Survival of conidia of Aspergillus flavus in dried foods

Beuchat, L.R. (1979) Survival of conidia of Aspergillus flavus in dried foods. Journal of Stored Products Research , 15 (1). pp. 25-31.

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Survival of conidia at water activities (aw) of 0.32 to 0.78 varied greatly among the foods examined (lemon jelly, coconut, potato flakes, cocoa, groundnut flour, wheat flour, maize meal, cake mix), the rate and extent of death of conidia being enhanced with increasing aw. The rate of destruction of conidia was more rapid in the most acid foods (pH 6.81-3.7) but no effect of pH on survival was demonstrated in maize meal acidified with citric acid. Aspergillus differential medium (ADM) containing 50 mu g/ml tetracycline or ADM containing 50 mu g/ml streptomycin sulphate and 10 mu g/ml botran (2,6-dichloro-4-nitroanaline) were equally acceptable as selective media for recovering A. flavus from foods

Item Type: Article
Additional Information: SNNigam collections
Author Affiliation: Dep. Food Sci., Univ. Georgia Agric. Exp. Sta., Experiment, Ga. 30212, USA.
Subjects: Postharvest Management > Food Technology
Divisions: General
Depositing User: Mr T L Gautham
Date Deposited: 08 Aug 2013 03:35
Last Modified: 08 Aug 2013 03:35
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