Beschreibung:
AbstractThe purpose of this study was to evaluate the potential productivity and growth ofAspergillus parasiticus (NRRL 2999) and the resulting toxin production on natural and autoclaved (cooked) cumin and anise spice seed substrates. Both whole and ground seeds were used. Mycelia and sporulation were also noted in this 17‐day experiment. Cumin and anise seeds are capable of supporting mycelial growth, sporulation and toxin production when the seeds are moist and maintained at room temperature. Toxin yields were higher on ground sterile seed substrates. Of the commercial samples tested, neither the resulting cultures of natural flora nor dry whole seeds were found to contain aflatoxin or aflatoxin‐like producing organisms. The anise substrates were more conducive to mycelial growth, sporulation and aflatoxin production than the cumin. Toxin levels in the various anise substrates ranged from 0.83 to 6.5μg/g total for the 4 aflatoxins, B1, B2, G1 and G2. Cumin seed substrates usually showed only B, and G, at total levels ranging from 0.23 to 0.63μg/g‐ Both spice seeds had mycelial growth and sporulation to occur at some time during the experimental period. Both substrates could be considered as low‐level‐producer substrates for aflatoxins. Anise seeds should be monitored occasionally for aflatoxin contamination when the commodities are purchased and used in large quantities.