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Lee, C.J.

Influence of koji molds on the production of aflatoxins by Aspergillus flavus in rice - 1989 - Printed

7 illus.; 4 tables; 10 ref. Summaries (En, Ko)

Aflatoxin accumulation by Aspergillus flavus in rice was inhibited by A. kawachii and A. Shirousamii so that the rate of toxin accumulation and the maximum concentration of accumulated aflatoxins were considerablly reduced, although the initiation of aflatoxin accumulation was not affected. The maximal accumulated aflatoxin B1 in rice by A. flavus at 28deg C and 85 % RH was 40 micro g/50g rice after 35 days. Under the same condition but the additional inoculation of A. kawachii, 25 micro g of aflatoxin B1 was accumulated maximally in 50g rice after 45 days. When A. shirousamii was inoculated simultaneously with A. flavus on rice, however, only trace levels of aflatoxins were detected throughout 60 days of storage. Aflatoxins added to rice were reduced by 97 % with A. kawachii and by 98 % with A. shirousamii after 7 days during rice koji preparation. They were also reduced after 48 hours of incubation by 30-67 % with A. kawachii koji and by 16-75 % with A. shirousamii koji


English

ISSN: 0367-6293

Subjects--Topical Terms:
Atmospheric sciences
Cereals
Chemicophysical properties
Composition
Crops
Economic plants
Environment
Environmental conditions
Food contamination and toxicology
Food processing and preservation
Fungi
Grain crops
Humidity
Hydrometeorology
Injurious factors
Meteorology
Moulds
Mycotoxins
Plants
Toxic substances
Toxins

Dewey Class. No.: 90-090107