Improved yield of aflatoxin by incremental increases of temperature.
Increasing the initial temperature of the rice fermentation of Aspergillus parasiticus NRRL 2999 from 15 to 21 C after 24 h of incubation and then to 28 C after 48 h resulted in about a fourfold increase in total aflatoxin over the usual fermentation which is held constant at 28 C for 6 days. The percentage of aflatoxin B(1), the most toxic component, in the total aflatoxin was also increased.
D000348:Aflatoxins / Q000032:analysis / Q000096:biosynthesis*; D000704:Analysis of Variance; D001230:Aspergillus / Q000378:metabolism*; D002855:Chromatography, Thin Layer; D003124:Colorimetry; D005285:Fermentation; D005516:Food Microbiology; D012275:Oryza; D013696:Temperature; D013997:Time Factors
D000348:Aflatoxins