THE ROLE OF AFLATOXINS IN FOODS
Eman Abd EI-Baky Abd EI-Gaffar;
Abstract
Aflatoxins became an economical problem in our country due to its contamination in agriculturcd commodities..A.flatoxins are highly toxic metabolites produced by certain fungal strains.
Therefore, the objectives of the present work were to study:
(1) The presence of fungal flora and their ability to produce aflatoxins in some foodstuff samples, (2) The influence of fungal strain, incubation period and temperature on aflatoxins production, (3) The effect of some factors on fungal grL1Wth and aflatoxin production and (4) Chemical composition of some foodstuffs after growth of toxigenic fungi and aflatoxin control in some processed foodstuffs.
From such point of view, meat, sesame, wheat grains, fig fruits and tomato fruits samples were collected from different sources and tested for their content of aflatoxins.
Aspergillus and Penicillium were the predominant genera in all foodstuffs examined samples. It appeared that, Asp. niger was the dominant fungal species. Asp. flavus (Br) isolated from sesame seeds was the most active isolated species for producing aflatoxins.
Generally, aflatoxins production increased and reached the maximum levels after two weeks of incubation at 25•c of Asp. f/avus EMCC 274 which was inor::ulated singly or in combination with Asp.parasiticus NRRL 2999. Asp. niger was capable of producing metabolites inhibiting the growth of the other tested toxic fungal strains as well as aflatoxins formation by these fungal.
The inhibition of the growth and aflatoxins production by the mixed culture increased indirect proportion to the increase in garlic or onion extract concentration. Also, LactolJacilfus casei 375, has the
Therefore, the objectives of the present work were to study:
(1) The presence of fungal flora and their ability to produce aflatoxins in some foodstuff samples, (2) The influence of fungal strain, incubation period and temperature on aflatoxins production, (3) The effect of some factors on fungal grL1Wth and aflatoxin production and (4) Chemical composition of some foodstuffs after growth of toxigenic fungi and aflatoxin control in some processed foodstuffs.
From such point of view, meat, sesame, wheat grains, fig fruits and tomato fruits samples were collected from different sources and tested for their content of aflatoxins.
Aspergillus and Penicillium were the predominant genera in all foodstuffs examined samples. It appeared that, Asp. niger was the dominant fungal species. Asp. flavus (Br) isolated from sesame seeds was the most active isolated species for producing aflatoxins.
Generally, aflatoxins production increased and reached the maximum levels after two weeks of incubation at 25•c of Asp. f/avus EMCC 274 which was inor::ulated singly or in combination with Asp.parasiticus NRRL 2999. Asp. niger was capable of producing metabolites inhibiting the growth of the other tested toxic fungal strains as well as aflatoxins formation by these fungal.
The inhibition of the growth and aflatoxins production by the mixed culture increased indirect proportion to the increase in garlic or onion extract concentration. Also, LactolJacilfus casei 375, has the
Other data
| Title | THE ROLE OF AFLATOXINS IN FOODS | Other Titles | دور الافلاتوكسين فى الاغذية | Authors | Eman Abd EI-Baky Abd EI-Gaffar | Issue Date | 1999 |
Attached Files
| File | Size | Format | |
|---|---|---|---|
| ايمان عبد الباقى.pdf | 333.64 kB | Adobe PDF | View/Open |
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