MYCOFLORA OF AROMATIC HERBS USED TO ELABORATE YERBA MATE WITH HERBS

MYCOFLORA OF AROMATIC HERBS USED TO ELABORATE YERBA MATE WITH HERBS

The objective of our research was to evaluate the total fungal contamination (filamentous fungi and yeast) and the main types present in the aromatic herbs like Kaá Heé (Rebaudiana Bertoni), Peppermint (Minthostachys verticillata) and Pennyroyal (Lippia turbinata), used to elaborat...

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Bibliographic Details
Main Authors: Jerke, Gladis, Marucci, Raúl Salomón
Format: Online
Language:Spanish
Published: Facultad de Ciencias Exactas, Químicas y Naturales 1999
Subjects:
mycoflora
aromatic herbs
yerba mate
Kaá Heé
peppermint
pennyroyal
micoflora
hierbas aromatizantes
peperina
poleo
Online Access:https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/589
Description
Summary:The objective of our research was to evaluate the total fungal contamination (filamentous fungi and yeast) and the main types present in the aromatic herbs like Kaá Heé (Rebaudiana Bertoni), Peppermint (Minthostachys verticillata) and Pennyroyal (Lippia turbinata), used to elaborate yerba mate with herbs. Dilution plating method was employed for fungal growth and identification. The total fungal count was in the order of 105 CFU/g for all three aromatic types studied. The main genera of filamentous fungi identified were Aspergillus spp, Penicilium spp, Scopulariopsis spp and Cladosporium spp. The more frequently isolated yeast was Rhodotorula spp and Saccharomyces spp.

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