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KMID : 0881720210360050407
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Journal of Food Hygiene and Safety
2021 Volume.36 No. 5 p.407 ~ p.417
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Occurrence of Fungal Contamination in Ginseng Sprout and Mycotoxigenic Potential
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Choi Jang-Nam
Kim So-Soo
Choi Jung-HYe
Baek Seul-Gi
Park Jin-Ju
Jang Ja-Yeong
Hyun Jeong-Eun
Kim Se-Ri
Kim Jeom-Soon
Lee Theresa
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Abstract
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In order to investigate frequency of fungal contamination in ginseng sprout, we collected 18 types of retail ginseng sprouts and analyzed them. Overall frequency of fungal contamination ranged from 113.3 to 174.1% with the highest occurrence of Penicillium spp. Fungal detection rate was significantly higher in moss than in stem, leaf and root of ginseng sprout. Penicillium spp. occurred in leaf and stem with the highest incidence and Fusarium spp., in root. Among Penicillium spp. and Fusarium spp., P. olsonii and F. oxysporum were dominant, respectively. Nine Fusarium species, Aspergillus westerdijkiae, Aspergillusflavus, and 11 Penicillium species were identified by phylogenetic analysis. PCR screening of mycotoxigenic potential revealed that 19 out of 25 isolates tested were positive for respective mycotoxin biosynthetic gene. Two 2 A. flavus and 11 A. westerdijkiae isolates produced varying amount of aflatoxin or ochratoxin A in czapek yeast extract brothsome of which showed high levels of mycotoxin production. These results suggests a need for continuous monitoring and management program to control fungal contamination in the ginseng sprout production chain.
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KEYWORD
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Ginseng sprout, Fusarium, Penicillium, Aspergillus, Mycotoxin
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