Abstract
Sixty-four corn silages were characterized for chemicals, bacterial community, and concentrations of several fungal metabolites. Silages were grouped in five clusters, based on detected mycotoxins, and they were characterized for being contaminated by (1) low levels of Aspergillus- and Penicillium-mycotoxins; (2) low levels of fumonisins and other Fusarium-mycotoxins; (3) high levels of Aspergillus-mycotoxins; (4) high levels of non-regulated Fusarium-mycotoxins; (5) high levels of fumonisins and their metabolites. Altersetin was detected in clusters 1, 3, and 5. Rugulusovin or brevianamide F were detected in several samples, with the highest concentration in cluster 3. Emodin was detected in more than 50.0% of samples of clusters 1, 3 and 5, respectively. Kojic acid occurred mainly in clusters 1 and 2 at very low concentrations. Regarding Fusarium mycotoxins, high occurrences were observed for FB3, FB4, FA1, whereas the average concentrations of FB6 and FA2 were lower than 12.4 µg/kg dry matter. Emerging Fusarium-produced mycotoxins, such as siccanol, moniliformin, equisetin, epiequisetin and bikaverin were detected in the majority of analyzed corn silages. Pestalotin, oxaline, phenopirrozin and questiomycin A were detected at high incidences. Concluding, this work highlighted that corn silages could be contaminated by a high number of regulated and emerging mycotoxins.
Highlights
Mycotoxins are a group of secondary metabolites produced by fungal organisms mostly belonging to the genera Aspergillus, Alternaria, Fusarium, and Penicillium strains [1,2,3]
The variables used in cluster analysis were total counts of mycotoxins and concentrations of Aspergillus, Fusarium, Penicillium, Alternaria, and other mycotoxigenic fungi produced mycotoxins (Table 1)
The Fusarium-produced mycotoxins were grouped as ZEA and its metabolites, trichothecenes type B, fumonisins, and their metabolites, enniatins, beauvericin, or other Fusarium mycotoxins
Summary
Mycotoxins are a group of secondary metabolites produced by fungal organisms mostly belonging to the genera Aspergillus, Alternaria, Fusarium, and Penicillium strains [1,2,3] These genera can produce different mycotoxins for which specific regulations have been established in many countries worldwide to protect consumers and livestock from their harmful effects. Different factors play a role in the setting of limits for a mycotoxin in a specific food category, such as availability of toxicological data and occurrence data, socio-economic issues, detailed knowledge about possibilities for adopting adequate sampling and analysis procedures. This information is often present for cereals and other concentrates as well as some of their by-products. The regulations or recommendations are mainly issued for these feeds, whereas no legislation is available for any kinds of forages [5,6]
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
