| 6: Int J Food Microbiol 2003 Jun 25;83(3):319-324 |
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Potential use of antioxidants for control of growth and
fumonisin production by Fusarium verticillioides and Fusarium proliferatum on
whole maize grain.
Torres AM, Ramirez ML, Arroyo M, Chulze SN, Magan N.
Departamento de Microbiologia e Inmunologia, Facultad de Ciencias Exactas
Fisico-Qui;micas y Naturales, Universidad Nacional de Rio Cuarto, Rio Cuarto,
Cordoba, Argentina
The effect of interactions between two food grade antioxidants butylated
hydroxyanisole (BHA) and propyl paraben (PP, 100, 200, 500 &mgr;g g(-1)) and
water activity (a(w), 0.995, 0.98, 0.95) of irradiated maize on lag phase prior
to growth, growth rate and fumonisin production by Fusarium verticillioides and
Fusarium proliferatum was evaluated at 25 degrees C. Both antioxidants had an
effect on growth characteristics, and fumonisin production. However, this was
dependent on the dose used and the a(w) treatment. At 500 &mgr;g g(-1) BHA and
PP increased the lag phase prior to growth, and reduced the growth rate of both
Fusarium species significantly, especially at 0.95 a(w). Both antioxidants
significantly reduced the production of fumonisin by both Fusarium species,
especially at 0.98 and 0.95 a(w). These results suggest that these antioxidants
have potential for treatment of maize grain for controlling growth of these
mycotoxigenic species and prevent fumonisin accumulation.
PMID: 12745236
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