Investigation of the Yeast and Mould Floras in Some Ground Spices
In this study, yeast and mould floras of 60 spices samples that werecollected from different places of Diyarbakır have been investigated. Theyeast spices as Aspergillus flavus, A. fumigatus and A. niger and mouldspices as Candida tropicalis and C. albicans have been commonly isolatedfrom the spices...
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Dicle University Medical School
2004-01-01
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doaj-04e268d83a704d3c9841f2384d2375272020-11-24T23:42:36ZengDicle University Medical SchoolDicle Medical Journal 1300-29451308-98892004-01-013131519Investigation of the Yeast and Mould Floras in Some Ground SpicesAydın VuralNeval Berrin Arserim KayaMahmut MeteIn this study, yeast and mould floras of 60 spices samples that werecollected from different places of Diyarbakır have been investigated. Theyeast spices as Aspergillus flavus, A. fumigatus and A. niger and mouldspices as Candida tropicalis and C. albicans have been commonly isolatedfrom the spices samples.The ratios of yeast contamination in the samples of black pepper,cumin, allspice, ground hot red pepper, flaked pepper (red) and flakedpepper (black), investigated in this study, have been found as % 70, % 80,% 90, % 90, % 60 and % 30 respectively. As a result of high amount ofyeast contamination in spices samples, it is thought that there is a high riskof aflatoxin presence.Using the good and hygienically producing techniques at the stages ofharvest, production, processing, storage and selling with decontaminationapplications as sterilization, microwave and irradiation become effectiveeither in to prove the microbiological quality of the spices and eliminatingof the probable aflatoxin risk due to highly yeast contamination.http://4181.indexcopernicus.com/fulltxt.php?ICID=887943SpiceYeastMouldIdentification |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Aydın Vural Neval Berrin Arserim Kaya Mahmut Mete |
spellingShingle |
Aydın Vural Neval Berrin Arserim Kaya Mahmut Mete Investigation of the Yeast and Mould Floras in Some Ground Spices Dicle Medical Journal Spice Yeast Mould Identification |
author_facet |
Aydın Vural Neval Berrin Arserim Kaya Mahmut Mete |
author_sort |
Aydın Vural |
title |
Investigation of the Yeast and Mould Floras in Some Ground Spices |
title_short |
Investigation of the Yeast and Mould Floras in Some Ground Spices |
title_full |
Investigation of the Yeast and Mould Floras in Some Ground Spices |
title_fullStr |
Investigation of the Yeast and Mould Floras in Some Ground Spices |
title_full_unstemmed |
Investigation of the Yeast and Mould Floras in Some Ground Spices |
title_sort |
investigation of the yeast and mould floras in some ground spices |
publisher |
Dicle University Medical School |
series |
Dicle Medical Journal |
issn |
1300-2945 1308-9889 |
publishDate |
2004-01-01 |
description |
In this study, yeast and mould floras of 60 spices samples that werecollected from different places of Diyarbakır have been investigated. Theyeast spices as Aspergillus flavus, A. fumigatus and A. niger and mouldspices as Candida tropicalis and C. albicans have been commonly isolatedfrom the spices samples.The ratios of yeast contamination in the samples of black pepper,cumin, allspice, ground hot red pepper, flaked pepper (red) and flakedpepper (black), investigated in this study, have been found as % 70, % 80,% 90, % 90, % 60 and % 30 respectively. As a result of high amount ofyeast contamination in spices samples, it is thought that there is a high riskof aflatoxin presence.Using the good and hygienically producing techniques at the stages ofharvest, production, processing, storage and selling with decontaminationapplications as sterilization, microwave and irradiation become effectiveeither in to prove the microbiological quality of the spices and eliminatingof the probable aflatoxin risk due to highly yeast contamination. |
topic |
Spice Yeast Mould Identification |
url |
http://4181.indexcopernicus.com/fulltxt.php?ICID=887943 |
work_keys_str_mv |
AT aydınvural investigationoftheyeastandmouldflorasinsomegroundspices AT nevalberrinarserimkaya investigationoftheyeastandmouldflorasinsomegroundspices AT mahmutmete investigationoftheyeastandmouldflorasinsomegroundspices |
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