Mycopopulation of spices | Zendy

Gordana Dimić | Zendy; Sunčica KocićTanackov | Zendy; Aleksandra Tepić | Zendy; Biserka Vujičić | Zendy; Zdravko Šumić | Zendy

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Mycopopulation of spices

Author(s) -

Gordana Dimić,

Sunčica KocićTanackov,

Aleksandra Tepić,

Biserka Vujičić,

Zdravko Šumić

Publication year - 2008

Publication title -

acta periodica technologica

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.134

H-Index - 15

eISSN - 2406-095X

pISSN - 1450-7188

DOI - 10.2298/apt0839001d

Subject(s) - sterigmatocystin , ochratoxin a , cladosporium , penicillium , rhizopus , aflatoxin , biology , food science , aspergillus , mycotoxin , toxicology , botany , fermentation

The presence of fungi in cinnamon, marjoram, caraway and clove was investigated. Total fungal counts determined on SMA nutritive medium ranged from 8.0 (clove) to 3.3 × 104 per g (caraway) and from 6.0 to 5.2 × 104 per g on MY50G medium for the same spices. The most frequent contaminants of spice samples were the genera: Eurotium (90%), Aspergillus (80%), Penicillium (75%), Cladosporium (45%), Rhizopus, Scopulariopsis and Syncephalastrum (25%). Producers of sterigmatocystin (80%) were dominant. Producers of aflatoxin (60%) and ochratoxin A (30%) were isolated from the samples

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