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Updated: Aug 9, 2026

Quantification of Fungal Colonization, Sporogenesis, and Production of Mycotoxins Using Kernel Bioassays
10:01

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

Published on: April 23, 2012

Mycoflora, and mycotoxins production in Nigerian corn and corn-based snacks

L O Adebajo1, A A Idowu, O O Adesanya

  • 1Department of Biological Sciences, Ogun State University, Ago-Iwoye, Nigeria.

Mycopathologia
|June 1, 1994
PubMed

Insights

Toxigenic fungi and mycotoxins like aflatoxins were prevalent in corn products. Corn cake showed the highest aflatoxin levels, with optimal production at 30°C and high moisture content.

Area of Science:

  • Food Science
  • Mycology
  • Food Safety

Background:

  • Fungal contamination and mycotoxin production in food commodities pose significant health risks.
  • Corn and its processed products are susceptible to contamination by toxigenic fungi.

Purpose of the Study:

  • To identify fungal species and quantify mycotoxin contamination in corn, corn cake, and corn roll snacks.
  • To investigate the influence of temperature and moisture on mycotoxin production by specific fungal strains.

Main Methods:

  • Isolation and identification of fungal species from various corn-based food samples.
  • Quantification of aflatoxins and ochratoxin A using analytical methods.
  • Controlled laboratory experiments to assess mycotoxin production under varying temperature and moisture conditions.

Main Results:

  • Thirty-one fungal species were isolated, with Aspergillus, Penicillium, and Fusarium dominating.
  • Mycotoxins were detected in 45% (corn), 80% (corn cake), and 12% (corn roll snack) of samples.
  • Optimal aflatoxin B and ochratoxin A production occurred at 30°C and moisture levels of 25-30%.

Conclusions:

  • Corn-based food products can be significant sources of fungal contamination and mycotoxins.
  • Corn cake is particularly susceptible to aflatoxin contamination.
  • Environmental factors like temperature and moisture critically influence mycotoxin biosynthesis in fungi.

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