Effect of salt concentrations on aflatoxin production in peanut by aspergillus flavus
1993
Kittisak Chitaree | Taweerat Kiatsompob | Worasith Panchang | Dusanee Thanaboripat (King Mongkut's Institute of Technology Ladkrabang, Bangkok (Thailand). Faculty of Science. Dept. of Applied Biology)
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 micro 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 micro 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 micro g/g. However, no growth of A. 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.
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