Control of growth and fumonisin B₁production by Fusarium verticillioides and Fusarium proliferatum isolates in moist maize with propionate preservatives

Abstract

The effect of propionic acid, its sodium salt or a commercial formulation of propionates (0.03, 0.05 and 0.07%), on growth and fumonisin B1 production by Fusarium verticillioides and F. proliferatum isolated was evaluated on irradiated maize at different water activities (aw, 0.93, 0.95, 0.98) and temperatures (15, 25 degrees C). The four isolates grew at all aw x temperature treatments in the absence of propionates. At the highest propionate concentration tested (0.07%), however, growth was restricted to 0.98 aw, for F. proliferatum isolates but not for those of F. verticillioides. Inhibition of growth was maximum when propionates were added in the acid form. In the presence of low propionate concentrations (0.03%), growth was sometimes enhanced probably due to assimilation of these compounds by the fungus. Water activity, temperature, concentration and source of propionate, as well as most two-, three-, four-, and five-way interactions had a significant influence on growth of Fusarium isolates. None of the assayed treatments had any effect on fumonisin B1 production by F. verticillioides isolates. For F. proliferatum, higher fumonisin B1 production occurred in the absence of propionates, and in general concentration decreased with increasing doses of preservatives. Single factors (aw, propionate concentrations and temperature) and temperature x aw and propionate concentration x temperature interactions had a significant effect on fumonisin production (p < 0.01). Moreover, propionate concentration was the single most important factor, besides temperature, which affected fumonisin B1 production.

In vitro control of growth and ochratoxin A production by butylated hydroxyanisole in Aspergillus section Nigri species

“…Ochratoxin A production followed the same general behaviors as observed in the growth parameters. Marín et al (1995Marín et al ( , 1999 have demonstrated that water activity interaction is an important factor that influences growth parameter and mycotoxin production when different fungi species grow in presence of antioxidants.…”

“…To avoid this, the seeds are often treated with preservatives, such as propionic and sorbic acid and their salts (Arroyo et al, 2005). Marín et al (1999) showed that currently used preservatives are ineffective in controlling mycotoxin production by several fungal species. The use of food grade antioxidants could be an alternative strategy to control ochratoxigenic fungi in peanut seeds.…”

Fumonisin contamination of maize in Burkina Faso, West Africa

“…It is common for farmers to store maize for these long periods depending on sale opportunities and in preparation for unforeseen crop failures that periodically arise in this region. The moisture content of maize at harvesting may be high and therefore conducive to fungal colonization and fungal toxin synthesis by Fusarium species before consumption (Marin et al 1999). Drying reduces these levels, but if this process is delayed, inefficient or absent in the period post-harvest, such fungi can readily colonize the grain where appropriate humidity and temperature allow.…”

Development of New Products: Probiotics and Probiotic Foods

“…However, recent studies have shown that under these conditions propionic acid is not effective against common bread spoilage organisms [125]. Additionally, a reduction of preservatives to sub-inhibitory levels might stimulate the growth of spoilage molds [126] and/or mycotoxin production [127,128,129]. Recent trends in the bakery industry have included the desire for high-quality foods, which are minimally processed and do not contain chemical preservatives, thus increasing the interest toward natural preservation systems [130].…”