Abstract:
:The fungal flora of wheat flour and baladi bread in upper Egypt were investigated. Most of the isolated fungal species belong to the genus Aspergillus. The presence of non heat resistant fungi of the both flat surfaces of baladi bread, came from contamination after baking and from improper handling at homes. Among the heat resistant fungi, A. fumigatus and A. niger, were recorded to inhabit the spongy crumb although the high temperature of baking process which reached approximately 100 degrees C in the center of the bread. The mutagenic effects of the fungal metabolites of the extract of mouldy Egypt were investigated. Most of the isolated fungal species all stages of mitotic division. The most interesting effect of these fungal metabolites were the induction of tripolar and quadripolar spindle. Multinucleate and polyploid cells were also observed under relatively high concentrations. It was noticed that at either higher concentrations or lower concentrations with long exposure, damaged cells were observed. The hazards involved through the consumption of individuals to such mouldy bread, is accumulation of possible deleterious effects from both long and short term exposure to these toxic metabolites.
journal_name
Mycopathologiajournal_title
Mycopathologiaauthors
Megalla SE,Abdou RF,Bagy MMdoi
10.1007/BF00437130subject
Has Abstractpub_date
1985-01-01 00:00:00pages
35-41issue
1eissn
0301-486Xissn
1573-0832journal_volume
89pub_type
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