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

N. Gqaleni, J.E. Smith, J. Lacey, G. Gettinby

Research output: Contribution to journalArticle

19 Citations (Scopus)

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.
LanguageEnglish
Pages103-108
Number of pages5
JournalMycopathologia
Volume136
Issue number2
DOIs
Publication statusPublished - 1996

Fingerprint

Penicillium commune
cyclopiazonic acid
Aspergillus flavus
Aflatoxins
Penicillium
water activity
aflatoxins
Zea mays
water temperature
Mycotoxins
mycotoxins
Temperature
corn
Water
Analysis of Variance
Research Design
analysis of variance
experimental design
temperature

Keywords

  • aflatoxins
  • cyclopiazonic acid
  • Penicillium commune
  • Aspergillus flavus
  • maize
  • factorial design

Cite this

@article{34d7ddd854aa466e825af5e88b17e952,
title = "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",
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.",
keywords = "aflatoxins, cyclopiazonic acid, Penicillium commune, Aspergillus flavus, maize, factorial design",
author = "N. Gqaleni and J.E. Smith and J. Lacey and G. Gettinby",
year = "1996",
doi = "10.1007/BF00437503",
language = "English",
volume = "136",
pages = "103--108",
journal = "Mycopathologia",
issn = "0301-486X",
number = "2",

}

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. / Gqaleni, N.; Smith, J.E.; Lacey, J.; Gettinby, G.

In: Mycopathologia, Vol. 136, No. 2, 1996, p. 103-108.

Research output: Contribution to journalArticle

TY - JOUR

T1 - 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

AU - Gqaleni, N.

AU - Smith, J.E.

AU - Lacey, J.

AU - Gettinby, G.

PY - 1996

Y1 - 1996

N2 - 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.

AB - 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.

KW - aflatoxins

KW - cyclopiazonic acid

KW - Penicillium commune

KW - Aspergillus flavus

KW - maize

KW - factorial design

UR - http://dx.doi.org/10.1007/BF00437503

U2 - 10.1007/BF00437503

DO - 10.1007/BF00437503

M3 - Article

VL - 136

SP - 103

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JO - Mycopathologia

T2 - Mycopathologia

JF - Mycopathologia

SN - 0301-486X

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