中文摘要：传统奶酪在成熟过程中可能会受到产黄曲霉毒素的黄曲霉污染，这一问题尚未得到充分重视。本研究评估了水分活性(a,)、pH和温度对奶酪培养基上3种黄曲霉菌株（CQ7、CQ8和CG103）的迟滞期、生长和黄曲霉毒素生产的影响。结果表明黄曲霉菌株的行为受到pH、a(w)和温度条件的影响。CQ7菌株在pH5.5、水分活性0.99a(w)和25℃下生长速度最快，而对于CQ8菌株和CQ103菌株，在pH5.5和 6.0下没有差异。这一结果可能有助于在奶酪制作和贮藏过程中设计控制策略，以预防和避免产毒霉菌导致的黄曲霉毒素污染。
外文摘要：Traditional cheeses may be contaminated by aflatoxin-producing Aspergillus flavus during the ripening process, which has not been sufficiently taken into account. The objectives of this study were to evaluate the influence of water activity (a,), pH, and temperature on the lag phases, growth, and aflatoxin production of 3 A. flavus strains (CQ7, CQ8, and CG103) on a cheese-based medium. The results showed that the behavior of A. flavus strains was influenced by pH, a(w), and temperature conditions. The CQ7 strain showed the maximum growth at pH 5.5, 0.99 a(w), and 25 degrees C, whereas for CQ8 and CQ103 strains, no differences were obtained at pH 5.5 and 6.0. In general, low pH, aw, and temperature values increased the latency times and decreased the growth rate and colony diameter, although a(w) and temperature were the most limiting factors. Maximum aflatoxin production on the cheese based medium occurred at pH 5.0, 0.95 a(w), and 25 or 30 degrees C, depending on the strain. This study shows the effect of pH, a(w), and temperature factors on growth and aflatoxin production of 3 aflatoxigenic A. flavus strains on a cheese-based medium. The findings may help to design control strategies during the cheesemaking process and storage, to prevent and avoid aflatoxin contamination by aflatoxigenic molds.
外文关键词：aflatoxin；Aspergillus flavus；growth；ripened cheese
作者：Casquete, Rocio；Jose Benito, Maria；de Guia Cordoba, Maria
作者单位：Universidad de Extremadura
期刊名称：JOURNAL OF DAIRY SCIENCE
期刊影响因子：2.408
出版年份：2017
出版刊次：9
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