1973•Canadian Journal of MicrobiologyRequires access

Effect of time and temperature on ochratoxin A production by Aspergillus ochraceus

Gerald A. Sansing, Norman D. Davis, Urban L. Diener

Abstract

Peak ochratoxin A production by Aspergillus ochraceus occurred at 25C after 10 and 12 days incubation on a nutrient solution of 4% sucrose and 2% yeast extract. Optimal mycelial production was at 20 and 25C at 6, 8, and 10 days incubation. High pH values of 7.6–8.2 coincided with high ochratoxin production at 25C at 8-14 days incubation. Maximal amounts of ochratoxin A were produced by A. ochraceus in 25 ml of medium/125-ml flask and 75 ml of medium/500-ml flask at 25C in stationary culture in 8 days. Ochratoxin A was not produced in this medium in shake culture.

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Key concepts: Ochratoxin A, Aspergillus ochraceus, Ochratoxin, Incubation, Food science, Ochratoxins, Sucrose, Yeast extract