Potential of gaseous ozone to inhibit Aspergillus flavus and detoxify aflatoxin B1 in agar and broth media (solid and liquid food states) at different growth phases

Author:

K.C. Bhavitha,Chegu krishnamurthi Madhubalaji,Bhatt Praveena,Vasu Prasanna,Mudliar Sandeep N.

Publisher

Elsevier BV

Reference29 articles.

1. Application of ozone for degradation of mycotoxins in food: A review;Afsah-Hejri;Comprehensive Reviews in Food Science and Food Safety,2020

2. The potential use of ozone as antifungal and antiaflatoxigenic agent in nuts and its effect on nutritional quality;Ali;Brazilian Journal of Biology,2022

3. Aspergillus flavus;Amaike;Annual Review of Phytopathology,2011

4. Effect of ozone on spore germination, spore production and biomass production in two Aspergillus species;Antony-Babu;Antonie Vanăto- Leeuwenhoek,2009

5. Official Method 993.17- Aflatoxins in Corn and Peanuts. Thin-Layer Chromatographic method. & Official Method 991.31- Aflatoxins in Corn, Raw Peanuts, and Peanut Butter - Immunoaffinity column (Aflatest) method;AOAC,2012

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