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Temperature and aflatoxin production by Aspergillus flavus and A. parasiticus strains from Nigerian groundnuts
Author(s) -
Ogundero Vincent W.
Publication year - 1987
Publication title -
journal of basic microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.58
H-Index - 54
eISSN - 1521-4028
pISSN - 0233-111X
DOI - 10.1002/jobm.3620270910
Subject(s) - aflatoxin , aspergillus flavus , aspergillus parasiticus , mycotoxin , toxin , biology , food science , aspergillus , microbiology and biotechnology
The ability of four strains of Aspergillus parasiticus (IMI 301 001) and two strains of Aspergillus flavus (IMI 300 998) to produce aflatoxins on Nigerian groundnuts under varying conditions of temperature was studied. While all the A. parasiticus strains produced the four major aflatoxins (B 1 , B 2 , G 1 , G 2 ), only aflatoxin B 1 , and B 2 were produced by the A. flavus strains used. The optimum temperature for aflatoxin production by both the fungal species was 30 °C with no toxin production at 10 °C.