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Molecular diagnosis of some species of local cheese contamination with fungi in Tikrit City

Year: 2025
Type: article
Abstract: In the current study, 60 samples of different cheeses were examined to determine the extent of fungal contamination. The results showed the presence of mold in 24 samples (40%) and yeast in 16 samples (26.6%). The results of the local white cheese showed that this type of cheese had the highest percentage of mold contamination, reaching 33.3%, and the presence of yeast in it was 2.3%. Aspergillus fumigatus recorded the highest percentage of contamination, representing 62.5% of the total mold contamination in the cheese in the current study. Aspergillus fumigatus and Aspergillus niger were the most contaminating mold species in the studied cheese, representing 25% of the total mold. Aspergillus flavus and Mucor circinelloides accounted for 12.5%. The study showed the presence of Pencillium roqueforti and Rhizopus stolonifer in approximately 8.33% of the examined samples. Acremonium falciforme and Pencilium commune were less common, with an average prevalence of 4.16% across all cheeses. The most prevalent yeast in cheese was Debaryomyces hansenii, accounting for 43.75% of the cheeses studied, followed by Rhodotorula mucilaginosa, at approximately 25%, and Candida lipolytica, at 18.75%. Candida albicans was less common, accounting for 12.5% ​​of all samples. This study confirmed the identity of the two fungal species using BLAST analysis, achieving 100% accuracy for Aspergillus fumigatus and 99% accuracy for Mucor circinelloides, with one gene mutation observed. These results confirm the importance of genome sequencing in fungal classification and evolutionary relationships.
DOI: 10.25130/tjas.25.3.10
Authors: Duaa Ahmed alayadi, Rand Salwan Numan, Noura B. Abdulrahman
Language: English
Subfield: Plant Science
Open Access status: diamond
OpenAlex ID: W4414640165
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