First Report on the Metabolic Characterization of Sterigmatocystin Production by Select Species from the Section in

Overview

Journal Front Microbiol

Specialty Microbiology

Date 2022 Sep 12

PMID 36090109

Authors

Pranab Kumar Mahata

Regina Sharmila Dass

Lokanadhan Gunti

Pooja Appasaheb Thorat

Affiliations

Soon will be listed here.

Abstract

Spices are typically grown in climates that support the growth of toxigenic fungi and the production of mycotoxins. The described in this study, as well as the sterigmatocystin (STC) detected, are causes for concern due to their potential to induce food poisoning. One of the most well-known producers of the carcinogenic STC is . This research explores the occurrence of STC-producing fungi in , a spice that is marketed in India and other parts of the world. This innovative study details the mycotoxigenic potential of five belonging to Section , namely (02 isolates), (02 isolates), and (01 isolate), with respect to STC contamination. These five isolates of were screened to produce STC on yeast extract sucrose (YES) medium in a controlled environment with regard to light, temperature, pH, and humidity, among other variables. The expression patterns of regulatory genes, namely, , , , , , , and were studied on the Czapek-Dox agar (CDA) medium. STC biosynthesis by the test isolates was done in potato dextrose broth (PDB) under optimum conditions, followed by the extraction and purification of the broth using ethyl acetate. High-performance liquid chromatography (HPLC) with an ultraviolet (UV) detector was utilized to detect compounds in eluted samples. contains that have been shown to have mycotoxigenic potential, which can accumulate in the spice during its active growth and thereby cause the elaboration of mycotoxins.

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