Sıcaklığın Aspergillus section Nigri Üyelerinin Okratoksin A Oluşturması Üzerine Etkisinin İncelenmesi

Year 2015, Volume: 2 Issue: 1, 1 - 8, 01.06.2016

Ayşegül Mutlu-ingök H. Funda Karbancıoğlu-güler

Abstract

Mikotoksinler çesitli bitkisel ve hayvansal orijinli gıdalarda yaygın olarak bulunan küflerin ürettiği düşük molekül ağırlıklı ikincil metabolitledir. Miktoksijenik küflerin dağılımı ve son üründe ki miktarları iklimsel faktörlerden ve gıda işleme koşullarına bağlı olarak değişkenlik göstermektedir. Aspergillus section Nigri üyeleri OTA kontaminasyonundan başlıca sorumlu küflerdir. Okratoksin A, Aspergillus ochraceus, A. carbonarius, A. niger ve Penicillium verrucosum’un da dahil olduğu bazı Aspergillus ve Penicillium türleri tarafından üretilmektedir. OTA, Uluslararası Kanser Araştırma Ajansı (IARC) tarafından“Grup IIB” muhtemel karsinojen olarak sınıflandırılmıştır. Bu çalışmada Ege Bölgesi’nden toplanan kuru incirlerden izole edilen 30 adet Aspergillus section Nigri izolatının (10 adet A. carbonarius, 20 adet A. niger aggregate) OTA oluşturma özellikleri 25°C ve 30°C’de 7 ve 10 günlük inkübasyon süresi sonunda belirlenmiştir. A. carbonarius izolatlarının CYA (Czapek yeast extract agar) besiyerinde %90 oranında OTA üreticisi olduğu belirlenmiştir. A. niger ise YES (yeast extract sucrose) besiyerinde %45 oranında OTA üretmiştir. Aspergillus carbonarius izolatları 0,14-8,46 µg/g aralığında OTA üretirken, Aspergillus niger agg. izolatları Aspergillus carbonarius'a göre daha düşük seviyelerde OTA üreticisidir.

Keywords

Sıcaklık, Aspergillus section Nigri, Okratoksin A, A. niger agg., A. carbonarius

The Effect of Temperature on Ochratoxin A Production of Aspergillus section Nigri Members

Abstract

Mycotoxins are low molecular weight secondary metabolites that have adverse effects on humans, animals, and crops that result in illnesses and economic losses. They are commonly found in various plant and animal origin foods. Distribution of mycotoxin producer fungi quantities in the final product varies depending on climatic factors and food processing conditions. The aim of this study was to investigate the ochratoxin producing abilities of 30 isolates of Aspergillus section Nigri (10 Aspergillus carbonarius, 20 Aspergillus niger agg.) isolated from dried figs. Ochratoxin A production properties of these isolates were determined at 25 °C and 30 °C after 7 and 10 day of incubation. Incidence of ochratoxin A production by Aspergillus carbonarius isolates were 90% on Czapek yeast exrtact agar. Forty five percent of Aspergillus niger agg. was ochratoxin A producer on yeast extract sucrose. Aspergillus carbonarius isolates were produced ochratoxin A within the range of 0.14-8.46 µg/g. OTA amounts produced by Aspergillus niger agg. isolates were lower than by Aspergillus carbonarius.

Keywords

Temperature, Aspergillus section Nigri, Ochratoxin A, A. niger agg., A. carbonarius

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