商业酸奶中黄曲霉毒素的实验性产生
Experimental aflatoxin production in commercial yoghurt.
作者信息
Blanco J L, Domínguez L, Gómez-Lucía E, Garayzábal J F, Goyache J, Suárez G
机构信息
Departamento de Patología Animal I, Facultad de Veterinaria, Universidad Complutense, Madrid, Spain.
出版信息
Z Lebensm Unters Forsch. 1988 Mar;186(3):218-22. doi: 10.1007/BF01043315.
The production of aflatoxins in commercial yoghurt inoculated with Aspergillus parasiticus NRRL 2999 was studied, using different incubation conditions. In all of the experiments, the level of aflatoxins was higher at 28 degrees C than at 15 degrees C and higher in a "damaged" container than in an "intact" container (related to microaerophilic conditions). No fungal growth or aflatoxin production was seen at 10 degrees C. Both fungal growth and aflatoxin concentration vary throughout the incubation period instead of progressively increasing. The ratio of aflatoxin B and G (B:G) at 28 degrees C was almost 1:1, but generally more aflatoxin G was detected at 15 degrees C. The distribution in mycelium/substrate was approximately 1:1 at both 28 degrees C and 15 degrees C.
研究了在接种寄生曲霉NRRL 2999的商业酸奶中，采用不同培养条件时黄曲霉毒素的产生情况。在所有实验中，28℃时黄曲霉毒素水平高于15℃，且在“破损”容器中高于“完好”容器（与微需氧条件有关）。10℃时未观察到真菌生长或黄曲霉毒素产生。在整个培养期间，真菌生长和黄曲霉毒素浓度均有变化，而非逐渐增加。28℃时黄曲霉毒素B与G的比例（B:G）几乎为1:1，但15℃时通常检测到更多的黄曲霉毒素G。在28℃和15℃时，菌丝体/基质中的分布均约为1:1。
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