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논문검색

RESEARCH NOTE

PCR-based Identification of Aflatoxigenic Fungi Associated with Iranian Saffron

원문정보

Reihaneh Noorbakhsh, Seyed Ali Mortazavi, Ahmad Reza Bahrami, Maesoomeh Bahreini, Bita Forghani

한국식품과학회 Food Science and Biotechnology Volume 18 Number 4 2009.08 pp.1038-1041
피인용수 : 0건 (자료제공 : 네이버학술정보)

초록

영어

Aflatoxins are secondary metabolites produced by the aflatoxigenic fungi in suitable conditions. Saffron, Crocussativus, is the most expensive spice in the world. Saffron is normally contaminated with soil and hand microflora duringharvest and post-harvest operations. In this study, rapid assessment of aflatoxigenic fungi in saffron was accomplished usingpolymerase chain reaction. In total, 37 market samples were assayed in order to isolate aflatoxin-producing fungi. The 18.9%of the total samples were contaminated with aflatoxigenic fungi. Our results also show that most of the isolated fungi weresaprophytes which are normally originated from soil during harvest and postharvest process.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 References

키워드

저자정보

  • Reihaneh Noorbakhsh Department of Food Science, Ferdowsi University of Mashhad, Mashhad 91775-1163, Iran
  • Ahmad Reza Bahrami Cellular and Molecular Research Group, Institute of Biotechnology, Ferdowsi University of Mashhad, Mashhad 91775-1163, Iran; Department of Biology, Ferdowsi University of Mashhad, Mashhad 91775-1163, Iran
  • Seyed Ali Mortazavi Department of Food Science, Ferdowsi University of Mashhad, Mashhad 91775-1163, Iran
  • Bita Forghani Cellular and Molecular Research Group, Institute of Biotechnology, Ferdowsi University of Mashhad, Mashhad 91775-1163, Iran
  • Maesoomeh Bahreini Department of Biology, Ferdowsi University of Mashhad, Mashhad 91775-1163, Iran

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