Motlhanka Koketso, Zhou Nerve, Kamakama Malaki, Masilo Monkgogi, Lebani Kebaneilwe
Department of Animal Science, Botswana University of Agriculture and Natural Resources, Gaborone, Botswana.
Department of Biological Sciences and Biotechnology, Botswana International University of Science and Technology, Palapye, Botswana.
Microbiol Insights. 2022 Nov 25;15:11786361221139817. doi: 10.1177/11786361221139817. eCollection 2022.
Mycotoxin contamination is a major food safety drawback towards the commercialization of food products. The commercialization of , a popular fermented alcoholic beverage of Botswana necessitates the investigation of the presence of mycotoxins. brewing involves the uncontrolled and unstandardized spontaneous fermentation of sun-dried fruits, which could be a source of mycotoxin-producing filamentous fungi (molds). This study sought to investigate the presence of mycotoxins producing fungi and mycotoxins in 18 samples of collected in Central and Northern Botswana. longiciliata, and were identified in 10 out of 18 samples. Mycotoxins were detected using the Myco-10 Randox Evidence Investigator biochip kit and confirmed using a UPLC-ESI-MS/MS. Mycotoxins such as paxilline, ochratoxin A, ergot alkaloids, aflatoxin G1/G2, and zearalenone were detected using the Myco-10 Randox Evidence Investigator biochip kit. The Myco-10 results revealed that the mycotoxins in the samples were lower than the regulatory limits set by FDA or European Commission. Confirmation of results using an UPLC-ESI-MS/MS system involved confirming selected mycotoxins (AFB1, DON. ZEA, FB1, FB2, FB3, NIV, and OTA) from selected samples (Palapye 1, Palapye 2, Letlhakane 2, Maun 3, Mmashoro 3, and Tonota 3). The UPLC results demonstrated that the aforementioned mycotoxins in the selected samples were below the detection thresholds. The study shows that while fungal isolates were present, there is no to minimal danger/risk of exposure to toxic mycotoxins after consumption of . Towards commercialization endeavors, the production process would necessitate minimal mycotoxin monitoring and product preservation but no detoxifying steps.
霉菌毒素污染是食品商业化面临的一个主要食品安全问题。博茨瓦纳一种受欢迎的发酵酒精饮料—— 的商业化需要对霉菌毒素的存在情况进行调查。 酿造涉及对晒干的 果实进行不受控制和不规范的自然发酵，这可能是产生霉菌毒素的丝状真菌（霉菌）的一个来源。本研究旨在调查在博茨瓦纳中部和北部采集的18份 样本中产生霉菌毒素的真菌和霉菌毒素的存在情况。在18份 样本中的10份中鉴定出了长柄木霉和 。使用Myco - 10兰多克斯证据调查员生物芯片试剂盒检测霉菌毒素，并使用超高效液相色谱 - 电喷雾串联质谱法（UPLC - ESI - MS/MS）进行确认。使用Myco - 10兰多克斯证据调查员生物芯片试剂盒检测到了如青霉素、赭曲霉毒素A、麦角生物碱、黄曲霉毒素G1/G2和玉米赤霉烯酮等霉菌毒素。Myco - 10的结果显示， 样本中的霉菌毒素低于美国食品药品监督管理局（FDA）或欧盟委员会设定的监管限值。使用UPLC - ESI - MS/MS系统对结果进行确认，涉及从选定的 样本（帕拉皮耶1、帕拉皮耶2、莱特拉卡内2、马翁3、姆马绍罗3和托诺塔3）中确认选定的霉菌毒素（黄曲霉毒素B1、呕吐毒素、玉米赤霉烯酮、伏马毒素B1、伏马毒素B2、伏马毒素B3、雪腐镰刀菌烯醇和赭曲霉毒素A）。UPLC结果表明，选定的 样本中的上述霉菌毒素低于检测阈值。该研究表明，虽然存在真菌分离株，但食用 后接触有毒霉菌毒素的危险/风险不存在或极小。对于商业化努力，生产过程需要进行最低限度的霉菌毒素监测和产品保存，但不需要解毒步骤。
