In vitro control of growth and ochratoxin a production by butylated hydroxyanisole in Aspergillus section Nigri species.

BARBERIS C.,; ASTORECA A; ASILI R.,; FERNÁNDEZ- JURI M.G.,; CHULZE S; MAGNOLI C.,; DALCERO A.

FOOD CONTROL

Elsevier

Año: 2009 vol. 20 p. 709 - 715

0956-7135

IN VITRO CONTROL OF GROWTH AND OCHRATOXIN A PRODUCTION BY BUTYLATED HYDROXYANISOLE IN ASPERGILLUS SECTION NIGRI SPECIES Carla Barberis1,4, Andrea Astoreca1,3, Rodrigo Asili1, Guillermina Fernandez-Juri1,3, Sofía Chulze1, 2, Carina Magnoli1, 2 & Ana Dalcero1, 2. 1Departamento 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. SUMMARY This study was carried out to determine the efficacy of phenolic antioxidant butylated hydroxyanisole (BHA) under different interacting water activity (aW) and temperature regimes on the lag phase and growth rate by Aspergillus section Nigri strains. In this experiment eight A. section Nigri strains were used. Peanut meal extract agar (PMEA) was prepared at 2%. The aW of the medium was adjusted to 0.995, 0.980 and 0.930, BHA at 1, 5, 10 and 20 mmol l-1 were added to the basic medium. The plates were inoculated and incubated for 30 days at 18 and 25ºC. Radial growth rates (mm d-1) and lag phase (h) were calculated. In control treatments, there was a parallelism between the lag phase increased and the reduction of growth rate when aW decreased for all strains. The antioxidant showed a further increase in the lag phase at higher concentrations. At all aW levels tested, BHA at 20 mmol l-1 completely inhibited growth. In general, at level of 10 mmol l-1, 0.995 and 0.980 aW, a significant reduction respect to control was observed. The antioxidant BHA completely inhibited OTA production, at concentrations of 20 mmol l-1, regardless of aW used by all the strains evaluated.