Detection of Toxigenic Fungi Associated Some Dried Fruits | ||
| Journal of Basic and Environmental Sciences | ||
| Volume 11, Issue 3, July 2024, Pages 219-240 PDF (1.38 M) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jbes.2024.375050 | ||
| Authors | ||
| Mona M. Gouda1; Mohamed Hisham Yassin1; El-Sayed M. Embaby2; Marwa A. Younos3; Amira E. Sehim* 1 | ||
| 1Botany and Microbiology Department, Faculty of Science, Benha University, Benha, 13518, Egypt. | ||
| 2Plant pathology Department, Agriculture and Biological Research Institute, National Research centre, Dokki, 12622, Egypt. | ||
| 3Food Toxicology and Contaminants Department, Food Industry and Nutrition Research Institute, National Research Centre, Dokki, 12622, Egypt. | ||
| Abstract | ||
| Contamination of agricultural and food products by some fungal species that produce mycotoxins can result in unsafe food and feed. Since dried fruits are good sources of sugars and other nutrients, they are susceptible to mold contamination and consequent mycotoxin production. The occurrence of toxigenic fungi in dried apricots, figs, and grapes was surveyed in this study. Fungal frequency and their ability to produce mycotoxin were studied. The obtained results presented that, the isolation of fungi from dried Apricots, Figs, and Grapes yielded 308 fungal isolates. Total fungal count isolated from dried apricot fruit samples yielded 128 fungal isolates equal to 41.6% followed by dried grape samples which gave 106 fungal isolates (34.4%) and dried fig fruit samples resulted in 74 fungal isolates equal to 24.0%. On the other hand, five fungal genera were identified from dried apricot fruits as Alternaria, Aspergillus, Fusarium, Penicillium, and Rhizopus, where Aspergillus niger had the highest fungal frequency (50.78%). Four fungal genera were identified from dried fig fruits as Aspergillus, Fusarium, Penicillium, and Rhizopus. Higher fungal frequency was recorded with A. niger (29.73%), while six fungal genera were identified with dried grape samples as Alternaria, Aspergillus, Fusarium, Penicillium, Rhizopus, and Trichoderma, where A. niger had the highest fungal frequency (49.06%). Test of mycotoxins production presented that, ten A parasiticus isolates from dried apricot fruit samples were aflatoxins producers. Eight Aspergillus isolates (A. flavus and A. parasiticus) from dried figs fruit samples produced aflatoxins, and six A parasiticus isolates from dried grape samples were positive producer of aflatoxins, whereas all Aspergillus niger, Fusarium sp., and Penicillium sp. isolates from dried fruit samples were negative producer of mycotoxins. It could be concluded that toxigenic fungi can attack the dried fruits and cause their deterioration. | ||
| Keywords | ||
| Dried apricot; Dried fig; Dried grape; Fungi; Mycotoxins | ||
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