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- Title
Kırmızı biberde aflatoksin oluşturmayan Aspergillus flavus izolatlarının belirlenmesi.
- Authors
ARPACI, Bekir Bülent; AK, Ayhan; KARATAŞ, Kerim; KOÇ, Mehmet; COTTY, Peter J.
- Abstract
Objective: Kahramanmaraş, located south of Turkey, has large cultivation areas in order to produce red pepper. Dried red pepper is the most produced spice in the world and dried foods are products exposed to the most mycotoxin contamination. Of these mycotoxins, aflatoxins are toxic fungal compound produced by several species of Aspergillus genus. According to Turkish Food Codex Regulation on Contaminants it was limited total aflatoxin amount in spices with10 µg/kg. Aflatoxin contaminated products may be effect toxic and carcinogenic. Contamination with aflatoxins reduces crop quality and limits marketing possibilities. Aspergillus flavus species can be divided into two groups as S and L strains. Generally S strain tends to produce greater quantities of aflatoxins than do L strain. Many of the Aspergillus molds belonging L strain cannot produce aflatoxin. Non toxigenicisolates of A. flavus can be used as biological control agents to prevent aflatoxin contamination. This study was carried out in order to determine the aflatoxin-producing species on red pepper and identify isolates that lack the ability to produce toxins under suitable conditions. Method: S and L strains of A. flavus isolated were transferred to A&M media. Aflatoxin quantification was made with HPLC. Results: It was determined that aflatoxin producing abilities of A. flavus isolates isolated from red pepper samples. 63 of 212 A. flavus isolates isolated from total 15 samples could not produce aflatoxin under suitable conditions. Conclusion: Aspergillus species were determined in mold contaminated red pepper samples in the study. A. flavus was found as dominant species in the samples. The samples were also determined to contaminate with A. parasiticus and A. tamara species. Aflatoxin quantity of toxin producing isolates varied between 3,2 Log10 ppb and 6,7 Log10 ppb. Additionally, while it was determined that S strain of A. flavus was rarely found, L strain was mostly found in red pepper samples. It was not found any statistically significant relationship between the number of propagules and toxin producing ability of isolates.
- Publication
Turkish Bulletin of Hygiene & Experimental Biology / Türk Hijyen ve Deneysel Biyoloji, 2016, Vol 73, Issue 4, p323
- ISSN
0377-9777
- Publication type
Article
- DOI
10.5505/TurkHijyen.2016.36034