1. Microflora of Mycotoxigenic Fungi in Rice Grains in Kyushu Region of Japan and Their Changes during Storage under non-Controlled Conditions
- Author
-
Rika Nakarai, Mioko Honda, Naoki Kobayashi, Yoshitsugu Sugiura, Yoshiko Sugita-Konishi, Maiko Watanabe, Masahiko Takino, Keisuke Shigaki, Keita Sakurai, and Kazumi Horikawa
- Subjects
0106 biological sciences ,Aflatoxin ,Aspergillus flavus ,01 natural sciences ,Applied Microbiology and Biotechnology ,03 medical and health sciences ,chemistry.chemical_compound ,Japan ,010608 biotechnology ,Mycotoxin ,Aspergillus creber ,Agricultural crops ,0303 health sciences ,biology ,030306 microbiology ,Microbiota ,fungi ,Fungi ,Public Health, Environmental and Occupational Health ,food and beverages ,Oryza ,Mycotoxins ,Contamination ,biology.organism_classification ,Horticulture ,Food Storage ,chemistry ,Seeds ,Brown rice ,Sterigmatocystin - Abstract
Contamination of agricultural crops by mycotoxins has increased because of the expansion of mycotoxin-producing fungi along with global warming. In this study, the fungal microflora of brown rice grains cultivated in Kyushu region in the southern part of Japan was investigated. A total of 75% of rice samples examined in this study showed less than 30% of fungal contamination rates with a median rate of 12.5%. Some isolates of Aspergillus flavus showed the ability to produce aflatoxins (AFs) (AFB1 production was 62.5-70.4 ng/mL) . Furthermore, AF-producing Aspergillus flavus survived during storage and Aspergillus creber, which produced sterigmatocystin, was detected in a stored rice sample. Although AFs or sterigmatocystin-contamination was not detected in any rice samples, these mycotoxin-producing fungi are distributed and can survive during storage under the natural conditions in Japan. Employing suitable storage conditions is important for preventing mycotoxin contamination of brown rice grains.
- Published
- 2019
- Full Text
- View/download PDF