Survival and Growth of Food Borne Harmful Fungi during Storage of Vietnamese Ramie Leaf Rice Cake

Abstract

Background: Ramie leaf rice cake is a traditional dessert in Vietnam. To date, there are no data regarding the nature of mycotoxins that may contaminate this product in this country. This study was conducted to find out if harmful fungal strains were present in traditional ramie leaf rice cake in Binh Dinh province, Vietnam. Method: The ramie leaf rice cake samples were collected at traditional cake production facilities in Binh Dinh province, transported to the laboratoryand then kept at room temperature. After 3 to 5 days, the cake began to mold, with a slimy surface and a rancid smell. We then carried out microbial analyses. The genetic correlation between the fungal strains discovered was then determined. Results: The isolation process and preliminary identification through morphological characteristics revealed the presence of four harmful fungal strains. After PCR identification and ITS sequencing, the results showed that the four fungal strains belong to the genus Aspergillus: Aspergillus niger, Aspergillus flavus, Aspergillus tamariiand Aspergillus fumigatus. The traditional Binh Dinh ramie leaf rice cake in Vietnam is very perishable due to Aspergillus fungus if not consumed quickly. Producers and consumers should pay attention to storage methods, especially during transportation to other areas.