Mold growth on table olives may be implicated in different problems of spoilage, one of which is related to their ability to produce mycotoxins. In this study twelve mold strains were isolated during the processing of green table olives. These molds were identified by studying their macroscopic and microscopic characteristics, using restriction analysis of ITS1-5.8s rDNA-ITS2, and according to their secondary profiles of metabolites analyzed by micellar electrokinetic capillary chromatography (MECC). This was confirmed with a 5.8-ITS region sequence analysis. The results showed that five of the isolates belong to Penicillium, three to Aspergillus, two to Fusarium, one to Beauveria, and two were identified as the yeast-like fungus, Galactomyces. The ability of the isolates to synthesize mycotoxins on malt extract agar was investigated by MECC. Four strains produced a total of three mycotoxins: 3 strains, identified as Penicillium expansum, produced roquefortine, and 1, identified as Aspergillus flavus, produced two mycotoxins, cyclopiazonic acid and aflatoxin B1.
