Journal
FOOD CHEMISTRY
Volume 293, Issue -, Pages 472-478Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2019.05.009
Keywords
Aspergillus flavus; Aflatoxin; Rice; Water activity (a(w)); Temperature
Funding
- National Key Research and Development Program, China [2016YFD0400105]
- National Natural Science Foundation, China [31571938]
- Fundamental Research Funds for Central Non-profit Scientific Institution, China [S2016JC02]
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Water activity (a(w)) and temperature are two pivotal environmental factors affecting Aspergillus flavus growth and aflatoxin production. Here, we found that AFB(1) production on polished rice can occur over a wider range of temperature x a(w) levels than that on paddies. For fungal growth on polished rice, the optimum conditions were a(w) 0.92-0.96 and 28-37 degrees C. The maximum amounts of AFB(1) on polished rice was observed at 33 degrees C and a(w) 0.96. Compared to 33 degrees C, all tested genes of A. flavus on polished rice were significantly up-regulated at 25 degrees C under a(w) 0.96. The late structural genes of pathway were significantly down-regulated at 37 degrees C under a(w) 0.96, although aflR and aflS and most of early structural genes were up-regulated. Compared to a(w) 0.96, most of pathway genes were significantly down-regulated at a(w) 0.90 and 0.99 under 33 degrees C, although two regulatory genes were up-regulated at a(w) 0.90.
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