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Production of the mycotoxin cyclopiazonic acid by Penicillium commune on solid agar media: Effects of water activity, temperature, and incubation time

Gqaleni, N. and Smith, J.E. and Lacey, J. and Gettinby, G. (1996) Production of the mycotoxin cyclopiazonic acid by Penicillium commune on solid agar media: Effects of water activity, temperature, and incubation time. Journal of Food Protection, 59 (8). pp. 864-868. ISSN 0362-028X

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Abstract

The combined effects of water activity (aw), temperature, incubation time, and medium composition on cyclopiazonic acid (CPA) production by an isolate of Penicillium commune was studied using a full-factorial experimental design. An analysis of variance for the mycotoxin showed that there was a complex interaction between all these factors and that this affected the production of CPA. The minimum aw for CPA production (0.025 to 0.238 μg ml−1) in yeast extract agar was 0.90 whereas in Czapek yeast autolysate agar it was 0.85 (0.048 to 0.123 μg ml−1). The temperature range for CPA production was 20 to 30°C. The optimum temperature for CPA production was 25°C. CPA was maximally produced (3.199 to 3.993 μg ml−1) at an aw of 0.996 after 15 days of incubation.

Item type: Article
ID code: 17622
Keywords: cyclopiazonic acid, Penicillium commune, factorial design, mycotoxin, Statistics, Food Science, Microbiology
Subjects: Social Sciences > Statistics
Department: Faculty of Science > Mathematics and Statistics
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Depositing user: Strathprints Administrator
Date Deposited: 30 Apr 2010 13:56
Last modified: 05 Sep 2014 00:53
URI: http://strathprints.strath.ac.uk/id/eprint/17622

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