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PHYTIC ACID INHIBITS the PRODUCTION of AFLATOXIN B 1
Author(s) -
DAYI CHEN,
LING XIA,
RONG YU
Publication year - 1995
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1995.tb00275.x
Subject(s) - phytic acid , aflatoxin , mycotoxin , aspergillus flavus , chemistry , fungus , food science , aspergillus , biochemistry , biology , microbiology and biotechnology , botany
Phytic acid inhibition of Aspergillus flavus aflatoxin B 1 production is well observed. Although this fungus grew well in Czapak‐Dox medium, mycotoxin production was eliminated by adding a small amount of phytic acid. Possible reasons are discussed, and the importance of some metallic ions is observed. Results suggested that phytate may be an effective anti‐AFB 1 agent for preventing the contamination of the fungus.