CIDCA   05380
CENTRO DE INVESTIGACION Y DESARROLLO EN CRIOTECNOLOGIA DE ALIMENTOS
Unidad Ejecutora - UE
artículos
Título:
Inhibitory activity of lactic and acetic acid on Aspergillus flavus growth for food preservation.
Autor/es:
LEÓN PELÁEZ A, CATAÑO S., QUINTERO YEPES Y., GAMBA VILLARROEL R., DE ANTONI G., GIANNUZZI L
Revista:
FOOD CONTROL
Editorial:
ELSEVIER SCI LTD
Referencias:
Lugar: Amsterdam; Año: 2012 vol. 24 p. 177 - 183
ISSN:
0956-7135
Resumen:
In this study acetic and lactic acid Minimal Inhibitory Concentration (MIC) were determined for different
Aspergillus flavus strains in solid medium: toxigenic strains A. flavus AFUNL1, AFUNL2 and AFUNL3; and
a non-toxigenic strain A. flavus AFUNQ6. A. flavus AFUNQ6 was the most resistant strain to acetic acid,
with a MIC value of 41.6 mM (pH 4,62) while acetic acid MIC was the same for the three toxigenic strains
(38.1 mM, pH 4.69), the lactic acid MIC was different for all the strains: 357.7 mM (pH 2.74), 405.4 mM
(pH 2.69), 274.2 mM (pH 2.95) and 393.4 mM (pH 2.59) for A. flavus AFUNQ6, AFUNL1, AFUNL2 and
AFUNL3 respectively. MIC values for non dissociated lactic acid were almost tenfold higher than MIC
vales for non dissociated acetic acid for the A. flavus strains.
Growth kinetic parameters: growth rate (KD) and lag phase were determined to evaluate fungal
inhibition. An increase of undissociated acid concentration produced a decrease in KD values and an
increase in lag phase duration. Lactic and acetic acid mixtures showed a synergistic effect, reducing the
concentration necessary of every acid in the mixture for fungal inhibition compared with the individual
MIC values. The minimal acids mixture that obtained the fungal inhibition for all the strains was lactic
acid 78 mM acetic Acid 31.2 mM at a pH 3.4.flavus strains in solid medium: toxigenic strains A. flavus AFUNL1, AFUNL2 and AFUNL3; and
a non-toxigenic strain A. flavus AFUNQ6. A. flavus AFUNQ6 was the most resistant strain to acetic acid,
with a MIC value of 41.6 mM (pH 4,62) while acetic acid MIC was the same for the three toxigenic strains
(38.1 mM, pH 4.69), the lactic acid MIC was different for all the strains: 357.7 mM (pH 2.74), 405.4 mM
(pH 2.69), 274.2 mM (pH 2.95) and 393.4 mM (pH 2.59) for A. flavus AFUNQ6, AFUNL1, AFUNL2 and
AFUNL3 respectively. MIC values for non dissociated lactic acid were almost tenfold higher than MIC
vales for non dissociated acetic acid for the A. flavus strains.
Growth kinetic parameters: growth rate (KD) and lag phase were determined to evaluate fungal
inhibition. An increase of undissociated acid concentration produced a decrease in KD values and an
increase in lag phase duration. Lactic and acetic acid mixtures showed a synergistic effect, reducing the
concentration necessary of every acid in the mixture for fungal inhibition compared with the individual
MIC values. The minimal acids mixture that obtained the fungal inhibition for all the strains was lactic
acid 78 mM acetic Acid 31.2 mM at a pH 3.4.A. flavus AFUNQ6. A. flavus AFUNQ6 was the most resistant strain to acetic acid,
with a MIC value of 41.6 mM (pH 4,62) while acetic acid MIC was the same for the three toxigenic strains
(38.1 mM, pH 4.69), the lactic acid MIC was different for all the strains: 357.7 mM (pH 2.74), 405.4 mM
(pH 2.69), 274.2 mM (pH 2.95) and 393.4 mM (pH 2.59) for A. flavus AFUNQ6, AFUNL1, AFUNL2 and
AFUNL3 respectively. MIC values for non dissociated lactic acid were almost tenfold higher than MIC
vales for non dissociated acetic acid for the A. flavus strains.
Growth kinetic parameters: growth rate (KD) and lag phase were determined to evaluate fungal
inhibition. An increase of undissociated acid concentration produced a decrease in KD values and an
increase in lag phase duration. Lactic and acetic acid mixtures showed a synergistic effect, reducing the
concentration necessary of every acid in the mixture for fungal inhibition compared with the individual
MIC values. The minimal acids mixture that obtained the fungal inhibition for all the strains was lactic
acid 78 mM acetic Acid 31.2 mM at a pH 3.4.A. flavus AFUNQ6, AFUNL1, AFUNL2 and
AFUNL3 respectively. MIC values for non dissociated lactic acid were almost tenfold higher than MIC
vales for non dissociated acetic acid for the A. flavus strains.
Growth kinetic parameters: growth rate (KD) and lag phase were determined to evaluate fungal
inhibition. An increase of undissociated acid concentration produced a decrease in KD values and an
increase in lag phase duration. Lactic and acetic acid mixtures showed a synergistic effect, reducing the
concentration necessary of every acid in the mixture for fungal inhibition compared with the individual
MIC values. The minimal acids mixture that obtained the fungal inhibition for all the strains was lactic
acid 78 mM acetic Acid 31.2 mM at a pH 3.4.A. flavus strains.
Growth kinetic parameters: growth rate (KD) and lag phase were determined to evaluate fungal
inhibition. An increase of undissociated acid concentration produced a decrease in KD values and an
increase in lag phase duration. Lactic and acetic acid mixtures showed a synergistic effect, reducing the
concentration necessary of every acid in the mixture for fungal inhibition compared with the individual
MIC values. The minimal acids mixture that obtained the fungal inhibition for all the strains was lactic
acid 78 mM acetic Acid 31.2 mM at a pH 3.4.KD) and lag phase were determined to evaluate fungal
inhibition. An increase of undissociated acid concentration produced a decrease in KD values and an
increase in lag phase duration. Lactic and acetic acid mixtures showed a synergistic effect, reducing the
concentration necessary of every acid in the mixture for fungal inhibition compared with the individual
MIC values. The minimal acids mixture that obtained the fungal inhibition for all the strains was lactic
acid 78 mM acetic Acid 31.2 mM at a pH 3.4.KD values and an
increase in lag phase duration. Lactic and acetic acid mixtures showed a synergistic effect, reducing the
concentration necessary of every acid in the mixture for fungal inhibition compared with the individual
MIC values. The minimal acids mixture that obtained the fungal inhibition for all the strains was lactic
acid 78 mM acetic Acid 31.2 mM at a pH 3.4.