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. 1976;160(3):313-9.
doi: 10.1007/BF01132297.

Mycotoxins in foodstuffs. VI. Formation of sterigmatocystin in bread by Aspergillus versicolor

J Reiss

Mycotoxins in foodstuffs. VI. Formation of sterigmatocystin in bread by Aspergillus versicolor

J Reiss. Z Lebensm Unters Forsch. 1976.

Abstract

Sterigmatocystin was formed on different kinds of bread (whole wheat bread, whole rye bread, whole rye bread with shredded wheat, whole wheat bread with wheat germs and whole wheat bread with linseed) by two strains of Aspergillus versicolor. The highest yields were in the range of 0.1-0,4 mug/g. The growth of the moulds and the toxin production were influenced by the total acid content ("Säuregrad"; must be less than approximately 9) and by the temperature (optimal growth temperature: 20-30 degrees C, optimal temperature for toxin synthesis: 20 degrees C). After 10 days of incubation most of the toxin was already formed.

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