Mould mycoflora of some Turkish cereals and cereal products

Aran, Necla; Eke, Dilek

doi:10.1007/bf00933581

Cited by 15 publications

(12 citation statements)

References 8 publications

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“…In this respect, Abdel-Sater and Sabah Saber (1999) recorded that Aspergillus , Eurotium and Penicillium were the most common genera in dried raisins using 20% sucrose-Czapek's agar at 28℃. These results almost agree with the findings of Abdel-Sater and Ismail (1993), Megalla et al (1985), Ismail (1993) and Aran and Eke (1987) who noted that Aspergillus and Penicillium were the most common in Egyptian and Turkish foodstuffs, respectively. Of the Aspergillus , the most dominant species were Aspergillus awamori , A. niger , A. ustus , A. flavus , A. versicolor , A. oryzae and A. terreus .…”

Section: Resultssupporting

confidence: 92%

Occurrence of Fungal Species and Mycotoxins from Decayed Sugarcane (Saccharrum officinarum) in Egypt

Abd-Elaah

2005

Mycobiology

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Seventy-three fungal species belonging to forty-three genera were isolated from 40 samples of Saccharrum officinarum (collected from Naage-Hamadi canal in Qena Governorate, Egypt). Aspergillus, Trichoderma, Mucor and Pythium were the most common genera on the two isolation media. The dominant species of Aspergillus were A. niger, A. flavus, A. ustus, A. terreus and A. wentii. Some species were dominant on 40 g/l sucrose such as Aspergillus niger, A. flavus, Emericella nidulans, Trichoderma viride, Torula herbarum and Mamaria echinoeotryoides, while the dominant species on 10 g/l glucose were Mucor circinelloides, Aspergillus niger, Torula herbarum and Trichoderma viride. Mycotoxins including aflatoxins B1, B2, G1 and G2, zearalenone and diacetoxyscirpenol were detected in the examined samples of Saccharrum officinarum. The mycelial growth of A. flavus, A. niger, Fusarium moniliforme and Torula herbarum decreased with the increase in Dimethoate concentrations, although 25 ppm was less effective than the higher levels of the insecticide (75~200 ppm). Dimethoate stimulated the activity of Go-T in A. niger, F. moniliforme and T. harbarum, while the Go-T activity was inhibited in A. flavus with the Dimethoate treatments.

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Section: Resultssupporting

confidence: 92%

Occurrence of Fungal Species and Mycotoxins from Decayed Sugarcane (Saccharrum officinarum) in Egypt

Abd-Elaah

2005

Mycobiology

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“…Mould contamination in cereal grains, which can occur at the farm or at the site of storage, affects the yield, quality and nutritional value of the products (Aran and Eke 1987). Mould growth is possible when the moisture content exceeded 13-15% (Jay 1996).…”

Section: Introductionmentioning

confidence: 99%

Mycotoxin levels and incidence of mould in Turkish rice

Aydın

Aksu

Günşen

2010

Environ Monit Assess

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One hundred unpackaged rice samples, each weighing 500 g, were randomly collected at retail stores and open markets in the largest rice growing area (Thrace) in Turkey and analysed for mould counts, predominant mould genera, moisture content and mycotoxin levels. Mould counts ranged from 1.0 × 10(1) to 1.5 × 10(4) cfu/g in 70 of 100 samples, and the correlation between moisture content and mould count was significant (p ≤ 0.05). Aspergillus spp. and Penicillium spp., potential mycotoxin producers, were the dominant moulds. In one area from which samples were collected, the mycotoxin content of rice was found to be positively correlated with moisture content; samples with higher moisture also contained higher numbers of moulds. The levels of total aflatoxins, aflatoxin B1 and ochratoxin A were higher than the maximum tolerable limits (4, 2 and 3 μg/kg, according to the EC Regulation and the Turkish Food Codex) for 32, 14 and 30 of 100 rice samples, respectively. This is the first comprehensive report of ochratoxin A levels in rice grown in Thrace, Turkey.

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“…Fungal contaminants change both qualitative and quantitative features of food and feed materials and produce toxins under appropriate environmental conditions . Various researchers have reported fungal contamination problems in grains and grain‐based foods . Grains and grain‐based products such as flour are the most important raw materials of the bakery industry, and fungal contamination is very difficult to control by hazard analysis and critical control point (HACCP) systems, because flours originate from various grain types and are produced by very different methods, often by small‐scale operators…”

Section: Discussionmentioning

confidence: 99%

“…44,45 Various researchers have reported fungal contamination problems in grains and grain-based foods. 20,26,46 Grains and grain-based products such as flour are the most important raw materials of the bakery industry, and fungal contamination is very difficult to control by hazard analysis and critical control point (HACCP) systems, because flours originate from various grain types and are produced by very different methods, often by small-scale operators. 47 Fungal counts in flour samples ranged on average between 2 × 10 4 and 4.8 × 10 4 CFU g −1 , higher than those found by other authors.…”

Section: Discussionmentioning

confidence: 99%