Investigation of the Metabolic Profile and Toxigenic Variability of Fungal Species Occurring in Fermented Foods and Beverage from Nigeria and South Africa Using UPLC-MS/MS

Fungal species recovered from fermented foods and beverage from Nigeria and South Africa were studied to establish their toxigenic potential in producing an array of secondary metabolites including mycotoxins ( = 49) that could compromise human and animal safety. In total, 385 fungal isolates were grown on solidified yeast extract sucrose agar. Their metabolites were extracted and analyzed via ultra-performance liquid chromatography tandem mass spectrometry. To examine the grouping of isolates and co-occurrence of metabolites, hierarchal clustering and pairwise association analysis was performed. Of the 385 fungal strains tested, over 41% were toxigenic producing different mycotoxins. and strains were the principal producers of aflatoxin B₁ (27⁻7406 µg/kg). Aflatoxin B₁ and cyclopiazonic acid had a positive association. Ochratoxin A was produced by 67% of the strains in the range of 28⁻1302 µg/kg. The sterigmatocystin producers found were ( = 12), ( = 4), and ( = 6). Apart from none of the spp. produced roquefortine C. Amongst the strains tested, produced fumonisin B₁ (range: 77⁻218 µg/kg) meanwhile low levels of deoxynivalenol were observed. The production of multiple metabolites by single fungal species was also evident.