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

By: Contributor(s): Material type: ArticleArticlePublication details: 1989ISSN:
  • 0367-6293
Subject(s): DDC classification:
  • 90-090107
 In: Korean Journal of Food Science and Technology (Korea R.). (Oct 1989). v. 21(5) p. 721-725Summary: 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
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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

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