Effects of Temperature, Water Activity, and Incubation Time on Production of Aflatoxins and Cyclopiazonic Acid by an Isolate of Aspergillus flavus in Surface Agar Culture.

Applied and Environmental Microbiology
N GqaleniG Gettinby

Abstract

An experiment with a full factorial design was used to study the effects of and interactions among temperature, water activity (a(infw)), incubation period, and substrate on coproduction of aflatoxins (AF) and cyclopiazonic acid (CPA) by an isolate of Aspergillus flavus. Analysis of variance showed that there was a complex interaction among all of these factors and that this influenced the relative concentrations of the mycotoxins produced. The optimum temperatures for the production of AF and CPA were 30(deg)C and 25(deg)C, respectively. Both mycotoxins were maximally produced (0.306 to 0.330 (mu)g of AF(middot)ml of medium(sup-1), 4.040 to 6.256 (mu)g of CPA(middot)ml of medium(sup-1)) at an a(infw) of 0.996 and after 15 days of incubation. No AF were produced in either yeast extract agar or Czapek yeast autolysate agar medium at an a(infw) of 0.90 at 20 or 37(deg)C after 15 days (minimum conditions), while 0.077 to 0.439 (mu)g of CPA(middot)ml of medium(sup-1) was produced under the same conditions. Yeast extract agar favored maximum AF production, and Czapek yeast autolysate agar favored maximum CPA production.

References

Jul 16, 1979·Mycopathologia·J L Richard, R T Gallagher
Jul 13, 1979·Journal of Chromatography·C P Gorst-Allman, P S Steyn
Jun 1, 1966·Bacteriological Reviews·B J Wilson
Dec 1, 1966·Bacteriological Reviews·C W HesseltineR D Stubblefield
Sep 1, 1967·Applied Microbiology·A F SchindlerW V Eisenberg
Nov 1, 1978·Journal of Food Protection·M D NortholtW E Paulsch
Jun 1, 1979·Journal of Food Protection·M D NortholtW E Paulsch
Mar 1, 1983·Journal of Food Protection·Kun-Young Park, Lloyd B Bullerman
Apr 1, 1995·Journal of Food Protection·H H L GonzálezS Resnik

❮ Previous
Next ❯

Citations

Jun 16, 2009·Molecular Plant-microbe Interactions : MPMI·Sigal Horowitz BrownNancy P Keller
Dec 2, 2010·Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment·L SantosA J Ramos
Nov 19, 2011·Journal of the Science of Food and Agriculture·Ernandes Rodrigues de AlencarMarta Cristina da Silva Carvalho
Oct 19, 2012·Molecular Biology Reports·Ruifeng HuZhihua Liu
Jan 16, 2014·Journal of Food Science and Technology·Sibel OzilgenMustafa Ozilgen
Aug 3, 2013·Journal of Food Protection·Arianne Costa BaquiãoBenedito Corrêa
Jan 17, 2013·Critical Reviews in Food Science and Nutrition·G J B GnonlonfinL Brimer
Oct 2, 2019·International Journal of Environmental Research and Public Health·Noreddine Benkerroum
Feb 3, 2018·The Journal of Microbiology·Firew Tafesse MamoYang Liu
Oct 17, 2017·Journal of Cellular Physiology·Mohammad MohajeriAmirhossein Sahebkar
Feb 20, 2002·Chemical Reviews·Robert E. Minto, Craig A. Townsend

❮ Previous
Next ❯

Related Feeds

Aspergillosis

Aspergillosis is the name given to a wide variety of diseases caused by infection by fungi of the genus Aspergillus. Aspergillosis occurs in chronic or acute forms which are clinically very distinct. Most cases of acute aspergillosis occur in patients with severely compromised immune systems. Chronic colonization or infection can cause complications in people with underlying respiratory illnesses. Discover the latest research on aspergillosis here.

Aspergillosis (ASM)

Aspergillosis is the name given to a wide variety of diseases caused by infection by fungi of the genus Aspergillus. Aspergillosis occurs in chronic or acute forms which are clinically very distinct. Most cases of acute aspergillosis occur in patients with severely compromised immune systems. Chronic colonization or infection can cause complications in people with underlying respiratory illnesses. Discover the latest research on aspergillosis here.