Antimicrobial activity of gaseous chlorine dioxide against Aspergillus flavus on green coffee beans

Lee, Huyong; Ryu, Jee Hoon; Kim, Hoikyung

doi:10.1016/j.fm.2019.103308

Cited by 22 publications

(10 citation statements)

References 28 publications

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“…Aspergillus flavus and A. parasiticus are the most widespread spoilage fungi infecting several food and weed seeds, including soybeans (Krishnamurty and Raveesha 1996; Mellon and Cotty 2002; Accinelli et al 2015; Lee et al 2020). VOCs from micro‐organisms have been considered as a promising resource for the biocontrol agents in the agriculture crops and food industries (Yang et al 2019).…”

Section: Discussionmentioning

confidence: 99%

Efficacy of volatile compounds from Streptomyces philanthi RL‐1‐178 as a biofumigant for controlling growth and aflatoxin production of the two aflatoxin‐producing fungi on stored soybean seeds

Boukaew

Prasertsan

2020

J Appl Microbiol

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Aims: This study aimed to apply the volatile organic compounds from Streptomyces philanthi RL-1-178 (VOCs RL-1-178) as a fumigant to protect soybean seeds against the two aflatoxin-producing fungi in stored soybean seeds. Methods and Results: The antifungal bioassay tests on potato dextrose agar (PDA) dishes showed that 30 g l À1 wheat seed inoculum of S. philanthi RL-1-178 exhibited total (100%) inhibition on Aspergillus parasiticus TISTR 3276 and Aspergillus flavus PSRDC-4. Identification of the VOCs RL-1-178 using GC-MS revealed 39 compounds with the most abundant substances being geosmin (13Á75%) followed by L-linalool (13Á55%), 2-mercaptoethanol (9Á71%) and heneicosane (5Á96%). Comparison on the efficacy of the VOCs RL-1-178 (at 30 g l À1 wheat seed culture) and their four major components (100 µl l À1 each) on the suppression of the two aflatoxin-producing fungi on PDA plates revealed that the VOCs RL-1-178 as well as geosmin, L-linalool and 2-mercaptoethanol completely inhibited (100%) mycelial growth while heneicosane showed only 70Á7% inhibition. Use of the VOCs RL-1-178 (30 g l À1) as a biofumigant on stored soybean seeds resulted in complete protection (100%) against the infection as well as complete inhibition on production of aflatoxin (B 1 , B 2 and G 2) (analysed by HPLC) by the two aflatoxin-producing fungi. Conclusions: The VOCs RL-1-178 displayed strong inhibitory effects on A. parasiticus TISTR 3276 and A. flavus PSRDC-4 as well as inhibited aflatoxin (B 1 , B 2 and G 2) production. Significance and Impact of the Study: These findings suggest that the VOCs RL-1-178 can be applied as a biofumigant to control the two aflatoxinproducing fungi on stored seeds products.

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Section: Discussionmentioning

confidence: 99%

Efficacy of volatile compounds from Streptomyces philanthi RL‐1‐178 as a biofumigant for controlling growth and aflatoxin production of the two aflatoxin‐producing fungi on stored soybean seeds

Boukaew

Prasertsan

2020

J Appl Microbiol

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“…La USEPA (Unite States Environmental Protection Agency) recomienda concentraciones de 0,8 mg/L, máximo de 1,4 mg/L. También se utiliza para la desinfección y conservación de frutas y hortalizas debido a sus propiedades desecantes y fungicidas, por lo que muchos de estos productos al momento del consumo poseen pequeñas cantidades de dióxido de cloro (9)(10)(11)(12).Se ha evidenciado en diferentes estudios su capacidad y eficacia como bactericida a concentraciones entre 1 y 5 mg/L, y a pH entre 6 y 8,5 contra bacterias como Salmonella Typhi y Paratyphi, Shigella dysenterie, Pseudomonas aeruginosa, y Staphylococcus aureus. También se ha reportado que puede ser viricida contra los virus de la poliomielitis, herpes virus, ecovirus, virus Coxsackie, virus de la enfermedad de Newcastle, virus Sendai y virus Vaccinia, mientras que se ha demostrado que los coronavirus pueden ser completamente desactivados a concentraciones de 10 mg/L de dióxido de cloro (13)(14)(15).…”

