Aspergillus flavus strain NRRL-3557 was used for this study. The fungus was grown on potato dextrose agar (PDA) medium in culture plates (100 mm × 15 mm) at 30° C for five days. To produce A. flavus-colonized maize, kernels were soaked in water overnight, then placed in mushroom-spawning bags (www.gourmetmushroomsupply.com) and autoclaved twice (Tubbs et al., 2016). A culture of A. flavus grown for five days was finely chopped and added to 500 g of autoclaved maize. The inoculated maize was incubated for 2 days at 23 °C, after which the maize was washed with water to remove conidia and dried to a moisture content of 13%. Inoculated maize (100 g) was placed in small satchels made of mesh (5.5 cm diameter). For controls, non-inoculated maize was placed into satchels.