Mycotoxin- Producing Potential of Moulds isolated from Traditional Cheese Wagashi produced in Benin

Abstract

Sixteen strains of moulds isolated from traditional cheese wagashi produced in Benin have been screened for their ability to produce mycotoxins in Sucrose/Magnesium sulphate/ potassium (Kalium) nitrate/ Yeast extract (SMKY) broth media by thin layer chromatography. Griseofulvin was use as standard to determine retention factor value and to identify secondary metabolites produced. All strains were previously cultivated in Malt Extract Agar. Qualitative ability of mycotoxin production of these strains was performed by fluorescence emission under ultra violet light at 365 nm after extraction of metabolites with chloroform. Results obtained showed that A. flavus produced aflatoxin B2 whereas Penicillium citrinum strain produced citrinin. Aspergillus versicolor, A. ochraceus, A. tamarii, A niger, A terreus, A. nidulans, A. carbonarius, A. fisheri, A. candidus, A. wentii, P. griseofulvum, P. islandicum, F. poae and F. verticillioides had also produced mycotoxins which were not confirmed because of the lack of reference data . In sum, all strains of moulds investigated are toxinogenic. These secondary metabolites detected and above all aflatoxin B2 and citrinin could be produced inside cheese wagashi. Their presence in wagashi must be investigated in order to evaluate health hazardous for cheese wagashi consumers.