MOLD GROWTH AND PRESENCE OF AFLATOXIN IN SOME TURKISH CHEESES

被引：26

作者：

KIVANC, M

机构：

[1] Biology Department, Faculty of Sciences Anadolu, University Eskisehir

来源：

JOURNAL OF FOOD SAFETY | 1990年 / 10卷 / 04期

关键词：

D O I：

10.1111/j.1745-4565.1990.tb00030.x

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Twenty‐five random fresh market samples of Van herby cheese and pickled white cheese were examined for molds and aflatoxins. The mean total mold count in Van herby cheese was 2.50 × 105/g; in pickled white cheese it was 4.95 × 104/g. The mycoflora on the cheeses were determined. In all cheeses, over 65% of molds were Penicillium species. Aspergillus made up 0 to 1.6 % and 2.6 % to 4.0 % of the mold on pickled white cheese and Van herby cheese, respectively. Other isolated molds belonged to Mucor, Geotrichum and Trichoderma genera. None of the samples contained aflatoxins and none of the 6 Aspergillus isolates was an aflatoxin producer. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：287 / 294

页数：8

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