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ORIGINAL RESEARCH article

Front. Microbiol.

Sec. Food Microbiology

Volume 16 - 2025 | doi: 10.3389/fmicb.2025.1499686

This article is part of the Research Topic Application of Novel Technologies for the Inactivation and Reduction of Fungi and Mycotoxins View all 7 articles

Analysis of fungal diversity in processed jujube products and the production of mycotoxins by typical toxigenic Aspergillus spp

Provisionally accepted
Tianzhi Li Tianzhi Li Hua Ji Hua Ji *Jingtao Sun Jingtao Sun *Yinghao Li Yinghao Li Yue Xu Yue Xu Wenyi Ma Wenyi Ma Han Sun Han Sun
  • Shihezi University, Shihezi, China

The final, formatted version of the article will be published soon.

    Processed jujube products are susceptible to contamination by fungi such as Aspergillus spp., which produces mycotoxins that could lead to health problems in consumers. In this study, 58 samples of processed jujube products (including 5 types such as dried jujubes) were collected from different markets in Shihezi (Xinjiang, China). The fungal diversity and the fungi isolated from processed jujube products were systematically analyzed through high-throughput sequencing and molecular biological identification (based on the ITS and/or BenA and CaM regions). In total, the 105 strains of fungi were isolated and identified as belonging to the dominant genera were Aspergillus, Cladosporium, Alternaria, and Penicillium. High-throughput sequencing indicated that Alternaria, Didymella, Cladosporium, and Aspergillus were the dominant fungi in processed jujube products. ELISA showed that A.

    Keywords: Processed jujube products, Fungi, Mycotoxins, aflatoxin, Ochratoxin

    Received: 24 Sep 2024; Accepted: 10 Mar 2025.

    Copyright: © 2025 Li, Ji, Sun, Li, Xu, Ma and Sun. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

    * Correspondence:
    Hua Ji, Shihezi University, Shihezi, China
    Jingtao Sun, Shihezi University, Shihezi, China

    Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.

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