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Aflatoxin-producing strains of Aspergillus flavus from spices



Aflatoxin-producing strains of Aspergillus flavus from spices



Industrie Alimentari 34(342): 1147-1151



The hygienic quality of some spices and the ability of fungi isolated from these spices to produce aflatoxins was determined. Toxin production was studied in vitro both in static and submerged culture conditions. The fungi with largest aflatoxin production was inoculated on Cayenne pepper, nutmeg, and mace, at different temperatures and moisture conditions.

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Accession: 002748160

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