Open AccessPresence of moulds and mycotoxins in spices
Author(s) -
Dragica Karan,
Jelena Vukojević,
Dragan Milićević,
Milica-Grbić V. Ljajević,
Vesna Janković
Publication year - 2005
Publication title -
zbornik matice srpske za prirodne nauke
Language(s) - English
Resource type - Journals
eISSN - 2406-0828
pISSN - 0352-4906
DOI - 10.2298/zmspn0508077k
Subject(s) - mycotoxin , mucor , penicillium , ochratoxin a , rhizopus , aflatoxin , pepper , aspergillus , biology , food science , botany , fermentation
In this paper there are presented the results of mycologic and mycotoxicologic analysis of seven spices which are being used for production of meat products. Using standard mycologic methods, in all the tested samples, we noticed a presence of moulds. By quality and quantity, most represented are genera: Aspergillus and Penicillium. With smaller occurrence there are presented genera: Rhizopus, Mucor, Paecylomyces and Absydia. Mycotoxins - ochratoxin, aflatoxins and zearalenon, are detected in samples of ground white pepper, ginger, cloves and ground caraway