Aflatoxin-Producing Strains of Aspergillus flavus in Yogurt

Abstract

Fungal contamination was investigated in two batches of commercial yogurt obtained from two different Spanish manufacturers, with special reference to the detection of aflatoxin-producing strains of Aspergillus . The samples were classified into four grades of standard, according to the level of mold present: target, acceptable, doubtful, and reject. The frequency of appearance of different genera of molds in yogurt was also determined. Species of Aspergillus , potential producers of mycotoxins, were frequently identified in the samples analyzed. In seven out of 20 samples (35%), aflatoxin-producing strains of Aspergillus flavus were detected.