Share of aflatoxigenic moulds from genera Aspergillus and Penicillium in mycopopulations isolated from spices for meat processing industry
2008
Saric, Lj.C., University of Novi Sad, Novi Sad (Serbia). Faculty of Technology | Skrinjar, M.M., University of Novi Sad, Novi Sad (Serbia). Faculty of Technology
It was found that all the examined spice samples were contaminated by Aspergillus species, and further 50% by Penicillum species. Additionally, aflatoxigenic moulds, A. flavus and A. niger, were found to be present. A. flavus was present in 60% of samples of dried peppercorn - 2; paprika powder - 2, while its frequencies in ground pepper - 1 and laurel were 50% and 28.5% respectively. A. niger made up 50% of all the isolates from genera Aspergillus and Penicillium species isolated from paprika powder (regular), although its share in the samples of laurel, paprika powder - 2, and ground pepper - 1 was 43%, 20% and 10%, respectively.
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