Hypersaline waters - a potential source of foodborne toxigenic aspergilli and penicillia

Lorena Butinar, Jens Christian Frisvad, Nina Gunde-Cimerman

    Research output: Contribution to journalJournal articleResearchpeer-review

    Abstract

    Previous studies of hypersaline environments have revealed the dominant presence of melanized yeast-like fungi and related Cladosporium spp. In this study, we focused on the genera Aspergillus and Penicillium and their teleomorphic forms. From oligotrophic and eutrophic hypersaline waters around the world, 60 different species were identified, according to their morphological characteristics and extrolite profiles. For the confirmation of five new species, additionally, sequence analysis of the internal transcribed spacer region, the partial large subunit-rDNA and the partial beta-tubulin gene was performed. The species Aspergillus niger, Eurotium amstelodami and Penicillium chrysogenum were detected with the highest frequencies at all of the sampled sites; thus, they represent the pan-global stable mycobiota in hypersaline environments. Possible candidates were also Aspergillus sydowii and Eurotium herbariorum, as they were quite evenly distributed among the sampled sites, and Aspergillus candidus, which was abundant, but more locally distributed. These species and their byproducts can accumulate downstream following evaporation of brine, and they can become entrapped in the salt crystals. Consequently, marine salt used for consumption can be a potential source of food-borne fungi and their byproducts. For example, ochratoxin-A-producing species Penicillium nordicum was recovered from brine, salt and salted meat products.
    Original languageEnglish
    JournalF E M S Microbiology Ecology
    Volume77
    Issue number1
    Pages (from-to)186-199
    ISSN0168-6496
    DOIs
    Publication statusPublished - 2011

    Keywords

    • Halotolerant
    • Halophily
    • Penicillium
    • Biodiversity
    • Aspergillus
    • Hypersaline water

    Cite this

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    title = "Hypersaline waters - a potential source of foodborne toxigenic aspergilli and penicillia",
    abstract = "Previous studies of hypersaline environments have revealed the dominant presence of melanized yeast-like fungi and related Cladosporium spp. In this study, we focused on the genera Aspergillus and Penicillium and their teleomorphic forms. From oligotrophic and eutrophic hypersaline waters around the world, 60 different species were identified, according to their morphological characteristics and extrolite profiles. For the confirmation of five new species, additionally, sequence analysis of the internal transcribed spacer region, the partial large subunit-rDNA and the partial beta-tubulin gene was performed. The species Aspergillus niger, Eurotium amstelodami and Penicillium chrysogenum were detected with the highest frequencies at all of the sampled sites; thus, they represent the pan-global stable mycobiota in hypersaline environments. Possible candidates were also Aspergillus sydowii and Eurotium herbariorum, as they were quite evenly distributed among the sampled sites, and Aspergillus candidus, which was abundant, but more locally distributed. These species and their byproducts can accumulate downstream following evaporation of brine, and they can become entrapped in the salt crystals. Consequently, marine salt used for consumption can be a potential source of food-borne fungi and their byproducts. For example, ochratoxin-A-producing species Penicillium nordicum was recovered from brine, salt and salted meat products.",
    keywords = "Halotolerant, Halophily, Penicillium, Biodiversity, Aspergillus, Hypersaline water",
    author = "Lorena Butinar and Frisvad, {Jens Christian} and Nina Gunde-Cimerman",
    year = "2011",
    doi = "10.1111/j.1574-6941.2011.01108.x",
    language = "English",
    volume = "77",
    pages = "186--199",
    journal = "F E M S Microbiology Ecology",
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    Hypersaline waters - a potential source of foodborne toxigenic aspergilli and penicillia. / Butinar, Lorena; Frisvad, Jens Christian; Gunde-Cimerman, Nina.

    In: F E M S Microbiology Ecology, Vol. 77, No. 1, 2011, p. 186-199.

    Research output: Contribution to journalJournal articleResearchpeer-review

    TY - JOUR

    T1 - Hypersaline waters - a potential source of foodborne toxigenic aspergilli and penicillia

    AU - Butinar, Lorena

    AU - Frisvad, Jens Christian

    AU - Gunde-Cimerman, Nina

    PY - 2011

    Y1 - 2011

    N2 - Previous studies of hypersaline environments have revealed the dominant presence of melanized yeast-like fungi and related Cladosporium spp. In this study, we focused on the genera Aspergillus and Penicillium and their teleomorphic forms. From oligotrophic and eutrophic hypersaline waters around the world, 60 different species were identified, according to their morphological characteristics and extrolite profiles. For the confirmation of five new species, additionally, sequence analysis of the internal transcribed spacer region, the partial large subunit-rDNA and the partial beta-tubulin gene was performed. The species Aspergillus niger, Eurotium amstelodami and Penicillium chrysogenum were detected with the highest frequencies at all of the sampled sites; thus, they represent the pan-global stable mycobiota in hypersaline environments. Possible candidates were also Aspergillus sydowii and Eurotium herbariorum, as they were quite evenly distributed among the sampled sites, and Aspergillus candidus, which was abundant, but more locally distributed. These species and their byproducts can accumulate downstream following evaporation of brine, and they can become entrapped in the salt crystals. Consequently, marine salt used for consumption can be a potential source of food-borne fungi and their byproducts. For example, ochratoxin-A-producing species Penicillium nordicum was recovered from brine, salt and salted meat products.

    AB - Previous studies of hypersaline environments have revealed the dominant presence of melanized yeast-like fungi and related Cladosporium spp. In this study, we focused on the genera Aspergillus and Penicillium and their teleomorphic forms. From oligotrophic and eutrophic hypersaline waters around the world, 60 different species were identified, according to their morphological characteristics and extrolite profiles. For the confirmation of five new species, additionally, sequence analysis of the internal transcribed spacer region, the partial large subunit-rDNA and the partial beta-tubulin gene was performed. The species Aspergillus niger, Eurotium amstelodami and Penicillium chrysogenum were detected with the highest frequencies at all of the sampled sites; thus, they represent the pan-global stable mycobiota in hypersaline environments. Possible candidates were also Aspergillus sydowii and Eurotium herbariorum, as they were quite evenly distributed among the sampled sites, and Aspergillus candidus, which was abundant, but more locally distributed. These species and their byproducts can accumulate downstream following evaporation of brine, and they can become entrapped in the salt crystals. Consequently, marine salt used for consumption can be a potential source of food-borne fungi and their byproducts. For example, ochratoxin-A-producing species Penicillium nordicum was recovered from brine, salt and salted meat products.

    KW - Halotolerant

    KW - Halophily

    KW - Penicillium

    KW - Biodiversity

    KW - Aspergillus

    KW - Hypersaline water

    U2 - 10.1111/j.1574-6941.2011.01108.x

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    M3 - Journal article

    VL - 77

    SP - 186

    EP - 199

    JO - F E M S Microbiology Ecology

    JF - F E M S Microbiology Ecology

    SN - 0168-6496

    IS - 1

    ER -