Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Effect of Temperature on Aflatoxin Production in Barley by Aspergillus parasiticus

Aspergillus parasiticus에 의(依)한 보리의 아플라톡신 생성(生成)에 대(對)한 온도(溫度)의 영향(影響)

  • Chang, Hak-Gil (Wheat and Barley Institute, Office of Rural Development) ;
  • Markakis, Pericles (Department of Food Science and Human Nutrition, Michigan State University)
  • Published : 1982.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

The influence of temperature and moisture on aflatoxin production on solid substrate(barley) by Aspergillus parasiticus NRRL 2999 has been studied in some detail. The optimum temperature for production of aflatoxin under the conditions employed is 25 and $30^{\circ}C$. No aflatoxin was detected at the moisture levels of 13%, and only traces at 16% moisture. The ratio of the production of aflatoxin B to G varied with temperature and moisture level. Aflatoxin G is elabolated at a more rapid rate than B and also metabolized at a more rapid rate. Also lower temperatures favored the production of aflatoxin G. The intensity of the yellow pigment of the chloroform extracts correlated with the concentration of aflatoxin.

Aspergillus parasiticus NRRL 2999에 의(依)한 보리의 aflatoxin생성(生成)에 대(對)한 온도(溫度)와 수분(水分)의 영향(影響)을 검토(檢討)하였다. Aflatoxin생성(生成) 최적온도(最適溫度)는 25 및 $30^{\circ}C$였다. 수분함량(水分含量)이 13%일 때는 aflatoxin 검출(檢出)되지 않았고, 수분함량(水分含量) 16%에서는 적은 양(量)이 생성(生成)되었다. Aflatoxin B와 G의 생성비율(生成比率)은 온도(溫度)와 수분함량(水分含量)에 따라 차이(差異)를 보였다. 즉 Aflatoxin G는 B보다 초기(初期)에 생성(生成)이 촉진(促進)되었으나 퇴화(退化)도 빨랐다. 또한 G는 낮은 온도(溫度)에서 생성(生成)이 많았다. Chloroforu유출물(抽出物)의 황색정도(黃色程度)와 aflatoxin함량(含量)과는 정(正)의 상관(相關)$(=0.966^{**})$이 있었다.

Keywords