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Mycobiota and Mycotoxin Contamination of Traditional and Industrial Dry-Fermented Sausage Kulen

The aim of this study was to identify and compare surface mycobiota of traditional and industrial Croatian dry-fermented sausage Kulen, especially toxicogenic species, and to detect contamination with mycotoxins recognized as the most important for meat products. Identification of mould species was...

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Autores principales: Lešić, Tina, Zadravec, Manuela, Zdolec, Nevijo, Vulić, Ana, Perković, Irena, Škrivanko, Mario, Kudumija, Nina, Jakopović, Željko, Pleadin, Jelka
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8622551/
https://www.ncbi.nlm.nih.gov/pubmed/34822582
http://dx.doi.org/10.3390/toxins13110798
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author Lešić, Tina
Zadravec, Manuela
Zdolec, Nevijo
Vulić, Ana
Perković, Irena
Škrivanko, Mario
Kudumija, Nina
Jakopović, Željko
Pleadin, Jelka
author_facet Lešić, Tina
Zadravec, Manuela
Zdolec, Nevijo
Vulić, Ana
Perković, Irena
Škrivanko, Mario
Kudumija, Nina
Jakopović, Željko
Pleadin, Jelka
author_sort Lešić, Tina
collection PubMed
description The aim of this study was to identify and compare surface mycobiota of traditional and industrial Croatian dry-fermented sausage Kulen, especially toxicogenic species, and to detect contamination with mycotoxins recognized as the most important for meat products. Identification of mould species was performed by sequence analysis of beta- tubulin and calmodulin gene, while the determination of mycotoxins aflatoxin B(1) (AFB(1)), ochratoxin A (OTA), and cyclopiazonic acid (CPA) was carried out using the LC-MS/MS (liquid chromatography-tandem mass spectrometry) method. The results showed a significantly higher number of mould isolates and greater species (including of those mycotoxigenic) diversity in traditional Kulen samples in comparison with the industrial ones. P. commune, as a potential CPA-producer, was the most represented in traditional Kulen (19.0%), followed by P. solitum (16.6%), which was the most represented in industrial Kulen samples (23.8%). The results also showed that 69% of the traditional sausage samples were contaminated with either CPA or OTA in concentrations of up to 13.35 µg/kg and 6.95 µg/kg, respectively, while in the industrial samples only OTA was detected (in a single sample in the concentration of 0.42 µg/kg). Mycotoxin AFB(1) and its producers were not detected in any of the analysed samples (<LOD).
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spelling pubmed-86225512021-11-27 Mycobiota and Mycotoxin Contamination of Traditional and Industrial Dry-Fermented Sausage Kulen Lešić, Tina Zadravec, Manuela Zdolec, Nevijo Vulić, Ana Perković, Irena Škrivanko, Mario Kudumija, Nina Jakopović, Željko Pleadin, Jelka Toxins (Basel) Article The aim of this study was to identify and compare surface mycobiota of traditional and industrial Croatian dry-fermented sausage Kulen, especially toxicogenic species, and to detect contamination with mycotoxins recognized as the most important for meat products. Identification of mould species was performed by sequence analysis of beta- tubulin and calmodulin gene, while the determination of mycotoxins aflatoxin B(1) (AFB(1)), ochratoxin A (OTA), and cyclopiazonic acid (CPA) was carried out using the LC-MS/MS (liquid chromatography-tandem mass spectrometry) method. The results showed a significantly higher number of mould isolates and greater species (including of those mycotoxigenic) diversity in traditional Kulen samples in comparison with the industrial ones. P. commune, as a potential CPA-producer, was the most represented in traditional Kulen (19.0%), followed by P. solitum (16.6%), which was the most represented in industrial Kulen samples (23.8%). The results also showed that 69% of the traditional sausage samples were contaminated with either CPA or OTA in concentrations of up to 13.35 µg/kg and 6.95 µg/kg, respectively, while in the industrial samples only OTA was detected (in a single sample in the concentration of 0.42 µg/kg). Mycotoxin AFB(1) and its producers were not detected in any of the analysed samples (<LOD). MDPI 2021-11-12 /pmc/articles/PMC8622551/ /pubmed/34822582 http://dx.doi.org/10.3390/toxins13110798 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Lešić, Tina
Zadravec, Manuela
Zdolec, Nevijo
Vulić, Ana
Perković, Irena
Škrivanko, Mario
Kudumija, Nina
Jakopović, Željko
Pleadin, Jelka
Mycobiota and Mycotoxin Contamination of Traditional and Industrial Dry-Fermented Sausage Kulen
title Mycobiota and Mycotoxin Contamination of Traditional and Industrial Dry-Fermented Sausage Kulen
title_full Mycobiota and Mycotoxin Contamination of Traditional and Industrial Dry-Fermented Sausage Kulen
title_fullStr Mycobiota and Mycotoxin Contamination of Traditional and Industrial Dry-Fermented Sausage Kulen
title_full_unstemmed Mycobiota and Mycotoxin Contamination of Traditional and Industrial Dry-Fermented Sausage Kulen
title_short Mycobiota and Mycotoxin Contamination of Traditional and Industrial Dry-Fermented Sausage Kulen
title_sort mycobiota and mycotoxin contamination of traditional and industrial dry-fermented sausage kulen
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8622551/
https://www.ncbi.nlm.nih.gov/pubmed/34822582
http://dx.doi.org/10.3390/toxins13110798
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