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Indian Journal of Pure & Applied Biosciences (IJPAB)
Year : 2015 , Volume 3, Issue 3
Page No. : 22-27
Article doi: : http://dx.doi.org/10.18782
Intake time safercorn tortilla by Aspergillus sp. growth in culture
Abaroa-Aguirre MF1, Sánchez-Godoy EG2, Escamilla-Violante R3, and Ruvalcaba Ledezma JC.3*
1Nutrition Counselor (UNIVA) Atemajac Valley University, Zapopan Jalisco, México
2Professor degree in Nutrition (UNIVA) Atemajac Valley University, Zapopan Jalisco, Mexico
3Full-time Research Professor in the Academic Area of Medicine (ICSA-UAEH) Institute of Health Sciences, Autonomous Hidalgo State University, Pachuca City, Hidalgo, Mexico
*Corresponding Author E-mail: dcspjcarlos@gmail.com
ABSTRACT
A descriptive longitudinal study tracked 48, 72 and 96 hours, in order to determine the safest corn
tortilla consumption time was made, in terms of growth of Aspergillus sp UFC results obtained from
the purchase of corn tortillas tortilla from a colony with higher socioeconomic status suggest that
growth of yeast and fungal microorganisms occurs, UFC / Time quantified and detected as the
optimum time of consumption the first 48 hours of purchase these, the fastest growing 72-92 hours
incubation, the growth apparently UFC synergy fungi which may be involved as a result of the same
reproduction of the fungus occurs. So the presence of fungi in this genus is related to the generation
of aflatoxins under conditions where crops potato dextrose was made in agar at 25 degrees Celsius
where the substrate and temperature play a decisive role for growth fungus.
Keywords: Aspergillus sp, yeast, corn tortilla, potato dextroseagar.
Full Text : PDF; Journal doi : http://dx.doi.org/10.18782
Cite this article:
Int. J. Pure App. Biosci. 3 (3): 22-27 (2015)
