Mycoflora of hazelnut (Corylus avellana L.) and aflatoxin content in hazelnut kernels artificially infected with Aspergillus parasiticus.
In this research, 30 hazelnut samples were used to determine their internal mould populations and their aflatoxin contents. The results showed that Aspergillus was the most common genus in the experimental samples (96.6% of all samples). Thirty-one% of isolates were classified as Aspergillus flavus and none of the samples contained aflatoxins. In the second part of the experiment, the kernels were inoculated with conidia of Aspergillus parasiticus and incubated at three different humidified conditions and two different temperatures for 45 days. Aflatoxin contents of the samples kept in 98% relative humidity and at 28 degrees C were higher (904.6 micrograms/kg) than that of the other samples. On the other hand, no aflatoxin was detected in the control samples that were not inoculated but kept at the same conditions.
Simşek
O
O
Trakya University, Tekirdag Agricultural Faculty, Department of Food Engineering, TR-59030 Tekirdag, Turkey.
Arici
M
M
Demir
C
C
D000348:Aflatoxins / Q000032:analysis* / Q000096:biosynthesis; D001230:Aspergillus / Q000254:growth & development*; D005511:Food Handling / Q000379:methods; D005516:Food Microbiology; D009754:Nuts / Q000737:chemistry / Q000382:microbiology*; D013696:Temperature; D014867:Water
D000348:Aflatoxins; D014867:Water