Isolation and identification of fungi from raisins varieties in Khorasane Razavi based on morphological and molecular properties

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 2, Volume 11, Issue 1 - Serial Number 31, March and April 2015, Pages 13-21   

Document Type: Research Article

DOI: 10.22067/ifstrj.v11i1.43948

Authors

Mahboubeh Sarabi^{* 1}; Fakhri Shahidi²; Ahmad Reza Bahrami³; Seyed Ali Mortazavi²; Mohammadreza Nassiry³; Massoumeh Mehraban Sangatash⁴; Marzieh Hosseininejad⁵

¹Food Science and Technology Research Institute

²Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.

³Ferdowsi University of Mashhad

⁴Food Science and Technology Research Institute, ACECR Khorasan Razavi Branch

⁵Science and Technology Park

Abstract

Raisins are dried grapes that may be eaten raw or used in cooking, baking and brewing as an ingredient. Iran is one of the major exporters of raisins in recent years and Iranian raisins are exported to many countries. It is important to ensure of microbiological quality and safety of raisins. The aim of this study was isolation and identification of mycoflora from main raisin’s varieties (Poloie, Pikami & Teiphi) produced in Khorasan Razavi Province. Four types of culture medium (Yeast Extract Glucose Chloramphenicol Agar (YGC), Potato Dextrose Agar (PDA), Czapek Dox Agar (CA) and Dichloran Glycerol Agar (DG18)) were used for isolation. The highest contamination was found in Teiphi raisin samples. The drying method was not effect on fungi contamination. For Fungi Identification, Macroscopic and Microscopic features were investigated. The Result showed that frequently isolated fungi were Aspergillus and Penicillium species. The fragment (600 bp) of Internal Transcribed Spacer 5.8SrRNA of isolated colonies was amplified using polymerase chain reaction for identification down to the species level. According to the results, the raisins had varius species of Aspergillus, Penicillium, Rhizomucor, Mucor, Alternaria and Cladosporium. Aspergillus niger was the most abundant fungi.

Keywords

Raisin; Fungi; Khorasan Razavi; isolation and identification; morphological and molecular properties

References