Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/337422
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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampLopes, Aline de Souza-
dc.contributor.authorunicampMartins, Ligia Manoel-
dc.typeArtigopt_BR
dc.titleAspergillus section Flavi diversity and the role of A. novoparasiticus in aflatoxin contamination in the sugarcane production chainpt_BR
dc.contributor.authorIamanaka, Beatriz Thie-
dc.contributor.authorLopes, Aline de Souza-
dc.contributor.authorMartins, Ligia Manoel-
dc.contributor.authorFrisvad, Jens Christian-
dc.contributor.authorMedina, Angel-
dc.contributor.authorMagan, Naresh-
dc.contributor.authorSartori, Daniele-
dc.contributor.authorMassi, Fernanda Pelisson-
dc.contributor.authorPelegrinelli Fungaro, Maria Helena-
dc.contributor.authorTaniwaki, Marta Hiromi-
dc.subjectCana-de-açucarpt_BR
dc.subject.otherlanguageSugarcanept_BR
dc.description.abstractThe presence of Aspergillus section Flavi and aflatoxins in sugarcane as well as in by-products, such as molasses, sugar, yeast cream and dried yeast, collected from different fields and processing plants in Sao Paulo state, were investigated throughout the sugarcane production chain. A total of 246 samples was collected and analyzed and 226 isolates of Aspergillus section Flavi were isolated. Aspergillus section Flavi strains were found in sugarcane juice, milled sugarcane, stalk, soil and dried yeast samples. Among the isolates of Aspergillus section Flavi submitted to polyphasic identification (n = 57), Aspergillus novoparasiticus and Aspergillus arathidicola were predominantly found. A significant proportion of the isolates (84.5%) were found to have morphological and physiological characteristics of A. novoparasiticus. Most samples, with the exception of sugar, showed some aflatoxin contamination. The highest level was in dried yeast with an average of 2.55 mu g/kg and maximum value of 10.19 mu g/kg. This is the first report of contamination of sugarcane by A. novoparasiticuspt_BR
dc.relation.ispartofInternational journal of food microbiologypt_BR
dc.relation.ispartofabbreviationInt. j. food microbiol.pt_BR
dc.publisher.cityAmsterdampt_BR
dc.publisher.countryPaíses Baixospt_BR
dc.publisherElsevierpt_BR
dc.date.issued2019-
dc.date.monthofcirculationMar.pt_BR
dc.language.isoengpt_BR
dc.description.volume293pt_BR
dc.description.firstpage17pt_BR
dc.description.lastpage23pt_BR
dc.rightsFechadopt_BR
dc.sourceWOSpt_BR
dc.identifier.issn0168-1605pt_BR
dc.identifier.eissn1879-3460pt_BR
dc.identifier.doi10.1016/j.ijfoodmicro.2018.12.024pt_BR
dc.identifier.urlhttps://www.sciencedirect.com/science/article/pii/S016816051830936Xpt_BR
dc.description.sponsorshipCONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQpt_BR
dc.description.sponsorshipFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESPpt_BR
dc.description.sponsordocumentnumbersem informaçãopt_BR
dc.description.sponsordocumentnumber2011/10073-0pt_BR
dc.date.available2020-03-25T22:52:56Z-
dc.date.accessioned2020-03-25T22:52:56Z-
dc.description.provenanceSubmitted by Sanches Olivia (olivias@unicamp.br) on 2020-03-25T22:52:56Z No. of bitstreams: 0. Added 1 bitstream(s) on 2020-07-20T14:16:50Z : No. of bitstreams: 1 000459364400003.pdf: 850786 bytes, checksum: 80ced7fa6ae87ea3954fdb4e2587f336 (MD5)en
dc.description.provenanceMade available in DSpace on 2020-03-25T22:52:56Z (GMT). No. of bitstreams: 0 Previous issue date: 2019en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/337422-
dc.contributor.departmentsem informaçãopt_BR
dc.contributor.departmentsem informaçãopt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.subject.keywordDried yeastpt_BR
dc.subject.keywordAspergilluspt_BR
dc.subject.keywordAflatoxinspt_BR
dc.identifier.source000459364400003pt_BR
dc.creator.orcidsem informaçãopt_BR
dc.creator.orcid0000-0001-5009-1359pt_BR
dc.type.formArtigopt_BR
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