By Leo A Goldblatt
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Extra resources for Aflatoxin
1966), and Searcy (1968) have noted a decline in aflatoxin concentration after peak yields in culture were attained. , 1966a). They found that aflatoxin degradation was correlated with mycelial lysis from high agitation rates and high aeration conditions. Isolates of A. flavus that previously did not degrade toxin were induced to do so by lysis. Conversely, degradation was prevented by conducting the fermentation either at a low temperature, or a low agitation rate, or both. They concluded that the percentage and rate of toxin degradation were independent of toxin concentration, and appeared to be nonenzymatic and nonspecific.
Ruber also produced aflatoxin when cultured on shredded wheat. Aspergillus ostianus Wehmer, a member of the A. ochraceus group, 16 URBAN L. DIENER AND NORMAN D. DAVIS was isolated from a Japanese dried fish product (katsuobishi) and produced both aflatoxin Bx and Gx on an artificial medium (Scott et al, 1967). Basappa et al. (1967) reported aflatoxin B2 and B2 production by a strain of A. oryzae. Walbeek et al. (1968) cultured 128 fungi isolated from 74 food samples from households, retail stores, and processing plants on shredded wheat and artificial media.
Strain 2999 produced as much or the most Bx on sorghum, soybeans, corn, wheat, and rice. Thus, these three strains were not consistent in aflatoxin production on the same substrate under different conditions relative to each other. These same three strains of A. 2 jug/gm on oat hulls (Stubblefield ii. ,1967). However, in this study strain 3145 produced the largest amounts of aflatoxin Bx on all three substrates, with strain 2999 nearly as potent and strain 3000 producing nearly 75-90% less than the other two strains.
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