Akademik Məlumat İdarəetmə Sistemi
BIOSCIENCE BIOTECHNOLOGY RESEARCH COMMUNICATIONS, no.1, pp.147-151, 2021 (ESCI)
The life activities of living things (plants and animals) used by human beings for food purposes occur in an open system which makes their contact with microorganisms, including fungi, inevitable. As a result, in all products are found either the microorganisms themselves or their metabolites. This leads to a deterioration in the quality and quantity of products. For this reason, to ensure the microbiological safety of products currently used for food purposes is of great importance, in the present work a number of products used for food purposes in Azerbaijan (beef, mutton and chicken, cow's milk, fruits and vegetables) were studied by their species composition and ecological-trophic relationships. It became clear that, studied food products are also one of the habitats of species belonging to different taxonomic groups of fungi. It also became evident that, foodstuffs are one of the habitats of fungi, and in the course of research identified that in the formation of mycobiota of sampled materials involved 63 species of true fungi. Most of the registered fungi (90.5%) belong to sack fungi (Ascomycota), and a small part (9.5%) to zygomycetes (Zygomycota). Among the fungi met both anamorphs (Aspergillus, Fusarium, Penicillium and others. species) and telemorphs (Gloeosporium ampelophagum, Monilia fructigena, M.sitophila, Podosphaera leucotricha and others). Among the registered fungi were identified allergens, toxigens, conventional pathogens, and fungi of whose biotrophy and saprotrophy have not real character. Therefore, in ensuring food safety should be one of today's topical issues inclusion of indicators reflecting both the ecological-trophic relationships of fungi, as well as their ecological-trophic specialization.