Occurrence, Characterizations of Ochratoxin a and Molecular Identification of Aspergillus Ochraceous Contaminating Dried Fruits

Abstract

Background: Dried fruits (raisins, sultanas, and currants) are regarded as ‘‘healthy foods’’ and are also ingredients in muesli, biscuits, cakes, and other foods. Aim: The aim of this study was characterize the ochratoxinogenic fungus Aspergillus ochraceus in dried fruit. Methods: The results indicated the dominant of A. ochraceus among the isolated fungi, Morphological characterizations of each isolate, their occurrence and frequency were determined. Also, the possibilities control ochratoxigenic fungi using beneficial fungi in addition to the molecular identification,the capabilities of Aspergillus ocraceius to produce ochratoxin A, through Thin Layer Chromatography and HPLC techniques. Results: The results revealed that seven fungal species contaminated dried fruits were traditional identified. As, A. niger (80), A. terrus (50), A.  flavus (55), Fusarium (66) Nigrosora (35), Penicillium (54) and A. ochraceus (40).  PCR product analysis of 18S rRNA gene ITS2 gene from extracted DNA of A. ochraceus isolates at (420bp) PCR product. The results of detection using TlC showed that 6 isolates of ochraceus were mostly produced ochratoxin in different types of dried fruits of figs, raisins, apricots, Iraqi raisins and apricot. 90% were produced OTA by comparing the color of shine with the extract of each isolate.  First sample there is no quantity for ochratoxin, sample carryover factor is 32.35 in sample 3, 4 there is another toxin in sample 5 and carry over factor is 31.76.  In Sample No. 6, the carry-over factor was 32.94.