Share of aflatoxigenic moulds from genera Aspergillus and Penicillium in mycopopulations isolated from spices for meat processing industry
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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