Data On The Presence Or Absence Of Genes Encoding Essential Proteins For Ochratoxin And Fumonisin Biosynthesis In Aspergillus Niger And Aspergillus Welwitschiae

We present the multiplex PCR data for the presence/absence of genes involved in OTA and FB2 biosynthesis in Aspergillus niger/Aspergillus welwitschiae strains isolated from different food substrates in Brazil. Among the 175 strains analyzed, four mPCR profiles were found: Profile 1 (17%) highlights strains harboring in their genome the pks, radH and the fum8 genes. Profile 2 (3.5%) highlights strains harboring genes involved in OTA biosynthesis i.e. radH and pks. Profile 3 (51.5%) highlights strains harboring the fum8 gene. Profile 4 (28%) highlights strains not carrying the genes studied herein. This research content is supplemental to our original research article, "Prospecting for the incidence of genes involved in ochratoxin and fumonisin biosynthesis in Brazilian strains of A. niger and A. welwitschiae" [1]. © 2016 The Authors.770470

Variabilidade de produção de aflatoxinas por linhagens de Aspergillus flavus em diferentes tempos de manutenção

O presente trabalho fui realizado com a finalidade de se estudar a produção de aflatoxinas por linhagens de A. flavus, recém isoladas, em diferentes tempos de manutenção, a fim de contribuir para um melhor entendimento do mecanismo de variação na produção de aflatoxinas. Para isso, foram utilizadas três linhagens de A. flavus produtoras de aflatoxinas, classificadas como: a) grande produtora; b) média produtora e c) baixa produtora. Neste experimento, que se estendeu por 280 dias, os fungos foram estudados em dois métodos de preservação: mantido em óleo mineral, no meio Czapeck, e repicado periodicamente em meio Czapeck modificado. A análise da produção de aflatoxinas foi efetuada de 30 em 30 dias. A quantificação da toxina foi feita por cromatografía em camada delgada, pela técnica de avaliação visual, de diluição até extinção. Foi constatada uma variação na produção de toxina em todas as linhagens, contudo elas não perderam suas características originais.Aflatoxin production by strains recently isolated of Aspergillus flavus was studied, after different storage times understand the mechanisms of possible variations in aflatoxin production. Three A. flavus aflatoxin producing strains were utilized, classified as: a) high producer; b) medium producer and c) low producer. The experiment lasted 280 days and the moulds were studied by two preservation methods: oil covered slants on Czapeck's medium and periodic transfer on Czapeck's modified medium. Quantification of the aflatoxin produced was made at 30 day intervals, on thin-layer chromatography and visual determination by the dilution-to-extinction technique. The production of aflatoxin by all strains varied but they did not lose their initial characteristics. Microscopic examinations revealed thickened zones and hifal enlargements over some globous structures that may be related to aflatoxin production sites

