Cyclopiazonic acid production by cultures of Aspergillus and Penicillium species isolated from dried beans, corn meal, macaroni, and pecans.
J Assoc Off Anal Chem
; 70(1): 123-6, 1987.
Article
en En
| MEDLINE
| ID: mdl-3558264
ABSTRACT
Ninety-five isolates of Aspergillus and Penicillium species from selected dried foods were examined for their ability to produce cyclopiazonic acid (CPA). The isolates were grown in sterile synthetic liquid medium at 28 degrees C for 8 days in the dark. The medium and mold mycelia were then extracted with chloroform. CPA was semiquantitatively determined by thin layer chromatography through visual comparison with standards. The cultures of A. flavus were also examined for their ability to produce aflatoxin. One A. tamarii and all 13 P. urticae isolates produced CPA, whereas only 19 of the 31 (61%) A. flavus isolates produced CPA, and 6 (19%) A. flavus produced aflatoxin. All 13 P. urticae isolates also produced patulin and griseofulvin. CPA-producing A. flavus was found in all food types but not in all samples. CPA-producing P. urticae was found only in dried beans and macaroni.
Buscar en Google
Bases de datos:
MEDLINE
Métodos Terapéuticos y Terapias MTCI:
Terapias_biologicas
Asunto principal:
Penicillium
/
Aspergillus
/
Microbiología de Alimentos
/
Indoles
/
Micotoxinas
Idioma:
En
Revista:
J Assoc Off Anal Chem
Año:
1987
Tipo del documento:
Article