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  • 1
    Electronic Resource
    Electronic Resource
    THE EFFECTS OF β-METHYLGLUCOSE, 3-0-METHYLGLUCOSE and THIOGLUCOSE ON AFLATOXIN PRODUCTION BY ASPERGILLUS PARASTICUS (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 8 (1986), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Earlier work characterizing the effects of glucose analogs on growth and aflatoxin production by Aspergillus parasiticus was expanded by assessing the effects of β-methylglucose (βMG), 3-0-methylglucose (3MG) and thioglucose (TG). As sole carbon source of conidia-initiated cultures, βMG and 3MG, but not TG, supported growth, but none supported toxin production. In glucose-containing replacement cultures, MG appeared to stimulate toxin production, while TG was inhibitory and 3MG had no effect. Preliminary assessment of the effects of βMG, 3MG, TG, 2-deoxyglucose and α-methylglucose on glucose uptake and utilization by glucose-containing replacement cultures indicated that under conditions that favor aflatoxin production, none of the analogs inhibited the uptake of 14C-labelled glucose. It appears that the glucose transport system(s) of A. parasiticus may be unusual in that it is insensitive to a variety of glucose analogs.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1986.tb00558.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Further Characterization of a Caffeine-Resistant Mutant of Aspergillus parasiticus (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 53 (1988), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Studies were performed to characterize further Aspergillus parasiticus BCR1, a caffeine-resistant mutant of A. parasiticus NRRL 2999, particularly in regard to its caffeine-dependent production of aflatoxins. The enhanced synthesis of aflatoxins by caffeine was highly specific since neither dimethylxanthines nor purines could substitute for the trimethylxanthine. Caffeine's effects were phase dependent and only increased toxin formation if added early in the microorganism's life cycle. The ability of BCR1 to exclude caffeine appeared dependent on the initial levels of caffeine in the growth medium. Respiration and glucose utilization in the wild type strain were inhibited strongly by caffeine, but BCR1 was resistant to these effects. Comparison of glucose uptake kinetics in the wild type and mutant strains indicated that caffeine inhibition of aflatoxin synthesis in the wild type was not due to a disruption of glucose transport.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb07861.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Stability of aflatoxin M1 during manufacture and storage of ice-cream and sherbet (1983)
    Springer
    European food research and technology 177 (1983), S. 22-24 
    Details
    ISSN: 1438-2385
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Description / Table of Contents: Summary Ice-cream and orange sherbet were made from naturally contaminated milk to determine how aflatoxin M1 (AFM1) behaves during manufacture and storage of these products. Both were formulated to represent low-cost commercial products. AFM1 was stable to freezing in both products. The AFM1 content of ice-cream remained stable through 8 months of frozen storage. There was an apparent increase of AFM1 after sherbet mix was prepared from milk. This increase may have resulted because of improved recovery of bound AFM1. As with ice-cream, AFM1 remained stable in sherbet through 8 months of frozer storage.
    Notes: Zusammenfassung Eiskrem und Sorbet wurden aus natürlich kontaminierter Milch hergestellt, um festzustellen, wie sich Aflatoxin in diesen Produkten verhält Beide Produkte wurden als billige handelsübliche Produkte produziert. Nach dem Gefrieren und während der Lagerung war das Aflatoxin M 1 in beiden Produkten stabil. Hierbei nahm das Aflatoxin M1 scheinbar zu, nachdem das Sorbet-Gemisch hergestellt worden war. Vielleicht handelt es sich hier um eine bessere Gewinnung des gebundenen Aflatoxin M1.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01042490
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    Paper (German National Licenses)
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