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Influence of volatile
compounds and food preservatives in the management of
fumonisins (B1) production by Fusarium moniliforme
Narasimha Rao Kollu*, Vijaypal Reddy Baireddy, Girisham
Sivadevuni and Madhusudhan Reddy Solipuram
Department of Microbiology, Kakatiya University, Warangal
506009, Andhra Pradesh, India.
*Corresponding author. E-mail:
kollu2006@yahoo.com
Accepted 15 June, 2009 |
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Efficacy of
volatile compounds and food preservatives in the management
of fumonisins B1 production by Fusarium
moniliforme was assessed in vitro. The toxin
production was analyzed by thin layer chromatographic
technique. Among different volatile compounds studied,
formic acid and propionic acid inhibited the growth and
fumonisins (B1) production by F. moniliforme.
Aniline, benzaldehyde, and formaldehyde can suppress
fumonisisin B1 production to maximum extent. Camphor at a
concentration of 15 mg/ml could inhibit fumonisin B1
production among different food preservatives studied. From
the above results it is concluded that volatile compounds
and food preservatives can be employed in the management of
fumonisins (B1).
Key words:
Food preservatives, volatile compounds, Fusarium
moniliforme, fumonisins. |
