Identificación de Aspergillus flavus toxigénico en especias comerciales

  1. P. Martínez 1
  2. M. Jodral 1
  3. MªD. Garrido 1
  4. R. Jordano 1
  5. R. Pozo 1
  1. 1 Universidad de Córdoba
    info

    Universidad de Córdoba

    Córdoba, España

    ROR https://ror.org/05yc77b46

Journal:
Alimentaria: Revista de tecnología e higiene de los alimentos

ISSN: 0300-5755

Year of publication: 1988

Issue: 189

Pages: 85-86

Type: Article

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More publications in: Alimentaria: Revista de tecnología e higiene de los alimentos

Abstract

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.

Data source: Dialnet