烘焙食品中黄曲霉毒素M1形成的研究。食品中的霉菌毒素。第十三部分。

Studies on the formation of aflatoxin M1 in bakery products. Mycotoxins in foodstuffs. XIII.

作者信息

Reiss J

出版信息

Z Lebensm Unters Forsch. 1981;172(1):26-9. doi: 10.1007/BF01255457.

Abstract

The aflatoxinogenic moulds Aspergillus flavus NRRL 3251, A.parasiticus CMI 89717 and A.parasiticus NRRL 2999 are able to grow on various types of bread, yet, only the last fungus can produce aflatoxin M1 on these substrates. The highest yields (4 micrograms/kg) of the toxin were found on whole wheat bread at a "Säuregrad" (total acid content) of 5-6 and at an incubation temperature of 30 degrees C. The toxin levels decreased with increasing time of growth; this was probably due to a further metabolism of aflatoxin M1. A.flavus NRRL 3251 and A.parasiticus CMI 89717 grew better and produced more toxin on cake ("Rührkuchen") with aw 0.92 than on cake with lower water activity.

摘要

产黄曲霉毒素的霉菌，如黄曲霉NRRL 3251、寄生曲霉CMI 89717和寄生曲霉NRRL 2999，能够在各种类型的面包上生长，然而，只有最后一种真菌能够在这些底物上产生黄曲霉毒素M1。在“酸度”（总酸含量）为5-6且培养温度为30摄氏度的全麦面包上发现了最高产量（4微克/千克）的毒素。毒素水平随着生长时间的增加而降低；这可能是由于黄曲霉毒素M1的进一步代谢。黄曲霉NRRL 3251和寄生曲霉CMI 89717在水分活度为0.92的蛋糕（“搅拌蛋糕”）上比在水分活度较低的蛋糕上生长得更好，产生的毒素更多。