Efecto de antioxidantes de grado alimenticio sobre el crecimiento y la producción de ocratoxina A por Aspergillus carbonarius y Aspergillus niger en medio a base de maní.

MAGNOLI C.E.,; BARBERIS C.,; ASILI R.,; ASTORECA A.; DALCERO A.M.

Publicado en Atualidades em Micotoxinas e Armazenagem de Grãos II.

Lugar: Florianópolis, Santa Catarina, Brasil,; Año: 2009; p. 280 - 288

  This study was undertaken to assess the effectiveness of the combination of two phenolic antioxidants: butylated hydroxyanisole (BHA) and propyl parabens (PP) on i) the latency stage ii) the speed of growth and iii) the production of ochratoxin A (OTA) by strains of aggregate A. niger under different conditions of water activity (AW). Were selected two strains of aggregate A. niger: ANM 42 and ANM 176. It was worked on half a peanut base. Combinations of antioxidants used in this study were: BHA-DB, M1 (0.5 +0.5 mM), M2 (1 +0.5 mM), M3 (2.5 +0.5 mM), M4 (0.5 +1 mM), M5 (1 + 1 mM), M6 (2.5 +1 mM), M7 (5 +2.5 mM) and M8 (10 +2.5 mM). We calculate the speed of radial growth (mm / day). We performed the extraction of OTA at all levels of aW studied and M8 inhibited the growth and production of OTE of both strains. W studied and M8 inhibited the growth and production of OTE of both strains.