ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Influence of water activity, temperature and incubation time on the accumulation of aflatoxin B1 in soybeans.

Fernandez Pinto, V. E.; Vaamonde, G.; Montani, M. L.;

Food Microbiology Year: 1991 Vol: 8 Issue: 3 Pages: 195-201 Ref: 34 ref.

1991

บทคัดย่อ

The effect of water activity (aw), temperature and incubation time on aflatoxin B1 production by Aspergillus parasiticus NRRL 2999 in soyabeans was determined in experimental conditions resembling postharvest environments. Very low quantities of aflatoxin B1 were detected at 15 deg C and aw 0.902 and 0.950, and at 15 deg C and aw 0.990 competitive Penicillium growth was observed. The minimal aw for aflatoxin B1 production in this substrate was approx. 0.865, and at this level, very low quantities were observed above 20 deg C. At lower aw values (0.801 and 0.750) no aflatoxin B1 was detected at 15, 20, 25, 30 or 37 deg C. The optimal aw for aflatoxin accumulation was 0.990, except at 37 deg C (0.950). There was a combined temperature and aw effect, since the limiting aw for aflatoxin production depended on temperature. The aflatoxin B1 accumulation at different incubation times was greatly influenced by aw and temperature. At 20 deg C and aw 0.950, aflatoxin B1 increased with incubation time, at 30 deg C and aw 0.990, toxin concn decreased as incubation time increased, and at 37 deg C and aw 0.950, it reached a maximum and then decreased.