Investigations of biotic and abiotic factors affected on mould growth and mycotoxins synthesis in foods

Investigations done in period 1991-1995 were performed in order to determine optimal conditions for Aspergillus flavus and Aspergillus fumigatus growth and aflatoxin B1 (AFB1) synthesis. Also, the effects of aflatoxin B1 on the morphological properties and activity of bacteria for yoghurt manufactur...

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Main Authors Sutic, M, Zivanovic, S. (Poljoprivredni fakultet, Beograd (Yugoslavia))
Format Publication
LanguageSerbian
Published Beograd (Yugoslavia) Poljoprivredni fakultet Univerziteta u Beogradu, Institut za prehrambenu tehnologiju i biohemiju 1995
Subjects
AFLATOXINAS
AFLATOXINE
ALIMENTOS
ASPERGILLUS FLAVUS
ASPERGILLUS FUMIGATUS
CONTAMINACION BIOLOGICA
CONTAMINATION BIOLOGIQUE
MOHO
MOISISSURE
PRODUIT ALIMENTAIRE
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Abstract Investigations done in period 1991-1995 were performed in order to determine optimal conditions for Aspergillus flavus and Aspergillus fumigatus growth and aflatoxin B1 (AFB1) synthesis. Also, the effects of aflatoxin B1 on the morphological properties and activity of bacteria for yoghurt manufacturing were studied. Moreover, hundred and fifty samples of confectionary were analysed on toxigenic fungi and aflatoxin content.
AbstractList Investigations done in period 1991-1995 were performed in order to determine optimal conditions for Aspergillus flavus and Aspergillus fumigatus growth and aflatoxin B1 (AFB1) synthesis. Also, the effects of aflatoxin B1 on the morphological properties and activity of bacteria for yoghurt manufacturing were studied. Moreover, hundred and fifty samples of confectionary were analysed on toxigenic fungi and aflatoxin content.
Author Zivanovic, S. (Poljoprivredni fakultet, Beograd (Yugoslavia))
Sutic, M
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SubjectTerms AFLATOXINAS
AFLATOXINE
ALIMENTOS
ASPERGILLUS FLAVUS
ASPERGILLUS FUMIGATUS
CONTAMINACION BIOLOGICA
CONTAMINATION BIOLOGIQUE
MOHO
MOISISSURE
PRODUIT ALIMENTAIRE
Title Investigations of biotic and abiotic factors affected on mould growth and mycotoxins synthesis in foods
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