Effect on aflatoxin formation of different storage conditions in Tulum cheese inoculated with Aspergillus parasiticus NRRL 2999

GÜRSES M., ERDOĞAN A., SERT S.

TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES, cilt.28, sa.1, ss.233-238, 2004 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 28 Sayı: 1
  • Basım Tarihi: 2004
  • Dergi Adı: TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, TR DİZİN (ULAKBİM)
  • Sayfa Sayıları: ss.233-238
  • Atatürk Üniversitesi Adresli: Evet

Özet

Tulum cheese was divided into 2 equal parts. One part was inoculated with 104 spores/g of aflatoxin-producing Aspergillus parasiticus NRRL 2999 strain. The other part, the control group, was not inoculated. All the samples were ripened in glassjars at 2 different temperatures (10 +/- 1 and 20 +/- 1 degreesC) and relative humidities (85 +/- 2% and 95 +/- 2%) and analyzed for aflatoxin formation on days 1, 15, 30, 45, 60 and 90 of storage using thin layer chromatography.