Mycotoxine in nahrungsmitteln. IV. Der einfluss verschiedener verpackungsfolien auf das wachstum von ASPERGILLUS FLAVUS und die bildung der aflatoxine B 1 und G 1 auf einigen schnittbrotarten

Abstract

The growth of Aspergillus flavus and the production of aflatoxins on sliced bread largely depends upon the oxygen permeability of the packaging foil; the lower this factor, the weaker is the growth of the mould and the production of aflatoxins. In the extreme case, the concentration of oxygen in the narrow space between bread and foil is sufficient for fungal growth but is too low for any aflatoxin synthesis. Oxygen deficiency has a more marked inhibitory effect on the formation of aflatoxin B 1 than on that of G 1. The degree of acidity and the composition of the different kinds of bread also affect fungal growth and aflatoxin production.