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dc.contributor.authorOno, L. T.; et al.-
dc.contributor.otherPT_Br
dc.date.accessioned-
dc.date.accessioned2022-09-12T19:05:04Z-
dc.date.availablePT_Br
dc.date.available2022-09-12T19:05:04Z-
dc.date.copyright-
dc.date.issued2021-
dc.identifierPT_Br
dc.identifier.citationMycotoxin Research, 2021.pt_BR
dc.identifier.urihttp://repositorio.ital.sp.gov.br/jspui/handle/123456789/444-
dc.description.abstractAflatoxins are carcinogenic compounds produced by some species of Aspergillus, especially those belonging to Aspergillus section Flavi. Their occurrence in food may start in the field, in the post-harvest, or during storage due to inadequate handling and storage. Because cassava is a staple food for a high percentage of the Brazilian population, we evaluated the presence of aflatoxin-producing species in cassava tubers, cassava products (cassava flour, cassava starch, sour starch, and tapioca flour), and in soil samples collected from cassava fields. In addition, the levels of aflatoxin contamination in cassava products were quantified. A total of 101 samples were analyzed, and 45 strains of Aspergillus section Flavi were isolated. Among the identified species, Aspergillus flavus, Aspergillus arachidicola, Aspergillus novoparasiticus, and Aspergillus parasiticus were found. The majority of strains (73.3%) tested for their aflatoxin-producing ability in synthetic media was positive. Despite that, cassava and cassava products were essentially free of aflatoxins, and only one sample of cassava flour contained traces of AFB1 (0.35 μg/kg).pt_BR
dc.formatPT_Br
dc.languagePT_Br
dc.language.isoenpt_BR
dc.publisherSpringerpt_BR
dc.rightsPT_Br
dc.sourcePT_Br
dc.subjectAspergilluspt_BR
dc.subjectCassavapt_BR
dc.subjectTuberspt_BR
dc.subjectCassava productspt_BR
dc.subjectAflatoxinspt_BR
dc.subjectSoilpt_BR
dc.titleAspergillus section Flavi and aflatoxins in Brazilian cassava (Manihot esculenta Crantz) and productspt_BR
dc.typeArticlept_BR
dc.date.updated-
dc.subject.cnpqPT_Br
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