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Investigations of the natural microflora of poppy seeds (Papaver somniferum) and hazelnut kernels (Corylus avellana) including microbiological decomposition

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Abstract

Fatty seeds of Papaver somniferum and Corylus avellana undergo a rapid microbial degradation after being ground. Those bacteria and fungi which are mainly responsible for the microbial decay were identified, and the most important growth and death processes were documented using crucial indicator-organisms. Additionally, an aflatoxin-screening was carried out in order to assess the possible risk-potential of food intoxication. The acid value (indicator for free fatty acids) of poppy seeds and hazelnut kernels was determined during their fermentation in order to document the decomposition of triglycerides.

In this study it could be proved that initially a natural decay of oil seeds is caused by bacteria, yeasts and mould fungi. After the bacteria died in the course of time, yeasts and mould fungi dominated the germ spectrum. Bacteria taking part in the degradation were identified as varieties of Staphylococcus xylosus, Enterobacteriaceae and coliforms. Yeasts were identified as Pichia burtonii, and the mould fungi are associated with the genus Alternaria.

On account of the absence of the genus Aspergillus in the spectrum of mould fungi, no aflatoxin was produced.

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Authors and Affiliations

  1. Institute of Chemical Engineering, Vienna University of Technology, Getreidemarkt 9, 1060 , Wien, Austria

    Dietmar Leichtfried, Leopold Puchinger & Kurt Messner

  2. Institute of Pharmaceutical Chemistry, University of Vienna, Althanstrasse 14, 1090 , Wien, Austria

    Sabine Krist & Gerhard Buchbauer

Authors
  1. Dietmar Leichtfried
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  2. Sabine Krist
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  3. Leopold Puchinger
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  4. Kurt Messner
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  5. Gerhard Buchbauer
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Correspondence to Sabine Krist.

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Leichtfried, D., Krist, S., Puchinger, L. et al. Investigations of the natural microflora of poppy seeds (Papaver somniferum) and hazelnut kernels (Corylus avellana) including microbiological decomposition. Eur Food Res Technol 219, 282–285 (2004). https://doi.org/10.1007/s00217-004-0971-9

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  • DOI: https://doi.org/10.1007/s00217-004-0971-9

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