Fungal and mycotoxin contamination of fermented foods from selected south african markets
| Autor: | Ifeoluwa Adekoya, Judith Zanele Phoku, Marthe De Boevre, Adewale O. Obadina, Sarah De Saeger, Patrick Berka Njobeh |
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| Rok vydání: | 2018 |
| Předmět: |
Fusarium
Aflatoxin Water activity Melon food and beverages Titratable acid 04 agricultural and veterinary sciences Biology biology.organism_classification 040401 food science chemistry.chemical_compound 0404 agricultural biotechnology chemistry Fermentation Food science Mycotoxin Fermentation in food processing Food Science Biotechnology |
| Zdroj: | Food Control. 90:295-303 |
| ISSN: | 0956-7135 |
| DOI: | 10.1016/j.foodcont.2018.02.040 |
| Popis: | In this study, five regularly consumed fermented foods: fermented melon (ogiri), locust beans (iru), African oil bean (ugba), maize meal (mahewu) and maize gruel (ogi) purchased from South African markets were evaluated for fungal diversity using 16S rRNA gene sequencing and mycotoxin contamination using liquid chromatography tandem mass spectrometry, respectively. In addition, their pH, moisture content, Total Titratable Acidity (TTA) and water activity were accessed. The investigation revealed a mean pH range of 3.60–8.14 within the samples and a significant but negative correlation between the pH and TTA (r = −0.560, p |
| Databáze: | OpenAIRE |
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