Researches on Incidence of Fungi in Milk and Dairy Products Rendered Profitable in Craiova Markets
Keywords:
fungi, mycotoxins, toxins, yeastsAbstract
Fungal contamination was observed in 46 milk samples. Contamination level was 100% for Candida and Rhodotorula (yeasts). Contamination is attributed to deficiencies in milking dairy cows. In the samples of Telemea cheese, the predominant microflora belonged to the species Candida and Rhodotorula. In milk and cheese samples was not detected aflatoxin M1.
Many types of cheese are excellent substrates for the growth of fungi. Fungi more important are Penicillium, Aspergillus, Cladosporium, Mucor and Trichoderma. Mycotoxins, produced by certain fungi as toxic metabolic substances can be found in dairy products, either from indirect sources when dairy cows consume feeds with mycotoxin (Aflatoxin B1 and its metabolite that passes into milk - AFM1) or from direct sources as a result of growth intentional or accidental fungi.
Many feed from farm crops are consumed later. In the course of vegetative growth but especially during the flowering period, Fusarium fungi may infect grains or other fodder crops and produce fusarium toxins, deoxynivalenol, nivalenol, zearalenone, fumonisins and HT2 and T toxins. Aflatoxins are mainly produced by two species: Aspergillus flavus and A. parasiticus. Aflatoxin B1 is metabolized by ruminants resulting aflatoxin M1, and this metabolite can be transferred to cows’ milk.
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