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Ochratoxin A, a Toxic Metabolite produced by Aspergillus ochraceus Wilh.

Nature volume 205, pages 1112–1113 (1965)Cite this article

Abstract

Aspergillus ochraceus Wilh. is widely distributed in Nature and often found in soil and on decaying vegetation. It is, however, also known to invade stored wheat with moisture contents more than 16 per cent1. In the far east, Asp. ochraceus and allied species have been reported as constituents of the mycoflora characteristic of ‘katsuobushi’ and other fermented fish preparations2. In the United States, Patent No. 1,313,209 covers the use of Asp. ochraceus for its ability to induce a desirable change in flavour during the fermentation of coffee. This species has also been frequently recovered in low counts from South African cereal and legume crops3.

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References

  1. Christensen, C. M., Cereal Chem., 39, 100 (1962).

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  2. Yukawa, M., J. Coll. Agr. Tokyo, 1, 357 (1911).

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  3. Scott, DeB., Mycopathol. et Mycol. Appl. (in the press).

  4. Asao, T., Büchi, G., Abdel-Kader, M. M., Chang, S. B., Wick, E. L., and Wogan, G. N., J. Amer. Chem. Soc., 85, 1706 (1963).

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Authors and Affiliations

  1. National Chemical Research Laboratory,

    K. J. VAN DER MERWE, P. S. STEYN & L. FOURIE

  2. C.S.I.R. Research Group for Microbiology,

    DE B. SCOTT

  3. National Nutrition Research Institute, South African Council for Scientific and Industrial Research, Pretoria, South Africa

    J. J. THERON

Authors
  1. K. J. VAN DER MERWE
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  2. P. S. STEYN
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  3. L. FOURIE
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  4. DE B. SCOTT
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  5. J. J. THERON
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VAN DER MERWE, K., STEYN, P., FOURIE, L. et al. Ochratoxin A, a Toxic Metabolite produced by Aspergillus ochraceus Wilh.. Nature 205, 1112–1113 (1965). https://doi.org/10.1038/2051112a0

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