Isolation and Identification of Aspergillus Species in Some Types of Spices

Abstract

This study was carried out with the aim of examining the fungal contamination and identifying Aspergillus species. Five spices were collected from the local market at the district of Khalis. The spices were turmeric (Curcuma longa), cumin (Cuminum cyminum), rosemary (Rosmarinus officinalis), cinnamon (Cinnamomum verum), and ginger (Zingiber officinale). The findings showed that the samples of ginger were the most contaminated with fungi. It recorded the highest value of total fungal counts and the highest number of fungal isolates which were (3.33 × 10-3 and 20 fungal isolates). As for turmeric and cinnamon, they recorded the lowest level of fungal contamination as the total fungal count and number of fungal isolates were (0.33 × 10-3 and 2 fungal isolates).Likewise, out of 61 fungal isolates 29 isolates were identified as Aspergillus. Namely, the species were 25 of A.niger isolates, 2 isolates for each of A.terreus and A.ochracus. However, A. niger recorded the highest frequency and prevalence compared with the rest of the isolates of the same species which were (86.2 and 60 %), respectively.