EFFECTS OF BUTYLATED HYDROXYANISOLE (BHA) AND BUTYLATED HYDROXYTOLUENE (BHT) ON GROWTH AND AFLATOXIN PRODUCTION OFASPERGILLUS FLAVUS
作者:
DANIEL Y. C. FUNG,
SUE TAYLOR,
JOANN KAHAN,
期刊:
Journal of Food Safety
(WILEY Available online 1977)
卷期:
Volume 1,
issue 1
页码: 39-51
ISSN:0149-6085
年代: 1977
DOI:10.1111/j.1745-4565.1977.tb00258.x
出版商: Blackwell Publishing Ltd
数据来源: WILEY
摘要:
Butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) were applied to six strains of toxigenic and six strains of non‐toxigenic Aspergillus flavus in a method similar to antibiotic susceptibility testing. The cultures were examined for growth inhibition, spore formation, pigmentation, and aflatoxin production. BHA (0.005–0.020 g per plate) had an inhibitory effect on growth and toxigenesis of the test organisms, while BHT (0.005–0.020 g per plate) had no visible inhibitory effects. Sporulation of the cultures had no direct relationship with toxigenesis in the presence of BHA. However, pigmentation of the mycelium is directly related to the intensity of fluorescence of the culture under UV. Heating of BHA did not reduce the inhibitory effect of the compound on A. f
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