中文摘要：本研究调查了南非班巴拉花生(Vigna subterranea (L.) Verdc)的真菌安全性。研究表明，Bambara花生真菌和霉菌毒素污染引起了消费者对健康的关注。
外文摘要：The study investigated the mycological safety of Bambara groundnut (Vigna subterranea (L.) Verdc) from Southern Africa. Conventional and molecular methods identified aflatoxin-producing Aspergillus flavus in Bambara seed while a modified QuEChERS method for mycotoxin detection confirmed the presence of aflatoxin in the flour. Flour samples obtained by milling, roasting and milling, and spontaneous fermentation stored for 30 days at simulated tropical conditions (30 ± 1 °C, 85 ± 2% relative humidity) were analyzed for changes in fungal counts, water activity and aflatoxin production. A co-occurrence of Aflatoxin (AF) B1 (0.13–6.90), AFB2 (0.14–2.90), AFG1 (1.38–4.60), and AFG2 (0.15–1.00) was recorded in the flour samples. Over the storage period, there was significant (p ≤ 0.05) increase in the water activity of roasted Bambara groundnut flour (0.09–0.95), fermented Bambara groundnut flour (0.34–1.02), and Bambara groundnut flour (0.42–0.89); and in the fungal counts irrespective of the processing method. Roasting at 140 °C for 20 min completely degraded aflatoxin in the seeds. Fungal and mycotoxin contamination of Bambara groundnut raises concerns on health of consumers.
外文关键词：Aspergillus flavus；Bambara groundnut；Roasting；Fermentation；Aflatoxin
作者：Olagunju, O；Mchunu, N；Durand, N；Alter, P；Montet, D；Ijabadeniyi, O
作者单位：Durban Univ Technol
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY
期刊影响因子：2.711
出版年份：2018
出版刊次：12
点击下载：研磨、发酵及烘烤对班巴拉花生(Vigna subterranea (L.) Verdc)水活度、真菌生长及黄曲霉毒素污染的影响