title: Behaviour of Aspergillus flavus and Fusarium graminearum on rice as affected by degree of milling, temperature, and relative humidity during storage.
abstract: We investigated the survival and growth patterns of Aspergillus flavus and Fusarium graminearum, as well as mycotoxin production, on Korean rice as affected by the degree of milling (rough, brown, and white rice) and storage conditions (21 °C/85% relative humidity [RH], 21 °C/97% RH, and 30 °C/85% RH). When rice was stored at 21 °C/85% RH, the population of A. flavus remained constant and aflatoxin was not produced, regardless of the degree of milling. At 21 °C/97% RH and 30 °C/85% RH, the populations of A. flavus increased significantly (P ≤ 0.05) and aflatoxins were produced. The highest population of A. flavus and highest amount of aflatoxin B1 were observed on brown rice stored at 21 °C/97% RH. For F. graminearum, when stored at 85% RH, the populations were reduced to less than a detectable level (5 CFU/g of rice) within 120 days and no deoxynivalenol (DON) was produced, regardless of the degree of milling and storage temperature. However, at 21 °C/97% RH, the population of F. graminearum increased significantly (P ≤ 0.05) and DON was produced on all types of rice. Findings from this study provide insights concerning storage conditions necessary to prevent growth and mycotoxin production by A. flavus and F. graminearum on Korean rice with different degrees of milling.
authors.affiliation: Department of Biotechnology, Korea University, Anam-dong, Sungbuk-ku, Seoul 136-701, Republic of Korea.
authors.forename: Seonyeong
authors.initials: S
authors.lastname: Choi
authors.affiliation: Department of Biotechnology, Korea University, Anam-dong, Sungbuk-ku, Seoul 136-701, Republic of Korea.
authors.forename: Hyejung
authors.initials: H
authors.lastname: Jun
authors.affiliation: Department of Biotechnology, Korea University, Anam-dong, Sungbuk-ku, Seoul 136-701, Republic of Korea.
authors.forename: Jihyun
authors.initials: J
authors.lastname: Bang
authors.affiliation: Department of Food and Nutrition, Korea University, Jeongneung-dong, Sungbuk-ku, Seoul 136-703, Republic of Korea.
authors.forename: Soo-Hyun
authors.initials: SH
authors.lastname: Chung
authors.affiliation: Neo Food Resources Research Group, Korea Food Research Institute, Baekhyun-dong, Seongnam, Gyeonggi 463-746, Republic of Korea.
authors.forename: Yoonsook
authors.initials: Y
authors.lastname: Kim
authors.affiliation: Neo Food Resources Research Group, Korea Food Research Institute, Baekhyun-dong, Seongnam, Gyeonggi 463-746, Republic of Korea.
authors.forename: Byeong-Sam
authors.initials: BS
authors.lastname: Kim
authors.affiliation: Division of Human Environmental Sciences, Wonkwang University, Shinyong-dong, Iksan, Jeonbuk 570-749, Republic of Korea.
authors.forename: Hoikyung
authors.initials: H
authors.lastname: Kim
authors.affiliation: Center for Food Safety and Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, GA 30223-1797, USA.
authors.forename: Larry R
authors.initials: LR
authors.lastname: Beuchat
authors.affiliation: Department of Biotechnology, Korea University, Anam-dong, Sungbuk-ku, Seoul 136-701, Republic of Korea. Electronic address: escheri@korea.ac.kr.
authors.forename: Jee-Hoon
authors.initials: JH
authors.lastname: Ryu
mesh_terms: D000348:Aflatoxins / Q000032:analysis / Q000096:biosynthesis; D001231:Aspergillus flavus / Q000254:growth & development* / Q000378:metabolism; D005506:Food Contamination / Q000032:analysis*; D005511:Food Handling; D061353:Food Storage / Q000379:methods*; D005670:Fusarium / Q000254:growth & development* / Q000378:metabolism; D006813:Humidity; D012275:Oryza / Q000737:chemistry / Q000145:classification / Q000382:microbiology*; D010316:Particle Size; D013172:Spores, Fungal / Q000254:growth & development*; D013696:Temperature
chemical_list: D000348:Aflatoxins
keywords: Aspergillus flavus; Fusarium graminearum; Milling; Relative humidity; Rice; Temperature