Aflatoxigenic Isolates of Aspergillus flavus from Pecans

Of 120 isolates of the Aspergillus flavus group from pecans used in bakery products, 85 were shown to produce aflatoxin on yeast extract sucrose medium. Extracts from moldy sections of raw pecans obtained commercially at the retail level showed aflatoxin-like spots on thin-layer chromatography. Cook...

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Bibliographic Details
Published in:Appl Microbiol
Main Authors: Lillard, H. S., Hanlin, R. T., Lillard, D. A.
Format: Artigo
Language:Inglês
Published: American Society for Microbiology (ASM) 1970
Subjects:
Food and Deterioration
Online Access:https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC376623/
https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/5415207/
https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.19.1.128-130.1970
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