[Culture of Aspergillus parasiticus in apple juice. II. The effect of butylhydroxyanisole (BHA) and butylhydroxytoluol (BHT) on fungal growth and aflatoxin biosynthesis].
Aspergillus parasiticus (NRRL 2999) was incubated in apple juice (from syrup), quiescently at 25 degrees C for up to 15 days in the presence of butylated hydroxyanisole (BHA) or butylated hydroxytoluene (BHT) at concentrations of 100, 200, 300, or 400 mg/l. Mycelial dry weight, pH and concentration of aflatoxin B1 and G1 were measured every 3 days with the initial pH of 2.5 remaining unchanged in all samples. BHA suppressed fungal growth and toxin accumulation during the observed incubation period. However, a concentration-dependent growth delay and earlier peaks of toxin accumulation suggested environmental adaptation of the mould. BHT (from 200 mg/l onwards), led to growth inhibition by about 25% (solubility limit of BHT lies between 200 and 300 mg/l), and at a concentration of 200 mg/l, it led to a reduction of toxin accumulation by approximately 45%. At 100 mg/l, however, BHT stimulated aflatoxin production (1.90 times more G1 and 6.65 times more B1 than in the controls). At all tested concentrations of BHA or BHT, as well as in the controls, the accumulation of aflatoxin G1, without exception, surpassed that of B1.
D016604:Aflatoxin B1; D000348:Aflatoxins / Q000096:biosynthesis*; D001230:Aspergillus / Q000187:drug effects* / Q000254:growth & development / Q000378:metabolism; D001628:Beverages / Q000032:analysis*; D002083:Butylated Hydroxyanisole / Q000494:pharmacology*; D002084:Butylated Hydroxytoluene / Q000494:pharmacology*; D003470:Culture Media; D005516:Food Microbiology; D005638:Fruit / Q000032:analysis*
D000348:Aflatoxins; D003470:Culture Media; D002084:Butylated Hydroxytoluene; D002083:Butylated Hydroxyanisole; D016604:Aflatoxin B1
Kultur von Aspergillus parasiticus im Apfelsaft. II. Einfluss von Butylhydroxyanisol (BHA) und Butylhydroxytoluol (BHT) auf Pilzwachstum und Aflatoxin-Biosynthese.