Affiliation:
1. Department of Food Science and The Food Research Institute, University of Wisconsin-Madison, Madison, Wisconsin 53706
Abstract
Hydrogen peroxide, 0.0, 0.03, 0.05, 0.3 and 0.5% was added to 25 ml of a glucose-yeast-salts medium which was inoculated with 1 ml of a spore suspension containing 106 conidia of Aspergillus parasiticus NRRL 2999 and then was incubated at 14 or 28°C. Cultures held at 28°C were analyzed after 3, 7 and 10 d for mycelial dry weight, pH and accumulation of aflatoxin B1 and G1. Incubation of some cultures at 28°C was continued for 90 d. Cultures held at 14°C were analyzed after 1, 2 and 3 months for mycelial dry weight, pH and aflatoxin production. Amounts of aflatoxin produced were determined using reversed-phase high-performance liquid chromatography (HPLC). The percentage of inhibition or stimulation by the additive was used to make comparisons between treatments and control. Overall, increasing the concentration of hydrogen peroxide to 0.3 or 0.5% completely prevented growth and aflatoxin production for up to 90 d of incubation at 14 or 28°C.
Publisher
International Association for Food Protection
Subject
Microbiology,Food Science
Cited by
3 articles.
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