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MOLD GROWTH AND PRESENCE OF AFLATOXIN IN SOME TURKISH CHEESES
Author(s) -
KIVANC MERIH
Publication year - 1990
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.1990.tb00030.x
Subject(s) - mold , geotrichum , aflatoxin , food science , aspergillus , mucor , penicillium , mycotoxin , biology , rhizopus , botany , fermentation
Twenty‐five random fresh market samples of Van herby cheese and pickled white cheese were examined for molds and aflatoxins. The mean total mold count in Van herby cheese was 2.50 × 10 5 /g; in pickled white cheese it was 4.95 × 10 4 /g. The mycoflora on the cheeses were determined. In all cheeses, over 65% of molds were Penicillium species . Aspergillus made up 0 to 1.6 % and 2.6 % to 4.0 % of the mold on pickled white cheese and Van herby cheese, respectively. Other isolated molds belonged to Mucor, Geotrichum and Trichoderma genera. None of the samples contained aflatoxins and none of the 6 Aspergillus isolates was an aflatoxin producer .