Influence of water activity, temperature and incubation time on the accumulation of aflatoxin B1 in soybeans
The effect of water activity (aw) temperature and incubation time on aflatoxin B1 production byAspergillus parasiticus NRRL 2999 in soybeans was determined in experimental conditions resembling post-harvest environments. Very low quantities of aflatoxin B1 were detected at 15°C and 0·902 and 0·950....
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1991
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| LEADER | 09220caa a22007217a 4500 | ||
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| 005 | 20230413140452.0 | ||
| 008 | 190411s1991 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-0004272191 | |
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| 100 | 1 | |a Ferna ́ndez Pinto, V.E. | |
| 245 | 1 | 0 | |a Influence of water activity, temperature and incubation time on the accumulation of aflatoxin B1 in soybeans |
| 260 | |c 1991 | ||
| 270 | 1 | 0 | |m Ferna ́ndez Pinto, V.E.; Laboratorio de Microbiologi ́a de Alimentos, Departamento de Qui ́mica Orga ́nica, Facultad de Ciencias Exactas y Naturales, Ciudad Universitaria, 1428 Buenos Aires, Argentina |
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| 506 | |2 openaire | ||
| 520 | 3 | |a The effect of water activity (aw) temperature and incubation time on aflatoxin B1 production byAspergillus parasiticus NRRL 2999 in soybeans was determined in experimental conditions resembling post-harvest environments. Very low quantities of aflatoxin B1 were detected at 15°C and 0·902 and 0·950. At this temperature and aw 0·990, competitive Penicillium growth was observed. The minimal aw for aflatoxin B1 production in this substrate was near 0·865. At this aw level, very low quantities were observed at temperatures above 20°C. At lower aw values (0·801 and 0·750) no aflatoxin B1 was detected at 15, 20, 25, 30 or 37°C. The optimal aw for aflatoxin accumulation was 0·990, except at 37°C, in which case the optimum value was 0·950. There was a combined temperature and aw effect, since the limiting aw, for aflatoxin production depends on the temperature. The aflatoxin B1 accumulation at different incubation times was greatly influenced by aw and temperature. At 20°C and an aw of 0·950, aflatoxin B1 increased with incubation time, at 30°C and an aw of 0·990, toxin concentration decreased as the incubation time increased and at 37°C and an aw of 0·950, it reached a maximum and then decreased. © 1991 Academic Press Limited. |l eng | |
| 593 | |a Laboratorio de Microbiologi ́a de Alimentos, Departamento de Qui ́mica Orga ́nica, Facultad de Ciencias Exactas y Naturales, Ciudad Universitaria, 1428 Buenos Aires, Argentina | ||
| 700 | 1 | |a Vaamonde, G. | |
| 700 | 1 | |a Montani, M.L. | |
| 773 | 0 | |d 1991 |g v. 8 |h pp. 195-201 |k n. 3 |p Food Microbiol. |x 07400020 |w (AR-BaUEN)CENRE-4767 |t Food Microbiology | |
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