Growth and aflatoxin B1 production on olives and olive paste by moulds isolated from ‘Turkish-style’ natural black olives in brine

The growth and aflatoxin production of five Aspergillus flavus and two Aspergillus parasiticus strains isolated from natural black olives in brine for table consumption, fresh whole black olives, fresh damaged black olives and fresh black olive paste were examined. Aspergillus flavus NRRL 6555 and A. parasiticus NRRL 2999 strains were also studied for comparison. All aflatoxigenic strains inoculated onto fresh damaged black olives and fresh black olive paste grew extensively but on fresh whole black olives they grew weakly. Strong aflatoxigenic strains produced low levels of aflatoxins on fresh whole black olives, fresh damaged black olives and fresh black olive paste. Weak aflatoxigenic strains did not produce detectable amounts of aflatoxin.