Production of ochratoxins in different cereal products by Aspergillus ochraceus

Appl Microbiol. 1971 Jun;21(6):1032-5.

Abstract

The effects of temperature and length of incubation on ochratoxin A production in various substrates were studied. The optimal temperature for toxin production by Aspergillus ochraceus NRRL-3174 was found to be around 28 C. Very low levels of ochratoxin A are produced in corn, rice, and wheat bran at 4 C. The optimal time for ochratoxin A production depends on the substrate, ranging from 7 to 14 days at 28 C. Ochratoxin B and dihydroisocoumaric acid, i.e., one of the hydrolysis products of ochratoxin A, were produced in rice but at levels considerably lower than ochratoxin A. No ochratoxin C was produced in rice at 28 C. When added to rice cereal or oatmeal, the toxin was found to be very stable over prolonged storage and even to autoclaving for 3 hr.

MeSH terms

  • Aspergillus / metabolism*
  • Chromatography, Thin Layer
  • Coumarins / biosynthesis*
  • Edible Grain*
  • Food Contamination*
  • Food Handling
  • Food Microbiology*
  • Mycotoxins / biosynthesis*
  • Ochratoxins / analysis
  • Ochratoxins / biosynthesis
  • Oryza
  • Sterilization
  • Temperature
  • Time Factors
  • Triticum
  • Zea mays

Substances

  • Coumarins
  • Mycotoxins
  • Ochratoxins