Mycopopulation of spices
2008
Dimic, G.R., Faculty of Technology, Novi Sad (Serbia) | Kocic-Tanackov, S.D., Faculty of Technology, Novi Sad (Serbia) | Tepic, A.N., Faculty of Technology, Novi Sad (Serbia) | Vujicic, B.L., Faculty of Technology, Novi Sad (Serbia) | Sumic, Z.M., Faculty of Technology, Novi Sad (Serbia)
The presence of fungi in cinnamon, marjoram, caraway and clove was investigated. Total fungal counts determined on SMA nutritive medium ranged from 8.0 (clove) to 3.3 x 10**4 per g (caraway) and from 6.0 to 5.2 x 10**4 per g on MY50G medium for the same spicis. The most frequent contaminants of spice samples were the genera: Eurotium (90%), Aspergillus (80%), Penicillum (75%), Cladosporium (45%), Rhizopus, Scopulariopsis and Syncephalastrum (25%). Producers of sterigmatocystin (80%) were dominant. Producers of aflatoxin (60%) and ochratoxin A (30%)were isolated from the samples.
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