Investigation of the metabolic profile and toxigenic variability of fungal species occurring in fermented foods and beverage from Nigeria and South Africa using UPLC-MS/MS

Fungal species recovered from fermented foods and beverage from Nigeria and South Africa were studied to establish their toxigenic potential in producing an array of secondary metabolites including mycotoxins (n = 49) that could compromise human and animal safety. In total, 385 fungal isolates were grown on solidified yeast extract sucrose agar. Their metabolites were extracted and analyzed via ultra-performance liquid chromatography tandem mass spectrometry. To examine the grouping of isolates and co-occurrence of metabolites, hierarchal clustering and pairwise association analysis was performed. Of the 385 fungal strains tested, over 41% were toxigenic producing different mycotoxins. A. flavus and A. parasiticus strains were the principal producers of aflatoxin B-1 (27-7406 mu g/kg). Aflatoxin B-1 and cyclopiazonic acid had a positive association. Ochratoxin A was produced by 67% of the A. niger strains in the range of 28-1302 mu g/kg. The sterigmatocystin producers found were A. versicolor (n = 12), A. amstelodami (n = 4), and A. sydowii (n = 6). Apart from P. chrysogenum, none of the Penicillium spp. produced roquefortine C. Amongst the Fusarium strains tested, F. verticillioides produced fumonisin B-1 (range: 77-218 mu g/kg) meanwhile low levels of deoxynivalenol were observed. The production of multiple metabolites by single fungal species was also evident.

Publication year:2019

BOF-keylabel:yes

IOF-keylabel:yes

BOF-publication weight:6

CSS-citation score:2

Authors:International

Authors from:Higher Education

Accessibility:Open