INMIBO ( EX - PROPLAME)   14614
INSTITUTO DE MICOLOGIA Y BOTANICA
Unidad Ejecutora - UE
artículos
Título:
Microbiological quality, fungal diversity and aflatoxins contamination in carob flour (Prosopis flexuosa)
Autor/es:
MARÍA PÍA MOM, STELLA MARIS ROMERO, ADA GABRIELA LARUMBE, LEOPOLDO IANNONE, RICARDO COMERIO, CAMILA SOLEDAD SANTANA SMERSU, MARIANO SIMÓN, GRACIELA VAAMONDE
Revista:
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Editorial:
ELSEVIER SCIENCE BV
Referencias:
Lugar: Amsterdam; Año: 2020
ISSN:
0168-1605
Resumen:
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 fexuosa) were analysed. Standard plate count of aerobic mesophilic bacteria showed levels of contamination ranging from