Aflatoxigenic isolates of Aspergillus flavus from pecans.
Of 120 isolates of the Aspergillus flavus group from pecans used in bakery products, 85 were shown to produce aflatoxin on yeast extract sucrose medium. Extracts from moldy sections of raw pecans obtained commercially at the retail level showed aflatoxin-like spots on thin-layer chromatography. Cooked (autoclaved) pecans inoculated with toxigenic isolates of A. flavus were also good substrates for aflatoxin production.
D000348:Aflatoxins / Q000302:isolation & purification*; D001230:Aspergillus / Q000302:isolation & purification / Q000378:metabolism*; D002855:Chromatography, Thin Layer; D003470:Culture Media; D005506:Food Contamination; D005516:Food Microbiology; D009754:Nuts; D013053:Spectrophotometry
D000348:Aflatoxins; D003470:Culture Media