Keywords
aflatoxigcnic molds
aflatoxigenic Aspergillus spp.
How to Cite
Abstract
There were anaysed 264 samples of food products, that included: naturals flavours, honeys, powdered foods, starch products and others. From these samples, 269 strains of Aspergillus genera were isolated. The growth of 215 strains, on yeast extract broths supplemented with 20% of sucrose (YES), was tested by thin layer chromatography in silica gel for aflatoxin. The tests were positive in six samples (2,79%) respectively: in two samples of honey, two of starch products, one of natural flavour and one of powderes product for milk beverage. The aflatoxigenic strains were three (2,91 %) of Aspergillus sp: two (2,66%) of flavus group and one (4,35%) of Aspergillus flavus, Link.
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