Diversity of Filamentous Molds Producing Mycotoxins in Rice Called "Deni Kachia" Sold on the Markets of Daloa (Côte d’Ivoire)
Kra Athanase Kouassi *
Université Jean Lorougnon GUEDE, Départment of Biochemistry-Microbiology, Agrovalorisation Laboratory, BP 150 Daloa, Côte D’Ivoire and Université Nangui Abrogoua, Food Biotechnology and Microbiology Laboratory, 02 BP 801 Abidjan 02, Côte d’Ivoire.
Ano Guy Serge Ehouman
Université Jean Lorougnon GUEDE, Départment of Biochemistry-Microbiology, Agrovalorisation Laboratory, BP 150 Daloa, Côte D’Ivoire.
Kouassi Clément Kouassi
Université Jean Lorougnon GUEDE, Départment of Biochemistry-Microbiology, Agrovalorisation Laboratory, BP 150 Daloa, Côte D’Ivoire and Université Nangui Abrogoua, Food Biotechnology and Microbiology Laboratory, 02 BP 801 Abidjan 02, Côte d’Ivoire.
Ibrahim Konate
Université Jean Lorougnon GUEDE, Départment of Biochemistry-Microbiology, Agrovalorisation Laboratory, BP 150 Daloa, Côte D’Ivoire.
*Author to whom correspondence should be addressed.
Abstract
Filamentous fungi are frequent contaminants of many plant substrates and certain animal products. Their presence can improve the organoleptic quality of the product or alter it and lead to the accumulation of toxic secondary metabolites, such as mycotoxins. The objective of this work is to characterize the filamentous fungi isolated from the rice "deni kachia" stored and sold on public markets in the city of Daloa. A count and isolation of filamentous fungi, followed by macroscopic and microscopic identification was carried out. Several genera of filamentous fungi was identified. These are the genera Aspergillus, Penicillium and others. The different species of molds identified by conventional biochemical techniques were confirmed by the API 50 CH freezer.The genera Aspergillus and Penicillium are the most predominant in the samples analyzed. The presence of these species with their ability to produce mycotoxins suggests that contaminated rice poses a risk to the health of consumers.
Keywords: Aspergillus, penicillium, consumers, mycotoxins, rice