Abstract

JERKE, Gladis; HORIANSKI, Marta A.  and  SALVATIERRA, Karina A.. Evaluation of mycological genera in manufactured yerba maté. Rev. cienc. tecnol. [online]. 2009, n.12, pp.41-45. ISSN 1851-7587.

The quality and care of the processing of yerba mate is crucial to maintain the product organoleptic and microbiological qualities unchanged.The objective of this work was the study the mycological contamination of manifactured yerba maté, evaluating the presence of micotoxigenic genera. Thirty six samples of manifactured yerba maté commercialized in Posadas, Misiones, were processed during 2005. Both the fungal count and the characterization of genera present were carried out. The fungal count was of 6.1 x 103 uFC/g, in average, with a higher incidence of moulds (89 %) than of yeasts. We isolated 24 genera of fungi with a predominance of Aspergillus, Penicillium, Fusarium and Emericella among others. Six yeasts genera were characterized by a predominance of Rhodotorula and Candida. The incidence of mycotoxigenic genera was 83 % for Aspergillus spp, Penicillium spp 26 % and 15 % for Fusarium spp. The results are consistent with previous studies on the same substrate and similar ones as black tea.

Keywords : Elaborated yerba mate; Fungal count; Moulds; Yeast; Mycotoxigenic genera.

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