Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 166, Issue 2, Pages 316-322Publisher
ELSEVIER
DOI: 10.1016/j.ijfoodmicro.2013.07.024
Keywords
Pu-erh tea; Fungi; Mycotoxins; Aflatoxin; Ochratoxin; Fumonisin
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Pu-erh tea originates from the province of Yunnan in south-western China. As this tea is produced by so called Aspergillus post-fermentation the question arises which molds and mycotoxins may be found in this tea. In total 36 samples of Pu-erh tea were investigated for their content of filamentous fungi and the mycotoxins aflatoxins B-1, B-2, G(1), and G(2), fumonisins B-1, B-2, and B-3, and ochratoxin A. Fungi were isolated from all samples in a concentration of 1.0 x 10(1) to 2.6 x 10(6) colony forming units (cfu)/g tea, all together 19 fungal genera and 31 species were identified. The most prevalent species were Aspergillus acidus and Aspergillus fumigatus, followed by Zygomycetes and Penicillium species. Aflatoxins and fumonisins were not found in the samples investigated, ochratoxin A was detected in 4 of 36 teas (11.1%). (C) 2013 Elsevier B.V. All rights reserved.
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