Brazil nuts are subject to infection with B and G aflatoxin-producing fungus, Aspergillus pseudonomius
Co-culture fermentation of peanut-soy milk for the development of a novel functional beverage
Application of loop-mediated isothermal amplification assays for direct identification of pure cultures of Aspergillus flavus, A. nomius, and A. caelatus and for their rapid detection in shelled Brazil nuts
Brazil nuts have a high nutritional content and are a very important trade commodity for some Latin American countries. Aflatoxins are carcinogenic fungal secondary metabolites. In Brazil nuts they are produced predominantly by Aspergillus (A.) nomius and A. flavus. In the present study we applied and evaluated two sets of primers previously published for the […]
Survival of foodborne pathogens on inshell walnuts
The biodiversity of Aspergillus section Flavi in brazil nuts: From rainforest to consumer
Development and application of a loop-mediated isothermal amplification assay for rapid identification of aflatoxigenic molds and their detection in food samples
Mycobiota and mycotoxins in Brazil nut samples from different states of the Brazilian Amazon region
The objective of this study was to evaluate the presence of fungi and mycotoxins (aflatoxins and cyclopiazonic acid) in Brazil nut samples collected in different states of the Brazilian Amazon region: Acre, Amazonas, Amapá, and Pará. A total of 200 husk samples and 200 almond samples were inoculated onto Aspergillus flavus-parasiticus agar for the detection […]
Modelling Aspergillus flavus growth and aflatoxins production in pistachio nuts
Aflatoxins (AFs) are the main contaminants in pistachio nuts. AFs production in pistachio has been attributed to Aspergillus flavus. The aim of this study was to apply existing models to predict growth and AFs production by an A. flavus isolated from pistachios as a function of moisture content and storage temperature of pistachios in order […]
Water activity in dry foods containing live probiotic bacteria should be carefully considered: A case study with Lactobacillus rhamnosus GG in flaxseed
This study evaluated the effect of water activity on the long-term storage stability of the probiotic Lactobacillus rhamnosus GG (LGG) in a dry food matrix. Viability of LGG was further studied in a crushed flaxseed matrix – a new possible product matrix to deliver probiotics – as well as in reference matrices as maltodextrin. Three […]
The effect of X-ray irradiation on Salmonella inactivation and sensory quality of almonds and walnuts as a function of water activity
The overall goal of this study was to develop a set of process design principles for low-energy X-ray irradiation of tree nuts . Almonds and walnuts were inoculated with Salmonella Enteritidis PT30 and Salmonella Tennessee; and conditioned to four different water activities (0.23; 0.45; 0.64; and 0.84 aw). Thereafter; the inoculated/conditioned samples were irradiated to […]