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Related Experiment Video

Updated: Jul 20, 2026

Quantification of Fungal Colonization, Sporogenesis, and Production of Mycotoxins Using Kernel Bioassays

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Published on: April 23, 2012

Aflatoxin B1 production: A time-water activity-temperature model.

Sonia Marín¹, Laila Aldars-García¹, Francisco Molino¹

¹Applied Mycology Unit, Department of Food Technology, Engineering and Science, University of Lleida, AGROTECNIO-CERCA Centre, Av. Rovira Roure 191, 25198, Lleida, Spain.

|December 9, 2024

Summary

This study models Aspergillus flavus growth and aflatoxin B1 production. Predictive models show that environmental conditions, like water activity and temperature, influence fungal behavior and mycotoxin contamination risks in food.

Keywords:

Aflatoxin Aspergillus flavus Predictive mycology Probability Temperature Water activity

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Published on: February 15, 2019

Area of Science:

Food microbiology
Mycology
Food safety

Background:

Aspergillus flavus is a food contaminant producing aflatoxin B1, a health risk.
Predictive models are needed to understand fungal behavior in food matrices.

Purpose of the Study:

To develop predictive models for Aspergillus flavus growth and aflatoxin B1 production.
To assess model performance under static and dynamic environmental conditions.

Main Methods:

Collected growth and aflatoxin B1 data on maize extract agar across temperature and water activity ranges.
Developed probability models using temperature, water activity, and time.
Validated models under dynamic temperature regimes and on maize grains.

Main Results:

Models predicted fungal growth under dynamic conditions with 66-100% concordance.
Aflatoxin B1 production prediction showed lower concordance.
Higher aflatoxin B1 production was observed on maize grains compared to maize extract agar.

Conclusions:

Environmental factors like temperature and water activity significantly impact Aspergillus flavus behavior.
Previous environmental history may influence subsequent mycotoxin production under water stress.
Models can aid in assessing contamination risks in food and feed.