Location: Food and Feed Safety ResearchTitle: Effect of water activity, temperature, and carbon dioxide on the Aspergillus flavus transcriptome and aflatoxin B1 production
|MEDINA-VAYA, ANGEL - Cranfield University|
|RODRIGUEZ, ALICIA - Cranfield University|
|MAGAN, NARESH - Cranfield University|
|OBRIAN, GREGORY - North Carolina State University|
|PAYNE, GARY - North Carolina State University|
Submitted to: National Center for Biotechnology Information (NCBI)
Publication Type: Other
Publication Acceptance Date: 3/27/2017
Publication Date: 3/27/2017
Citation: Gilbert, M.K., Medina-Vaya, A., Mack, B.M., Lebar, M.D., Rodriguez, A., Bhatnagar, D., Magan, N., Obrian, G., Payne, G. 2017. Effect of water activity, temperature, and carbon dioxide on the Aspergillus flavus transcriptome and aflatoxin B1 production. National Center for Biotechnology Information (NCBI). Accession: PRJNA380582.
Technical Abstract: Aspergillus flavus is a opportunistic fungus that has the potential to colonize several crops, including maize, peanuts and cotton. A. flavus colonization may result in the secretion of mycotoxins, of which the most prominent is aflatoxin. Temperature, water availability and carbon dioxide levels are three environmental factors that can influence fungal development. In this study we used RNA sequencing to better understand the transcriptomic response of the fungus to aw, temperature, and elevated carbon dioxide levels. The raw sequence reads provided here are from in situ experiments where maize kernels were infected with A. flavus spores and grown for several days in different environmental conditions. The conditions were: temperature: 30°C and 37°C, water activity: 0.91 aw and 0.99 aw, and carbon dioxide levels: 350 ppm, 650 ppm, and 1000 ppm. The conditions were tested in every possible combination of conditions comprising 27 different SRA Experiments.