Effect of synthetic antioxidants on stored maize grain mycoflora in situ

NESCI, A.; FERRARI, L.; ETCHEVERRY, M.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

John Wiley & Sons Ltd.

Lugar: UK; Año: 2008 vol. 88 p. 797 - 804

0022-5142

Background: The influence of butylated hydroxyanisole (BHA) and propyl paraben (PP) mixture (at concentration of 20 mM) on mycoflora community and Aspergillus section Flavi population was evaluated. Survey of 120 maize samples was taken from June to November.  Results: The predominant populations were Aspergillus section Flavi and Penicillium between the first and sixth sampling periods for non treated maize. A. flavus was the most frequently isolated fungus from maize kernels non – treated and treated with antioxidants. All samples of maize kernels control and treated with antioxidants during the six months of storage were negative for aflatoxins. Aspergillus flavus and parasiticus strains showed a variable ability to produce aflatoxins. The contribution of the strains to silo community toxigenicity was higher for A. flavus L strains and S strain at the fourth sampling period. Conclusion: Antioxidant treatment negatively affected natural maize mycoflora and the Aspergillus section Flavi populations between the second and sixth months of storage.