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Aflatoxin-Producing Strains of Aspergillus flavus in Yogurt



Aflatoxin-Producing Strains of Aspergillus flavus in Yogurt



Journal of Food Protection 52(11): 823-824



Fungal contamination was investigated in two batches of commercial yogurt obtained from two different Spanish manufacturers, with special reference to the detection of aflatoxin-producing strains of Aspergillus . The samples were classified into four grades of standard, according to the level of mold present: target, acceptable, doubtful, and reject. The frequency of appearance of different genera of molds in yogurt was also determined. Species of Aspergillus , potential producers of mycotoxins, were frequently identified in the samples analyzed. In seven out of 20 samples (35%), aflatoxin-producing strains of Aspergillus flavus were detected.

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Accession: 066707279

Download citation: RISBibTeXText

PMID: 31003266

DOI: 10.4315/0362-028x-52.11.823


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