Mycoflora and mycotoxin contaminated some juices
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Abstract
Fruit juices are popular drinks as they contain antioxidants, vitamins, and minerals that are essential for human being and play important role in the prevention of heart diseases, cancer, and diabetes. Consumption of fresh juices increased dramatically due to their freshness, high vitamin content, and low caloric consumption. Fruit and vegetable markets are known to contain several species of fungi. A total of 60L juice samples were examined for their microbiological association. Ten fungal species including seven fungal genera were isolated and identified from the three types of fresh juices survied i. e. apple, grape-fruit and navel orange. These are Alternaria citri, Aspergillus flavus, A. parasiticus, Botryodiplodia theobromae, Colletotrichum gloeosporioides, Fusarium sp., Penicillium expansum, P. digitatum, P. italicum and Rhizopus stolonifer. Tested of mycotoxin production indicated that, A. flavus (No. 20) was found to be produced only 0.10 ng/ml of aflatoxin AFB1, A. parasiticus (No. 4) produced 0.52 ng/ml of aflatoxin AFB1, 0.10 ng/ml of aflatoxin AFB2, 0.32 ng/ml of aflatoxin AFG1 and 0.10 ng/ml of aflatoxin AFG2. Decontamination of fungi resulted that, all hot water treatments i. e. 45, 50 and 550c were found to reduce the number of spores’ viability of the tested fungi (A. flavus, A. parasiticus and P. expansum) compared with un-treated. The numbers of spore viability were decreased with increasing the temperature degree used. Both pasteurization (at 80°C) and sterilization (at 121°C) treatments have a great effect on spore viability of the three tested fungi compared with un-treatedjuices which gave completely inhibition of spore viability of the three tested fungi with hundred percent of reduction.
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