Molecular identification of potentialy mycotoxigenic black Aspergili contaminating pistachio nuts in Iran

E. Sedaghati, M. J. Nikkhah, R. Zare, K. B. Fotuhifar, S. Kocsubé, C. Vágvölgyi, J. Varga

Research output: Contribution to journalArticle

6 Citations (Scopus)

Abstract

Ochratoxin A is a mycotoxin produced by Aspergillus and Penicillium species. This mycotoxin is a common contaminant of various foods including cereal products, spices, dried fruits, coffee, beer and wine. Besides species assigned to Aspergillus section Circumdati, black Aspergilli including A. niger, A. carbonarius and A. sclerotioniger are also able to produce this mycotoxin. Black Aspergilli have been found to be the predominant fungi contaminating pistachio nuts worldwide. We examined the species distribution of black Aspergilli on Iranian pistachio nuts. Sequence-based identifications have been carried out using partial calmodulin sequence data. Our data indicate that instead of the potential ochratoxin and fumonisin producing A. niger species, A. tubingensis dominates on Iranian pistachio nuts. This species is unable to produce either of these mycotoxins, consequently do not contribute to mycotoxin contamination of pistachio nuts in Iran. Further studies are in progress to clarify the role of other Aspergilli in ochratoxin contamination of pistachio in Iran.

Original languageEnglish
Pages (from-to)65-70
Number of pages6
JournalActa Alimentaria
Volume40
Issue number1
DOIs
Publication statusPublished - Mar 1 2011

Fingerprint

Pistacia
Nuts
pistachios
Aspergillus
Iran
nuts
Mycotoxins
mycotoxins
Ochratoxins
ochratoxins
Aspergillus carbonarius
Fumonisins
Spices
dried fruit
grain products
Penicillium
fumonisins
Coffee
ochratoxin A
food contamination

Keywords

  • Aspergillus
  • calmodulin
  • Iran
  • ochratoxin A
  • pistachio nuts

ASJC Scopus subject areas

  • Food Science

Cite this

Molecular identification of potentialy mycotoxigenic black Aspergili contaminating pistachio nuts in Iran. / Sedaghati, E.; Nikkhah, M. J.; Zare, R.; Fotuhifar, K. B.; Kocsubé, S.; Vágvölgyi, C.; Varga, J.

In: Acta Alimentaria, Vol. 40, No. 1, 01.03.2011, p. 65-70.

Research output: Contribution to journalArticle

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