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Experimental aflatoxin production in commercial yoghurt

Investigación publicada en Zeitschrift für Lebensmittel-Untersuchung und -Forschung

1 de marzo de 1988

The production of aflatoxins in commercial yoghurt inoculated with Aspergillus parasiticus NRRL 2999 was studied, using different incubation conditions. In all of the experiments, the level of aflatoxins was higher at 28 degrees C than at 15 degrees C and higher in a "damaged" container than in an "intact" container (related to microaerophilic conditions). No fungal growth or aflatoxin production was seen at 10 degrees C. Both fungal growth and aflatoxin concentration vary throughout the incubation period instead of progressively increasing. The ratio of aflatoxin B and G (B:G) at 28 degrees C was almost 1:1, but generally more aflatoxin G was detected at 15 degrees C. The distribution in mycelium/substrate was approximately 1:1 at both 28 degrees C and 15 degrees C




Blanco JL., Dominguez L., Gomez-Lucia E., Fernandez-Garayzabal JF., Goyache J. y Suarez G.




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Experimental aflatoxin production in commercial yoghurt

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Experimental aflatoxin production in commercial yoghurt



Participantes:

Universidad ComplutenseDepartamento de Sanidad Animal. Facultad de Veterinaria. Universidad Complutense (UCM).

Universidad ComplutenseServicio de Zoonosis Emergentes, de Baja Prevalencia y Agresivos Biológicos (NED). Centro de Vigilancia Sanitaria Veterinaria (VISAVET). Universidad Complutense (UCM).







FACTOR YEAR Q
1.173 2005

NLMID: 7509812

PMID: 3369242

ISSN: 0044-3026



TÍTULO: Experimental aflatoxin production in commercial yoghurt


REVISTA: Z Lebensm Unters Forsch


NUMERACIÓN: 186(3):218-22


AÑO: 1988


EDITORIAL: Springer Verlag


AUTORES: Blanco JL., Dominguez L., Gomez-Lucia E., Fernandez-Garayzabal JF., Goyache J. and Suarez G.


First
José Luis Blanco Cancelo
2nd
Lucas Domínguez Rodríguez
4th
José Francisco Fernández-Garayzabal Fernández
5th
Joaquín Goyache Goñi

DOI: https://doi.org/10.1007/BF01043315


CITA ESTA PUBLICACIÓN:

Blanco JL., Dominguez L., Gomez-Lucia E., Fernandez-Garayzabal JF., Goyache J. y Suarez G. Experimental aflatoxin production in commercial yoghurt. Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 186(3):218-22. 1988. (A). ISSN: 0044-3026. DOI: 10.1007/BF01043315


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