Presence of moulds and mycotoxins in spices
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 ge...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Matica srpska
2005-01-01
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| Series: | Zbornik Matice Srpske za Prirodne Nauke |
| Subjects: | |
| Online Access: | http://www.doiserbia.nb.rs/img/doi/0352-4906/2005/0352-49060508077K.pdf |
| _version_ | 1818386414236073984 |
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| author | Karan Dragica D. Vukojević Jelena B. Milićević Dragan R. Ljajević Milica-Grbić V. Janković Vesna V. |
| author_facet | Karan Dragica D. Vukojević Jelena B. Milićević Dragan R. Ljajević Milica-Grbić V. Janković Vesna V. |
| author_sort | Karan Dragica D. |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-12-14T03:53:40Z |
| format | Article |
| id | doaj.art-24ef0bcdad3c471db1c290a17fd06649 |
| institution | Directory Open Access Journal |
| issn | 0352-4906 |
| language | English |
| last_indexed | 2024-12-14T03:53:40Z |
| publishDate | 2005-01-01 |
| publisher | Matica srpska |
| record_format | Article |
| series | Zbornik Matice Srpske za Prirodne Nauke |
| spelling | doaj.art-24ef0bcdad3c471db1c290a17fd066492022-12-21T23:18:08ZengMatica srpskaZbornik Matice Srpske za Prirodne Nauke0352-49062005-01-012005108778410.2298/ZMSPN0508077KPresence of moulds and mycotoxins in spicesKaran Dragica D.Vukojević Jelena B.Milićević Dragan R.Ljajević Milica-Grbić V.Janković Vesna V.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.http://www.doiserbia.nb.rs/img/doi/0352-4906/2005/0352-49060508077K.pdfAspergillus sppfungimycotoxinsPenicillium sppspices |
| spellingShingle | Karan Dragica D. Vukojević Jelena B. Milićević Dragan R. Ljajević Milica-Grbić V. Janković Vesna V. Presence of moulds and mycotoxins in spices Zbornik Matice Srpske za Prirodne Nauke Aspergillus spp fungi mycotoxins Penicillium spp spices |
| title | Presence of moulds and mycotoxins in spices |
| title_full | Presence of moulds and mycotoxins in spices |
| title_fullStr | Presence of moulds and mycotoxins in spices |
| title_full_unstemmed | Presence of moulds and mycotoxins in spices |
| title_short | Presence of moulds and mycotoxins in spices |
| title_sort | presence of moulds and mycotoxins in spices |
| topic | Aspergillus spp fungi mycotoxins Penicillium spp spices |
| url | http://www.doiserbia.nb.rs/img/doi/0352-4906/2005/0352-49060508077K.pdf |
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