aspergillus from turkish pistacho
Pistachio (Pistacia vera L.) is an important tree nut, widely consumed worldwide, because considered a healthy food, due to its nutritional properties and its health benefits. However, fungal contamination is a hot topic receiving considerable attention because of possible contamination by toxigenic fungi along the food chain is an important source of exposure to chemical hazards, mycotoxins, resulting from the secondary metabolism of filamentous fungi.  Members of the genera Aspergillus, mainly Aspergillus flavus and A. niger, occurred most frequently on Pistachio nuts, because able to grow in presence of low amounts of water. Both species are able to produce mycotoxins (aflatoxins and ochratoxins) well known for their harmful health effects on humans. Monitoring the contaminant fungal species and their correct taxonomical identification is particularly worthy of note in light of climate changes and the current difficult determination of mycotoxins contamination in pistachio. In the present study, 48 strains isolated from pistachio nuts from Turkey were identified at species level by DNA-based identification, and analysed to define their ability to produce mycotoxins, measuring mycotoxins levels produced in vitro and, for Aspergillus flavus, evaluating the presence of biosynthetic genes involved in aflatoxins biosynthesis.