Study of the micro‐organisms associated with the fermented bread (khamir) produced from sorghum in Gizan region, Saudi Arabia

Gassem, Mustafa A.

doi:10.1046/j.1365-2672.1999.00648.x

Cited by 71 publications

(36 citation statements)

References 19 publications

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“…Fifty-nine A. flavus, 35 F. verticillioides, and 3 F. proliferatum isolates, obtained from freshly harvested (10) and stored (130) sorghum grains cultivated in Nova Odessa, São Paulo State, were evaluated. Samples (10 g) were collected monthly, and the grains were ground and homogenized in 90 mL water.…”

Section: Aspergillus and Fusarium Strainsmentioning

confidence: 99%

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Production of aflatoxins by Aspergillus flavus and of fumonisins by Fusarium species isolated from Brazilian sorghum

Silva¹,

Dilkin²,

Fonseca³

et al. 2004

Braz. J. Microbiol.

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Fifty-nine Aspergillus flavus and 35Fusarium verticillioides strains, isolated from freshly harvested (10) and stored (130) Brazilian sorghum samples, were tested regarding their ability to produce aflatoxins (coconut milk agar) and fumonisins (rice culture), respectively. Aflatoxins B1 and B2 were detected by TLC, and fumonisins B1 and B2 were analyzed by HPLC. Thirty-eight (64.4%) A. flavus strains produced detectable levels of aflatoxins at concentrations ranging from 12.00 to 3282.50 µg/kg (AFB1 + AFB2), while thirty two (91%) F. verticillioides strains produced FB1 at concentrations ranging from 0.12 to 5.38 µg/g. Two F. proliferatum strains produced low fumonisin levels. The toxigenic potential of A. flavus (64.4%) and F. verticillioides (91.5%) strains observed in sorghum samples indicates that rigorous control should be directed at the storage conditions of these products to minimize contamination with toxigenic deteriorating fungi, preventing further hazard to human and animal health.

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Section: Aspergillus and Fusarium Strainsmentioning

confidence: 99%

“…The presence of deteriorative fungi with ability to produce mycotoxin in grains and food represents a great hazard for human and animal health, and it has been reported for sorghum in many countries with a high frequency of Aspergillus and Fusarium genera (1,7,11,10,25).…”

Section: Introductionmentioning

confidence: 99%

Production of aflatoxins by Aspergillus flavus and of fumonisins by Fusarium species isolated from Brazilian sorghum

Silva¹,

Dilkin²,

Fonseca³

et al. 2004

Braz. J. Microbiol.

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“…It can be used in production of fermented and unfermented bread, stiff porridge, thin porridge, steamed c1ooked products, boiled whole or pearled, snack foods, alcoholic beverages, and nonalc1oholic beverages (Rooney and Serna-Saldivar, 1982). The sorghum flour is used to prep1ared local bread known as Khamir in Gizan province, Saudi Arabia (Gassem, 1999).…”

Section: Introductionmentioning

confidence: 99%

Effect of Barrel temperature Feed composition and Feed moisture content on some Functional Properties of Dakuwa extrudates from Blends of Sorghum ((Sorghum bicolour L) Groundnut (Arachis hypogeal L) and Tiger nut (Cyperus esculentus)

