Departamento de Microbiología e Inmunología, Facultad de Ciencias Exactas, Físico-Químicas y Naturales, Universidad Nacional de Río Cuarto, Ruta Nacional No. 36 Km 601 (5800), Río Cuarto, Córdoba, Argentina.
J Food Prot. 2010 Aug;73(8):1493-501. doi: 10.4315/0362-028x-73.8.1493.
Each year, a significant portion of the peanuts produced cannot be marketed because of fungal disease at the postharvest stage and mycotoxin contamination. Antioxidants could be used as an alternative to fungicides to control ochratoxigenic fungi in peanuts during storage. This study was carried out to determine the effect of the antioxidant butylated hydroxyanisole (BHA) and the antimicrobial propyl paraben (PP) on the lag phase before growth, growth rate, and ochratoxin A (OTA) production by Aspergillus section Nigri strains in peanut kernels under different conditions of water activity (aw) and temperature. At 20 mM/g BHA, 18 degrees C, and 0.93 aw, complete inhibition of growth occurred. For PP, there was no growth at 20 mM/g, 18 degrees C, and 0.93, 0.95, and 0.98 aw. BHA at 20 mM/g inhibited OTA production in peanuts by Aspergillus carbonarius and Aspergillus niger aggregate strains at 0.93 aw and 18 degrees C. PP at 20 mM/g completely inhibited OTA production at 18 degrees C. The results of this work suggest that PP is more appropriate than BHA for controlling growth and OTA production by Aspergillus section Nigri species in peanut kernels.
每年，由于收获后阶段的真菌病害和霉菌毒素污染，大量生产的花生无法上市。抗氧化剂可以作为杀菌剂的替代品，用于控制花生储存过程中的产毒真菌。本研究旨在确定抗氧化剂丁基羟基茴香醚 (BHA) 和抗菌剂对羟基苯甲酸丙酯 (PP) 对不同水分活度 (aw) 和温度条件下黑曲霉菌 (Aspergillus section Nigri) 菌株在花生仁中的生长潜伏期、生长速率和赭曲霉毒素 A (OTA) 产生的影响。在 20 mM/g BHA、18°C 和 0.93 aw 下，完全抑制了生长。对于 PP，在 20 mM/g、18°C 和 0.93、0.95 和 0.98 aw 下均未出现生长。在 0.93 aw 和 18°C 下，20 mM/g 的 BHA 抑制了花生中黄曲霉和黑曲霉聚集菌株的 OTA 产生。在 18°C 下，20 mM/g 的 PP 完全抑制了 OTA 的产生。这项工作的结果表明，与 BHA 相比，PP 更适合控制花生仁中黑曲霉菌 (Aspergillus section Nigri) 物种的生长和 OTA 产生。
