Mikotoksin

Mikotoksin ya iku istilah kanggo ngrujuk toksin kang dasilake déning cendawan.^[1] luwih lengkape, mikotoksin didefinisekake minngka produk alami kanthi bobot molekul kang cilik kang diasilake minangka metabolit sekunder saka cendawan berfilamen lan bisa nyebabake lelara tumrap manungsa, kéwan, anduran lan mikroorganisme liyané.^[2]

Jinis-Jinising mikotoksin

ana enem jinis mikotoksin utama yang sok merugikan manungsa, ya iku aflatoksin, citrinin, ergot alkaloid, fumonisin, ochratoxin, patulin, trichothecene, dan zearalenone.^[3]

Aflatoksin

aflatoksin diasilake déning Aspergillus flavus Link lan uga A. parasiticus Speare.^[4] Loro cendawan mau urip kanyhi optimal ing suhu 36-38 °C lan ngasilaké toksin kanthi maksimum ing suhu 25-27 °C.^[4] Modhote cendawan kang ngasilaké aflatoksin lumrahé amarga humiditas /kelembaban 85% lan iki kerep tinemu ana ing Afrika mula kontaminasi Alflatoksin ing panganan dadi prakara umum in bawana mau.^[4] Kanggo ngindari kontaminaso aflatoksin, wiji-wijine kudu disimpen kanthi kondisi kang garing, bébas saka karusakan, lan bébas hama.^[4]

Citrinin

Cutrinin kang wiwitan diisoasekke saka Penicillium citrinum Thom ing 1931.[5] Mikotoksin iki tinemu minangka kontaminan alami ing jagung, beras, gandum, barley, lan gandum ireng (rye).^[5]

Cathetan suku

↑ Alvi Yani (2009). "Detoksifikasi Biologis Berbagai Mikotoksin pada Bahan Pangan". Balai Pengkajian Teknologi Pertanian Lampung. Diarsip saka sing asli ing 2014-01-18.
↑ J. W. Bennett, M. Klich (Juli 2003). "Mycotoxins". Clinical Microbiology Reviews. 16 (3): 497–516. doi:10.1128/cmr.16.3.497-516.2003.
↑ (Inggris) Gwiazdowska D, Pawlak-Lemanska K (September 2009). "Removal of zearalenone by propionibacteria in the simulated human gastrointestinal tract". ISM Conference 2009: 119. http://www.ism2009.at/ISM2009_posters.pdf Archived 2014-01-23 at the Wayback Machine..
↑ ^a ^b ^c ^d (Inggris) Hamed K. Abbas (2005). Aflatoxin and food safety. CRC Press. ISBN 978-0-8247-2303-3.
↑ ^ a b (Inggris) "Production and Analysis of Citrinin in Corn". Applied and Environmental Microbiology 36 (3): 408-411. 1 September 1978. http://www.ncbi.nlm.nih.gov/pmc/articles/PMC243061/pdf/aem00212-0020.pdf.

[a-1] Alvi Yani (2009). "Detoksifikasi Biologis Berbagai Mikotoksin pada Bahan Pangan". Balai Pengkajian Teknologi Pertanian Lampung. Diarsip saka sing asli ing 2014-01-18.

[b-2] J. W. Bennett, M. Klich (Juli 2003). "Mycotoxins". Clinical Microbiology Reviews. 16 (3): 497–516. doi:10.1128/cmr.16.3.497-516.2003.

[c-3] (Inggris) Gwiazdowska D, Pawlak-Lemanska K (September 2009). "Removal of zearalenone by propionibacteria in the simulated human gastrointestinal tract". ISM Conference 2009: 119. http://www.ism2009.at/ISM2009_posters.pdf Archived 2014-01-23 at the Wayback Machine..

[d-4] (Inggris) Hamed K. Abbas (2005). Aflatoxin and food safety. CRC Press. ISBN 978-0-8247-2303-3.

[e-5] (Inggris) "Production and Analysis of Citrinin in Corn". Applied and Environmental Microbiology 36 (3): 408-411. 1 September 1978. http://www.ncbi.nlm.nih.gov/pmc/articles/PMC243061/pdf/aem00212-0020.pdf.

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