AFLATOXIN-PRODUCING STRAINS OF ASPERGILLUS-FLAVUS ISOLATED FROM CHEESE

Contamination by fungi of the genus Aspergillus with special reference to the possible detection of aflatoxin-producing strains of Aspergill us flavus was studied in 52 samples of commercial cheeses made with di fferent types of milk (8 of cow's milk, 12 of ewe's milk, 13 of goat's milk, and 19 of milk mixtures of various species: cow, ewe, and goat) produced in southern Spain. The frequency of appearance of various sp ecies of Aspergillus, A. glaucus, A. niger, A. nidulans, A. sulphureus , A. Terreus,and A. flavus, in the different types of cheese was deter mined. In 4 (2 of goat's milk cheese and 2 of cheeses made with milk f rom various species) out of 52 samples (7.69%), aflatoxin-producing st rains of A. flavus were detected.