G. Gündüz, Ayça Korkmaz, Zerrin Öztürk, İlkim Emenli
{"title":"干柿子果实中的真菌菌群","authors":"G. Gündüz, Ayça Korkmaz, Zerrin Öztürk, İlkim Emenli","doi":"10.15586/qas2019.655","DOIUrl":null,"url":null,"abstract":"Persimmon fruit due to its short shelf life is often consumed as fresh during the season, but it is also consumed as a dried fruit. In recent years, dried persimmon fruits with mouldy appearance as a whole are sold by small-scale local enterprises. In this study, the fungal profile of both fruit surface and inner parts of the whole dried persimmon fruit was investigated. Mould and yeast counts and osmophilic count were determined by using acidified potato dextrose agar and malt extract agar containing 40% sucrose respectively. Mould isolates were identified considering their cultural and morphological properties. Two different sampling methods were applied and no significant differences were found for osmophilic yeast counts, yeast counts and mould counts except osmophilic mould counts. In this study, it was observed that 95% of the samples were contaminated with moulds and the number of moulds was in the range of <1–4.34 log colony forming units per gram (cfu/g). Seventeen different genera of moulds were isolated from dried persimmon fruits, and the dominant microflora of the analysed samples were Rhizopus spp., Penicillium spp. and Aspergillus spp.","PeriodicalId":20868,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":null,"pages":null},"PeriodicalIF":4.6000,"publicationDate":"2020-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"4","resultStr":"{\"title\":\"Fungal microflora in dried persimmon fruits\",\"authors\":\"G. Gündüz, Ayça Korkmaz, Zerrin Öztürk, İlkim Emenli\",\"doi\":\"10.15586/qas2019.655\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Persimmon fruit due to its short shelf life is often consumed as fresh during the season, but it is also consumed as a dried fruit. In recent years, dried persimmon fruits with mouldy appearance as a whole are sold by small-scale local enterprises. In this study, the fungal profile of both fruit surface and inner parts of the whole dried persimmon fruit was investigated. Mould and yeast counts and osmophilic count were determined by using acidified potato dextrose agar and malt extract agar containing 40% sucrose respectively. Mould isolates were identified considering their cultural and morphological properties. Two different sampling methods were applied and no significant differences were found for osmophilic yeast counts, yeast counts and mould counts except osmophilic mould counts. In this study, it was observed that 95% of the samples were contaminated with moulds and the number of moulds was in the range of <1–4.34 log colony forming units per gram (cfu/g). Seventeen different genera of moulds were isolated from dried persimmon fruits, and the dominant microflora of the analysed samples were Rhizopus spp., Penicillium spp. and Aspergillus spp.\",\"PeriodicalId\":20868,\"journal\":{\"name\":\"Quality Assurance and Safety of Crops & Foods\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":4.6000,\"publicationDate\":\"2020-01-13\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"4\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Quality Assurance and Safety of Crops & Foods\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.15586/qas2019.655\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Quality Assurance and Safety of Crops & Foods","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.15586/qas2019.655","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Persimmon fruit due to its short shelf life is often consumed as fresh during the season, but it is also consumed as a dried fruit. In recent years, dried persimmon fruits with mouldy appearance as a whole are sold by small-scale local enterprises. In this study, the fungal profile of both fruit surface and inner parts of the whole dried persimmon fruit was investigated. Mould and yeast counts and osmophilic count were determined by using acidified potato dextrose agar and malt extract agar containing 40% sucrose respectively. Mould isolates were identified considering their cultural and morphological properties. Two different sampling methods were applied and no significant differences were found for osmophilic yeast counts, yeast counts and mould counts except osmophilic mould counts. In this study, it was observed that 95% of the samples were contaminated with moulds and the number of moulds was in the range of <1–4.34 log colony forming units per gram (cfu/g). Seventeen different genera of moulds were isolated from dried persimmon fruits, and the dominant microflora of the analysed samples were Rhizopus spp., Penicillium spp. and Aspergillus spp.
期刊介绍:
''Quality Assurance and Safety of Crops & Foods'' is an international peer-reviewed journal publishing research and review papers associated with the quality and safety of food and food sources including cereals, grains, oilseeds, fruits, root crops and animal sources. It targets both primary materials and their conversion to human foods. There is a strong focus on the development and application of new analytical tools and their potential for quality assessment, assurance, control and safety. The scope includes issues of risk assessment, traceability, authenticity, food security and socio-economic impacts. Manuscripts presenting novel data and information that are likely to significantly contribute to scientific knowledge in areas of food quality and safety will be considered.
''Quality Assurance and Safety of Crops & Foods'' provides a forum for all those working in the specialist field of food quality and safety to report on the progress and outcomes of their research.