Author/Authors
GÜLEY, Ziba Ege Üniversitesi - Ödemiş Meslek Yüksekokulu - Süt ve Ürünleri Teknolojisi Programı, Turkey , UYSAL, Harun Raşit Ege Üniversitesi - Ziraat Fakültesi - Süt Teknolojisi Bölümü, Turkey , KILIÇ, Sevda Ege Üniversitesi - Ziraat Fakültesi - Süt Teknolojisi Bölümü, Turkey
Title Of Article
Investigation of the presence of aflatoxin M1, aflatoxin B1 and aflatoxigenic moulds in some naturally mould-ripened traditional cheeses
شماره ركورد
23108
Abstract
In this study, 11 mouldy cheese samples which most of them were Konya küflü cheese, collected from producers and market places in Konya province, were investigated for the presence of aflatoxin M1 , aflatoxin B1 and aflatoxigenic moulds. Aflatoxin analysis were performed by using immunoaffinity column clean-up and HPLC with fluorescence detection. Except 1 sample that failed during immunoaffinity column clean-up step, because of its high fat content and excessive mould growth, aflatoxin M1 and aflatoxin B1 were not detected in 10 samples that were analysed. All of 27 mould isolates form 11 samples were identified as Penicillium spp.
From Page
145
NaturalLanguageKeyword
Mycotoxins , Aflatoxin M1 , Aflatoxin B1 , Mouldy Cheese , Aflatoxigenic Moulds
JournalTitle
The Journal Of Ege University Faculty Of Agriculture
To Page
152
JournalTitle
The Journal Of Ege University Faculty Of Agriculture
Link To Document