Passone María A, Ruffino Mariana, Ponzio Verónica, Resnik Silvia, Etcheverry Miriam G
Departamento de Microbiología e Inmunología, Facultad de Ciencias Exactas Físico Químicas y Naturales, Universidad Nacional de Río Cuarto, Córdoba, Argentina.
Int J Food Microbiol. 2009 May 31;131(2-3):211-7. doi: 10.1016/j.ijfoodmicro.2009.02.023. Epub 2009 Mar 9.
The effect of a formulation containing butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and propyl paraben (PP) on total mycoflora and Aspergillus section Flavi populations in natural and inoculated stored peanuts was evaluated. A survey of 480 peanut samples was carried out from July to December 2006. Two experimental units (silos 1 and 2) contained 200 kg of natural peanuts, while the other two (silos 3 and 4) had 200 kg of peanuts inoculated with Aspergillus flavus/A. parasiticus mixture (2 x 10(4) spores g(-1)). Silos 2 and 4 were treated with BHA-PP-BHT mixture (1802+1802+2204 microg g(-1)). Fungal counts were significantly affected (P<0.001) by Aspergillus section Flavi inoculum, tissue type, sampling period, antioxidant treatment and their interactions. Penicillium, Aspergillus and Fusarium spp. were the most common genera identified from both peanut tissues. Aspergillus flavus was the most frequently isolated species and there were significant differences (P<0.05) between its population in the control and treated peanuts. No aflatoxins were detected in any of the control or treated samples during storage. The development of natural peanut mycoflora and particularly Aspergillus section Flavi populations was inhibited by the ternary mixture of food-grade antioxidants.
评估了一种含有丁基羟基茴香醚（BHA）、丁基羟基甲苯（BHT）和对羟基苯甲酸丙酯（PP）的配方对天然和接种储存花生中总霉菌菌群以及黄曲霉组菌群数量的影响。2006年7月至12月对480个花生样本进行了调查。两个实验单元（筒仓1和2）装有200千克天然花生，另外两个（筒仓3和4）装有接种了黄曲霉/寄生曲霉混合物（2×10⁴ 个孢子 g⁻¹）的200千克花生。筒仓2和4用BHA-PP-BHT混合物（1802+1802+2204微克 g⁻¹）处理。黄曲霉组接种物、组织类型、采样时期、抗氧化剂处理及其相互作用对真菌计数有显著影响（P<0.001）。青霉属、曲霉属和镰刀菌属是从两种花生组织中鉴定出的最常见属。黄曲霉是最常分离出的物种，其在对照花生和处理花生中的数量存在显著差异（P<0.05）。储存期间，对照样品和处理样品中均未检测到黄曲霉毒素。食品级抗氧化剂的三元混合物抑制了天然花生霉菌菌群尤其是黄曲霉组菌群的生长。
