of mycotoxigenic strains was observed. The polyphasic approach permitted the reliable identification of section Flavi species. The rate of mycotoxigenic strains was high (92.7%) and mainly included A. flavus strains producing elevated levels of aflatoxins and CPA. These results highlight the possibility of co-occurrence of both toxins, increasing their potential toxic effect in this commodity. (c) 2013 Elsevier Ltd. All rights reserved.
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