Morphologic, molecular and metabolic characterization of Aspergillus section Flavi in spices marketed in Lebanon

摘要: Spices are used extensively in Lebanon not only to flavour foods but also for their medicinal properties. To date, no data available regarding the nature of toxigenic fungal species that may contaminate these products at marketing stage this country. Eighty samples corresponding 14 different types spices were collected throughout characterize Aspergillus section Flavi contaminating marketed and potential species. Most genera identified as belonging Flavi. flavus was most frequent species, representing almost 80% isolates. Although A. by molecular analysis, some strains displayed atypical morphological features. Seven tamarii one minisclerotigenes isolated. Analyses demonstrated able produce mycotoxins, 47% produced aflatoxins, 72% cyclopiazonic acid, alone or combination with aflatoxins.