title: Experimental aflatoxin production in commercial yoghurt.
abstract: The production of aflatoxins in commercial yoghurt inoculated with Aspergillus parasiticus NRRL 2999 was studied, using different incubation conditions. In all of the experiments, the level of aflatoxins was higher at 28 degrees C than at 15 degrees C and higher in a "damaged" container than in an "intact" container (related to microaerophilic conditions). No fungal growth or aflatoxin production was seen at 10 degrees C. Both fungal growth and aflatoxin concentration vary throughout the incubation period instead of progressively increasing. The ratio of aflatoxin B and G (B:G) at 28 degrees C was almost 1:1, but generally more aflatoxin G was detected at 15 degrees C. The distribution in mycelium/substrate was approximately 1:1 at both 28 degrees C and 15 degrees C.
authors: Departamento de Patología Animal I, Facultad de Veterinaria, Universidad Complutense, Madrid, Spain.
authors: J L
authors: JL
authors: Blanco
authors: L
authors: L
authors: Domínguez
authors: E
authors: E
authors: Gómez-Lucía
authors: J F
authors: JF
authors: Garayzábal
authors: J
authors: J
authors: Goyache
authors: G
authors: G
authors: Suárez
mesh_terms: D000348:Aflatoxins / Q000096:biosynthesis*; D001230:Aspergillus / Q000254:growth & development*; D003611:Dairy Products; D005516:Food Microbiology; D013696:Temperature; D015014:Yogurt
chemical_list: D000348:Aflatoxins