Abstract：
:Isolates of Aspergillus flavus obtained from a new growing peanut region in Argentina (Formosa province) were examined for aflatoxin types B and G and cyclopiazonic acid (CPA) production. Sclerotia diameters and the number of sclerotia produced per square centimetre were also determined for each isolate. They were tested by vegetative compatibility group analysis to investigate their genetic relatedness and correlate the results with vegetative compatibility groups previously described from the major peanut-growing area (Córdoba province) in our country. Two isolates were considered atypical because they simultaneously produce aflatoxins B and G and CPA. A. flavus population from Formosa province was very diverse genetically. Vegetative compatibility groups (VCGs) formed by typical isolations of A. flavus were different among agroecological sites. Formosa isolates could not be grouped to any of the Córdoba VCGs, while that one of the VCGs that contain atypical isolates included strains from the two geographical regions. Each VCG included isolates of the same mycotoxin and sclerotia production pattern. The two regions analysed have different climatic conditions, soil type, crop sequence history and also are in different latitude. These parameters may reflect different geographic adaptation between isolates from both sites.
journal_name
Int J Food Microbioljournal_title
International journal of food microbiologyauthors
Pildain MB,Vaamonde G,Cabral Ddoi
10.1016/j.ijfoodmicro.2003.10.007subject
Has Abstractpub_date
2004-05-15 00:00:00pages
31-40issue
1eissn
0168-1605issn
1879-3460pii
S0168160503005543journal_volume
93pub_type
杂志文章abstract：:Culturing methods are conventionally applied to investigate the contamination of food with several microorganisms after heat processing. However, with these methods, it is not possible to evaluate whether heat-treated meat products, such as cooked sausages, contained parts of spoiled meat. Therefore, two specific mult...
journal_title：International journal of food microbiology
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journal_title：International journal of food microbiology
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journal_title：International journal of food microbiology
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journal_title：International journal of food microbiology
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journal_title：International journal of food microbiology
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journal_title：International journal of food microbiology
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journal_title：International journal of food microbiology
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doi：10.1016/j.ijfoodmicro.2010.01.035
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journal_title：International journal of food microbiology
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journal_title：International journal of food microbiology
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journal_title：International journal of food microbiology
pub_type： 杂志文章
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journal_title：International journal of food microbiology
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journal_title：International journal of food microbiology
pub_type： 杂志文章
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journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2008.01.009
更新日期：2008-03-20 00:00:00
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journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2015.11.002
更新日期：2016-02-02 00:00:00
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journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2016.03.009
更新日期：2016-06-02 00:00:00
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journal_title：International journal of food microbiology
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journal_title：International journal of food microbiology
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journal_title：International journal of food microbiology
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journal_title：International journal of food microbiology
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journal_title：International journal of food microbiology
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