title: [Simulation of natural mould growth in processed cheese (author's transl)].
abstract: Processed cheese is a very good substrate for Aspergillus flavus. After 16 days incubation, a processed cheese inoculated with Aspergillus flavus was found to contain 35 ppm aflatoxin B1, 66 ppm aflatoxin G1, 8.6 ppm aflatoxin B2, 5.3 ppm aflatoxin G2 and 2.1 ppm aflatoxin M1. An increase in the content of emulsifying salt from 3% to 8% caused a distinct decrease in the contents of aflatoxin B1 and G1 in the cheese, as did the addition of 6% sodium chloride.
mesh_terms: D000348:Aflatoxins / Q000032:analysis*; D001230:Aspergillus / Q000502:physiology*; D002455:Cell Division; D002611:Cheese; D005506:Food Contamination
chemical_list: D000348:Aflatoxins
vernacular_title: Modellversuche zur Aflatoxinbildung in Schmelzkäse.