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The hygienic significance of sterigmatocystin in vegetable foods 2. the production of sterigmatocystin by aspergillus versicolor


The hygienic significance of sterigmatocystin in vegetable foods 2. the production of sterigmatocystin by aspergillus versicolor



Nahrung 23(2): 117-120



To test the suitability of fruit as an appropriate substrate for the formation of the mycotoxin sterigmatocystin, various fruit products were inoculated with a suspension of spores of a toxicogenic strain of A. versicolor. After incubation at 22.degree. C for 14 days, the fruits and juices overgrown with mold were homogenized with ethyl acetate and subjected to TLC. Sterigmatocystin had formed on most products, the largest amounts being in gooseberry preserves (9.4 .mu.g/g) and in grapes (10 .mu.g/g). Evidently, fruit is generally suited as a substrate for the formation of sterigmatocystin, which is likely to occur in the presence of A. versicolor.

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