Identificación de Aspergillus flavus toxigénico en especias comerciales
- P. Martínez 1
- M. Jodral 1
- MªD. Garrido 1
- R. Jordano 1
- R. Pozo 1
-
1
Universidad de Córdoba
info
ISSN: 0300-5755
Any de publicació: 1988
Número: 189
Pàgines: 85-86
Tipus: Article
Altres publicacions en: Alimentaria: Revista de tecnología e higiene de los alimentos
Resum
The presence of toxigenic A. flavus was studied in 144 samples of 33 varieties of different spices on sale in the Spanish market. 35 strains of the A. flavus group were isolated of which 8, 22.9%, turned out to be aflatoxigenic. The aflatoxins B1 and B2 where synthesized in the totality of the toxigenic strains whilst G1 and G2 were only produced in the strains isolated in peppers.