Οι Μύκητες Aspergillus και Penicillium στις Αλλοιώσεις Τροφίμων

Abstract

This thesis describes the contribution of fungi to food spoilage. The range of fungi is very large and thus describes the action of two of the most common fungi Aspergillus and Penicillium. The first chapter describes the fungus of the genus Aspergillus with the most in-teresting species that deal with Food Technology, which are: Aspergillus niger Aspergillus oryzae Aspergillus flavus Aspergillus parasiticus Aspergillus glaucus και repens The second chapter describes the fungus of the genus Penicillium with the most in-teresting species that deal with Food Technology, which are: Penicillium italicum Penicillium notatum και chrysogenum Penicillium roqueforti Penicillium camemberti Penicillium expansum Their characteristics are described in terms of their morphology, their physiology (resistance to pH, aw, temperature), their presence in food and their action on them, as well as the production of mycotoxins by some species. Chapter 3 describes the main mycotoxins produced by the fungi Aspergillus and Penicillium. It refers to the foods in which the fungi that produce mycotoxins, which are responsible for cancer, grow, as well as many different disorders that affect the gastroin-testinal, urogenital, vascular, renal and nervous systems. Some mycotoxins are immuno-suppressive, thus reducing resistance to infectious diseases.