Mycotoxins in foodstuffs

descriptionPublicationkeyboard_double_arrow_right Article , Other literature type 01 Jan 1975 English Publisher:Springer Science and Business Media LLCJournal:European Journal of Applied Microbiology, volume 1, pages 183-190 (issn: 0340-2118, eissn: 1432-0614,

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Authors: J�rgen Reiss;

doi: 10.1007/bf00942214

Mycotoxins in foodstuffs

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Abstract

The optimal temperature for the growth ofAspergillus parasiticus and the formation of aflatoxins B1 and G1 on whole wheat bread (sliced and packed) was 25°C. The optimal “total acid content” (Sauregrad) was 5.0. Incubation in light caused no reduction in aflatoxin yields. The optimal temperature for the growth ofPenicillium expansum on whole wheat bread was 10°C and was between 20° and 25°C for the biosynthesis of patulin. Patulin formation was not influenced by the “total acid content” but was greater under the influence of light than darkness. With increase of incubation time the yields of patulin decreased, probably due to an inactivation by SH-compounds.

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