Abstract
Abstract Aflatoxin B1 (AFB1) mostly produced by Aspergillus flavus and Aspergillus parasiticus, is an extremely toxic and carcinogenic metabolite. Currants are used in the Mediterranean diet as a food with antioxidant properties. Four strains of Aspergillus section Nigri have been isolated from currants originated from Crete and Corinth. In this study AFB1 production by A. parasiticus and the four strains of Aspergillus section Nigri in Cretan and Corinthian currants (Vitis vinifera L.) is investigated. AFB1 determination was performed by HPLC–FID. Results revealed that the four strains Aspergillus section Nigri, as well as the aflatoxigenic strain A. parasiticus produced AFB1 (0.0052–1.31 μg AFB1 15 g−1, corresponding to 0.0003–0.087 μg AFB1 g−1) in both type of currants (Cretan and Corinthian) on the 12th day of observation. Moreover, AFB1 production, by A. parasiticus in the synthetic Yeast Extract Sucrose (YES) medium was also studied. The ability of AFB1 production has been affected by the special characteristics of each isolate and the currants substrate.
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