Aflatoxin-Producing Strains of Aspergillus flavus Isolated from Cheese
M J Barrios1, L M Medina1, M G Cordoba1
1Departamento de Bromatología y Tecnología de los Alimentos, Universidad de Córdoba, Facultad de Veterinaria, E-14071 Córdoba, Spain.
Abstract:
Contamination by fungi of the genus Aspergillus with special reference to the possible detection of aflatoxin-producing strains of Aspergillus flavus was studied in 52 samples of commercial cheeses made with different types of milk (8 of cow's milk, 12 of ewe's milk, 13 of goat's milk, and 19 of milk mixtures of various species: cow, ewe, and goat) produced in Southern Spain. The frequency of appearance of various species of Aspergillus , A. glaucus , A. niger , A. nidulans , A. sulphureus , A. Terreus , and A. flavus , in the different types of cheese was determined. In 4 (2 of goat's milk cheese and 2 of cheeses made with milk from various species) out of 52 samples (7.69%), aflatoxin-producing strains of A. flavus were detected.
More Related Videos
09:44RNAi-mediated Control of Aflatoxins in Peanut: Method to Analyze Mycotoxin Production and Transgene Expression in the Peanut/Aspergillus Pathosystem
Published on: December 21, 2015
10:24Author Spotlight: Quantification of Aflatoxins and Phytoalexins in Peanut Seeds to Identify Genetic Resistance Against Aspergillus
Published on: April 19, 2024
Related Concept Videos
Thermal Strain
Shearing Strain
Measurements of Strain
Strain Energy
Consider a rod that is fixed at one end and subjected to an axial force at the free end. This axial force induces stress within the rod, leading to its elongation. As the axial force increases, so does the elongation of the rod, illustrating a direct relationship between the force applied and the resulting...
Stress-Strain Diagram
Transformation of Plane Strain
Under plane strain conditions, typical for members where one dimension significantly exceeds the others, deformations and resultant strains are...
