title: [Hygienic significance of sterigmatocystin in vegetable foods. 2. Production of sterigmatocystin by Aspergillus versicolor].
abstract: To test the suitability of fruit as an appropriate substrate for the formation of the mycotoxin sterigmatocystin, various fruit products were inoculated with a suspension of spores of a toxicogenic strain of Aspergillus versicolor. After incubation at 22 degrees C for 14 days, the fruits and juices overgrown with mould were homogenized with ethyl acetate and subjected to thinlayer chromatography. Sterigmatocystin had been formed on most products, the largest amounts being found in gooseberry preserves (9.4 microgram/g) and in grapes (10 microgram/g). The experiments show that fruit is generally suited as a substrate for the formation of sterigmatocystin; consequently, the latter is likely to occur in the presence of Aspergillus versicolor.
mesh_terms: D001230:Aspergillus / Q000378:metabolism*; D005638:Fruit / Q000032:analysis; D013045:Species Specificity; D013241:Sterigmatocystin / Q000096:biosynthesis*; D014675:Vegetables / Q000032:analysis; D014966:Xanthenes / Q000096:biosynthesis*
chemical_list: D014966:Xanthenes; D013241:Sterigmatocystin
vernacular_title: Zur hygienischen Bedeutung von Sterigmatocystin in pflanzlichen Lebensmitteln. 2. Mitt. Zur Bildung von Sterigmatocystin durch Aspergillus versicolor.