Inhibition of aflatoxin production and fungal growth on stored corn by allyl isothiocyanate vapor

• Published in: Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan Vol. 56; no. 1; p. 1
• Main Authors: Okano, Kiyoshi, Ose, Ayaka, Takai, Mitsuhiro, Kaneko, Misao, Nishioka, Chikako, Ohzu, Yuji, Odano, Masayoshi, Sekiyama, Yasushi, Mizukami, Yuichi, Nakamura, Nobuya, Ichinoe, Masakatsu
• Format: Journal Article
• Language: Japanese
• Published: Japan 2015
• Subjects: Aflatoxins - biosynthesis; Aspergillus - growth & development; Aspergillus - isolation & purification; Aspergillus - metabolism; Depression, Chemical; Dose-Response Relationship, Drug; Food Microbiology; Food Storage; Fungi - growth & development; Fungi - isolation & purification; Fungi - metabolism; Isothiocyanates - administration & dosage; Isothiocyanates - pharmacology; Penicillium - growth & development; Penicillium - isolation & purification; Penicillium - metabolism; Time Factors; Volatilization; Zea mays - microbiology
• ISSN: 1882-1006
• DOI: 10.3358/shokueishi.56.1

Studies were conducted to determine the effectiveness of allyl isothiocyanate (AIT) vapor treatment with a commercial mustard seed extract (Wasaouro(®)) in controlling aflatoxin-producing fungi on stored corn. The concentration of AIT in the closed container peaked at 54.6 ng/mL on the 14th day and remained at 21.8 ng/mL on the 42nd day. AIT inhibited visible growth of aflatoxigenic molds in unsterilized corn and in sterilized corn inoculated with various aflatoxigenic fungi. However, fungi such as Aspergillus glaucus group, A. penicillioides and A. restrictus were detected by means of culture methods.