Document Type : Research Article
Authors
- Mahboubeh Sarabi 1
- Fakhri Shahidi 2
- Ahmad Reza Bahrami 3
- Seyed Ali Mortazavi 2
- Mohammadreza Nassiry 3
- Massoumeh Mehraban Sangatash 4
- Marzieh Hosseininejad 5
1 Food Science and Technology Research Institute
2 Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.
3 Ferdowsi University of Mashhad
4 Food Science and Technology Research Institute, ACECR Khorasan Razavi Branch
5 Science 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.
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