Identification and quantification of fungi and mycotoxins from Pu-erh tea.

@article{Haas2013IdentificationAQ,
  title={Identification and quantification of fungi and mycotoxins from Pu-erh tea.},
  author={Doris Haas and Bettina Pfeifer and Christoph Reiterich and Regina Partenheimer and Bernhard Reck and Walter Buzina},
  journal={International journal of food microbiology},
  year={2013},
  volume={166 2},
  pages={316-22}
}
Pu-erh tea originates from the province of Yunnan in south-western China. As this tea is produced by so called Aspergillus post-fermentation the question arises which molds and mycotoxins may be found in this tea. In total 36 samples of Pu-erh tea were investigated for their content of filamentous fungi and the mycotoxins aflatoxins B1, B2, G1, and G2, fumonisins B1, B2, and B3, and ochratoxin A. Fungi were isolated from all samples in a concentration of 1.0×10(1) to 2.6×10(6) colony forming… CONTINUE READING
Recent Discussions
This paper has been referenced on Twitter 5 times over the past 90 days. VIEW TWEETS

Citations

Publications citing this paper.
Showing 1-9 of 9 extracted citations

References

Publications referenced by this paper.
Showing 1-10 of 36 references

Food fermentations : microorganisms with technological bene fi cial use

  • F. Bourdichon, S. Casaregola, +16 authors E. B. Hansen
  • International Journal of Food Microbiology
  • 2013

Mucormycosis acquired from herbal tea. Emerging Zygomycetes, a new problem in the clinical lab. A Workshop of the ECMM/ISHAM Working Group on Zygomycetes

  • B. Willinger
  • 2013
1 Excerpt

Similar Papers

Loading similar papers…