Plijesni iz roda Aspergillus i Penicillium kao mogući producenti aflatoksina B1 i okratoksina A

Some moulds from Aspergillus and Penicillium genera are important in biotechnology and food industry. Besides the positive effects, they are also characterized as harmful due to their ability to produce toxic compounds. Toxigenic fungi during their growth, produce secondary metabolites, mycotoxins. Considering some of them are cancerogenic, like aflatoxin B1 (AFB1) and ochratoxin A (OTA), their presence on food proudcts presents danger for human health. Purpose of this paper was to determine the ability of mould cultures, isolated from cured meat, Aspergillus parasiticus, Aspergillus ochraceus, Aspergillus sp., Penicillium nalgiovense and Penicillium sp. to synthesize AFB1 and OTA. The method used for determination of mycotoxin presence was thin layer chromatography, fast and inexpensive method, that can be used routinely for qualitative analysis of mycotoxins. According to the results, the presence of AFB1 was detected in culture of Aspergillus parasiticus while presence of OTA was detected in two cultures, Aspergillus ochraceus and Penicillium sp., after 28 days of cultivation at a temperature of 28°C.