The production of cyclopiazonic acid by Penicillium commune and cyclopiazonic acid and aflatoxins by Aspergillus flavus as affected by water activity and temperature on maize grains |
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| Authors: | N Gqaleni J E Smith J Lacey G Gettinby |
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| Institution: | (1) Department of Bioscience and Biotechnology, University of Strathclyde, 204 George Street, G1 1XW Glasgow;(2) IACR-Rothamsted, AL5 2JQ Harpenden, Herts;(3) Department of Statistics and Modelling Science, University of Strathclyde, 26 Richmond Street, G1 1XH Glasgow, UK;(4) Present address: Department of Physiology, Medical School, University of Natal, Private Bag 7, 4013 Congella, South Africa |
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| Abstract: | The combined effects of water activity (aw) and temperature on mycotoxin production by Penicilium commune (cyclopiazonic acid — CPA) and Aspergillus flavus (CPA and aflatoxins — AF) were studied on maize over a 14-day period using a statistical experimental design. Analysis of variance showed a highly significant interaction (P  0.001) between these factors and mycotoxin production. The minimum aw/temperature for CPA production (2264 ng g–1
P. commune, 709 ng g–1
A. flavus) was 0.90 aw/30 °C while greatest production (7678 ng g–1
P. commune, 1876 ng g–1
A. flavus) was produced at 0.98 aw/20 °C. Least AF (411 ng g–1) was produced at 0.90 aw/20 °C and most (3096 ng g–1) at 0.98 aw/30 °C. |
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| Keywords: | Aflatoxins cyclopiazonic acid Penicillium commune Aspergillus flavus maize factorial design |
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