Effects of natamycin and potassium sorbate on growth and aflatoxin production in olives.
Aspergillus flavus NRRL 6555 was inoculated onto whole olives and olive paste samples containing variable amounts of either natamycin or potassium sorbate and incubated at 15 degrees, 25 degrees, and 35 degrees C for 7, 14 and 21 days for whole olives and at 15 degrees and 25 degrees C for 8 and 16 days for olive pastes. The initiation time of growth was parallel to the concentrations of either preservatives applied. However, at 15 degrees C, natamycin at 160 and 320 micrograms/g (ppm) completely inhibited the growth of mold on whole olives for 21 days and olive paste for 7 and 15 days, respectively. All levels of potassium sorbate inhibited mold growth at 15 degrees C, but at 25 degrees C, 6000 micrograms/g (ppm) only, delayed growth for 15 days. The extent of growth at the end of the incubation periods was parallel to the temperatures of incubation. The analyses for aflatoxin B1 production in all samples at all levels of preservatives and control were negative.
D000348:Aflatoxins / Q000096:biosynthesis*; D001231:Aspergillus flavus / Q000187:drug effects* / Q000254:growth & development; D005231:Fatty Acids, Unsaturated / Q000494:pharmacology*; D005520:Food Preservatives / Q000494:pharmacology*; D010866:Natamycin / Q000494:pharmacology*; D013011:Sorbic Acid / Q000494:pharmacology*; D014675:Vegetables
D000348:Aflatoxins; D005231:Fatty Acids, Unsaturated; D005520:Food Preservatives; D010866:Natamycin; D013011:Sorbic Acid