水分含量和温度对玉米中黄曲霉毒素产生的影响。
Effects of moisture content and temperature on aflatoxin production in corn.
作者信息
Trenk H L, Hartman P A
出版信息
Appl Microbiol. 1970 May;19(5):781-4. doi: 10.1128/am.19.5.781-784.1970.
Abstract
Samples of freshly harvested and remoistened corn, of various moisture contents, were stored at different temperatures; analyses for aflatoxin content were made periodically. At moisture levels above 17.5% and at temperatures of 24 C or warmer, aflatoxins were formed by Aspergillus flavus present in the original epiphytic mycoflora. Remoistened dried corn was subject to more rapid fungal deterioration and aflatoxin formation than freshly harvested corn. Screening of the fungi present in the corn revealed aflatoxin production only by A. flavus. The toxigenic strains produced only aflatoxins B(1) and B(2).
摘要
将不同水分含量的新鲜收获和重新湿润的玉米样本储存在不同温度下；定期对黄曲霉毒素含量进行分析。当水分含量高于17.5%且温度在24℃或更高时，最初附生真菌菌群中的黄曲霉会产生黄曲霉毒素。与新鲜收获的玉米相比，重新湿润的干玉米更容易发生真菌变质和黄曲霉毒素形成。对玉米中存在的真菌进行筛选发现，只有黄曲霉能产生黄曲霉毒素。产毒菌株仅产生黄曲霉毒素B(1)和B(2)。
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