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Limiting temperature and relative humidity for growth and production of aflatoxin and free fatty acids by Aspergillus flavus in sterile peanuts
Author(s) -
Diener Urban L.,
Davis Norman D.
Publication year - 1967
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02639271
Subject(s) - aflatoxin , relative humidity , aspergillus flavus , chemistry , spore , food science , limiting , humidity , moisture , aspergillus , mycotoxin , botany , horticulture , biology , organic chemistry , mechanical engineering , physics , engineering , thermodynamics
Sound mature kernels, broken mature kernels, immature kernels, and unshelled Early Runner peanuts were heat‐treated in controlled environment cabinets and inoculated with spores of Aspergillus flavus . Treatments were incubated at 97‐99% relative humidity at different temperatures ranging from 5 to 55C and also at 30C with relative humidities ranging from 55 to 99%. Samples were removed after 7 and 21 days and assayed for aflatoxin, free fatty acids, and peanut kernel moisture. The limiting relative humidity for aflatoxin production by A. flavus was 85ŷ1% relative humidity for 21 days at 30C. The limiting low temperature for visible growth and aflatoxin production by the fungus was 13ŷ1C for 21 days at 97‐99% relative humidity. Damaged kernels, however, developed some afllatoxin in 21 days at 12C. The maximum temperature for aflatoxin production was 41.5ŷ1.5C for 21 days at 97‐99% relative humidity. Fungus growth and sporulation at 43C were equal to that at 40C, but no aflatoxin was produced. Moisture content of immature kernels was higher at equilibrium with the same relative humidity than the moisture content of sound mature kernels, damaged kernels, or kernels from unshelled peanuts. There appeared to be no proportional quantitative correlation between synthesis of aflatoxin and production of free fatty acids in nonliving peanuts, but no aflatoxin was produced without a simultaneous increase in free fatty acids.