Mycotoxigenic and phylogenetic perspective to the yeasts and filamentous moulds in mould-matured Turkish cheese.
ITS sequence
MALDI-TOF MS
Mould-matured cheese
Mycobiota
Mycotoxin
Rep-PCR
Journal
International journal of food microbiology
ISSN: 1879-3460
Titre abrégé: Int J Food Microbiol
Pays: Netherlands
ID NLM: 8412849
Informations de publication
Date de publication:
02 Nov 2021
02 Nov 2021
Historique:
received:
02
12
2020
revised:
23
08
2021
accepted:
03
09
2021
pubmed:
13
9
2021
medline:
21
10
2021
entrez:
12
9
2021
Statut:
ppublish
Résumé
This study was conducted to determine the diversity of yeasts and filamentous moulds in mould-matured cheese (MMC) consumed in Turkey. Overall, 120 samples were collected from 12 different geographical locations between March 2016 and April 2017. The morphological observation was applied in combination with matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) and molecular analyses to determine yeasts and filamentous moulds in the cheeses. High-performance liquid chromatography (HPLC) technique was used to evaluate the ability of mycotoxins production of fungal isolates and the presence of mycotoxins in cheese samples. A total of 241 fungi (81 filamentous moulds and 160 yeast) were recovered, and Penicillium roqueforti and Debaryomyces hansenii were the most frequently isolated species in all cheese samples. The rep-PCR results indicated a high level of genetic diversity among fungal isolates, regardless of isolation source or geographical origin. Filamentous mould strains isolated from MMC were found to synthesize at least one mycotoxin (Aflatoxin B
Identifiants
pubmed: 34509930
pii: S0168-1605(21)00344-5
doi: 10.1016/j.ijfoodmicro.2021.109385
pii:
doi:
Substances chimiques
Mycotoxins
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
109385Informations de copyright
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