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Appl Environ Microbiol. 1971 June; 21(6): 1032-1035
Copyright © 1971 American Society for Microbiology. All Rights Reserved.

Production of Ochratoxins in Different Cereal Products by Aspergillus ochraceus¹

Food Research Institute and Department of Food Science, University of Wisconsin, Madison, Wisconsin 53706

ABSTRACT

The effects of temperature and length of incubation on ochratoxin A production in various substrates were studied. The optimal temperature for toxin production by Aspergillus ochraceus NRRL-3174 was found to be around 28 C. Very low levels of ochratoxin A are produced in corn, rice, and wheat bran at 4 C. The optimal time for ochratoxin A production depends on the substrate, ranging from 7 to 14 days at 28 C. Ochratoxin B and dihydroisocoumaric acid, i.e., one of the hydrolysis products of ochratoxin A, were produced in rice but at levels considerably lower than ochratoxin A. No ochratoxin C was produced in rice at 28 C. When added to rice cereal or oatmeal, the toxin was found to be very stable over prolonged storage and even to autoclaving for 3 hr.

Published with the approval of the Director of the Research Division, College of Agricultural and Life Sciences, The University of Wisconsin. Presented in part at the 70th Annual Meeting of the American Society for Microbiology, Boston, Mass., 27 April 1970.