1. Microbiological quality, fungal diversity and aflatoxins contamination in carob flour (Prosopis flexuosa)
- Author
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María Pía Mom, Stella Maris Romero, Leopoldo Javier Iannone, Camila Soledad Santana Smersu, Mariano E Simón, Graciela Vaamonde, Ricardo Mario Comerio, and Ada Gabriela Larumbe
- Subjects
Crops, Agricultural ,Mycobiota ,Aflatoxin ,Aflatoxin B1 ,Prosopis ,Microorganism ,Flour ,Argentina ,Food Contamination ,Galactans ,Microbiology ,Mannans ,Ciencias Biológicas ,03 medical and health sciences ,chemistry.chemical_compound ,Plant Gums ,ASPERGILLUS ,Food science ,Mycotoxin ,030304 developmental biology ,0303 health sciences ,Aspergillus ,MYCOTOXINS ,biology ,030306 microbiology ,fungi ,Penicillium ,food and beverages ,General Medicine ,Contamination ,biology.organism_classification ,chemistry ,FOOD QUALITY ,Micología ,Food quality ,CIENCIAS NATURALES Y EXACTAS ,Food Science - Abstract
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
- Published
- 2020
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