Open AccessEffect of moulding on the changes in chemical composition of tabacco leaves
Author(s) -
Krystyna Florczak
Publication year - 2014
Publication title -
acta mycologica
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.38
H-Index - 5
eISSN - 2353-074X
pISSN - 0001-625X
DOI - 10.5586/am.1980.018
Subject(s) - penicillium expansum , aspergillus ochraceus , food science , chemistry , composition (language) , aspergillus flavus , taste , botany , mycotoxin , biology , art , postharvest , literature , ochratoxin a
The process of moulding caused by the fungi: Aspergillus repens (Cda.) De Bart, Aspergillus flavus Link, Aspergillus ochraceus Wilhelm, Penicillium expansum (Link) Thom, VPenicillium commune Thom and Penicillum spinulosum Tom influenced the decrease in soluble carbohydrate content with the simulataneous increase in the percentage of specific protein. It had an effect on the deterioration of technological and taste values of raw tabacco