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Food Science and Technology International
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Incidencia de hongos toxigénicos en queserías de la zona de Arzua (La Coruña España) / Incidence of toxigenic molds in farm-level cheesemaking units from Arzua (La Coruña, Spain)

B. Vázquez-Belda

Depto Química Analítica Nutrición y Bromatología, Facultad de Veterinaria, Litgo, España

C.A. Fente-Sampayo

Depto Química Analítica Nutrición y Bromatología, Facultad de Veterinaria, Litgo, España

E. Quinto-Fernandez

Depto Química Analítica Nutrición y Bromatología, Facultad de Veterinaria, Litgo, España

C. Franco-Abuin

Depto Química Analítica Nutrición y Bromatología, Facultad de Veterinaria, Litgo, España

J.L. Rodríguez-Otero

Depto Química Analítica Nutrición y Bromatología, Facultad de Veterinaria, Litgo, España

A. Cepeda-Saez

Depto Química Analítica Nutrición y Bromatología, Facultad de Veterinaria, Litgo, España

Four hundred ten strains of Penicillium and 120 strains of Aspergillus isolated from air, surfaces, and cheese, in 10 farm-level cheesemaking farm units from Arzúa (La Coruña, Spain) were classified. The mycotoxin production using the APA medium and thin-layer chromatography was proved. With respect to the production of aflatoxins, 19% from Aspergillus strains resulted positive in agar APA and 18.3% by thin-layer chromatography. With regard to citrinin, 22.2% from Penicillium strains and 5% from the Aspergillus strains were producers of this mycotoxin; 16.1% from Penicillium and 1.67% from Aspergillus produced ochratoxin A. With regard to patulin, 5.4% from the fungi belonging to the genus Penicillium studied were producers of this mycotoxin as well as 3.3% from the Aspergillus. Just 6.6% from the Aspergillus strains resulted in the production of sterigmatocystin.

Key Words: cheese • fungal contamination • Penicillium • Aspergillus • mycotoxins.

Food Science and Technology International, Vol. 1, No. 2-3, 91-95 (1995)
DOI: 10.1177/108201329500100204
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