Naslov
Detection of aflatoxin- producing moulds from the surface of Istrian and Slavonian sausage

Autori
Pleadin, Jelka ; Lešić, Tina ; Brnić, Dragan ; Perković, Irena ; Kiš, Maja ; Zadravec, Manuela

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstracts of the 18th Ružička Days - Today science - tomorrow industry / Jukić, A. - Zagreb : Osijek, 2020, 113-113

ISBN
978-953-6894-75-8

Skup
18. Ružičkini dani "Danas znanost - sutra industrija"

Mjesto i datum
Vukovar, Hrvatska, 16.09.2020. - 18.09.2020

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
surface moulds ; dry-fermented sausages ; mycotoxins ; aflatoxins

Sažetak
During ripening, the surface of traditional dry-fermented sausages becomes overgrown by moulds. The intensity of mould growth is enhanced by ripening longevity and traditional production environment. In addition to their contribution to favourable properties of the final product, certain mould species are often responsible for unfavourable taste and smell and may be the reason behind the occurrence of secondary metabolites, toxic compounds termed the mycotoxins. Among them, aflatoxins (AFs) are known as the most potent mammalian liver carcinogens, which can be found in dry-fermented sausages as the consequence of presence of AFs-producing moulds overgrowing product surfaces. In this study, moulds from the surface of dry-fermented Istrian and Slavonian sausages, sampled from different Croatian household producers (n = 21), were isolated and identified based on their macroscopic and microscopic morphological characteristics, and verified using the molecular polymerase chain reaction (PCR) technique. In total, 56 isolates were recovered from the surfaces of analysed sausages, among which 8 of the Mucor (14%), 9 of the Aspergillus (16%), and 39 of the Penicillium genus (70%). Moulds of the Mucor genus were represented by one, those of the Aspergillus genus by four and those of the Penicillium genus by five species. Among the above, only Aspergillus flavus, recovered from two Slavonian sausage samples, has been classified as a potential AFs-producing fungus, but AFs biosynthetic genes norsolorinic acid reductase (nor-1), versicolorin A dehydrogenase (ver-1) or sterigmatocystin O-methyltransferase (omt-A) were not detected. Although the identified A. flavus strains were proven AFs-non-producing, further identification of potential aflatoxin-producing moulds and moulds producing other mycotoxins less represented in dry-cured meat products is needed. In these attempts, numerous factors influencing the growth of toxicogenic moulds and mycotoxin presence should be taken into account.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija

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