Premium
The Occurrence of Aflatoxin‐producing Strains of Aspergillus flavus in the Mould Floras of Ground Spices
Author(s) -
FLANNIGAN B.,
HUI S. C.
Publication year - 1976
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1976.tb00653.x
Subject(s) - aflatoxin , aspergillus flavus , aspergillus , biology , aspergillus niger , mold , food science , botany
All of 20 different ground spices and three mixtures purchased locally were significantly contaminated by bacteria, and only cloves were free of moulds, but thermophilic actinomycetes were isolated from only six spices. In general, the mould floras were dominated by Aspergillus spp.: A. glaucus (group) and A. niger being the most common. A. flavus was found in 14 spices and seven of 24 strains examined produced aflatoxins in vitro . Whole ginger and Jamaica, red and white peppers supported growth of A. flavus strains and production of aflatoxins.