Identificação de Aspergillus spp. toxigênico em arroz

• Autor(a) principal: Guimarães, Ívina Catarina de Oliveira
• Data de Publicação: 2009
• Outros Autores: Souza, Adriana Régia Marques, Cornélio, Vanda Maria de Oliveira, Pereira, Joelma, Villela, Valéria Andrade
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da UFLA
• Texto Completo: http://repositorio.ufla.br/jspui/handle/1/9612
• topic: Fungos toxigênicos; Micotoxinas; Arroz; Toxigenic fungi; Mycotoxins; Rice

The chemical composition and its methods of cultivation, make rice plants susceptible to fungi and consequently to mycotoxins contamination. Considering the expressive rice consumption and given the possibility that it maybe a potential source of mycotoxins, special attention should be devoted to its quality. Thus, this study was carried out to evaluate the Aspergillus species as to its toxigenic capacities in different rice subgroups. Thirty one and rice brands among the most popular brands sold in the city of Lavras – MG, were collected as samples, (21) polished white and (10) parboiled, respectively. Unlike other subgroups, the incidence of Aspergillus flavus and Aspergillus niger in the samples of polished white rice increased significantly after disinfecting. It was observed that 50% of the Aspergillus flavus and 50% of the Aspergillus niger were considered toxigenic in the white and polished rice subgroup. In the sample of parboiled rice, 67% of the Aspergillus flavus were potential producers. The Aspergillus ochraceus was not toxigenic. This study showed that the toxigenic fungi are present in rice, and this fact is relevant due to the importance of this cereal worldwide.