ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Effect of Salt Concentrations on Aflatoxin Production in Peanut by Aspergillus flavus )

ผู้เขียน:Kittisak Chitaree, Taweerat Kiatsompob, Worasith Panchang, นางดุษณี ธนะบริพัฒน์

สื่อสิ่งพิมพ์:pdf

Abstract

The use of various salt concentrations for controlling Aspergillus flavus growth and aflatoxin production in peanut was investigated. When A. flavus was grown in peanut alone, aflatoxin was produced with the yields of 11.25 and 3.75 ?g/g at day 7 and 14 subsequently. Aflatoxin production was enhanced when the culture was added with 20 mg/g of salt and the yields were 16.68 and 6.90 ?g/g at day 7 and 14 respectively. The concentration of salt added to the culture at 40 mg/g could reduce the growth and aflatoxin production. Aflatoxin was produced only in day 14 with the yield of 3.40 ?g/g. However, no growth ofAs flavus and aflatoxin production were detected when the cultures were added with salt at concentrations of 80, 120 and 160 mg/g. The result indicated that the higher concentration of salt inhibited the growth and aflatoxin production whereas the lower concentration had the reverse effect.

Article Info

Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 027, Issue 3, Jul 93 - Sep 93, Page 354 - 357 |  PDF |  Page