Distribution of Mycoflora and Assessment of Moisture Content Measurement Methods of Indian Bakery Food Products
نویسندگان
چکیده
Mycotoxins are toxic food pollutants that created naturally by some fungus. By contaminating food, they have a harmful impact on human health. This study's major objective was to simulate products from bakeries being contaminated. Separate bakery samples were examined see whether fungus and associated mycotoxins present. One hundred fifty-nine (159) collected randomly different shops in rural sides around Davangere city, during July November 2022. Qualitatively, maximum number of molds isolated identified samples. The most common species Trichoderma harzianum, A. niger, Rhizopus, flavus, Penicillium sp, Curvularia parasiticus, chrysogenum, Aspergillus Fusarium Alternaria sp Mucor sp. moisture content found be sweets made dry fruits milk followed cakes, burfi, cookies, bread etc minimum growth observed chips. Results regarding showed that, NS41-NS159 had high 60%, NS1-NS11 (49.8%), NS12-NS20 NS21-NS35 (37.8%) NS36-NS40 (13.6%) respectively. determination reveals causes microorganisms Statical analysis storage significant effect products.
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ژورنال
عنوان ژورنال: Journal of Food and Nutrition Sciences
سال: 2023
ISSN: ['2330-7285', '2330-7293']
DOI: https://doi.org/10.11648/j.jfns.20231104.13