Occurrence of microorganisms and aflatoxins in the production of artisanal puba flour production in Tocantins, Brazil

This work aimed to characterize the microbiota involved in the production of puba flour in Palmas, Brazil, and to verify the presence of aflatoxins in this food product. Counts of mesophilic heterotrophic bacteria, Lactobacillus spp., Streptococcus spp. and yeasts were done by dilution and plating o...

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Main Authors: Luana Martins Coelho, Francisca Maria Pinheiro de Sousa, Paula Benevides de Morais, Guilherme Prado, Juliana Fonseca Moreira da Silva, Raphael Sanzio Pimenta
Format: Article
Language:English
Published: Universidade Federal do Tocantins 2016-10-01
Series:Desafios
Subjects:
Online Access:https://sistemas.uft.edu.br/periodicos/index.php/desafios/article/view/2471/9000
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spelling doaj-6d390a2e08414734aa7174a76beeb4792020-11-24T23:36:28ZengUniversidade Federal do TocantinsDesafios2359-36522359-36522016-10-0131808810.20873/uft.2359-3652.2016v3n1p80Occurrence of microorganisms and aflatoxins in the production of artisanal puba flour production in Tocantins, BrazilLuana Martins Coelho0Francisca Maria Pinheiro de Sousa1Paula Benevides de Morais2Guilherme Prado3Juliana Fonseca Moreira da Silva4Raphael Sanzio Pimenta5Universidade Federal do Tocantins- UFT, Palmas - TO, BrasilUniversidade Federal do Tocantins- UFT, Palmas - TO, BrasilUniversidade Federal do Tocantins- UFT, Palmas - TO, BrasilFundação Ezequiel Dias- FUNED, Belo Horizonte- MG, BrasilUniversidade Federal do Tocantins- UFT, Palmas - TO, BrasilUniversidade Federal do Tocantins- UFT, Palmas - TO, BrasilThis work aimed to characterize the microbiota involved in the production of puba flour in Palmas, Brazil, and to verify the presence of aflatoxins in this food product. Counts of mesophilic heterotrophic bacteria, Lactobacillus spp., Streptococcus spp. and yeasts were done by dilution and plating on specific media. The results showed the presence of high populations of all microbial groups screened (>107 CFU g-1). Among lactobacilli, L. plantarum was the most frequent species, representing 41.6 % of total isolates of this genus. The most frequent yeasts were Candida castelli, C. ethanolica, C. krusei, Pichia membranifaciens and Trichosporon asahii. Counts of total and fecal coliforms obtained by the chromogenic Colilert technique were high mainly in samples of fermenting water, above 800 and 2,000 MPN 100 mL-1 respectively. Nevertheless in the final product those numbers were reduced considerably to less than 70 and 1 MPN g-1 respectively, values considered within the legal limits established by regulations. ELISA and thin layer chromatography showed no occurrence of aflatoxins, differently from other studies elsewhere. With this we can to observe that the products analyzed fit the Standards of the Brazilian Ministry of Health.https://sistemas.uft.edu.br/periodicos/index.php/desafios/article/view/2471/9000aflatoxinpuba flour.Manihot esculenta Crantzfermentationmicroorganisms
collection DOAJ
language English
format Article
sources DOAJ
author Luana Martins Coelho
Francisca Maria Pinheiro de Sousa
Paula Benevides de Morais
Guilherme Prado
Juliana Fonseca Moreira da Silva
Raphael Sanzio Pimenta
spellingShingle Luana Martins Coelho
Francisca Maria Pinheiro de Sousa
Paula Benevides de Morais
Guilherme Prado
Juliana Fonseca Moreira da Silva
Raphael Sanzio Pimenta
Occurrence of microorganisms and aflatoxins in the production of artisanal puba flour production in Tocantins, Brazil
Desafios
aflatoxin
puba flour.
Manihot esculenta Crantz
fermentation
microorganisms
author_facet Luana Martins Coelho
Francisca Maria Pinheiro de Sousa
Paula Benevides de Morais
Guilherme Prado
Juliana Fonseca Moreira da Silva
Raphael Sanzio Pimenta
author_sort Luana Martins Coelho
title Occurrence of microorganisms and aflatoxins in the production of artisanal puba flour production in Tocantins, Brazil
title_short Occurrence of microorganisms and aflatoxins in the production of artisanal puba flour production in Tocantins, Brazil
title_full Occurrence of microorganisms and aflatoxins in the production of artisanal puba flour production in Tocantins, Brazil
title_fullStr Occurrence of microorganisms and aflatoxins in the production of artisanal puba flour production in Tocantins, Brazil
title_full_unstemmed Occurrence of microorganisms and aflatoxins in the production of artisanal puba flour production in Tocantins, Brazil
title_sort occurrence of microorganisms and aflatoxins in the production of artisanal puba flour production in tocantins, brazil
publisher Universidade Federal do Tocantins
series Desafios
issn 2359-3652
2359-3652
publishDate 2016-10-01
description This work aimed to characterize the microbiota involved in the production of puba flour in Palmas, Brazil, and to verify the presence of aflatoxins in this food product. Counts of mesophilic heterotrophic bacteria, Lactobacillus spp., Streptococcus spp. and yeasts were done by dilution and plating on specific media. The results showed the presence of high populations of all microbial groups screened (>107 CFU g-1). Among lactobacilli, L. plantarum was the most frequent species, representing 41.6 % of total isolates of this genus. The most frequent yeasts were Candida castelli, C. ethanolica, C. krusei, Pichia membranifaciens and Trichosporon asahii. Counts of total and fecal coliforms obtained by the chromogenic Colilert technique were high mainly in samples of fermenting water, above 800 and 2,000 MPN 100 mL-1 respectively. Nevertheless in the final product those numbers were reduced considerably to less than 70 and 1 MPN g-1 respectively, values considered within the legal limits established by regulations. ELISA and thin layer chromatography showed no occurrence of aflatoxins, differently from other studies elsewhere. With this we can to observe that the products analyzed fit the Standards of the Brazilian Ministry of Health.
topic aflatoxin
puba flour.
Manihot esculenta Crantz
fermentation
microorganisms
url https://sistemas.uft.edu.br/periodicos/index.php/desafios/article/view/2471/9000
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