菌类
花粉
生物
枝孢
黄曲霉毒素
青霉属
真菌毒素
子囊菌纲
白僵菌素
植物
蜂花粉
属
食品科学
生物化学
基因
作者
Mengyue Guo,Jing Zhang,Yunyun Wang,Hubiao Chen,Jianxin Lv,Dandan Kong,Ziyue Jin,Tongwei Ke,Hongkun Zhang,Jiaoyang Luo,Meihua Yang
标识
DOI:10.1016/j.ijfoodmicro.2023.110511
摘要
The co-occurrence of fungi and mycotoxins in various foods has been frequently reported in many countries, posing a serious threat to the health and safety of consumers. In this study, the mycobiota in five types of commercial bee pollen samples from China were first revealed by DNA metabarcoding. Meanwhile, the content of total aflatoxins in each sample was investigated by high-performance liquid chromatography with fluorescence detection. The results demonstrated that Cladosporium (0.16 %–89.29 %) was the most prevalent genus in bee pollen, followed by Metschnikowia (0–81.12 %), unclassified genus in the phylum Ascomycota (0–81.13 %), Kodamaea (0–73.57 %), and Penicillium (0–36.13 %). Meanwhile, none of the assayed aflatoxins were determined in the 18 batches of bee pollen samples. In addition, the fungal diversity, community composition, and trophic mode varied significantly among five groups. This study provides comprehensive information for better understanding the fungal communities and aflatoxin residues in bee pollen from different floral origins in China.
科研通智能强力驱动
Strongly Powered by AbleSci AI