Cyclopiazonic acid production by cultures of Aspergillus and Penicillium species isolated from dried beans, corn meal, macaroni, and pecans.
Ninety-five isolates of Aspergillus and Penicillium species from selected dried foods were examined for their ability to produce cyclopiazonic acid (CPA). The isolates were grown in sterile synthetic liquid medium at 28 degrees C for 8 days in the dark. The medium and mold mycelia were then extracted with chloroform. CPA was semiquantitatively determined by thin layer chromatography through visual comparison with standards. The cultures of A. flavus were also examined for their ability to produce aflatoxin. One A. tamarii and all 13 P. urticae isolates produced CPA, whereas only 19 of the 31 (61%) A. flavus isolates produced CPA, and 6 (19%) A. flavus produced aflatoxin. All 13 P. urticae isolates also produced patulin and griseofulvin. CPA-producing A. flavus was found in all food types but not in all samples. CPA-producing P. urticae was found only in dried beans and macaroni.
D000348:Aflatoxins / Q000032:analysis; D001230:Aspergillus / Q000378:metabolism*; D002855:Chromatography, Thin Layer; D003470:Culture Media; D007887:Fabaceae / Q000032:analysis; D005433:Flour / Q000032:analysis; D005516:Food Microbiology; D007211:Indoles / Q000378:metabolism*; D009183:Mycotoxins / Q000096:biosynthesis*; D009754:Nuts / Q000032:analysis; D010407:Penicillium / Q000378:metabolism*; D010946:Plants, Medicinal; D003313:Zea mays / Q000032:analysis
D000348:Aflatoxins; D003470:Culture Media; D007211:Indoles; D009183:Mycotoxins; C000543:cyclopiazonic acid