Affiliation:
1. Department of Food Science and The Food Research Institute, University of Wisconsin-Madison, Madison, Wisconsin 53706
Abstract
Mycelia of Aspergillus parasiticus NRRL 2999 degraded aflatoxins B1 and G1. Initially 9-day-old mycelia appeared to effectively degrade both aflatoxins; however, later experiments indicated that rates at which 9-day-old mycelia degraded aflatoxins B1 and G1 varied even though the mycelia were produced and evaluated under similar conditions. A comparison of the ratio of rates at which mycelia of different ages degraded aflatoxin B1 and G1 suggests that more than one mechanism may be involved in degradation of aflatoxin by the mold. Mycelia produced when incubation was quiescent or with agitation degraded aflatoxins B1 and G1. Fragmenting of mycelia greatly increased their ability to degrade aflatoxin, thus suggesting that the degrading factor(s) is/are intracellular constituent(s) of the mycelium.
Publisher
International Association for Food Protection
Subject
Microbiology,Food Science
Cited by
30 articles.
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