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RESEARCH PRODUCT
Assessment of azole fungicides as a tool to control growth of Aspergillus flavus and aflatoxin B1 and B2 production in maize
Eva M. MateoDavid RomeraMisericordia JiménezJosé-vicente Gimeno-adelantadoJosé V. GómezR. Mateo-castrosubject
0301 basic medicineAflatoxinbiologyHealth Toxicology and Mutagenesis030106 microbiologyPublic Health Environmental and Occupational Healthfood and beveragesAspergillus flavusGeneral ChemistryGeneral MedicineToxicologybiology.organism_classificationConidiumFungicide03 medical and health scienceschemistry.chemical_compoundAgronomychemistryGerminationSpore germinationMycotoxinFood ScienceTebuconazoledescription
ABSTRACTAspergillus flavus is a highly aflatoxin (AF)-producing species infecting maize and other crops. It is dominant in tropical regions, but it is also considered an emerging problem associated with climate change in Europe. The aim of this study was to assess the efficacy of azole fungicides (prochloraz, tebuconazole and a 2:1 (w/w) mixture of prochloraz plus tebuconazole) to control the growth of A. flavus and AF production in yeast-extract–sucrose (YES) agar and in maize kernels under different water activities (aw) and temperatures. Aflatoxins B1 and B2 were determined by LC with fluorescence detection and post-column derivatisation of AFB1. In YES medium and maize grains inoculated with conidia of A. flavus, the growth rate (GR) of the fungus and AFB1 and AFB2 production were significantly influenced by temperature and treatment. In YES medium and maize kernels, optimal temperatures for GR and AF production were 37 and 25°C, respectively. In maize kernels, spore germination was not detected at th...
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2017-05-17 | Food Additives & Contaminants: Part A |