Food additives and plant components control growth and aflatoxin production by toxigenic aspergilli: a review
Abstract:
Growth and aflatoxin production by toxigenic aspergilli are partially or completely inhibited by the undissociated form of acetic, benzoic, citric, lactic, propionic and sorbic acids. Salts such as sodium chloride, potassium chloride and sodium nitrate, at low concentrations, can enhance aflatoxin production. At higher concentrations they become inhibitory, but marked inhibition requires amounts of the salts greater than are commonly used in foods. Phenolic antioxidants, sometimes added to foods to prevent oxidative deterioration, also are inhibitory to toxigenic aspergilli. Other inhibitory agents include certain insecticides, methylxanthines (caffeine and theophyllin), and components of some herbs, spices and other plants.
More Related Videos
09:21Inhibition of Aspergillus flavus Growth and Aflatoxin Production in Transgenic Maize Expressing the α-amylase Inhibitor from Lablab purpureus L.
Published on: February 15, 2019
10:24Non-destructive SPE-UPLC-based Quantification of Aflatoxins and Stilbenoid Phytoalexins in Single Peanut (Arachis spp.) Seeds
Published on: April 19, 2024
Related Concept Videos
Methods for Controlling Microbial Growth
Fungal Phylum Ascomycota
Microbes in the Production of Fermented Foods
Microbial Spoilage of Food
Sources of Food Contamination
Production of Biopesticides
