Isolation and identification of xerophilic fungi from spices used in meat industry | Izolovanje i identifikacija kserofilnih plesni iz začina koji se koriste u industriji mesa
2008
Janković, V., Institut za higijenu i tehnologiju mesa, Beograd (Serbia) | Škrinjar, M., Tehnološki fakultet, Novi Sad (Serbia) | Vukojević, J., Biološki fakultet, Beograd (Serbia) | Borović, B., Institut za higijenu i tehnologiju mesa, Beograd (Serbia) | Radmili, M., Institut za higijenu i tehnologiju mesa, Beograd (Serbia)
Contamination aspects of meat products by toxigenic moulds are numerous. It is necessary to mention spices as a possible source of contamination. The main contaminating agents are xerophilic moulds from genera Eurotium, Aspergillus and Penicillium. Considering the fact that spices represent a source of contamination, it is necessary to observe a principle of moulds prevalency in spices using different selective culture media. The mycological research encompassed determination of the total number of moulds in 1g of the tested spices – oregano and clove (five different samples of each) and their identification according to the standard lboratory procedure, repeated twice. Two types of selective culture media were used: Sabouraud-maltose agar (SMA) and maltose yeast extract agar with 50% glucose (MY50G). Isolated moulds were classified into 5 genera (Aspergillus, Alternaria, Cladosporium, Rhizopus and Penicillium) and 9 species. MY50G was more eficient for Aspergillus species detection, while the Penicillium was mostly detected on SMA. A. rubrum with the frequency of 0% (SMA) and 50% (MY50G) is a telling example for that.
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