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Haas, D; Pfeifer, B; Reiterich, C; Partenheimer, R; Reck, B; Buzina, W.
Identification and quantification of fungi and mycotoxins from Pu-erh tea.
Int J Food Microbiol. 2013; 166(2):316-322 Doi: 10.1016/j.ijfoodmicro.2013.07.024
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Führende Autor*innen der Med Uni Graz
Buzina Walter
Haas Doris
Co-Autor*innen der Med Uni Graz
Pfeifer Bettina

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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 units (cfu)/g tea, all together 19 fungal genera and 31 species were identified. The most prevalent species were Aspergillus acidus and Aspergillus fumigatus, followed by Zygomycetes and Penicillium species. Aflatoxins and fumonisins were not found in the samples investigated, ochratoxin A was detected in 4 of 36 teas (11.1%).
Find related publications in this database (using NLM MeSH Indexing)
Aspergillus - genetics
Aspergillus -
Fermentation -
Fungi - classification
Molecular Sequence Data -
Mycotoxins - analysis
Ochratoxins - analysis
Stem Cells -
Tea - chemistry

Find related publications in this database (Keywords)
Pu-erh tea
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