中文摘要：本研究从墨西哥纳亚利特州当地不同市场上收集了十四份烘焙咖啡样品，分离出二十二株真菌，其中54.54%属于曲霉属、4.5%属于青霉属（4.5%）。菌株R16、6N和11分别在0.33μg/kg、1.16μg/kg和0.36μg/kg浓度下对PDA中赭曲霉毒素A产生阳性，其他真菌样品未产毒。根据ITS1-5.8S ITS2 rDNA区域的序列分析，赭曲霉毒素A的主要产毒源为黑曲霉、虹色曲菌和丝衣霉菌，而这三种菌株能在接种到75至90μg/kg浓度的烘焙咖啡21天后产生赭曲霉毒素A，而随着环境的变化，不同生产阶段（作物管理、采后实践和贮藏）的烘焙咖啡都不能保证是是无霉菌、无真菌产品。本文是墨西哥纳亚利特州关于烘焙咖啡赭曲霉毒素A检测的首份研究报告。
外文摘要：A total of fourteen roasted coffee samples were collected from different local markets in Nayarit, Mexico. Twenty-two fungi isolates were related to the genera Aspergillus (54.54%) and Penicillium (4.5%). The strains R16 (0.33 mu g/kg), 6N (1.16 mu g/kg) and 11 (0.36 mu g/kg) tested positive for OTA (ochratoxin A) production in PDA, the other fungi samples were not toxigenic. According to the sequence analysis of their ITS1-5.8S-ITS2 rDNA region, fungi OTA producers correspond to A. niger, A. versicolor and Byssochlamys spectabilis. These three strains were able to produce OTA when inoculated in roasted coffee in concentrations ranging from 75 to 90 mu g/kg, after 21 days. Different production stages of roasted coffee (crop management, postharvest practices and storage) along with environmental conditions do not ensure mycotoxigenic fungi free products. This is the first report of OTA natural occurrence in roasted coffee from Nayarit.
外文关键词：Roasted coffee, Byssochlamys spectabilis, Toxigenic fungi, Ochratoxin A, Immunoaffinity column
作者：Patricia Casas-Junco, Paloma; Arturo Ragazzo-Sanchez, Juan; de Jesus Ascencio-Valle, Felipe; Calderon-Santoyo, Montserrat
作者单位： Inst Tecnol Tepic, Tecnol Nacl Mexico, Food Sci Postgrad Program, Lab Integral Invest Alimentos, Av Tecnol 2595, Tepic, Nayarit, Mexico.
期刊名称：FOOD SCIENCE AND BIOTECHNOLOGY
期刊影响因子：0.786
出版年份：2018
出版刊次：6
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