Effect of some food preservatives on aflatoxin production
作者:
G. Panfili,
A. A. Fabbri,
C. Fanelli,
E. Quattrucci,
期刊:
Food Additives & Contaminants
(Taylor Available online 1992)
卷期:
Volume 9,
issue 5
页码: 417-425
ISSN:0265-203X
年代: 1992
DOI:10.1080/02652039209374093
出版商: Taylor & Francis Group
关键词: preservatives;propionic acid;sorbic acid;BHT;Aspergillus parasiticus;aflatoxins;biosynthesis;HPLC;GC
数据来源: Taylor
摘要:
The effect of some food preservatives, such as sorbic (SA) and propionic (PA) acids, on aflatoxin production in synthetic media or in moistened (20%) wheat seeds, was investigated. The preservatives tested, added to synthetic media at sublethal concentrations both at the inoculum and after 5 days of incubation, stimulated aflatoxin production byAspergillus parasiticus.Sorbic and propionic acids are metabolized by the fungusin vivoandin vitro.Lower concentrations of PA and SA (0.05 to 0.1% w/w) in wheat seeds are ineffective against both fungal growth and aflatoxin production, whilst the combined use of butylated hydroxy toluene (BHT), and PA or SA was more effective in controlling aflatoxin production than their use as single components.
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