Aflatoxin Production in a Meat Mix Model System in the Presence of Pediococcus and Lactobacillus.
| Autor: | Luchese RH; Department of Food Science and Technology, University of Reading, Whiteknights, P.O. Box 226, Reading RG6 2AP, United Kingdom., Martins JFP; Department of Food Science and Technology, University of Reading, Whiteknights, P.O. Box 226, Reading RG6 2AP, United Kingdom., Harrigan WF; Department of Food Science and Technology, University of Reading, Whiteknights, P.O. Box 226, Reading RG6 2AP, United Kingdom. |
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| Jazyk: | angličtina |
| Zdroj: | Journal of food protection [J Food Prot] 1992 Aug; Vol. 55 (8), pp. 583-587. |
| DOI: | 10.4315/0362-028X-55.8.583 |
| Abstrakt: | The effect on aflatoxin production by Aspergillus parasiticus of eight individual strains of Pediococcus and Lactobacillus was determined. The study was conducted in an axenic cultural system in which irradiated meat was employed in the formulation of a meat medium. The medium composition and incubation temperatures were simulations of Brazilian salami processing conditions. All single cultures of A. parasiticus supported aflatoxin production. More aflatoxin was produced in samples treated by the addition of lactic acid than in nontreated ones. Aflatoxin was not detected when A. parasiticus was grown with lactic acid bacteria, although visible mold growth was observed in all such cultures. |
| Databáze: | MEDLINE |
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