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Faculty of Science and Arts - Khulais
Document Details
Document Type
:
Article In Journal
Document Title
:
Mycoflora and toxigenic fungi during storage and processing of peanut
الفلورا الفطرية و الفطريات المنتجة للسموم الفطرية خلال تصنيع و تخزين الفول السودانى
Subject
:
mycotoxins
Document Language
:
English
Abstract
:
Peanut was frequently exposed to aflatoxigenic fungi pre- and post- harvest as well as during processing. Therefore this study was conducted to explore the mycoflora present in peanut samples before and during the different processing stages by comparing the level of aflatoxin in these samples. The effect of peanut variety and delivery time on the percent distribution of the fungal flora was also studied. Aspergillus flavus isolated from the collected peanut samples were tested for their ability to aflatoxin production. The results indicated that the percent distribution of fungal flora of early delivered samples was higher than those of the delivered ones. Also, higher percent distribution of Aspergillus flavus was found in late delivery peanut seeds. The data indicated that the infection percentage and total fungal count followed the same trend during the peanut process, where it decreased after roasting by 50- 55% and increased again after sorting, indicating that recontamination by fungi had occurred during the final peanut processing stage. The obtained results showed that all peanut varieties except NC variety contained A. flavus. All the isolated culture of A. flavus were aflatoxinc producers on PDA media.
ISSN
:
1110-127
Journal Name
:
Journal of Egyptian society and toxicology
Volume
:
24
Issue Number
:
1
Publishing Year
:
1421 AH
2001 AD
Article Type
:
Article
Added Date
:
Tuesday, December 28, 2010
Researchers
Researcher Name (Arabic)
Researcher Name (English)
Researcher Type
Dr Grade
Email
احمد محمد عايش
Ayesh, Ahmed Mohamed
Investigator
Doctorate
Aesh58@yahoomai.com
بديعة رياض اسماعيل
Ismail, Badeaa reyad
Researcher
Doctorate
bade@yahoo.com
Files
File Name
Type
Description
28332.pdf
pdf
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