Mycotoxins are secondary metabolites of molds and are potentially harmful to animals and humans. They can be produced by some molds on the surface of salami. The aim of this work was to investigate how the type of sugar and its content in the culture medium affects the production of aflatoxin B1 (AFB1) and B2 (AFB2) in dry salami mass after inoculation with A. parasiticus mould. For this purpose, the mycotoxin content of AFB1 and AFB2 formed by Aspergillus parasiticus mould inoculated on the surface of the samples was determined. The aflatoxin content was determined on 8 different groups of samples in triplicates containing 4 different types of sugars (glucose, fructose, trehalose and sucrose) (0,3 % (w/w) and 1 % (w/w)). The samples were incubated at 25 °C and sampled after 7, 14 and 21 days of incubation. Additional triplicates were made for each mass with the addition of a collagen cover and sampled only after 21 days of incubation. The LC-MS/MS analytical method was used to determine the concentration of aflatoxins in the samples. From the results obtained, it can be concluded that the type and amount of added sugar influences the content of AFB1 and AFB2 in the samples, with more aflatoxins being formed at larger amounts of added sugar. The content of AFB1 and AFB2 in the samples also varies according to the type of sugar used. It is also concluded that the collagen coating partially inhibited the formation of AFB1 and AFB2 in dry salami mass.
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