Mycobiota of spices and aromatic herbs


  • Dana Tančinová Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Microbiology, Tr. A. Hlinku 2, 949 76 Nitra
  • Michal Mokrý Ružičková 561/8, Kamenec pod Vtáčnikom, 972 44 Kamenec pod Vtáčnikom
  • Zuzana Barboráková Černí­k č. 332, 941 05 Černí­k
  • Zuzana Mašková Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Microbiology, Tr. A. Hlinku 2, 949 76 Nitra



mycobiota, spices, aflatoxin, ochratoxin A


A total of 67 samples of spices and herbs were tested for mould contamination. From 50.7% of samples, moulds were not isolated. The most dominant genera were Aspergillus and Penicillium. Potential producers of mycotoxins Aspergillus spp. and Penicillium spp. were tested for the ability to produce some mycotoxins. Isolates of potentially toxinogenic species were found to produce various mycotoxins, namely alfatoxin B1 (Aspergillus flavus), cyclopiazonic acid (Aspergillus flavus), sterigmatocystin (Emericella nidulans), roquefortine C (Penicillium allii, P. chrysogenum, P. crustosum, P. expansum), penitrem A (P. crustosum) and patulin (P. expansum). Some of the tested isolates produce two mycotoxins: A. flavus (aflatoxin B1 and cyclopiazonic acid), P. crustosum (roquefortine C and patulin) and P. expansum (roquefortine C and patulin). None of the tested isolates of Aspergillus section Nigri screened, appeared to produce ochratoxin A. Totally 11 samples were analysed for the presence of aflatoxins and ochratoxin A. Aflatoxin B1 was found in 5 (45.5%) out of 11 samples analysed with levels ranging from 0.14 to 2.9 µ In one sample we detected aflatoxin G1.  Ochratoxin A was found in 3 samples (27.3%), with levels ranging from 2.2 to 5.19 µ No sample was contaminated by aflatoxins or ochratoxin A above the maximum admitted threshold established by the European legislation.


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How to Cite

Tančinová, D. ., Mokrý, M. ., Barboráková, Z. ., & Mašková, Z. . (2014). Mycobiota of spices and aromatic herbs. Potravinarstvo Slovak Journal of Food Sciences, 8(1), 172–177.

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