Upland rice vinegar vapor inhibits spore germination,hyphal growth and aflatoxin formation in Aspergillus flavus on maize grains |
| |
| Affiliation: | 1. Division of Fermentation Technology, Faculty of Agro-Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand;2. Division of Food Science and Technology, Faculty of Agro-Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand;3. Department of General Science and Liberal Arts, Biotechnology Program, King Mongkut’s Institute of Technology Ladkrabang, Prince of Chumporn Campus, Chumporn 86160, Thailand;4. Department of Plant Production Technology, Faculty of Agricultural Technology, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand;1. Max Rubner-Institut, Department of Microbiology and Biotechnology, Hermann-Weigmann-Str. 1, 24103 Kiel, Germany;2. Abteilung Mikrobiologie, Zentralinstitut für Ernährungs- und Lebensmittelforschung (ZIEL), Wissenschaftszentrum Weihenstephan, Technische Universität München, Weihenstephaner Berg 3, 85350 Freising, Germany;1. Centre of Excellence for Food Safety Research (CEFSR), Faculty of Food Science and Technology, University Putra Malaysia, 43400, Serdang, Selangor Darul Ehsan, Malaysia;2. Department of Food Science, Faculty of Food Science and Technology, University Putra Malaysia, 43400, Serdang, Selangor Darul Ehsan, Malaysia;3. Department of Food Science and Technology, Faculty of Agriculture and Environment, P.O. Box 1277, Gaza, Palestine |
| |
| Abstract: | The efficacy of vapor-phase (VP) upland rice vinegar (URV) was investigated as a bio-fumigant for maize, to reduce consumer health risks associated with spore and toxin formation by Aspergillus flavus. Complete reduction of mycelial growth occurred with in vitro VP exposure to URV (containing 0.0017 mmol/L acetic acid) or with VP exposure to pure acetic acid (PAA) (containing 0.0023 mmol/L acetic acid). No significant differences were observed between the two materials after 90 min exposures. Using gas chromatography-mass spectrometry (GC-MS), URV vapor was shown to contain volatiles having antifungal activities. These are identified as isoamylalcohol, 1-butanol, 3-methyl-, acetate and β-phenylethyl acetate. It is suggested these volatiles increase the antifungal effectiveness of URV. Exposure to VP-URV (containing 0.0043 mmol/L AA) for 5 h completely eliminated viable spores of A. flavus on maize seeds (23% moisture content) previously inoculated with 4.43 ± 0.28 log spores/g). At the same time, aflatoxin production decreased, as VP-URV exposure increased. Hence, VP-URV is shown to be an effective control agent for A. flavus mycelial growth and aflatoxin formation on maize, so effectively reducing the potential for consumer health risks due to this widespread fungus. |
| |
| Keywords: | Upland rice vinegar Vapor-phase vinegar Aflatoxin formation Maize |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
