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KMID : 1007520090180041038
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Food Science and Biotechnology
2009 Volume.18 No. 4 p.1038 ~ p.1041
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PCR-based Identification of Aflatoxigenic Fungi Associated with Iranian Saffron
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Reihaneh Noorbakhsh
Ahmad Reza Bahrami
Seyed Ali Mortazavi
Bita Forghani
Maesoomeh Bahreini
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Abstract
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Aflatoxins are secondary metabolites produced by the aflatoxigenic fungi in suitable conditions. Saffron, Crocussativus, is the most expensive spice in the world. Saffron is normally contaminated with soil and hand microflora duringharvest and post-harvest operations. In this study, rapid assessment of aflatoxigenic fungi in saffron was accomplished usingpolymerase chain reaction. In total, 37 market samples were assayed in order to isolate aflatoxin-producing fungi. The 18.9%of the total samples were contaminated with aflatoxigenic fungi. Our results also show that most of the isolated fungi weresaprophytes which are normally originated from soil during harvest and postharvest process.
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KEYWORD
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saffron, Crocus sativus, spice, aflatoxigenic fungi, polymerase chain reaction
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