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

doi:10.1007/BF00437503

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

Mathematics And Statistics

Research output: Contribution to journal › Article › peer-review

20 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.

Original language	English
Pages (from-to)	103-108
Number of pages	5
Journal	Mycopathologia
Volume	136
Issue number	2
DOIs	https://doi.org/10.1007/BF00437503
Publication status	Published - 1996

Keywords

aflatoxins
cyclopiazonic acid
Penicillium commune
Aspergillus flavus
maize
factorial design

Access to Document

10.1007/BF00437503

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",

}

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

SN - 0301-486X

VL - 136

SP - 103

EP - 108

JO - Mycopathologia

JF - Mycopathologia

IS - 2

ER -

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

Keywords

Access to Document

Other files and links

Fingerprint

Cite this