Gourama H, Bullerman L B
Department of Food Science and Technology, University of Nebraska, Lincoln 68583-0919.
Int J Food Microbiol. 1988 Feb;6(1):81-90. doi: 10.1016/0168-1605(88)90087-6.
Seventeen mold strains were isolated from 'Greek-style' black olives produced in Morocco. Eight of these isolates were identified as Aspergillus flavus, seven as Aspergillus petrakii, and two as Aspergillus ochraceus Wilhelm. The A. flavus strains were tested for production of aflatoxins B1, B2, G1, and G2; and A. ochraceus and A. petrakii strains were tested for production of ochratoxin, penicillic acid, patulin, and citrinin. The organisms were tested for mycotoxin production on five different substrates, including rice powder-corn steep agar, autoclaved rice, yeast-extract sucrose broth (YES), potato dextrose agar (PDA), and fresh olive paste. All strains of A. flavus produced aflatoxins on all substrates except olive paste and PDA. In PDA, only two strains produced Aflatoxin B1. Five A. ochraceus group isolates produced penicillic acid on one or more of the substrates, but only two out of the five produced penicillic acid on olive paste. None produced ochratoxin, patulin or citrinin. Quantities of aflatoxin B1 produced in rice ranged from 5 to 14 micrograms/g of rice, and of penicillic acid 15-32 micrograms/g of rice. In olive paste, the concentrations of penicillic acid were 11.4 and 30.2 micrograms/g. Biological toxicity of extracts of mold cultures was confirmed using chicken embryos and a microbiological test. Crude extracts of cultures were also tested for mutagenicity using the Salmonella mutagenicity (Ames) Test, and some gave positive mutagenic responses.
从摩洛哥生产的“希腊风味”黑橄榄中分离出17株霉菌菌株。其中8株被鉴定为黄曲霉，7株为佩特拉曲霉，2株为威尔海姆赭曲霉。对黄曲霉菌株进行了黄曲霉毒素B1、B2、G1和G2产生情况的检测；对赭曲霉和佩特拉曲霉菌株进行了赭曲霉毒素、青霉酸、展青霉素和桔霉素产生情况的检测。在包括米粉 - 玉米浆琼脂、高压灭菌大米、酵母提取物蔗糖肉汤（YES）、马铃薯葡萄糖琼脂（PDA）和新鲜橄榄酱在内的五种不同底物上对这些微生物进行了霉菌毒素产生情况的检测。所有黄曲霉菌株在除橄榄酱和PDA之外的所有底物上均产生黄曲霉毒素。在PDA上，只有两株产生黄曲霉毒素B1。五株赭曲霉组分离株在一种或多种底物上产生青霉酸，但在五株中只有两株在橄榄酱上产生青霉酸。没有一株产生赭曲霉毒素、展青霉素或桔霉素。大米中产生的黄曲霉毒素B1含量为5至14微克/克大米，青霉酸含量为15至32微克/克大米。在橄榄酱中，青霉酸浓度为11.4和30.2微克/克。使用鸡胚和微生物试验证实了霉菌培养物提取物的生物毒性。还使用沙门氏菌致突变性（艾姆斯）试验对培养物的粗提物进行了致突变性检测，有些给出了阳性致突变反应。
