title: Characterization of filamentous fungi isolated from Moroccan olive and olive cake: toxinogenic potential of Aspergillus strains.
abstract: During the 2003 and 2004 olive oil production campaigns in Morocco, 136 samples from spoiled olive and olive cake were analyzed and 285 strains were isolated in pure culture. Strains included 167 mesophilic strains belonging to ten genera: Penicillium, Aspergillus, Geotrichum, Mucor, Rhizopus, Trichoderma, Alternaria, Acremonium, Humicola, Ulocladium as well as 118 thermophilic strains isolated in 2003 and 2004, mainly belonging to six species: Aspergillus fumigatus, Paecilomyces variotii, Mucor pusillus, Thermomyces lanuginosus, Humicola grisea, and Thermoascus aurantiacus. Penicillium and Aspergillus, respectively, 32.3 and 26.9% of total isolates represented the majority of mesophilic fungi isolated. When considering total strains (including thermotolerant strains) Aspergillus were the predominant strains isolated; follow-up studies on mycotoxins therefore focused primarily on aflatoxins (AFs) and ochratoxin A (OTA) from the latter strains. All isolated Aspergillus flavus strains (9) and Aspergillus niger strains (36) were studied in order to evaluate their capacity to produce AFs and OTA, respectively, when grown on starch-based culture media. Seven of the nine tested A. flavus strains isolated from olive and olive cake produced AF B1 at concentrations between 48 and 95 microg/kg of dry rice weight. As for the A. niger strains, 27 of the 36 strains produced OTA.
authors.affiliation: Faculté des Sciences et Techniques, Institut de Recherche pour le Développement, Université Paul Cézanne, Marseille, France. s.roussos@univ-cezanne.fr
authors.forename: Sevastianos
authors.initials: S
authors.lastname: Roussos
authors.forename: Nabila
authors.initials: N
authors.lastname: Zaouia
authors.forename: Ghislane
authors.initials: G
authors.lastname: Salih
authors.forename: Abdelrhafour
authors.initials: A
authors.lastname: Tantaoui-Elaraki
authors.forename: Khadija
authors.initials: K
authors.lastname: Lamrani
authors.forename: Mostafa
authors.initials: M
authors.lastname: Cheheb
authors.forename: Hicham
authors.initials: H
authors.lastname: Hassouni
authors.forename: Fréderic
authors.initials: F
authors.lastname: Verhé
authors.forename: Isabelle
authors.initials: I
authors.lastname: Perraud-Gaime
authors.forename: Christopher
authors.initials: C
authors.lastname: Augur
authors.forename: Mustapha
authors.initials: M
authors.lastname: Ismaili-Alaoui
mesh_terms: D000348:Aflatoxins / Q000096:biosynthesis; D001230:Aspergillus / Q000254:growth & development / Q000302:isolation & purification* / Q000378:metabolism*; D001231:Aspergillus flavus / Q000254:growth & development / Q000302:isolation & purification / Q000378:metabolism; D001234:Aspergillus niger / Q000254:growth & development / Q000302:isolation & purification / Q000378:metabolism; D002523:Edible Grain / Q000382:microbiology; D005638:Fruit / Q000382:microbiology*; D005658:Fungi / Q000302:isolation & purification*; D009018:Morocco; D009183:Mycotoxins / Q000032:analysis / Q000096:biosynthesis* / Q000633:toxicity; D009793:Ochratoxins / Q000096:biosynthesis; D031658:Olea / Q000382:microbiology*; D012275:Oryza / Q000382:microbiology; D014908:Triticum / Q000382:microbiology
chemical_list: D000348:Aflatoxins; D009183:Mycotoxins; D009793:Ochratoxins; C025589:ochratoxin A