ABSTRACT
The progress of taxonomic work on native Verbascum L. taxa found in Morocco led to a search for reference specimens in various herbaria. This process was extended to the taxa found in the other four countries of North Africa (Algeria, Tunisia, Libya, and Egypt), which make up the southern shore of the Mediterranean basin. Numerous names were identified as needing typification or requiring corrections of their earlier lectotypifications in order to stabilize their nomenclature and provide a better definition of each taxon. As a result, lectotypes are now designated for 35 names, a neotype is proposed for V.ballii (Batt.) Hub.-Mor., and second-step lectotypes are proposed for V.faureisubsp.acanthifolium (Pau) Benedí & J.M.Monts. and V.pinnatisectum (Batt.) Benedí. Comments have been added for each typified name. Known isolectotypes are also mentioned whenever possible. Furthermore, some new combinations are proposed in this paper, namely V.longirostrevar.antiatlantica (Emb.) Khamar, comb. nov., V.longirostrevar.atlantica (Maire) Khamar, comb. nov., and V.longirostrevar.hoggarica (Maire) Khamar, comb. nov.
ABSTRACT
Cereal products (soft and hard wheat) are a basic staple food in the Moroccan diet. A total of 60 samples of two types of wheat flours used for human consumption were collected; 30 samples among this collection were obtained from various households using Moroccan varieties of wheat produced in traditional flour mills. The rest of the samples were purchased from retail wheat flour sources in the Rabat and Sale city markets. Standard plate counts (SPC), total and faecal coliforms, Clostridium, Salmonella spp., Shigella spp., Staphylococcus aureus, Listeria monocytogenes, yeast, lactic acid bacteria, and molds, were carried out to assess the microbiological quality of wheat flour. Microbiological interpretation of the criteria was performed according to standards implemented by the Codex Alimentarius Commission. Most frequent counts, in traditional and industrial wheat flour, were total aerobic mesophilic bacteria with an average 4 × 104 and 2.5 × 104 cfu/g, respectively. The results showed higher coliform and fungi counts in house than in commercial samples. Pathogenic flora as Salmonella spp., Shigella spp., S. aureus, L. monocytogenes, and Clostridium were not detected in all investigated samples. Bacterial strains isolated from both flours belong to the following genera: Enterobacter spp., Serratia spp., Klebsiella spp., Pantoea spp., Leclercia spp., Proteus spp. The most frequent genus of the investigated isolates was Aspergillus (81 %). Microbial counts were lower than the limit laid down in the Codex Alimentarius, attributing to these flours a satisfactory microbiological quality.