Isolamento e identificação de fungos em farinhas de milho e mandioca em Goiânia (Goiás)
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Data
2001-06
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Editor
Ruy de Souza Lino Junior
Resumo
Fungi presence in foods promotes alterations in their structure. The procedure
of making flour, a very consumed Brazilian food, may lead to fungi
contamination. The aim of this study was to analyze the fungi appearance in
corn and manioc flour which are usually sold in supermarkets in the city of
Goiânia-GO. Twenty samples were collected from different regions of the
city. The technique used was dilution in peptoned water, followed by a
culture in potato-dextrose agar. Deep seeding technique was used for the
colony former units counting (c.f.u.). Twenty-two different species grew out
of the twenty-two samples. Aspergillus, Rhizopus and Cladosporidium were
the most numerous species observed in the samples. When the colony former
units were analyzed, ali the samples showed values under IO4 c.f.u., which is
acceptable to the Ministry of Health. In spite of these results, there is still a
high fungi contamination in flours. Cereais quality control concerning
warehousing is recommended and necessary.
Descrição
Palavras-chave
Farinhas, Fungos filamentosos, Leveduras, Flours, Mold, Yeast
Citação
LEMOS, Janine de Aquino; COSTA, Milce; LEMOS, Aline Aquino; SILVA, Maria do Rosário Rodrigues. Isolamento e identificação de fungos em farinhas de milho e mandioca em Goiânia (Goiás). Revista de Patologia Tropical, Goiânia, v. 30, n. 1, p. 31-36, jan./jun. 2001. Disponível em: <https://www.revistas.ufg.br/iptsp/article/view/15793/9689>.