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Stimulation of Aflatoxin Production in Media Supplemented with Taro
Author(s) -
TSAI W. Y. J.,
MOY J. H.,
NIP W. K.,
FRANK H. A.
Publication year - 1981
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1981.tb03040.x
Subject(s) - aflatoxin , aspergillus parasiticus , food science , mycotoxin , chemistry , toxin , stimulation , aspergillus , spore , biology , botany , biochemistry , neuroscience
The effect of taro supplementation on aflatoxin production by Aspergillus parasiticus was studied on wheat and in the liquid synthetic glucose‐low salts (GLS) medium of Adye and Mateles (Biochem. Biophys. Acta. 86: 418, 1964). Wheat containing added taro extract showed increased growth and sporulation and had 30% more aflatoxins. Adding 5% uncooked or cooked taro shreds to the liquid GLS medium increased toxin production two‐ to three‐fold.