Aislamiento e identificación de hongos en alimentos procesados
Abstract
Se hizo un estudio micológico en alimentos procesados de consumo masivo (yogurt, mermelada, mortadela y salchicha de pollo), aparentemente inalterados y dentro de su fecha de vencimiento, provenientes de diferentes supermercados de la ciudad de Maracaibo, Venezuela. Para el procesamiento de las muestras y el recuento de los hongos se usó la metodología indicada en las Normas COVENIN. Se aislaron las levaduras Cándida parapsilosis en los yogurts y C. diddensii en mermelada de una marca comercial. Los resultados obtenidos muestran un nivel de contaminación relativamente bajo (4.3%) en los alimentos analizados. El mayor aislamiento de levaduras se observó en el medio Rosa de Bengala Cloramfenicol Agar en comparación con el medio Extracto de Malta Agar, recomendado por las normas.
Copyright (c) 2012 L. Mesa Daboin, S. Rodríguez, M. Delmonte, M. Fonseca, C. Villalobos
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