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dc.contributor.authorCalderari, Thaiane O.-
dc.contributor.otherPT_Br
dc.date.accessioned-
dc.date.accessioned2023-01-18T18:14:49Z-
dc.date.availablePT_Br
dc.date.available2023-01-18T18:14:49Z-
dc.date.copyright-
dc.date.issued2013-
dc.identifierPT_Br
dc.identifier.citationInternational Journal of Food Microbiology, v.160, n.3, p.267-272, jan./2013.pt_BR
dc.identifier.urihttp://repositorio.ital.sp.gov.br/jspui/handle/123456789/566-
dc.description.abstractA total of 288 brazil nut samples (173 kernel and 115 shell) from the Amazon rainforest region and São Paulo State, Brazil were collected at different stages of brazil nut production. Samples were analysed for: percentages of aflatoxigenic fungal species and potential for aflatoxin production and presence of aflatoxins. Aspergillus nomius was the most common species found (1235 isolates) which amounted to 30% of the total species with potential to produce aflatoxins. This species is of concern since 100% of all isolates produced aflatoxins B1, B2, G1 and G2. Aspergillus flavus was almost equally common (1212 isolates) although only 46% produced aflatoxins under laboratory conditions, and only aflatoxins B1 and B2. Low number of other species with the potential to produce aflatoxins was isolated: Aspergillus arachidicola and Aspergillus bombycis produced B and G aflatoxins whilst Aspergillus pseudotamarii produced only aflatoxin B1. The total aflatoxin levels found in samples taken fromthe rainforestswas 0.7 μg/kg, fromprocessing plants before and after sorting 8.0 and 0.1 μg/kg respectively, fromstreetmarkets in theAmazon region 6.3 μg/kg and fromsupermarkets in São Paulo State 0.2 μg/kg. Processing, which includedmanual ormechanical sorting and drying at 60 °C for 30 to 36 h, eliminated on averagemore than 98% of total aflatoxins. These results showed that sorting is a very effective way to decrease aflatoxin content in brazil nuts.pt_BR
dc.formatPT_Br
dc.languagePT_Br
dc.language.isoenpt_BR
dc.rightsPT_Br
dc.sourcePT_Br
dc.subjectAspergillus section Flavipt_BR
dc.subjectAflatoxinspt_BR
dc.subjectBrazil nutspt_BR
dc.subjectAspergillus flavuspt_BR
dc.subjectAspergillus nomiuspt_BR
dc.titleThe biodiversity of Aspergillus section Flavi in brazil nuts: From rainforest to consumerpt_BR
dc.typeArticlept_BR
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dc.subject.cnpqPT_Br
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