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Updated: May 12, 2026

Inhibition of Aspergillus flavus Growth and Aflatoxin Production in Transgenic Maize Expressing the α-amylase Inhibitor from Lablab purpureus L.
Published on: February 15, 2019
Aflatoxin-producing Aspergillus flavus from food samples in Nepal
Suprina Sharma1, Dev Raj Joshi1, Pramod Poudel2
1Central Department of Microbiology, Tribhuvan University, Kirtipur, Nepal.
Background And Objectives:
Maize and peanuts, staple foods in Nepal, are highly susceptible to fungal contamination, particularly with aflatoxin-producing Aspergillus flavus. This study aimed to detect aflatoxin-producing A. flavus in maize and peanut samples collected from different regions of Nepal.
Materials And Methods:
A total of 80 maize and 20 peanut samples were collected randomly from markets and households. Disinfected samples were inoculated on Potato Dextrose Agar and incubated at 28°C for 48 hours. A. flavus was identified by conventional cultural methods. Aflatoxin production was screened on Aspergillus Differential Medium (ADM) and confirmed through Thin Layer Chromatography (TLC) and High Performance Liquid Chromatography (HPLC).
Results:
Fungal contamination was detected in 67.0% of samples, with a significantly higher rate in household-stored samples (p = 0.00039). A. flavus was the predominant species, particularly in maize (72.5%). Of 50 A. flavus isolates, 15 (30%) were aflatoxin positive on ADM, with 11 (73.3%) being confirmed by TLC. HPLC revealed AFB1 as the most prevalent in both maize and peanuts, while AFB2 was restricted to maize.
Conclusion:
Maize and peanuts are highly susceptible to contamination with aflatoxin producing A. flavus in Nepal, particularly in household-stored samples, emphasizing significant food safety concerns.
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