Yusuf¹,

Halilu²,

Umar³

et al. 2017

Afr. J. Food Sci. Technol

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Dakuwa is a traditional snack produced from blends of sorghum groundnut and tigernut. A three factor three level full factorial experimental design were adapted to determine the effect of extrusion on some functional properties of dakuwa extrudate using twin screw extruder (SLG 65-III Model). The effects of extrusion variables barrel temperature (90 0 C100 0 C 110 0 C) feed composition (50:20:30 50:25:25 50:30:20 ratios of sorghum groundnut to tigernut), feed moisture content (18% 22% 26%) on the water absorption index (WAI); water solubility index (WSI); water hydration capacity (WHC) and viscosity from sorghum groundnut and tigernut raw mixtures and the extruded were studied extrusion significantly increased the water absorption index (WAI) from 2.05 to 2.17; water solubility index WSI from 4.49 to 9.14 and water hydration capacity WHC from 1.05 to 1.54 raw to extrudate while viscosity decreased from 11.60 to 8.33 mpas. The optimum levels of the variables were obtained. The optimal combination of barrel temperature of 90 0 C feed composition of (50:20:30 sorghum groundnut tigernut) and 18% feed moisture resulted in optimal WAI of 2.49g Water perg Sample. The optimal combination of 110 0 C barrel temperature 50:30:20 feed composition for sorghum groundnut and tigernut and 22% feed moisture resulted in optimal WSI of 12.13%. The optimal combination of 100 0 C barrel temperature (50:30:20 feed composition for sorghum groundnut and tigernut) and 26% feed moisture resulted in optimal WHC of 4.95%. The optimal combination of 90 0 C barrel temperature (50:20:30 feed composition sorghum groundnut tigernut) and 18% feed moisture resulted in optimal viscosity of 9.23mpa.

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“…Fungal contamination makes the food unfit for consumption by causing discolouration, loss of nutrients, heating and mustiness (Bhattacharya and Raha, 2002). Fungi, especially those belonging to the genera Aspergillus, Penicillium and Fusarium have been reported to occur in food (Pitt et al, 1994;Gassen, 1999). Surveys conducted worldwide also revealed that Aspergillus species are known to frequently contaminate food and are able to produce mycotoxins such as aflatoxins, which are of serious problem (Wild and Hall, 2000;Achar et al, 2009).…”

Section: Resultsmentioning

confidence: 99%

Studies of food thickeners in Nigeria for contamination by aflatoxigenic forms of Aspergillus and their detection by PCR

Okwu¹,

Achar²,

Ikenebomeh³

et al. 2011

Afr. J. Biotechnol.

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This paper reports the contamination of ready-to-use food thickeners, collected from the South-East geo-political zone in Nigeria, by aflatoxigenic form of Aspergillus species. A total of 150 samples from different open markets were observed for fungal contamination by using serial dilution-spread plate method. Although, Aspergillus, Fusarium and Penicillium were the most frequently isolated fungi, Aspergillus species were found to be the most prevalent in all the samples. Furthermore, Aspergillus flavus and Aspergillus parasiticus produced aflatoxin on yeast extract sucrose (YES) media incubated for 10 to 15 days at 27°C in a CO 2 incubator. Aspergillus niger showed no sign of any secondary metabolite on the media, set at similar conditions. Although, light microscopy was used to identify these fungi, based on colony morphology, PCR method was used to confirm genetic variation among the Aspergillus group, using ITS set of primers. Gel electrophoresis of PCR products confirmed the presence of Aspergillus species at an amplification range from 500 to 600 bp in all the samples tested. PCR was found to be a sensitive and a more reliable tool for detection and identification of Aspergillus species in food thickeners as opposed to conventional light microscopy. This is a first kind of mycological survey on the contamination of ready-to-use food thickeners sold in Nigeria.

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Study of the micro‐organisms associated with the fermented bread (khamir) produced from sorghum in Gizan region, Saudi Arabia

Cited by 71 publications

References 19 publications

Production of aflatoxins by Aspergillus flavus and of fumonisins by Fusarium species isolated from Brazilian sorghum

Production of aflatoxins by Aspergillus flavus and of fumonisins by Fusarium species isolated from Brazilian sorghum

Effect of Barrel temperature Feed composition and Feed moisture content on some Functional Properties of Dakuwa extrudates from Blends of Sorghum ((Sorghum bicolour L) Groundnut (Arachis hypogeal L) and Tiger nut (Cyperus esculentus)

Studies of food thickeners in Nigeria for contamination by aflatoxigenic forms of Aspergillus and their detection by PCR

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