干旱区生态环境知识资源中心(Arid): Microbiological quality, fungal diversity and aflatoxins contamination in carob flour (Prosopis flexuosa)

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DOI	10.1016/j.ijfoodmicro.2020.108655
	Microbiological quality, fungal diversity and aflatoxins contamination in carob flour (Prosopis flexuosa)
	Pia Mom, Maria; Maris Romero, Stella; Gabriela Larumbe, Ada; Iannone, Leopoldo; Comerio, Ricardo; Santana Smersu, Camila Soledad; Simon, Mariano; Vaamonde, Graciela
通讯作者	Romero, SM
来源期刊	INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
ISSN	0168-1605
EISSN	1879-3460
出版年	2020
卷号	326
英文摘要	Carob flour is obtained from pods of some species of Prosopis, leguminous trees that abound in many desert habitats worldwide. Currently, this product is available in healthy food stores in several countries, including Argentina, as a nontraditional meal of growing interest with multiple applications for the preparation of puddings, biscuits and snacks, among others. The objective of the present study was to evaluate the microbial quality of carob flour on basis of the presence of deteriorative and pathogenic microorganisms. Fungal diversity of the mycobiota was also studied with a special interest in toxigenic fungi. Eighteen samples of carob flour (Prosopis flexuosa) were analysed. Standard plate count of aerobic mesophilic bacteria showed levels of contamination ranging from < 10(2) (estimative) to 6.8 x 10(5) CFU/g; total coliforms from < 102 (estimative) to 4.7 x 10(5) CFU/g; moulds and yeasts from 2.1 x 10(2) to 8.1 x 10(4). In all samples, the absence of Salmonella sp. was verified in 25 g and counts of Bacillus cereus less than 10(2) were observed. These results indicate that from the safety point of view the carob flour studied does not have a significant microbial load. Regarding to fungal contamination, Aspergillus and Penicillium were the genera more diverse in species and were present in all the samples. Some of the species identified were potential mycotoxins producers. Among the most frequently detected species in the studied mycobiota were the Aspergillus of the Flavi section, well recognized as potential aflatoxin producers. The A. flavus species was one of the most widely distributed, since it was detected in almost all samples. A. parasiticus and A. arachidicola were found more sporadically. Aflatoxins analysis demonstrated that a high proportion of the samples were contaminated with aflatoxins in concentrations relatively low, ranging from 1.26 to 20.33 mu g/kg of total aflatoxins. Type G aflatoxins are much less frequent contaminants than type B aflatoxins, which is consistent with the fact that A. parasiticus and A. arachidicola (producers of type B and G aflatoxins) were detected sporadically, while A. flavus, which produces aflatoxins B-1 and B-2, was present in a high number of samples. Results of the present work indicate that carob flour is susceptible to Aspergillus section Flavi and aflatoxin contamination and should be subjected to aflatoxin monitoring prior to marketing as required for other traditional crops.
英文关键词	Aspergillus Mycotoxins Leguminous trees Food quality Mycobiota
类型	Article
语种	英语
收录类别	SCI-E
WOS记录号	WOS:000539328400007
WOS关键词	MONTE PHYTOGEOGRAPHIC PROVINCE ; TREE ; DC
WOS类目	Food Science & Technology ; Microbiology
WOS研究方向	Food Science & Technology ; Microbiology
资源类型	期刊论文
条目标识符	http://119.78.100.177/qdio/handle/2XILL650/324713
作者单位	[Pia Mom, Maria; Maris Romero, Stella; Gabriela Larumbe, Ada; Iannone, Leopoldo; Vaamonde, Graciela] Univ Buenos Aires, Fac Ciencias Exactas & Nat, Dept Biodiversidad & Biol Expt, Pab 2 Ciudad Univ, RA-1428 Buenos Aires, DF, Argentina; [Pia Mom, Maria; Maris Romero, Stella; Gabriela Larumbe, Ada; Iannone, Leopoldo; Vaamonde, Graciela] Univ Buenos Aires, Inst Micol & Bot InMiBo, CONICET, Pab 2 Ciudad Univ, RA-1428 Buenos Aires, DF, Argentina; [Comerio, Ricardo] Inst Nacl Tecnol Agr INTA, EEA Anguil Ing Agr Guillermo Covas, CC 11, RA-6326 Anguil, La Pampa, Argentina; [Santana Smersu, Camila Soledad; Simon, Mariano] Inst Nacl Tecnol Ind INTI, Avda Gen Paz 5445, RA-1650 San Martin, Buenos Aires, Argentina; [Maris Romero, Stella] Univ Nacl Cordoba, CONICET, Inst Multidisciplinario Biol Vegetal IMBIV, Av Velez Sarsfield 1611, RA-5000 Cordoba, Argentina
推荐引用方式 GB/T 7714	Pia Mom, Maria,Maris Romero, Stella,Gabriela Larumbe, Ada,et al. Microbiological quality, fungal diversity and aflatoxins contamination in carob flour (Prosopis flexuosa)[J],2020,326.
APA	Pia Mom, Maria.,Maris Romero, Stella.,Gabriela Larumbe, Ada.,Iannone, Leopoldo.,Comerio, Ricardo.,...&Vaamonde, Graciela.(2020).Microbiological quality, fungal diversity and aflatoxins contamination in carob flour (Prosopis flexuosa).INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY,326.
MLA	Pia Mom, Maria,et al."Microbiological quality, fungal diversity and aflatoxins contamination in carob flour (Prosopis flexuosa)".INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 326(2020).