Surface proteins of two aflatoxin-producing isolates of Aspergillus flavus and Aspergillus parasiticus mycelia. 1. A comparative immunochemical profile

The purpose of this study was to investigate the effects of certain essential oils (star anise, lemon leaves, marjoram, fennel, and lavender) on the fungal growth of Aspergillus flavus and Aspergillus parasiticus and their production of aflatoxin B1 (AFB1). The degree of suppression of the aflatoxigenic strains’ growth and their production of AFB1 is mainly affected by the kind and the concentration of the tested essential oils (EOs). Star anise essential oil had the lowest minimum inhibitory concentration (0.5 and 1.0 μL/mL) against A. flavus and A. parasiticus, respectively, so it was the best among the five different oils. The study of liquid chromatography with tandem mass spectrometry revealed that star anise EO resulted in a 98% reduction in AFB1 without a breakdown of AFB1 products after treatment thus the complete removal of AFB1 was done without any toxic residues. The combination showed a synergistic effect, the combinational treatment between γ-irradiation at a low dose (2 kGy) and star anise EO at concentrate 0.5 μL/g destroyed A. flavus and A. parasiticus inoculated (individually) in sorghum and peanut, respectively throughout the storage period (8 weeks).

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Aflatoxin Production in Peanut Varieties by aspergillus flavus Link and Aspergillus parasiticus Speare

Applied Microbiology ◽

10.1128/am.25.2.319-321.1973 ◽

1973 ◽

Vol 25 (2) ◽

pp. 319-321

Author(s):

V. Nagarajan ◽

Ramesh V. Bhat

Keyword(s):

Aspergillus Flavus ◽

Aspergillus Parasiticus ◽

Aflatoxin Production

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EXPERIMENTAL PRODUCTION OF AFLATOXIN ON BRICK CHEESE1

Journal of Milk and Food Technology ◽

10.4315/0022-2747-35.10.585 ◽

1972 ◽

Vol 35 (10) ◽

pp. 585-587 ◽

Cited By ~ 17

Author(s):

C. N. Shih ◽

E. H. Marth

Keyword(s):

Thin Layer ◽

Thin Layer Chromatography ◽

Aspergillus Flavus ◽

Aspergillus Parasiticus ◽

Solvent System ◽

Experimental Production ◽

Mold Growth ◽

Layer Chromatography ◽

Plastic Containers ◽

Chloroform Methanol

Brick cheese was placed in plastic containers and all surfaces except the top were sealed with wax. The top was inoculated with Aspergillus flavus or Aspergillus parasiticus and cheese was incubated in a humid chamber at 7.2, 12.8, and 23.9 C for up to 14 weeks after mold growth was evident. After incubation each cheese was cut horizontally into four layers, each approximately 1 cm thick. Each layer of cheese was extracted with a monophasic-biphasic solvent system (chloroform, methanol, and water). The extract was purified, concentrated, and aflatoxins were measured by thin-layer chromatography and fluorometry. No aflatoxins were produced by either mold at 7.2 C. At 12.8 C, A. parastticus developed aflatoxins B1 and G1 after 1 week of incubation. Aflatoxin produced by this mold persisted through 4 weeks of storage and then was not detectable. Aspergillus flavus did not form aflatoxin at 12.8 C. Both molds produced aflatoxin on cheese at 23.9 C; A. parasiticus did so after 1 week and A. flavus after 14 weeks. In some instances, aflatoxin was found in cheese 4 cm from the surface. It is reasonable to assume that cheese will not become contaminated with aflatoxin if the food is held at or below 7 C.

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Effects of Potassium Sorbate on Growth and Aflatoxin Production by Aspergillus parasiticus and Aspergillus flavus1

Journal of Food Protection ◽

10.4315/0362-028x-46.11.940 ◽

1983 ◽

Vol 46 (11) ◽

pp. 940-942 ◽

Cited By ~ 15

Author(s):

LLOYD B. BULLERMAN

Keyword(s):

Aspergillus Flavus ◽

Yeast Extract ◽

Aflatoxin B1 ◽

Spore Germination ◽

Mycelial Growth ◽

Aspergillus Parasiticus ◽

Aflatoxin Production ◽

Potassium Sorbate ◽

Mycelial Mass ◽

Yeast Extract Sucrose

Growth and aflatoxin production by selected strains of Aspergillus parasiticus and Aspergillus flavus in the presence of potassium sorbate at 12°C were studied. Potassium sorbate at 0.05, 0.10 and 0.15% delayed or prevented spore germination and initiation of growth, and slowed growth of these organisms in yeast-extract sucrose broth at 12°C. Increasing concentrations of sorbate caused more variation in the amount of total mycelial growth and generally resulted in a decrease in total mycelial mass. Potassium sorbate also greatly reduced or prevented production of aflatoxin B1 by A. parasiticus and A. flavus for up to 70 d at 12°C. At 0.10 and 0.15% of sorbate, aflatoxin production was essentially eliminated. A 0.05% sorbate, aflatoxin production was greatly decreased in A. flavus over the control, but only slightly decreased in A. parasiticus.

