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Taxonomy of Aspergillus Section Flavi and their Production of Aflatoxins, Ochratoxins and Other Mycotoxins

Summary

This research provides an updated classification system for an important group of fungi that can contaminate food with dangerous toxins. The study discovered several new fungal species and mapped out which species produce which toxins. This knowledge is crucial for food safety and public health. Impacts on everyday life: – Better understanding of which fungi pose risks to food safety – Improved methods for identifying dangerous fungal contaminants in foods – More accurate testing of foods for potential toxin contamination – Enhanced ability to prevent fungal spoilage in food production – Better protection of public health through improved food safety measures

Background

Aspergillus section Flavi contains some of the most important fungal species in biotechnology, foods and health. These fungi can produce dangerous mycotoxins like aflatoxins and ochratoxins. Despite many publications, the taxonomy of aflatoxin-producing species in this section is still not fully understood, and several new species have been described recently. Some of the most efficient producers of these mycotoxins have not been properly described yet.

Objective

To provide an updated taxonomic overview of Aspergillus section Flavi using a polyphasic approach combining phenotype, physiology, sequence and extrolite data. To describe eight new species in the section and characterize their mycotoxin production capabilities.

Results

Eight new species were described in section Flavi. The section was found to contain 33 species total, split into eight distinct clades. Two species produced only aflatoxins B1 and B2, while 14 species could produce both B and G type aflatoxins. Three species in the A. alliaceus-clade produced ochratoxin A. Eight species produced tenuazonic acid and 13 species produced cyclopiazonic acid. Only six species did not produce any known mycotoxins. Korean strains of A. flavus were found that could produce both B and G type aflatoxins, contrary to previous understanding.

Conclusion

This study provides an updated taxonomy of Aspergillus section Flavi with eight newly described species. The mycotoxin production capabilities of all species were characterized, revealing complex and diverse secondary metabolite profiles. The findings show that more species than previously thought can produce dangerous mycotoxins like aflatoxins. This has important implications for food safety as many of these fungi occur on food products.
  • Published in:Studies in Mycology,
  • Study Type:Taxonomic Study,
  • Source: 10.1016/j.simyco.2018.06.001
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