Production of ochratoxin A in barley by Aspergillus ochraceus and Penicillium viridicatum: effect of fungal growth, time, temperature, and inoculum size.
Moistened barley was inoculated with 1.4 x 10(3) and 1.4 x 10(5) spores, respectively, from ochratoxin A-producing strains of Aspergillus ochraceus and Penicillium varidicatum. To estimate fungal tissue in the barley, the amount of glucosamine was followed for 28 days at 10 and 25 degrees C. Ochratoxin A was also followed during the same period and under the same conditions. The data show that ochratoxin A could be detected 4 to 6 days after inoculation at 25 degrees C, and the maximal accumulation of ochratoxin A was observed 28 days after inoculation. After 28 days at 25 degrees C, the quantities of ochratoxin A were between 7 and 46 micrograms/g of grain. At 10 degrees C only P. viridicatum produced ochratoxin A. The results indicated that production of ochratoxin A is not associated with rapid increase of glucosamine in the barley.
D000821:Animal Feed; D001230:Aspergillus / Q000254:growth & development / Q000378:metabolism*; D002523:Edible Grain / Q000382:microbiology*; D005516:Food Microbiology; D001467:Hordeum / Q000382:microbiology*; D009793:Ochratoxins / Q000096:biosynthesis*; D010407:Penicillium / Q000254:growth & development / Q000378:metabolism*; D013696:Temperature; D013997:Time Factors
D009793:Ochratoxins; C025589:ochratoxin A