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Enhanced Aflatoxin Production by Aspergillus flavus and Aspergillus parasiticus after Gamma Irradiation of the Spore Inoculum

Journal of Food Protection ◽

10.4315/0362-028x-43.1.7 ◽

1980 ◽

Vol 43 (1) ◽

pp. 7-9 ◽

Cited By ~ 20

Author(s):

A. F. SCHINDLER ◽

A. N. ABADIE ◽

R. E. SIMPSON

Keyword(s):

Radiation Dose ◽

Aspergillus Flavus ◽

Gamma Rays ◽

Aspergillus Parasiticus ◽

Aflatoxin Production ◽

Distilled Water ◽

Mycotoxin Production ◽

High Production ◽

Dose Levels ◽

Medium Dose

Distilled water plus 0.1% surfactant suspensions of spores of Aspergillus flavus and Aspergillus parasiticus were exposed to several radiation levels of cobalt-60 gamma rays. Spores of A. flavus isolate M-141 were exposed to radiation levels of approximately 16, 90 and 475 Krads and inoculated onto a sterile rice substrate which was then monitored for aflatoxin production. In this initial trial with A. flavus M-141, aflatoxins B1 and M production on rice increased as radiation dose increased. At the highest dose, this increase was more than 50 times higher than the non-irradiated controls. Spores of an aflatoxin G1-producing A. parasiticus isolate, M-1094, were exposed to 90, 215 and 430 Krads and resulted in increased production of aflatoxins G1, B1, and M. Aflatoxin production by M-1094 was highest at the low and medium dose levels. Irradiation of spores of this isolate with 430 Krads produced no observable spore germination or growth on rice and no detectable aflatoxin after 1 week of incubation at 27 C. A typical colonies from irradiated spores were selected and their mycotoxin production was determined. Increase in aflatoxin production by these strains, as compared to non-irradiated controls, was 67:1 for aflatoxin B1, 136:1 for B2, and 138:1 for M. This potential for greatly increased mycotoxin production must be considered when food is irradiated or when a high production of aflatoxins is desired.

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Proteolytic and Lipolytic Activities of some Toxigenic and Nontoxigenic Aspergilli and Penicillia

Journal of Food Protection ◽

10.4315/0362-028x-43.5.354 ◽

1980 ◽

Vol 43 (5) ◽

pp. 354-355 ◽

Cited By ~ 3

Author(s):

S. M. EL-GENDY ◽

E. H. MARTH

Keyword(s):

Proteolytic Activity ◽

Aspergillus Flavus ◽

Aspergillus Parasiticus ◽

Lipolytic Activity ◽

The Other ◽

Aspergillus Ochraceus ◽

Penicillium Roqueforti ◽

Two Cultures ◽

Penicillium Cyclopium ◽

Penicillium Patulum

Eighteen strains of Aspergillus flavus or Aspergillus parasiticus, one of Aspergillus ochraceus and 12 strains or species of Penicillium, many of them isolated from cheese, were evaluated for their proteolytic and lipolytic activities. Strains of A. flavus exhibited considerable proteolytic and little lipolytic activity, whereas the reverse was true for strains of A. parasiticus. Of the Penicillium cultures tested, 10 exhibited considerable lipolytic activity, but only five had marked proteolytic activity. Two cultures, Penicillium patulum M59, and Penicillium cyclopium No. 8, were markedly lipolytic and proteolytic. Of the other cultures, greatest lipolytic activity was associated with Penicillium roqueforti 849, Penicillium puberulum No. 33, A. parasiticus NRRL 3145 and NRRL 465 and A. ochraceus NRRL 3174, whereas greatest proteolytic activity of all the cultures was associated with P. patulum M59, P. cyclopium No. 25 and A. flavus WB500, 4018, 4098 and NRRL 5565.

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