Aflatoxins B and G Contamination and Aflatoxigenic Fungi in Nutmeg

This study examined the distribution of aflatoxigenic fungi in 25 imported Indonesian nutmeg samples contaminated with aflatoxins Bs or Bs and Gs. The incidence of aflatoxigenic fungi in the samples contaminated with high levels of aflatoxin was significantly higher than that in the samples with low...

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Published in:	Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) Vol. 53; no. 5; pp. 211 - 216
Main Authors:	OKANO, Kiyoshi, TOMITA, Tsuneyoshi, OHZU, Yuji, TAKAI, Mitsuhiro, OSE, Ayaka, KOTSUKA, Akiko, IKEDA, Naoko, SAKATA, Junko, KUMEDA, Yuko, NAKAMURA, Nobuya, ICHINOE, Masakatsu
Format:	Journal Article
Language:	Japanese
Published:	Japan Japanese Society for Food Hygiene and Safety 2012
Subjects:	aflatoxin Aflatoxin B1 - analysis Aflatoxins - analysis Aflatoxins - biosynthesis Aspergillus - growth & development Aspergillus - isolation & purification Aspergillus - metabolism Aspergillus nomius Chromatography, High Pressure Liquid Food Contamination Food Microbiology Myristica fragrans - chemistry Myristica fragrans - microbiology nutmeg
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Summary:	This study examined the distribution of aflatoxigenic fungi in 25 imported Indonesian nutmeg samples contaminated with aflatoxins Bs or Bs and Gs. The incidence of aflatoxigenic fungi in the samples contaminated with high levels of aflatoxin was significantly higher than that in the samples with low levels of the toxins(r=0.752). The aflatoxin production of isolates from the samples in cultures of YES broth was examined by means of TLC and HPLC analyses. The ability of isolates to produce aflatoxins did not necessarily correlate with the contamination levels of aflatoxin in the samples. We isolated aflatoxins B and G-producing fungi from 3 samples contaminated with the high levels of aflatoxins B and G. The aflatoxigenic isolates were identified as Aspergillus nomius and A. bombycis based on morphological characters, growth rates at 37°C and 42°C and also molecular-genetic methods. Our results indicate that these two species are mainly responsible for aflatoxin G contamination in nutmeg products.
Bibliography:	ObjectType-Article-2 SourceType-Scholarly Journals-1 ObjectType-Feature-1 content type line 23
ISSN:	0015-6426 1882-1006
DOI:	10.3358/shokueishi.53.211