The effect of water activity and pH on the production of mycotoxins by fungi growing on a bread analogue |
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| Authors: | MARGARET PATTERSON A P DAMOGLOU |
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| Institution: | Department of Agricultural and Food Bacteriology, Queen's University of Belfast and Agricultural;Food Bacteriology Research Division, Department of Agriculture for Northern Ireland, Newforge Lane, Belfast BT9 5PX, Northern Ireland |
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| Abstract: | Mycotoxin production by various toxigenic fungi, growing on a bread analogue, was investigated at various water activities (aw) and pH combinations. Citrinin, ochratoxin A and sterigmatocystin could be detected at aw > 0·80, while patulin was only observed at aw= 0·95. These results show that some toxins may be produced at lower water activities than have been reported on synthetic media and suggest that, where possible, natural substrates should be used to investigate factors affect-ing mycotoxin production in foodstuffs. |
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