Fumonisin-production by Aspergillus section Nigri isolates from Japanese Foods and Environments
Onami, Watanabe, Yoshinari, Hashimoto, Kitayama, Kobayashi, Sugita-Konishi, Kamata, Takahashi, Kawakami, Terajima (2018) Fumonisin-production by Aspergillus section Nigri isolates from Japanese Foods and Environments Food Saf (Tokyo) (IF: -1) 6(2) 74-82
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Abstract
Fumonisins are well known as mycotoxins produced by various Fusarium species. Recently Aspergillus niger has been reported to be a fumonisin B2 (FB2) producer. Aspergillus niger is a member of Aspergillus section Nigri. Members of this section are common food contaminants and are also distributed widely in the environment. This study aimed to determine 1) optimum culture conditions of A. niger for fumonisin production including growth medium, temperature and incubation period and 2) fumonisin production among isolates of Aspergillus section Nigri and closely related species isolated from Japanese food and environmental samples. Growth on Czapek yeast extract broth +5% NaCl (CYBS) at 28°C for 7 days resulted in the highest levels of FB2 production as determined by quantitative LC-MS/MS of culture extracts. Sixty-two isolates were collected from various foods in domestic markets as well as from soil and air. The isolates principally separated into two groups; A. niger and A. luchuensis/A. piperis/A. tubingensis, following molecular phylogenetic analysis. ELISA using the tip culture method was shown to be suitable for screening of the fumonisin-producing strains. Phylogenic analysis of Aspergillus section Nigri isolates from food and environmental samples indicated that fumonisin producing strains could be grouped into the A. niger clade. Nineteen of 35 (54%) isolates classified as A. niger were FB2 producers. The current study suggests that FB2-producing A. niger are distributed throughout several regions of Japan.©2018 Food Safety Commission, Cabinet Office, Government of Japan.
Links
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC6989198http://www.ncbi.nlm.nih.gov/pubmed/32231950
http://dx.doi.org/10.14252/foodsafetyfscj.2018005
