Ertas Onmaz Nurhan, Gungor Candan, Al Serhat, Dishan Adalet, Hizlisoy Harun, Yildirim Yeliz, Kasap Tekinsen Filiz, Disli H Burak, Barel Mukaddes, Karadal Fulden
Department of Veterinary Public Health, Faculty of Veterinary Medicine, Erciyes University, Kayseri, Turkey.
Department of Veterinary Public Health, Faculty of Veterinary Medicine, Erciyes University, Kayseri, Turkey.
Int J Food Microbiol. 2021 Nov 2;357:109385. doi: 10.1016/j.ijfoodmicro.2021.109385. Epub 2021 Sep 6.
This study was conducted to determine the diversity of yeasts and filamentous moulds in mould-matured cheese (MMC) consumed in Turkey. Overall, 120 samples were collected from 12 different geographical locations between March 2016 and April 2017. The morphological observation was applied in combination with matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) and molecular analyses to determine yeasts and filamentous moulds in the cheeses. High-performance liquid chromatography (HPLC) technique was used to evaluate the ability of mycotoxins production of fungal isolates and the presence of mycotoxins in cheese samples. A total of 241 fungi (81 filamentous moulds and 160 yeast) were recovered, and Penicillium roqueforti and Debaryomyces hansenii were the most frequently isolated species in all cheese samples. The rep-PCR results indicated a high level of genetic diversity among fungal isolates, regardless of isolation source or geographical origin. Filamentous mould strains isolated from MMC were found to synthesize at least one mycotoxin (Aflatoxin B, B, G and G, citrinine, cyclopiazonic acid, mycophenolic acid, ochratoxin A, penicillic acid and roquefortine C). Although mycotoxin producing ability was observed from all isolates, none of the cheese samples were found positive for these mycotoxins. AFM was detected in 8 (6.6%) MMC samples from which 2 (1.6%) were above the legal limits (0.05 μg/kg) set by the Turkish Food Codex (TFC) and European Commission (EC). In conclusion, Turkish MMCs were found to be contaminated with toxigenic fungi, so a potential public health risk, while low, exists. Therefore, the selection of nontoxigenic filamentous mould strains for cheese manufacturing and control of the ripening conditions is a critical need to ensure the quality and safety of Turkish MMC.
本研究旨在确定土耳其消费的霉菌成熟奶酪（MMC）中酵母和丝状霉菌的多样性。总体而言，在2016年3月至2017年4月期间，从12个不同地理位置收集了120个样品。将形态学观察与基质辅助激光解吸/电离飞行时间质谱（MALDI-TOF MS）和分子分析相结合，以确定奶酪中的酵母和丝状霉菌。采用高效液相色谱（HPLC）技术评估真菌分离株产生霉菌毒素的能力以及奶酪样品中霉菌毒素的存在情况。共分离出241株真菌（81株丝状霉菌和160株酵母），罗克福特青霉和汉逊德巴利酵母是所有奶酪样品中最常分离到的菌种。重复聚合酶链反应（rep-PCR）结果表明，无论分离来源或地理起源如何，真菌分离株之间都存在高度的遗传多样性。从MMC中分离出的丝状霉菌菌株被发现至少能合成一种霉菌毒素（黄曲霉毒素B、B、G和G、桔霉素、环匹阿尼酸、霉酚酸、赭曲霉毒素A、青霉酸和罗克福特菌素C）。虽然所有分离株都观察到了产生霉菌毒素的能力，但没有一个奶酪样品被检测出这些霉菌毒素呈阳性。在8个（6.6%）MMC样品中检测到了黄曲霉毒素M（AFM），其中2个（1.6%）超过了土耳其食品法典（TFC）和欧盟委员会（EC）规定的法定限量（0.05μg/kg）。总之，发现土耳其的MMC被产毒真菌污染，因此存在潜在的公共卫生风险，尽管风险较低。因此，选择不产毒的丝状霉菌菌株用于奶酪生产并控制成熟条件，对于确保土耳其MMC的质量和安全至关重要。
