Whole wheat and white wheat flour - the mycobiota and potential mycotoxins.

Weidenborner M; Wieczorek C; Appel SKunz B

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Whole wheat and white wheat flour - the mycobiota and potential mycotoxins.

机译：Whole wheat and white wheat flour - the mycobiota and potential mycotoxins.

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A total of 51 species of fungi belonging to 14 different genera were isolated from samples of whole wheat flour and white wheat flour (type 405) obtained in Germany. Total fungal counts of the whole wheat flour were 1833 colony-forming units (cfu)/gwhile the white wheat flour contained 1730 cfu/g. The mycobiota of both flours was dominated by Aspergillus sp., which accounted for 84 and 77.3 of the isolations from the whole wheat and white wheat flours, respectively. Penicillium spp. represented8 of isolations in whole wheat flour and 15 in white wheat flour. Other species isolated were P. aurantiogriseum, Cladosporium cladosporioides, A. flavus, Eurotium herbariorum, P. griseofulvum, P. brevicompactum and P. vindicatum. Of 3563 identified fungi isolated, 93.3 (32 species) belonged to groups of toxinogenic moulds.

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《Food Microbiology》 |2000年第1期|103-107|共5页
作者
Weidenborner M; Wieczorek C; Appel SKunz B;
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收录信息美国《科学引文索引》(SCI);美国《化学文摘》(CA);
原文格式 PDF
正文语种英语
中图分类食品工业;
关键词
mycotoxins; wheat; isolation; toxinogenic fungi; contamination; cereal flours; flours; foods; Aspergillus; Penicillium; Penicillium aurantiogriseum; Cladosporium cladosporioides; Aspergillus flavus; Eurotium; Penicillium griseofulvum; Penicillium brevicompactum; Triticum; Germany;

Whole wheat and white wheat flour - the mycobiota and potential mycotoxins.

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