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Production of Aflatoxin in a Medium Fortified with Sodium Chloride¹

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

ABSTRACT

A liquid medium with 2% yeast extract, 20% sucrose, and 1 to 14% sodium chloride was inoculated with Aspergillus flavus or Aspergillus parasiticus and incubated at 21, 28, or 35 C for 7 days. Aflatoxin in the medium or mold mycelium was determined by thin-layer chromatography and fluorometry. Aflatoxin production by A. flavus and A. parasiticus was enhanced by 1 and 2% NaCl at 28 and 35 C, and by 1 to 3% NaCl at 21 C. More NaCl reduced toxin production at all three temperatures. Eight percent NaCl completely inhibited toxin synthesis by both species at 21 C, but allowed both species to form some toxin at 28 and 35 C. Fourteen percent NaCl completely inhibited growth and toxin formation by both species at 28 C. Sodium chloride at low concentrations increased loss of toxin by the mycelium into broth, whereas high concentrations suppressed it. Both the concentration of NaCl and incubation temperature should be considered when salted foods are stored under conditions which permit mold growth.

¹ Research supported by the College of Agricultural and Life Sciences, University of Wisconsin-Madison and by Public Health Service Grant FD 00143 from the Food and Drug Administration.