Summary
The effect of temperature on formation of aflatoxin on solid substrate (rice) byAspergillus flavus NRRL 2999 has been studied in some detail. The optimum temperature for production of both aflatoxin B1 and G1 under the conditions employed is 28° C. Comparable yields of B1 were obtained at 32° C, but considerably less G1 was produced at this temperature. Both B1 and G1 were found in lesser amounts at temperatures above 32° C, and the aflatoxin content of rice incubated at 37° C was low (300–700 ppb) even though growth was good.
Reducing the temperature from 28° to 15° C resulted in progressively less aflatoxin, but 100 ppb of B1 was detected in cultures incubated 3 weeks at 11° C. No aflatoxin was produced at 8° C.
The ratio of the four aflatoxins is affected by temperature. At the lower temperatures, essentially equal amounts of aflatoxin B1 and G1 were produced, whereas at 28° C, approximately four times as much B1 was detected as G1. At the higher temperatures, relatively less G was formed, until at 37° C, less than 10 ppb was detected.
Article PDF
Similar content being viewed by others
Explore related subjects
Discover the latest articles, news and stories from top researchers in related subjects.Avoid common mistakes on your manuscript.
References
Coomes, Trevor J., Crowther, P. C., Francis, B. J. &Stevens, Linda (1965). The detection and estimation of aflatoxin in groundnuts and groundnut materials. IV. Routine assessment of toxicity due to aflatoxin B1. Analyst90: 492–496.
Haynes, W. C., Wickerham, L. J. &Hesseltine, C. W. (1955). Maintenance of cultures of industrially important microorganisms. Appl. Microbiol.3:361–368.
Hesseltine, C. W., Shotwell, O. L., Ellis, J. J. &Stubblefield, R. D. (1966). Aflatoxin formation byAspergillus flavus. Bact. Rev.30: 795–805.
Kramer, C. L., Pady, S. M. &Wiley, B. J. (1963). Kansas aeromycology XIII: Diurnal studies 1959–60. Mycologia55: 380–401.
Nesheim, S., Banes, D., Stoloff, L. &Campbell, A. D. (1964). Note on aflatoxin analysis in peanuts and peanut products. J. Assoc. Offic. Agr. Chemists47: 586.
Panassenko, V. T. (1941). Mould fungi of confectionary goods and their control. Microbiology (USSR)10: 470–479. (Russ. with English summary.)
Pons, Jr., W. A. &Goldblatt, L. A. (1965). The determination of aflatoxins in cottonseed products. J. Amer. Oil Chemists' Soc.42: 471–475.
Rabie, C. J. (1965). Influence of temperature on the production of aflatoxin byAspergillus flavus. Symposium on Mycotoxins in Foodstuffs, Sess. 2; Agr. Aspects, Dept. Agr. Tech. Serv., Pretoria.
Raper, K. B. &Fennell, Dorothy I. (1965). The GenusAspergillus. The Williams & Wilkins Co., Baltimore ix + 686 p., 130 figs.
Semeniuk, G. (1954). “Microflora” in storage of cereal grains and their products, (Eds. J. A. Anderson & A. W. Alcock): 77–151. AACC Monograph series. Vol. II., Am. Assoc. Cereal Chemists, St. Paul.
Shotwell, O. L., Hesseltine, C. W., Stubblefield, R. D. &Sorenson, W. G. (1966). Production of aflatoxin on rice. Appl. Microbiol.14: 425–428.
Spensley, P. C. (1963). Aflatoxin, the active principle in Turkey “X” disease. Endeavor22: 75–79.
Author information
Authors and Affiliations
Additional information
This is a laboratory of the Northern Utilization Research and Development Division, Agricultural Research Service, U.S. Department of Agriculture.
Rights and permissions
About this article
Cite this article
Sorenson, W.G., Hesseltine, C.W. & Shotwell, O.L. Effect of temperature on production of aflatoxin on rice by Aspergillus flavus. Mycopathologia et Mycologia Applicata 33, 49–55 (1967). https://doi.org/10.1007/BF02049790
Issue Date:
DOI: https://doi.org/10.1007/BF02049790