Mycotoxin production by isolates of Fusarium lactis from greenhouse sweet pepper (Capsicum annuum).
Mycotoxin production by isolates of Fusarium lactis from greenhouse sweet pepper (Capsicum annuum).
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DOI：
10.1016/j.ijfoodmicro.2011.08.013
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发表时间：
2011-12
影响因子：
5.4
通讯作者：
Yalong Yang;N. Bouras;J. Yang;R. Howard;S. Strelkov
中科院分区：
文献类型：
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作者：
Yalong Yang;N. Bouras;J. Yang;R. Howard;S. Strelkov
由乳酸镰刀菌（Fusarium lactis）引起的果实内部腐烂病是加拿大温室甜椒（Capsicum annuum）的重要病害。对F. lactis（17株）和近缘种F. proliferatum（三株）和F.轮枝菌属（一种分离物）也与果实内部腐烂有关，在大米培养基上进行了评估。21个菌株均能产生放线菌酮，浓度范围为13.28 ~ 1674.60ppm，17个菌株中有13个产生放线菌酮。lactis分离物和三个F.增殖菌株产生MON（0.23 - 181.85ppm）。只有一株F. lactis在培养中产生可检测水平的FB 1，而所有三种F. proliferatum分离物和F.轮枝孢霉分离物产生该毒素（0.28 - 314 ppm）。还在显示轻度或重度感染症状的接种辣椒果实中评价了FB 1、MON和BMP 1的产生。接种F. lactis、F. proliferatum或F.类轮枝藻毒素的浓度范围为0.61 - 8.04ppm。在接种F. lactis，以及接种F.而接种F. proliferatum的组织中无此现象。轮枝藻接种F. proliferatum或F.轮枝孢菌属（F. verticilloides）和接种F.乳酸（0.03 - 0.27ppm）。这三种真菌毒素也被发现在自然感染的甜椒果实表现出内部果实腐烂的症状，并从商业温室收集。研究了F. lactis建议，甜椒果实内部腐烂的发展是一个重要的食品安全问题，在进入市场之前，应尽一切努力剔除受感染的果实。
Internal fruit rot, caused by Fusarium lactis, is an important disease of sweet pepper (Capsicum annuum) in Canadian greenhouses. Production of the mycotoxins fumonisin B1(FB1), moniliformin (MON) and beauvericin (BEA) by F. lactis (17 isolates) and the related species F. proliferatum (three isolates) and F. verticillioides (one isolate), which are also associated with internal fruit rot, was evaluated on rice medium. All 21 isolates examined were found to produce BEA, at concentrations ranging from 13.28 to 1674.60ppm, while 13 of 17 F. lactis isolates and two of three F. proliferatum isolates produced MON (0.23 to 181.85ppm). Only one isolate of F. lactis produced detectable levels of FB1in culture, whereas all three F. proliferatum isolates and the F. verticilloides isolate produced this mycotoxin (0.28 to 314ppm). Production of FB1, MON and BEA was also evaluated in inoculated pepper fruits showing mild or severe symptoms of infection. FB1could be detected in both lightly and heavily diseased fruit tissue after inoculation with F. lactis, F. proliferatum or F. verticilloides, at concentrations ranging from 0.61 to 8.04ppm. BEA was also detected in lightly and heavily diseased fruit tissue inoculated with F. lactis, as well as in heavily diseased tissue inoculated with F. proliferatum (3.00 to 19.43ppm), but not in tissue inoculated with F. verticilloides. MON was detected in all tissues inoculated with F. proliferatum or F. verticilloides, and in heavily diseased tissue inoculated with F. lactis (0.03 to 0.27ppm). The three mycotoxins were also found in naturally infected sweet pepper fruits exhibiting symptoms of internal fruit rot and collected from a commercial greenhouse. The production of MON, BEA and FB1alone or in combination by isolates of F. lactis suggests that development of internal fruit rot of sweet pepper is an important food safety concern, and that every effort should be made to cull infected fruit before it makes it to market.