Control of Aspergillus flavus in maize using biological and natural materials
Y.A.Y. Gibriel, F.I. Mursy, S.M. Mohsen, A.S. Hamza and G. Moghazy.
Journal of Plant Pathology Volume 90 (2, Supplement) August 2008, Book of Abstract, 9th International Congress of Plant Pathology, August 24-29, 2008 Torino,Italy,. 507 pages.
2008
บทคัดย่อ
Control of Aspergillus flavus in maize using biological and natural materials
It was found thatSaccharomyces cerevisiaewas not efficient in preventing the growth ofAspergillus flavusand aflatoxin production in stored maize.Lactobacillus acidophiluswas able to decrease the growth of the fungus and its production of aflatoxin in storage.Bacillus subtiliswas the strongest treatment among others which could inhibit the fungal growth and aflatoxin production when storage period reached 21 days. With addition of 0.05 ml marjoram per 100 g of maize, reduction of theA. flavuscount reached 62.5% at 21 days of storage. Raising the level of marjoram to 0.1 ml inhibited the growthA. flavuscompletely at 7 days and up to the end of storage, also preventing aflatoxin production. This was also noted with higher marjoram levels. The minimum inhibitory level of mint to be used against the development ofA. flavuswas 0.3 ml per 100 g maize. This level was also able to prevent aflatoxin production.The minimum inhibitory concentration of salt to preventA. flavusgrowth in maize was 1 g salt/100 g maize. This concentration can be successfully used in the storage of maize up to 21 days, and is also suitable to prevent aflatoxin production.