巴基斯坦大米中的Aspergillus spp和亚黄毒素:关于加速老化和改进储存实践的脱污效应的案例研究
Iqra Naeem1, Amir Ismail2, Yun Yun Gong3
1Department of Food Science & Technology, Faculty of Food Science and Nutrition, Bahauddin Zakariya University, Multan, Pakistan.
概括
非洲氧化真菌污染了巴基斯坦大米,超过了安全限制. 微波加快老化 (AA) 和改进的储存显著降低了46%的棕米中的偏毒素,提高了其质量.
科学领域:
- 食品科学 食品科学 食品科学
- 菌类学 菌类学是指菌类学.
- 食品安全 食品安全
背景情况:
- 非洲毒素 (AF) 是由阿斯伯吉勒斯菌种产生的有毒的二次代谢产物.
- 米是易受真菌污染和真菌毒素产生的一种主食.
- 分析了巴基斯坦大米样本的 aflatoxigenic真菌和 aflatoxin水平.
研究的目的:
- 为了隔离和量化有毒毒素的阿斯伯吉卢斯种类. 在巴基斯坦大米中.
- 为了确定米,棕色和白色大米中阿弗拉托克辛污染水平.
- 评估使用微波和改进的储存加速老化 (AA) 的有效性,以减少棕大米的AF.
主要方法:
- 隔离和列举有毒毒素的阿斯伯吉illus flavus和阿斯伯吉illus parasiticus.
- 使用已确定的方法量化青毒素 (AFB1,总AFs).
- 在AA和改进的储存条件下评估棕米的AF去污和质量变化.
主要成果:
- 富含氧气的阿斯伯吉卢斯种类 (Aspergillus spp.) 从 66.7% 的大米样本中回收.
- 巴基斯坦大米中的 aflatoxin 含量经常超过欧盟的最高允许限量.
- 棕显示出最高的AF污染率 (85%).
- 加速老化 (AA) 随着储存的改善,在180天的时间里,棕大米的AF水平降低了46%.
- AA棕显示脂肪酸含量降低,含量增加和抗氧化活性.
结论:
- 在巴基斯坦大米中,存在着非氧化菌和显著的AF污染.
- 使用微波技术加快老化 (AA) 与改善的储存相结合,是减轻棕米中AF污染的可行策略.
- 这种方法提供了额外的好处,改善了储存期间米的整体质量.
更多相关视频
09:21Inhibition of Aspergillus flavus Growth and Aflatoxin Production in Transgenic Maize Expressing the α-amylase Inhibitor from Lablab purpureus L.
Published on: February 15, 2019
10.7K
10:24Author Spotlight: Quantification of Aflatoxins and Phytoalexins in Peanut Seeds to Identify Genetic Resistance Against Aspergillus
Published on: April 19, 2024
1.3K
相关概念视频
01:27Microbes in the Production of Fermented Foods
Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
01:23Microbial Spoilage of Food
Microbial food spoilage refers to the degradation of food quality resulting from the metabolic activity of microorganisms such as bacteria, yeasts, and molds. These microbes proliferate on various food substrates depending on factors such as moisture content, nutrient availability, and storage conditions, leading to undesirable sensory and structural changes.Bacteria are primary agents of spoilage in high-moisture, nutrient-dense foods like meat, milk, and vegetables. Microbial spoilage occurs...
01:29Sources of Food Contamination
Contamination of food by microbial agents and natural toxins poses significant risks to public health. These hazards can be introduced at various points across the food supply chain, ranging from environmental sources to processing and storage stages. Understanding these contamination pathways is critical for developing strategies to ensure food safety.Seafood is particularly vulnerable to contamination through both environmental exposure and microbial colonization. Toxins from harmful algal...
01:27Principles of Food Preservation
Food spoilage results from microbial growth, enzymatic activity, and environmental factors that gradually degrade the sensory, nutritional, and safety qualities of food. Preservation techniques aim to slow or halt these processes to extend shelf life and maintain product quality.A key concept in food microbiology is the microbial growth curve, which includes four phases: lag, exponential (log), stationary, and death. During the lag phase, bacteria adjust to their environment without significant...
01:26Methods of Controlling Food Spoilage
Food spoilage is caused by microbial growth or by chemical and physical changes, all of which affect the taste, texture, and safety of food.Temperature-Based PreservationRefrigeration at 0–4 °C slows microbial growth and enzyme activity, making it ideal for short-term storage. However, certain spoilage organisms—such as psychrotrophs like Listeria monocytogenes—can still proliferate at these temperatures. Freezing below -18 °C further slows biological processes by forming ice crystals, which...