Morpho-molecular characterization and mycotoxin potential of fungi isolated from black and white peppers

Black and white peppers are widely used to enhance the flavour of various dishes. Nevertheless, peppers are susceptible to fungal infections, which can result in mycotoxin contamination if the conditions are conducive to fungal growth and development. In the present study, we aimed to identify fungal species in commercially available black and white peppers and to assess their mycotoxigenic potential using Coconut Cream Agar. Fungal isolates recovered from black and white peppers were identified to the species levels using molecular analysis of the ITS region and β-tubulin gene. The isolates were identified as Aspergillus chevalieri, A. tamarii, A. fumigatus, A niger, A. tubingensis, A. flavus, Penicillium citrinum, Talaromyces atroroseus, T. rapidus, Paecilomyces variotii, P. maximus and Collariella bostrychodes. All isolates of P. citrinum, T. atroroseus, and T. rapidus, and 26 isolates of A. chevalieri, produced green fluorescence on the reverse side of the Coconut Cream Agar, suggesting potential for mycotoxin production. These findings indicated a risk of fungal contamination in black and white peppers and the potential for mycotoxin production by mycotoxigenic fungal species.