Advances in Food Mycology

10 Jens C. Frisvad et al.
Major sources. The major source of sterigmatocystin in foods is
Aspergillus versicolor. This fungus is common on cheese, but may also
occur on other substrates (Pitt and Hocking, 1997).
Minor sources. A large number of species are able to produce sterigmatocystin,
including Chaetomium spp., Emericella spp., Monocillium
nordinii and Humicola fuscoatra (Joshi et al., 2002). These species are
unlikely to contaminate foods.
2.8. Verruculogen and Fumitremorgins
Verrucologen is an extremely toxic tremorgenic mycotoxin, but it is
unlikely to be founding significant levels in foods. Neosartorya fisheri
may be present in heat treated foods, but N. glabra and allied species
are much more common in foods, and the latter species do not produce
verrucologen.
Major sources. Aspergillus fumigatus and Neosartorya fischeri are
the major Aspergillus species producing verruculogen but these species
are uncommon in foods. These species produce many other toxic compounds
including gliotoxin, fumigaclavins, and tryptoquivalins (Cole
et al., 1977; Cole and Cox, 1981; Panaccione and Coyle, 2005).
Minor sources. Aspergillus caespitosus, Penicillium mononematosum
and P. brasilianum are efficient producers of verrucologen and
fumitremorgins, but are very rare in foods and feeds.
3. FUSARIUM TOXINS
3.1. Antibiotic Y
Antibiotic Y has significant antibiotic properties towards phytopathogenic
bacteria but low cell toxicity (Golinski et al., 1986).
However, this compound, which originally was named lateropyrone
(Bushnell et al., 1984), has not been studied in detail. Producers of
antibiotic Y are widespread and common in agricultural products, so
the natural occurrence of antibiotic Y may be of importance. Natural
occurrence in cherries, apples and wheat grains has been reported
(Andersen and Thrane, 2005).
Major sources. The main producer is Fusarium avenaceum which
occurs frequently in cereal grain, fruit and vegetables. Another consistent
producer is F. tricinctum, which also is very frequently found on
cereal grains in temperate climates.