Please use this identifier to cite or link to this item:
Type: Artigo de periódico
Title: Aflatoxigenic fungi and aflatoxin in cocoa
Author: Copetti, MV
Iarnanaka, BT
Pereira, JL
Fungaro, MH
Taniwaki, MH
Abstract: This paper reports the occurrence of aflatoxigenic fungi and the presence of aflatoxins in 226 cocoa samples collected on Brazilian farms. The samples were taken at various stages of fermentation, drying and storage. A total of 819 potentially aflatoxigenic fungi were isolated using Dichloran 18% Glycerol agar after surface disinfection, and identified by standard techniques. The ability of the fungi to produce aflatoxins was determined using the agar plug technique and TLC. The presence of aflatoxins in cocoa samples was determined by HPLC using post-column derivatization with bromide after immunoaffinity column clean up. The aflatoxigenic fungi isolated were Aspergillus flavus, A. parasiticus and A. nomius. A considerable increase in numbers of these species was observed during drying and storage. In spite of the high prevalence of aflatoxigenic fungi, only low levels of aflatoxin were found in the cocoa samples, suggesting the existence of limiting factors to the accumulation of aflatoxins in the beans. (C) 2011 Elsevier By. All rights reserved.
Subject: Aflatoxin
Aflatoxigenic fungi
Theobroma cacao
Aspergillus flavus
Aspergillus parasiticus
Country: Holanda
Editor: Elsevier Science Bv
Citation: International Journal Of Food Microbiology. Elsevier Science Bv, v. 148, n. 2, n. 141, n. 144, 2011.
Rights: fechado
Identifier DOI: 10.1016/j.ijfoodmicro.2011.05.020
Date Issue: 2011
Appears in Collections:Unicamp - Artigos e Outros Documentos

Files in This Item:
File Description SizeFormat 
WOS000293108400011.pdf154.31 kBAdobe PDFView/Open

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.