Postharvest production of ochratoxin A by Aspergillus ochraceus and Penicillium viridicatum in barley with different protein levels.
The production of ochratoxin A (OA) in barley by Aspergillus ochraceus and Penicillium viridicatum was measured at 12 and 25 degrees C. The grain had been fertilized with various amounts of nitrogen fertilizer (0, 90, or 240 kg/ha) and contained (at crop maturity) 9.1, 10.4, or 12.0% protein, respectively. The production of OA by both fungi increased as the protein concentration increased. Glutamic acid and proline were enriched relative to other amino acids as the protein concentration increased. The differences in OA production could not be explained by a differential effect of protein or amino acids on fungal growth in barley. However, glutamic acid and proline enhanced OA production in liquid cultures of both A. ochraceus and P. viridicatum.
D000596:Amino Acids / Q000378:metabolism; D001230:Aspergillus / Q000378:metabolism*; D002686:Chitin / Q000378:metabolism; D002523:Edible Grain / Q000382:microbiology*; D001467:Hordeum / Q000382:microbiology*; D009793:Ochratoxins / Q000096:biosynthesis*; D010407:Penicillium / Q000378:metabolism*; D010940:Plant Proteins / Q000378:metabolism
D000596:Amino Acids; D009793:Ochratoxins; D010940:Plant Proteins; D002686:Chitin