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.

Editado por: Scussel V.M., da Rocha M.W., Lorini I., Sabino M., Rosa C.A. da R., Carvajal M.M.

Lugar: Florianópolis, Santa Catarina, Brasil,; Año: 2009; p. 283 - 291

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 OTA of both strains inhibited the growth and production of OTA of both strains.