Fungi Producing Ochratoxin In Dried Fruits

[No abstract available]571181188Abarca, M.L., Bragulat, M.R., Castella, G., Cabanes, F.J., Ochratoxin A production by strains of Aspergillus niger var. niger (1994) Appl. Environ. Microbiol., 60, pp. 2650-2652Abarca, M.L., Accensi, F., Bragulat, M.R., Castella, G., Cabanes, F.J., Aspergillus carbonarius as the main source of ochratoxin A contamination in dried vine fruits from the Spanish market (2003) J. Food Prot., 66, pp. 504-506Battilani, P., Pietri, A., Bertuzzi, T., Languasco, L., Giorni, P., Kozakiewicz, Z., Occurrence of ochratoxin A-producing fungi in grapes grown in Italy (2003) J. Food Prot., 66, pp. 633-636Da Rocha Rosa, C.A., Palacios, V., Combina, M., Fraga, M.E., De Oliveira Rekson, A., Magnoli, C.E., Dalcero, A.M., Potential ochratoxin A producers from wine grapes in Argentina and Brazil (2002) Food Addit. Contam., 19, pp. 408-414Filtenborg, O., Frisvad, J.C., Svendensen, J.A., Simple screening method for molds producing intracellular mycotoxins in pure cultures (1983) Appl. Environ. Microbiol., 45, pp. 581-585Heenan, C.N., Shaw, K.J., Pitt, J.I., Ochratoxin A production by Aspergillus carbonarius and A. niger isolates and detection using coconut cream agar (1998) J. Food Mycol., 1, pp. 67-72Ochratoxin A (2001) Safety Evaluation of Certain Mycotoxins in Food, , Prepared by the Fifty-sixth meeting of the JECFA. FAO Food and Nutrition Paper 74, Food and Agriculture Organization of the United Nations, Rome, ItalyKing, A.D., Hocking, A.D., Pitt, J.I., The mycoflora of some Australian foods (1981) Food Technol. Aust., 33, pp. 55-60Klich, M.A., Pitt, J.I., (1988) A Laboratory Guide to Common Aspergillus Species and Their Teleomorphs, , CSIRO Division of Food Science and Technology, Sydney, AustraliaMacDonald, S., Wilson, P., Barnes, K., Damant, A., Massey, R., Mortby, E., Shepherd, M.J., Ochratoxin A in dried vine fruit: Method development and survey (1999) Food Addit. Contam., 6, pp. 253-260(1997) Survey of Aflatoxins and Ochratoxin A in Cereals and Retail Products, Food Surveillance Information Sheet 130, , MAFF, UK(2002) Survey of Nuts, Nut Products and Dried Tree Fruits for Mycotoxin, , http://www.food.gov.uk/multimedia/pdfs/21nuts.pdf, Food Surveillance Information, MAFF, UKPitt, J.I., Penicillium viridicatum. Penicillium verrucosum and production of ochratoxin A (1987) Appl. Environ. Microbiol., 53, pp. 266-269Pitt, J.I., Hocking, A.D., (1997) Fungi and Food Spoilage, , Blackie Academic and Professional, LondonPittet, A., Tornare, D., Huggett, A., Viani, R., Liquid chromatographic determination of ochratoxin A in pure and adulterated soluble coffee using an immunoaffinity column cleanup procedure (1996) J. Agric. Food Chem., 44, pp. 3564-3569(1999) Ochratest™ Instruction Manual, , VICAM Pty Ltd, Watertown, MA. CD-RomZimmerli, B., Dick, R., Ochratoxin A in table wine and grape juice: Occurrence and risk assessment (1996) Food Addit. Contam., 13, pp. 655-66

Incidence Of Toxigenic Fungi And Ochratoxin A In Dried Fruits Sold In Brazil

A total of 117 dried fruit samples (black sultanas, white sultanas, dates, dried plums, dried figs and apricots) from different origins were analysed both for toxigenic fungi and for the presence of ochratoxin A. Amongst the fungi found, Aspergillus niger was predominant, with 406 isolates, of which 15% were ochratoxin A producers. They were followed by A. ochraceus, with 15 isolates and 87% ochratoxigenics, and A. carbonarius, with only five isolates of which 60% were ochratoxin A producers. The average infection rates for A. niger in black sultanas, plums, figs, dates and white sultanas were 22.0, 8.0, 4.0, 1.5 and 0.5%, respectively. The apricot samples were not contaminated by any fungi or ochratoxin A. Black sultana and dried figs contained the highest contamination with ochratoxin A, with 33 and 26.3% of the samples containing more than 5 μg kg-1 respectively, while all the white sultanas, dates and plums had no sample that exceeded this limit. © 2005 Taylor & Francis.221212581263Abarca, M.L., Accensi, F., Bragulat, M.R., Castellá, G., Cabanes, F.J., A carbonarius as the main source of OTA contamination in dried vine fruits from Spanish market (2003) Journal of Food Protection, 66, pp. 504-506Abarca, M.L., Bragulat, M.R., Castellá, G., Cabanes, F.J., Ochratoxin A production by strains of Aspergillus niger var. niger (1994) Applied and Environmental Microbiology, 60, pp. 2650-2652Altschul, S.F., Gish, W., Miller, W., Myers, E.W., Lipman, D.J., Basic local alignment search tool (1990) Journal of Molecular Biology, 215, pp. 403-410Azevedo, A.C.S., Furlaneto, M.C., Sosa-Gomez, D.R., Fungaro, M.H.P., Molecular characterization of Paecilomyces fumosoroseus (Deuteromycotina: Hyphomycetes) isolates (2000) Scientia Agricola, 57, pp. 729-732Battilani, P., Pietri, A., Bertuzzi, T., Languasco, L., Giorni, P., Kozakiewicz, Z., Occurrence of ochratoxin A-producing fungi in grapes grown in Italy (2003) Journal of Food Protection, 66, pp. 633-636Maximum limits for ochratoxin A (2005) Official Journal European Communities, , Commission of the European Communities. 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