Effect of synthetic antioxidants on stored maize grain mycoflora in situ

• Autores: Andrea Nesci, Luciana Ferrari, Miriam G Etcheverry
• Localización: Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 88, Nº 5, 2008, págs. 797-804
• Idioma: inglés
• Texto completo no disponible (Saber más ...)
• Resumen

  • BACKGROUND: The influence of a mixture of butylated hydroxyanisole (BHA) and propyl paraben (PP) (each at a concentration of 20 mmol L−1) on mycoflora and Aspergillus section Flavi populations in stored maize grain was evaluated. A survey of 120 maize samples was carried out from June to November 2005. RESULTS: The predominant populations in non-treated (control) maize between the first and sixth sampling periods were Aspergillus section Flavi and Penicillium. Aspergillus flavus was the fungus most frequently isolated from both control and antioxidant-treated kernels. All samples of control and antioxidant-treated maize kernels were negative for aflatoxins during the 6 month storage period. Aspergillus flavus and A. parasiticus strains showed a variable ability to produce aflatoxins. The contribution of the strains to silo community toxigenicity was higher for A. flavus L (large) and S (small) strains in the fourth sampling period. CONCLUSION: Antioxidant treatment negatively affected natural maize mycoflora and Aspergillus section Flavi populations between the second and sixth months of storage. Copyright © 2007 Society of Chemical Industry