Abstract
Isolates of Aspergillus flavus produced 0.2 to 63 mg of aflatoxins B1 and G1 per 100 ml in a nutrient solution consisting of 20% sucrose and 2% yeast extract. Various factors influencing the fermentation were studied. The maximal amount of toxin was produced by ATCC culture 15548 in 1-liter flasks containing 100 ml of medium incubated as stationary cultures for 6 days at 25 C.
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Selected References
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