INFLUENCE OF CHOSEN MICROBES AND SOME CHEMICAL SUBSTANCES ON THE PRODUCTION OF AFLATOXINS

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216275%3A25310%2F15%3A39899264" target="_blank" >RIV/00216275:25310/15:39899264 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.5219/416" target="_blank" >http://dx.doi.org/10.5219/416</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.5219/416" target="_blank" >10.5219/416</a>

Jazyk výsledku

angličtina

Název v původním jazyce

INFLUENCE OF CHOSEN MICROBES AND SOME CHEMICAL SUBSTANCES ON THE PRODUCTION OF AFLATOXINS

Popis výsledku v původním jazyce

The aim of this work was the detection of aflatoxins by the HPLC method and the ascertainment of factors influencing their production. A. parasiticus CCM F-108, A. parasiticus CCF 141, A. parasiticus CCF 3137 and two isolates A. flavus were used. These toxigenic isolates were recovered from spice (strain 1) and wraps (strain 2). The gene for the production of aflatoxin B1 for each species of fungi was detected using an optimized PCR method. Rhodotorula spp.*, Lactococcus lactis subsp. lactis CCM 1881, Flavobacterium spp. and fungal strain Pythium oligandrum* were tested for inhibition of aflatoxins production and fungal growth. Having used the HPLC detection, various preservatives (propionic acid, citric acid, potassium sorbate) were tested from the viewpoint of their influence on the growth of aflatoxigenic fungi followed by the production of aflatoxins. The growth of A. flavus and A. parasiticus and aflatoxin production in Potato Dextrose Agar supplemented with propionic acid (1000-2

Název v anglickém jazyce

INFLUENCE OF CHOSEN MICROBES AND SOME CHEMICAL SUBSTANCES ON THE PRODUCTION OF AFLATOXINS

Popis výsledku anglicky

The aim of this work was the detection of aflatoxins by the HPLC method and the ascertainment of factors influencing their production. A. parasiticus CCM F-108, A. parasiticus CCF 141, A. parasiticus CCF 3137 and two isolates A. flavus were used. These toxigenic isolates were recovered from spice (strain 1) and wraps (strain 2). The gene for the production of aflatoxin B1 for each species of fungi was detected using an optimized PCR method. Rhodotorula spp.*, Lactococcus lactis subsp. lactis CCM 1881, Flavobacterium spp. and fungal strain Pythium oligandrum* were tested for inhibition of aflatoxins production and fungal growth. Having used the HPLC detection, various preservatives (propionic acid, citric acid, potassium sorbate) were tested from the viewpoint of their influence on the growth of aflatoxigenic fungi followed by the production of aflatoxins. The growth of A. flavus and A. parasiticus and aflatoxin production in Potato Dextrose Agar supplemented with propionic acid (1000-2

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

EE - Mikrobiologie, virologie

OECD FORD obor

—

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2015

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Potravinarstvo

ISSN

1338-0230

e-ISSN

—

Svazek periodika

9

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

SK - Slovenská republika

Počet stran výsledku

9

Strana od-do

9-17

Kód UT WoS článku

—

EID výsledku v databázi Scopus

2-s2.0-84926632473