Section: Uso Como Desinfectanteunclassified

Dióxido de cloro:

Chica-Londoño

2022

Iatreia

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El dióxido de cloro es una sustancia que se ha usado como desinfectante para tratar el agua de consumo humano. A las dosis usadas en este escenario no se han asociado compromisos toxicológicos para el ser humano. Químicamente, el dióxido de cloro se caracteriza por reaccionar con diversas moléculas y generar estrés oxidativo en los microorganismos y en las células. A pesar de no ser un medicamento ni estar aprobado por las agencias reguladoras, se ha promovido su uso como una solución milagrosa; sin embargo, no hay ninguna evidencia científica que lo respalde. De otro lado, sí hay evidencia de que puede generar toxicidad aguda, y posiblemente crónica, para el ser humano.

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“…Chlorine dioxide, a strong and highly efficient oxidant, can be used in both aqueous and gaseous formulations to disinfect food and for food preservation [9,10]. It has been reported that chlorine dioxide can effectively inactivate insect, bacteria, fungi, viruses, spore and toxigenic molds.…”

Section: Introductionmentioning

confidence: 99%

“…In a recent literature, Liu et al indicated that the aqueous chlorine dioxide treatment prolonged the shelf-life and improved the quality characteristics of fresh noodles [14]. When compared with aqueous form, the gaseous chlorine dioxide is attracting increasing attention due to its many advantages, including ease of mixing with air, powerful antimicrobial activity, low corrosivity to using equipment and low environmental impact [9,10]. Therefore, in recent years, chlorine dioxide gas has become one of the most effective disinfectants in the food industry [15].…”

Section: Introductionmentioning

confidence: 99%

“…Therefore, in recent years, chlorine dioxide gas has become one of the most effective disinfectants in the food industry [15]. In addition, it has been widely studied in the preservation of fresh fruits and vegetables, control of fungal contamination in stored grains and green coffee beans [9,16]. However, there are only a few studies on the effect of gaseous chlorine dioxide on the quality of buckwheat flour and the storage stability of fresh buckwheat noodles (FBNs).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effect of Gaseous Chlorine Dioxide Treatment on the Quality Characteristics of Buckwheat-Based Composite Flour and Storage Stability of Fresh Noodles

Cheng

et al. 2021

Processes

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In this study, the effects of gaseous chlorine dioxide treatment on the physicochemical properties of buckwheat-based composited flour (buckwheat-wheat-gluten) and shelf-life of fresh buckwheat noodles (FBNs), as well as the textural qualities and sensory properties of noodles were investigated. Chlorine dioxide treatment significantly reduced the total plate count (TPC) and the total flavonoids content in the mixed flour (p < 0.05), but the whiteness, development time and stability time were all increased. During storage, the microbial growth and darkening rate of FBNs made from chlorine dioxide treated buckwheat-based composite flour (CDBF) were delayed significantly, slowing the deterioration and improving storage stability of buckwheat noodles. In addition, chlorine dioxide treatment had no apparent adverse effect on the cooking loss and sensory characteristics during noodle storage. This finding would provide a new concept for the production of “low bacterial buckwheat-based flour” and have important consequences for the application of gaseous chlorine dioxide in food industry.

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Antimicrobial activity of gaseous chlorine dioxide against Aspergillus flavus on green coffee beans

Cited by 22 publications

References 28 publications

Efficacy of volatile compounds from Streptomyces philanthi RL‐1‐178 as a biofumigant for controlling growth and aflatoxin production of the two aflatoxin‐producing fungi on stored soybean seeds

Efficacy of volatile compounds from Streptomyces philanthi RL‐1‐178 as a biofumigant for controlling growth and aflatoxin production of the two aflatoxin‐producing fungi on stored soybean seeds

Dióxido de cloro:

Effect of Gaseous Chlorine Dioxide Treatment on the Quality Characteristics of Buckwheat-Based Composite Flour and Storage Stability of Fresh Noodles

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