Production of aflatoxin by Aspergillus parasiticus NRRL-2999 during growth in the presence of curing salts.
Aspergillus parasiticus NRRL-2999 was inoculated into meat mixtures with curing salts and into yeast extractsucrose (YES) and sucrose-ammonium salts (SAS) broth with and without curing salts to determine if the presence of curing salts significantly affected growth and aflatoxin production by the mold. The effect of individual curing salts or curing salt mixtures on growth and toxin elaboration by the aspergillus was substrate dependent. When YES broth contained 100 ppm of NaNO2, 2% NaCl, or 1 or 2% NaCl plus 200 ppm of NaNO2 or 200 ppm of NaNO3, growth and/or aflatoxin production was depressed. Biosynthesis of aflatoxin B1 was enhanced by presence of 1 and 4% NaCl in YES broth. The SAS broth containing only NaCl or NaCl combined with nitrite or nitrate yielded less aflatoxin than did control broth or no aflatoxin at all. When compared to the control, an increase in growth and amount of aflatoxin occurred in SAS broth which contained 200 ppm of NaNO3. Sausages containing 100 and 200 ppm NaNO2 and no NaCl supported more mold growth and aflatoxin production than did control sausage with 3% NaCl and 100 ppm of NaNO2. Addition of 2 and 3% NaCl and no nitrite to sausage resulted in less aflatoxin than in control sausage.
D000348:Aflatoxins / Q000096:biosynthesis*; D001230:Aspergillus / Q000187:drug effects / Q000254:growth & development / Q000378:metabolism*; D003470:Culture Media; D005516:Food Microbiology; D008460:Meat; D009566:Nitrates / Q000494:pharmacology*; D009573:Nitrites / Q000494:pharmacology*; D012965:Sodium Chloride / Q000494:pharmacology*
D000348:Aflatoxins; D003470:Culture Media; D009566:Nitrates; D009573:Nitrites; D012965:Sodium Chloride