INFLUENCE OF CERTAIN FOOD PRESERVATIVES ON THE INTERACTION OF MYCOTOXIGENIC FUNGI AND MYCOTOXIN PRODUCTION

Authors
REDDY VK KUMARI DR REDDY SM
Citation
Vk. Reddy et al., INFLUENCE OF CERTAIN FOOD PRESERVATIVES ON THE INTERACTION OF MYCOTOXIGENIC FUNGI AND MYCOTOXIN PRODUCTION, National Academy Science Letters, 20(3-4), 1997, pp. 41-43
Citations number
11
Categorie Soggetti
Multidisciplinary Sciences
Journal title
National Academy Science Letters → ACNP
ISSN journal
0250541X
Volume
20
Issue
3-4
Year of publication
1997
Pages
41 - 43
Database
ISI
SICI code
0250-541X(1997)20:3-4<41:IOCFPO>2.0.ZU;2-B
Abstract
Influence of some of the food preservatives on the interaction of thre e toxigenic fungi and mycotoxin production was studied. Sodium acetate inhibited the production of citrinin, crystal violet is the effective inhibitor of cyclopiazonic acid, potassium metabisulphate and crystal violet totally inhibited the production of roridin in individual cult ures. In mixed cultures, food preservatives were comparatively more ef ficient as the degree of inhibition of production of different mycotox ins was comparatively high.