Mycotoxin Production of Fungi on Commercial Foods

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  • 市販食品における有毒糸状菌の増殖と毒素産生性について
  • シハン ショクヒン ニ オケル ユウガイ シジョウキン ノ ゾウショク ト ド

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Abstract

Mycotoxin production was investigated in 27 kinds of commercial foods artificially inoculated with following representative toxigenic fungi, i. e., afiatoxin-producing strain of Aspergillus parasiticus NRRL-3000, sterigmatocystin-producing strain of A. versicolor I-20-b, ochratoxin A-producing strain of A. ochraceus 10-21-N, and Fusarium toxinproducing strain of Fusarium solani F-135.<br>It was observed that among vegetables and food products tested, dried sweet potato and salami sausage were favorable substrates for the production of several kinds of mycotoxins and dried persimon was favorable for sterigmatocystin production. Pepper, roasted coffee bean and cinnamon bark were not susceptible to mycotoxin contamination under the moistend condition.<br>Substances contained in a chloroform extract of cinnamon and pepper inhibited the growth of the four toxigenic fungi. These results indicate that cinnamon and pepper might contain inhibitory materials.

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