The highest level of aflatoxin produced in broth culture by Aspergillus flavus strains isolated from corn, wheat and rice was observed at 25 or 30°C after 2 weeks. Low levels were produced after 4 weeks at 4°. There was apparently no direct relationship between toxin production and weight of the mycelium. Thirteen substrates were evaluated for aflatoxin production by A. parasiticus NRRL 2999. After incubation for 2 weeks at 30° the highest incidence of aflatoxin, in the range of 29-50 ppm, was observed in raw peanuts, rice, watermelon seeds and sesame seeds, with 11-21 ppm occurring in wheat, wheat flour, corn, corn flour and cow peas and approximately 2-4 ppm in yellow beans, soybeans, lentils and roasted salted peanuts. © 1992.
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