Fumonisin-production by Section Isolates from Japanese Foods and Environments

Overview

Journal Food Saf (Tokyo)

Date 2020 Apr 2

PMID 32231950

Citations 3

Authors

Jun-Ichi Onami

Maiko Watanabe

Tomoya Yoshinari

Ruiko Hashimoto

Mayumi Kitayama

Naoki Kobayashi

Yoshiko Sugita-Konishi

Yoichi Kamata

Haruo Takahashi

Hiroshi Kawakami

Jun Terajima

Affiliations

Soon will be listed here.

Abstract

Fumonisins are well known as mycotoxins produced by various species. Recently has been reported to be a fumonisin B (FB) producer. is a member of section . Members of this section are common food contaminants and are also distributed widely in the environment. This study aimed to determine 1) optimum culture conditions of for fumonisin production including growth medium, temperature and incubation period and 2) fumonisin production among isolates of section and closely related species isolated from Japanese food and environmental samples. Growth on Czapek yeast extract broth +5% NaCl (CYBS) at 28°C for 7 days resulted in the highest levels of FB production as determined by quantitative LC-MS/MS of culture extracts. Sixty-two isolates were collected from various foods in domestic markets as well as from soil and air. The isolates principally separated into two groups; and , following molecular phylogenetic analysis. ELISA using the tip culture method was shown to be suitable for screening of the fumonisin-producing strains. Phylogenic analysis of section isolates from food and environmental samples indicated that fumonisin producing strains could be grouped into the clade. Nineteen of 35 (54%) isolates classified as were FB producers. The current study suggests that FB-producing are distributed throughout several regions of Japan.

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