In vitro control of growth and fumonsin production by Fusarium verticillioides and F. proliferatum using antioxidants under different water activity availability and temepature regimes

ETCHEVERRY , M; TORRES, A.M; RAMIREZ, M.L; CHULZE, S; MAGAN N

JOURNAL OF APPLIED MICROBIOLOGY

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2002 vol. 92 p. 624 - 632

1364-5072

Aims: To examine the effect of butylated hydroxyanisole (BHA), butylated hydroxytoluene(BHT), trihydroxybutyrophenone and propylparaben (PP) (at concentrations of1±20 mmol l)1) on growth of and fumonisin production by Argentinian strains of Fusariumverticillioides and F. proliferatum.Methods and Results: Studies on lag phases prior to growth, relative growth rates andfumonisin concentrations were carried out in vitro in relation to water activity (0á995±0á93 aw)and temperature (18 and 25°C) on a maize meal agar. Overall, PP was the antioxidant whichwas most effective at inhibiting strains of both species. The lag phase prior to growth andgrowth rates were signi®cantly decreased by PP and BHA at 10 and 20 mmol l)1, regardless ofthe temperature or aw level tested. Total fumonisin production was higher at 0á98 aw anddecreased by about 45±50% at 0á995 and 0á95 aw. Overall, BHT only inhibited fumonisinproduction at 0á95 aw at 10 and 20 mmol l)1, while BHA was effective at most aw levels testedat 10 and 20 mmol l)1. Propylparaben completely inhibited fumonisin production by bothF. verticillioides and F. proliferatum at > 1 mmol l)1, regardless of the temperature or aw level.Small interstrain differences in the levels of inhibition by the antioxidants were observed forthree F. verticillioides and four F. proliferatum strains at 0á995, 0á98 and 0á95 aw. Propylparaben and BHA completely inhibited the growth of both species at the concentrations evaluated, regardless of the aw level.Conclusions: Two antioxidants show promise for the control of growth of and fumonisinproduction by these species over a wide range of environmental conditions.Signi®cance and Impact of the Study: Potential exists for using such food-gradepreservatives for prevention of mycotoxigenic fungi and their toxins entering the food chain.