Inicio \ Investigación \ Publicaciones científicas \


Experimental aflatoxin production in Manchego-type cheese

Investigación publicada en The Journal of Applied Bacteriology

1 de enero de 1988

Manchego-type cheese, a typical Spanish cheese, was inoculated in various ways with an aflatoxigenic organism, Aspergillus parasiticus NRRL 2999, to study the production of aflatoxin. When the original milk was contaminated with a spore suspension, aflatoxin was not detected in paraffin-covered cheeses although it was present in the top layer of non-paraffin-covered cheeses after ripening at 15 degrees C for 60 d. When the cheese surface was inoculated, no aflatoxins were detected in paraffin-covered cheeses after ripening for 60 d although they were found when the cheeses were ripened for 30 d. In non-paraffin-covered cheeses aflatoxins were detected only in the top layer and in the second 10 mm layer when cheeses were incubated after the normal ripening at 28 degrees C for 30 d. When the centre of the cheese was inoculated, no aflatoxins were detected although Aspergillus grew slightly along the inoculation area. When cheese portions were inoculated, fungal growth was evident after incubation at 28 degrees and 15 degrees C for 6 d but there was no growth at 10 degrees C after 50 d. At 28 degrees C aflatoxins were detected at a concentration of 132 micrograms/g after 13 d, the highest level obtained. In cheese paste at 28 degrees and 15 degrees C, growth was intense, but the level of aflatoxins detected was lower than in cheese portions. At 10 degrees C the growth was heavy, but aflatoxins were not detected




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




Ver artículo
Experimental aflatoxin production in Manchego-type cheese

Ver en NLM PubMed
Experimental aflatoxin production in Manchego-type cheese



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
1.811 1998

NLMID: 7503050

PMID: 3350782

ISSN: 0021-8847



TÍTULO: Experimental aflatoxin production in Manchego-type cheese


REVISTA: J Appl Bacteriol


NUMERACIÓN: 64(1):17-26


AÑO: 1988


EDITORIAL: Blackwell Scientific Publications


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/10.1111/j.1365-2672.1988.tb02425...


CITA ESTA PUBLICACIÓN:

Blanco JL., Dominguez L., Gomez-Lucia E., Fernandez-Garayzabal JF., Goyache J. y Suarez G. Experimental aflatoxin production in Manchego-type cheese. The Journal of Applied Bacteriology. 64(1):17-26. 1988. (A). ISSN: 0021-8847. DOI: 10.1111/j.1365-2672.1988.tb02425.x


SERVICIOS: