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Title:
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Effects of temperature, water activity and incubation time on fungal growth and aflatoxin B1 production by toxinogenic Aspergillus flavus isolates on sorghum seeds
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Author:
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Lahouar, Amani; Marín Sillué, Sònia; Saïd, Salem; Sanchís Almenar, Vicente; Crespo Sempere, Ana
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Notes:
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Sorghum, which is consumed in Tunisia as human food, suffers from severe colonization
by several toxigenic fungi and contamination by mycotoxins. The Tunisian climate is
characterized by high temperature and humidity that stimulates mold proliferation and mycotoxin
accumulation in foodstuffs. This study investigated the effects of temperature (15, 25
and 37 ◦C), water activity (aw, between 0.85 and 0.99) and incubation time (7, 14, 21 and 28 d)
on fungal growth and aflatoxin B1 (AFB1) production by three Aspergillus flavus isolates (8, 10
and 14) inoculated on sorghum grains. The Baranyi model was applied to identify the limits of
growth and mycotoxin production. Maximum diameter growth rates were observed at 0.99 aw
at 37 ◦C for two of the isolates. The minimum aw needed for mycelial growth was 0.91 at 25 and
37 ◦C. At 15 ◦C, only isolate 8 grew at 0.99 aw. Aflatoxin B1 accumulation could be avoided by
storing sorghum at low water activity levels (≤0.91 aw). Aflatoxin production was not observed
at 15 ◦C. This is the first work on the effects of water activity and temperature on A. flavus
growth and AFB1 production by A. flavus isolates on sorghum grains.
We thank M. Prim for her encouragement and technicalassistance. The authors are grateful to the European Union(MYCORED KBBE-2007-2-5-05 project) and Tunisian Govern-ment for financial support. |
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Subject(s):
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-Water activity
-Incubation time
-Temperature
-Aspergillus flavus |
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Rights:
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cc-by-nc-nd (c) Asociación Argentina de Microbiología, 2015
http://creativecommons.org/licenses/by-nc-nd/3.0/es/
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Document type:
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article
publishedVersion |
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Published by:
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Elsevier
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Share:
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